This was my second trip to her studio and I will definitely go back again. She will make you feel comfortable and beautiful. They are open from Monday to Sunday, 10:00 AM to 11:00 PM.Īddress: 11 Charles St W, Toronto, ON M4Y 1R4 Their chefs have been educated to create a fantastic Japanese dining experience for their guests through their well-prepared meals. If you’re searching for a classic ambiance and delectable Japanese food, this is Toronto’s best restaurant. Wow Sushi provides an extensive menu of Japanese dishes, including appetizers, a la carte rolls, donburi, noodles, maki, sushi, sashimi, and chef specialties prepared with the freshest ingredients. If you are doing pick up I highly recommend the Sazanka platter, sooo good.” – Fabiana Martinez Wow Sushi Everything is super fresh and very high quality. “I love the sushi from Miku and I can say that is one of my favorite sushi restaurants in Toronto. Their pastry team creates Japanese and European-themed sweets in-house, bringing the gastronomic experience to a close.Īddress: 10 Bay St. The menu concentrates on Aburi Sushi and fresh seafood, with the natural flavors of the foods preserved while a unique Aburi touch is added. Aburi Cuisine, created by Corporate Executive Chef Kazuya Matsuoka, Chef de Cuisine Michael Acero, and Head Sushi Chef Kazuki Uchigoshi, brings traditional Japanese flavors and methods to Toronto, mixing them with local, East Coast components to produce a totally unique eating experience. Miku Toronto has a contemporary premium style. Definitely will come back.” – Yuran Liu Miku Toronto I feel I get more than what I paid even though the price tags are not low. Sushi and other West Coast flavors and ingredients are used.Īddress: 478 Queen St W, Toronto, ON M5V 2B2 Dishes are prepared with the greatest ingredients and elegance, with health and freshness as a top concern. Chef Joey Ham, the owner, uses the finest local ingredients to create new flavors and Asian elegance. The restaurant’s popularity prompted a move to a larger facility in downtown Toronto, which is now known as “SAKU”. SAKU, being a family-run company, is dedicated to providing visitors with a delightful and relaxing experience. Saku sushi is a Japanese fusion restaurant on Yonge and Clark in Thornhill, Ontario, was created in 2014 with the goal of producing healthy east coast variations of Japanese food. “Great quality ingredient and presentation takeout, tuna pieces are excellent, sea eel a bit dried, lobster was cooked just right, would have preferred a spoon for the ikura tuna rice ball for easier handling, container would be better if a bit more space around for lifting the sushi pieces by chopsticks, and would like a larger and juicier piece of tamago.” – Henry Chiang Saku sushi For optimum flavor and freshness, the seasonal ingredients are cooked at the sushi bar and presented right away.Īddress: 81 Harbord St, Toronto, ON M5S 1G4 In a nutshell, Yasu aims to capture the essence of sushi. For a perfectly balanced taste, the fish is freshly sliced and put on warm, loose rice, then dusted with a touch of nikiri soy. To extract the umami flavor of fish, they employ traditional techniques.
Yasu Toronto is Canada’s first Omakase sushi restaurant, specializing in the best fish from across the world. Akira Back – named after its Michelin-starred chef, this high-end eatery serves creative Japanese cuisine.
Yasu Toronto – offers a new menu option, a prix fixe Japanese omakase (chef’s choice) of 20 sushi pieces in small digs.We noticed most people ordering extra, so I wasn’t the only one who was still a little hungry. At the end of your meal, they ask if you want to order more pieces (which isn’t included in the $80). While I enjoyed the sushi, I didn’t leave full. Most of the sushi is presented au naturel with a light brush of sweet soy sauce or fresh wasabi.īut like I mentioned, for the price, it’s definitely not a ton of food. The fish is undoubtedly fresh and its simple preparation really let the flavours of the fish shine on its own. My personal favourites were the sardine (definitely not the stuff you get from a can!), shrimp, monkfish liver (they don’t call it the foie gras of the sea for no reason) and scallop. We were famished when we arrived so it was a little torturous in the beginning! The two chefs (one of them being the owner, Yasuhisa Ouchi), prepare the sushi, one piece at a time. It’s quite the opposite of an all-you-can-eat experience.
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