Stripe Jack (shimaaji), from Kyuushu
Sea Bass (Suzuki), from Greece
Marinated Big Eye Tuna from Suiyaka
Monk Fish Foie Gras, from Boston with Shiso Leaf and crushed Daikon
Scallop, from Hokkaido with yuzu zest and pink rock salt
Smoked Spanish Mackerel, from Florida
Fluke, from Boston
Ocean Sea Trout, from Scotland
Grouper, from North Carolina
Salmon Roe (Ikura)
Uni, from Vancouver
Seabream from Greece
Bonito (Tuna), from Sukok, Japan; Tataki style
Shima Mackerel (Saba), from Norway
Ootoro, from Spain
Tuna hand roll with chopped shiso leaf
Green Tea Panna Cotta
Black Sesame Ice Cream
Because we were craving for sushi, we decided to treat ourselves for the Christmas by going to a relatively new omakase restaurant on Harbord St. We had arrived for the 6:00pm seating, and were the first ones to get there, so we could get acquainted with the restaurant. We were greeted by one of the two waitresses (ours was Amy), and saw the two sushi chefs (Yoshi) busying themselves with final preparations.
The set up is extremely similar to the one that Nakazawa displayed. However, due to the fact that there was no restaurant service, the wait between pieces was less and there needed to be less people working, which also decreased the amount of (potential) chaos in the room. There are 3 rounds of 13 seating per evening, and the switchover time in between is quick.
We were impressed with the ginger that was provided, as we are both not fans of ginger. This one had a very faint sourness, with a good amount of sweetness, which balanced the ginger’s spiciness. It provided for an excellent palate cleanser, whilst still being a treat itself.
As I was driving, we did not order any sake or alcohol with the meal, but were lucky enough to try some of the Tatenokawa sake, courtesy of a very kind gentlemen sitting close to us. This sake is, as explained, the highest quality sake, as each grain of rice is polished down to remove any impurities and husk. It was incredibly smooth, and had a slight floral taste.
Some highlights of tonight’s fish were:
Seabass from Greece: the texture was almost like scallop; less chewy than most fish but not as buttery as white tuna.
Marinated Maguro: silky texture, soft
Smoked Spanish Mackerel: the amount of smokey flavour was excellently balanced, which was also able to soften the taste of mackerel that some people may veer on the dislike side.
Ocean Sea Trout: Slightly fatty, good flavour and well balanced. The thickness was perfect and was key to the overall mouthfeel
Hamachi: being tfung’s favourite type of fish for sushi purposes, this took the trophy for best overall nigiri of the night (the ootoro came in a close second). It’s just a perfect balance of everything, perfectly levelled. Not too fatty, not too firm, not too chewy, the flavour was not overpowering or lacking.
The food, the atmosphere, the company were absolutely amazing. I love how quaint the restaurant felt. It was proper, done well, and didn’t have that stuffy prestige that Nakazawa tended to have looming over your head. It was relaxed, easy, and extremely enjoyable. The chefs were not overly chatty, but still maintained that friendly banter from time to time. They were efficient and honoured the art of sushi to the best of their ability. The waitresses were both proficient in pronunciation of the Japanese fish and products, which I personally find affects my perception of the restaurant immensely. I was overall very happy with the meal and the evening, with the price and the service. I highly recommend anyone who is a sushi lover to come here. It is worth the money to experience all types of fish around the world (not just in one area as most omakase may tend to present), and if you’ve never been to omakase, this is definitely one that should be on your list.
Price: $80 (plus tax + tip), any extra pieces will be charged accordingly
Atmosphere: clean, simple, quaint, quiet, not for large groups (max 4)