best japanese restaurant toronto

It began as an occasional pop-up and now has a permanent home in a former Portuguese sports bar. I was looking for some “ are made. He presents each nigiri on an individual cut-glass tray, the morsels as glossy and ornately composed as an art nouveau brooch, and he takes you on a world tour: Sri Lankan tuna, Japanese striped jack, Greek sea bream, Scottish ocean trout, British Columbian uni. At this Don Mills restaurant, the wife of chef Masaki Hashimoto meets you at the entrance and escorts you to one of a handful of private, screened rooms. The night ends with a traditional slice of flan-like tamago and green tea panna cotta.For the sweetest raw shrimp and creamiest yellowtail, sushi enthusiasts know to head to a little Newmarket strip mall. … Miku. Prime example: a sandwich of roasted, super-fatty pork belly, coated in soy remoulade, barely contained by a coco bun. Here comes some comments on the dishes: - Otoro: It tasted good, but not fatty enough.

. “This place is hands down the best ayce bbq I've had! The standout dishes include sticky wings coated with toasted sesame seeds, fritters made of whole corn kernels, barely seared beef tataki, and a meaty squid tentacle grilled and slathered in soy sauce and butter, served with kewpie mayo.

Delivery. The servers all spoke English and also Cantonese/Mandarin. Meaty black maitake mushrooms achieve a deep, satisfying flavor thanks to house-made caramelized miso sauce. Owned and operated by the Chase Hospitality Group, it’s no surprise that the sprawling space outfitted with marble and koi pond murals is a looker. On one visit, Kaji’s omakase includes nori-wrapped rolls of rice and fluke, lightly deep-fried and set in a house-made soy sauce; a warm block of custard-like sesame tofu; sashimi dusted with yuzu zest and fanned out with a shiso leaf; and steamed turnip with a briny dollop of Boston uni and a hash of lightly breaded, deep-fried scallops. As at the best izakayas, the chef maintains a healthy disregard for dieters. Our server asked if…”“Here for lunch on a Friday. The night ends in a procession of sushi, handed across the counter at the exact moment it should be eaten.From the moment it debuted, Miku’s 180-seat dining room has been overrun—an advantage of being in the heart of the new office district south of the Gardiner. .

Slices of hamachi carpaccio seem at odds with their spring greens pairing and benefit mostly from the accompanying avocado and crispy lotus root.

860 The Queensway, 416-252-2166, sushikaji.com. For a main dish, a daily changing plate of sashimi might include meticulously cut, lean pieces of octopus, meaty tuna, buttery salmon and, the highlight, a beautifully briny raw scallop.© 2020. So, as the name implies, they serve Okonomiyaki here - a “I really wanted to rate this place higher! . 66 Gerrard Street E. Downtown Core. He’s just as skilled with meat, as in a dish of thinly sliced, sweet roast beef bundled around green onions and chunks of salty pork belly.Leemo Han’s secretive Dundas West izakaya bears the junk-shop look he and brother Leeto established at snack-food spot Oddseoul.

Even more impressive are a tartare of fantastically fresh hamachi and the nasudengaku—Japanese eggplant charred until creamy, the length of it covered in finely shredded deep-fried beets.One of the city’s best izakayas is run by a former Guu and Kingyo cook. Maybe I just wasn't ordering the right thing, since the adorable little shop was full on a weekday evening.

Next, a flawless sashimi plate: sea bream, tuna, spot prawn and octopus. My friend got the curry dish which was nice too (first time having “.

This is my go to “ to the collection. Servers bow as they enter and exit. Dyno Wings are stuffed with spicy pork and rice, deep-fried and served in a takeout box.

A subtle balance of sweet mirin and umami-rich dashi inform the ethereal pyramids of soft egg in a masterful tamago. He shows off his skills with sharp spears of fresh tuna, thick fillets of rich mackerel braised in a homemade soy-chili sauce, and chawanmushi, a silky egg and mushroom custard. There’s no dipping sauce or topping other than a pinch of salt, but the meat has a natural mineral flavour. A cute restaurant with sufficient amount of seating. (416) 477-2361. One night, the kaiseki’s star course is a tiered plate of sushi: ocean trout with jalapeño and pink grapefruit, toro with funky black truffle, golden-eye snapper with kumquat compote, and shima-aji (mackerel) with okra and a dashi jelly—it was one of the most exciting things to happen to fish since Nemo reunited with his dad.Chef Yasuhisa Ouchi tracks down the freshest seafood, fusses over the consistency and temperature of his rice and hosts only two seatings a night (three on weekends) in his narrow, gleaming-white room.

Takeout. Atmosphere: Very spacious for a “ on the outside and super tender on the inside. Service Great service for an ayce establishment. And who needs a bowl of black sesame ice cream when frozen grapes on a stick are delivered with the bill?The former Sushi Nomi has a new name (and larger digs) but its emphasis on high-quality fish and friendly service hasn’t changed. Perhaps most unique is the stunning single-piece “ for themselves. (416) 591-7756.