| rev:text
| - I came to the restaurant last night and this was in my opinion my best experience in a Toronto restaurant. Delicious food, great atmosphere, service to a tee. Absolutely would recommend
Before I talk about my night, I want to start by defending some of the other comments made. I've been to Japan, I've also been to some of the top sushi restaurants in Toronto like Jabistro. The quality of the food here is great. I feel like a lot of people are simply used to the average sushi restaurants and feel like that is the way it should be done...it's not. Second, this place is pricy, you can see the prices right on the website. It doesn't make sense to me to go to an expensive restaurant and then complain that it's expensive.
To start off the night, we had reservations for 2 at 5pm. We were running late due to traffic and called in. The staff simply told us it was no big deal and get here when we could. We arrive around 5:20 and were seated immediately after checking our coats in.
The decor was beautiful with high ceilings, open kitchen concept with large comfortable seating.
We were approached by our server who introduced himself and asked if we had ever been to the restaurant (we hadn't) and he gave us a brief overview of what they specialized in and recommendations on the menu. I am telling you, this guy was great. He was knowledgable about each menu item and very helpful with the beverage pairing. I really enjoyed the little things they did like have all personal utensils in a little box before placing each individual utensil in front of you.
I got a sake flight with 3 different sakes to go with each of our appetizers.
We started with the tuna tartare, grilled octopus and aburi sashimi selection (they're know for aburi). Everything was done well and balanced.
Grilled octopus was cooked perfectly, not chewy but soft with a bounce, the potato served with the octopus was white and I thought it would be bland just off of how it looked but this was the best potato I've ever had. The outside was slightly salted and the inside was buttery smooth but still crumbled.
Yellowfin tuna was my favourite in the sashimi selection, followed by the scallop. Nothing was over cooked by the blowtorch and the plating was beautiful.
Next we had half a dozen raw oysters 2 of each kinds they had. The 3 house sauces were all great. Slightly disappointed when there was a noticeable piece of shell still attached to the top abductor muscle and I had to take it off with my chopsticks. That was an huge oversight by the chef responsible for shucking and that should not happen. Also 1 or 2 of the oysters had no juices in them so maybe they were accidentally spilled or the oyster was older.
Last round we got a half order of the red wave roll and full order of the spider roll (can't half the spider). Spider roll was amazing and wasn't over breaded and oily but the red wave roll stole the show. Inside the red wave was crab meat and avocado. Outside had tuna and pickled tobiko. I took one bite and died. It was buttery smooth and creamy and the tobiko jumps out at you at the end. Absolutely delicious. None of the sushi needed any soy sauce or anything extra because they were stunning on their own.
Finished off dessert with the panna cotta and oban 14 single scotch. Panna cotta wasn't overly sweat, very soft and creamy but light.
The meal took about an hour and a half and came up to $220 post tax and tip for 2 people. Through out the night, our server would check up on every dish and made sure everything was perfect and we were having a good time. Very charismatic guy and deserved the tip.
The place blew me away and anyone willing to drop the money should give it a go.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)