A traditional way to eat a chef-chosen selection of dishes, omakase—which means "leave it up to you" in Japanese, offer adventurous diners high quality fish in an innovative way. Between buzzed-about recent openings such as Sushi Masaki Saito and Hana Yorkville and long-running favourites that have been pleasing our palates for years, Toronto can’t seem to get enough of Japan’s surprise-me styles of dining. Aburi Restaurants Canada, the restaurant group behind Miku Toronto and Tora, brings Kyoto’s elegant kyō-kaiseki style of dining to Yorkville. Shoushin chef Jackie Lin offers Toronto a unique omakase experience at Tachi, Toronto’s first standing-only sushi restaurant. Reasonable price and super fresh inventory that makes their sushi so fresh. The epitome of an upscale omakase, this sleek midtown restaurant run by chef-owner Jackie Lin requires guests to ditch the shoes and opt for slippers instead. Tachi draws on Japan’s popular standup sushi bar concept. Kaiseki, on the other hand, is a multi-course set menu. Fresh fish and generous cuts in the maki. Maki/sushi platter medium was tons of good value maki and nigiri. Omakase is short for “omakase shimasu,” a Japanese phrase meaning “I’ll leave it up to you,” and reflects a meal in which the chef selects each course for the diner. This tiny eight-seater restaurant (or, more accurately, eight-stander) is tucked behind a folding wooden door in Assembly Chef’s Hall, managing to feel completely removed from the hustle and bustle. Helmed by longtime itamae, Chef Mitsuhiro Kaji, this omakase serves nothing but fresh fish, imported from Japan daily (fish is never kept over night), and a dried bonito soy sauce Chef Kaji makes from scratch. Originating from Japan, omakase is a set course meal chosen by the chef. When my waiter asked what I wanted to drink, I asked about the sake fleet. Stone & Fern would like to introduce you to the best omakase in Toronto due to its incredible value. It is on the higher end of the price scale (especially for sushi), but I would definitely recommend to anyone looking for a top notch sushi experience, if not atleast once. This” more. Just really great! Shoushin chef Jackie Lin offers Toronto a unique omakase experience at Tachi, Toronto’s first standing-only sushi restaurant. They serve you the freshest fish you'll ever have, and one of the best tamago. I'd like to cap it at $75 per person, but if that… You can unsubscribe anytime or. It, too, is often unpredictable, with the courses changing regularly (often daily) based on what ingredients are fresh and seasonal. Location is further west in the City nestled among trendy shops and restaurants on St. Clair West. Run by the same people behind the now-closed Sushi Nomi on Roncy, Shunoko focuses on seasonal fish, and Chef Jun Kim even makes his own umeboshi (pickled plums). This omakase offers a chef's choice option of affordable classic sushi for lunch and at night, blowtorched selections instead. 88 Avenue Rd., 416-924-0888, This polished uptown restaurant helmed by chef Jackie Lin takes a cue from Tokyo’s high-end sushi restaurants for its menu and ambiance. Chef Masaki Saito was awarded one Michelin star in 2016 at New York’s Sushi Ginza Onodera and a second star in 2018, before moving to Toronto to open this eponymous restaurant. Thanks for subscribing! I will have to come back and try the omakase in person whenever this pandemic ends!” more, “Came by to try this sushi place on a recommendation from a friend who loved her sushi experience. You'll have to order your omakase meal in advance, and a reservation is highly suggested, but the wait is worth it for a meal at this cozy little restaurant right in Toronto's burgeoning Little Tokyo 'hood. It's reservation-only here, and wait lists can be months in advance, but sometimes you can get lucky with a same-day spot if you call ahead at 3 p.m. Kaji on the Queensway offers nothing short of quality. Izakaya is more a drinking place Japanese pub. Fancy, multi-course Japanese menus are having a moment in Toronto. Even the decor is rare, with the sushi bar crafted from a hinoki cypress tree, which is typically only used to construct shrines and temples in Japan. I would recommend” more, “ preorder the omakase. “ or standing around from any of the cooks. I don't eat sushi myself but my mum (who's one of the original owners of Nami restaurant) gives mad props to Yasuhisa Ouchi-san's mad omakase skillz. It's really close to my home so whenever I'm craving I'll stop by. The fish featured on Shoushin’s menu is wild caught, with about 70 per cent sourced from Japan, and is prepared in the traditional edomae style (see Sushi Masaki Saito above). Seating options include a traditional chef’s table area, where diners can watch Nakagawa and his team at work, or five intimate private dining rooms, where guests can control the lighting, temperature and music volume. 111 Richmond St. W. © Copyright 2020 | All rights reserved by Post City Magazines, Inc.>. Much of the Skippa’s fish is sourced from the Fukuoka Fish Market, and the produce comes from small Ontario farms. Known for their flame-seared sushi, Miku offers two options of kaiseki dinners with multiple chef-selected courses. This St. Clair restaurant imports much of its fish from the venerated market in Tokyo. (Its omakase menu is also remarkably well priced for the quality, at between $100 and $150 depending on the day’s offerings.) Sushi Masaki Saito is a traditional Japanese sushi bar serving omakase menus including cooked and raw seafood and shellfish. This tiny eight-seater restaurant (or, more accurately, eight-stander) is tucked behind a folding wooden door in Assembly Chef’s Hall, managing to feel completely removed from the hustle and bustle. Yasu celebrates the ocean’s best catches and the craft of sushi in its award-winning Toronto eatery; dishes created by Executive Chef and Owner Yasuhisa Ouchi from Osaka, Japan. Both the six-course lunch and eight-course dinner menus are prepared entirely by Hashimoto himself. But we still love the connection with their chefs in this…” more, “I'd give them 5 stars only for the green tea opera cake. It's not trust if you peek. 379 Harbord St., 416-535-8181, Kaiseki Yu-zen Hashimoto offers a traditional kaiseki set menu, featuring dishes inspired by the seasons and ingredients imported from Japan. 3328 Yonge St., 416-488-9400, Unlike most of the restaurants on this list, which only offer set menus, this relaxed Harbord village restaurant also has à la carte options. Dinner experiences are typically capped off by a tea ceremony in the space’s adjacent tatami room. Guests sit at an L-shaped counter to try a variety of omakase menus, with selections that change daily depending on the freshness of fish imported from Tokyo Bay. If you've never been to Japan's famous Tsujiki Market, not to worry. The best omakase in Toronto leave your meals in the hands of the most discerning itamae. comments, The Best Parks to Have a Picnic in Toronto, The Best Gluten-Free Restaurants in Toronto, The Best Caribbean Restaurants in Toronto, Sign up for our free email newsletter so you’re always in the know. It's only 30 mins and you will be out. And the dining slots allowed diners to only have 1 hour at the sushi bar. This is not the usual omakase, which you sit and enjoy for hours and get personalize service. We were late on our reservation” more, “Been to many great sushi restaurants in Toronto, I think this one was just okay. The sushi rolls were okayish and honestly we expected better for the premium price they charge. The epitome of an upscale omakase, this sleek midtown restaurant run by chef-owner Jackie Lin requires guests to ditch the shoes and opt for slippers instead. Worst” more, “ was the one I was talking to as I paid for the order and he even held the door open for me as I was trying to balance this large party tray of food - super courteous! Tachi draws on Japan’s popular standup sushi bar concept. Compared to Toronto’s other multi-course Japanese options, the Tachi experience is a steal at $55 per person. Our main ingredients are seafood primarily imported from Japan, specifically for each reservation and party of guests. Helmed by executive chef Ryusuke Nakagawa, who has studied under two master kyō-kaiseki chefs, Aburi Hana’s two 15-course set dinner menus focus on understated flavours and delicate presentation. Let’s get our terminology straight first: You’ll usually see the words “omakase” and “kaiseki” used to describe these dining experiences. (Just be sure to eat quickly!) Omakase Lunch in Toronto Looking for a place where I can get a good quality omakase lunch on a Friday anywhere in the city. Fancy Schmancy Delivery + Take Away (During Covid-19), Omakase count as chef's table? But the aburi sushi rice is always too soggy and everything else just okay. The name Shoushin comes from a Chinese phrase meaning “to show one’s own ingenuity, crafted to perfection,” and this pursuit of perfection is evident in every element of the experience at the restaurant. Sitting right by the Harbourfront, this sprawling South Core restaurant has become a popular spot for upscale power lunches and special dinners. Reviews on Omakase Sushi in Toronto, ON - Yasu, Tachi, Kaito Sushi, Shoushin, JaBistro, Miku, Shunoko, Yuzu No Hana, Edomae Kiyomi, Saku Sushi There is only one menu at Yasu; Omakase style (chef's choice set course), a Japanese tradition where in Chef Yasu creates a new menu daily based on the freshest and seasonal seafood available from around the world. Adding a business to Yelp is always free. Although the two concepts are different, they share some similar elements. Might as well save up for an omakase experience instead for the price” more, “So expensive but delivery was delicious. Will definitely order from here again” more, “ were able to make space at the sushi bar near the end. We ended up being” more, “This omakase is the best in town! Please check your email for further instructions. In a traditional omakase experience, the chef will observe the diner’s reaction to each course and use it to guide the subsequent choice of dishes. If so, Sushi Kaji is pretty good. All of the restaurant’s seafood is imported from Tokyo’s famed Tsukiji Fish Market and prepared edomae style.
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