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| - With vague instructions in hand, I exited the Toronto Sheraton and wandered through what looked like China in hopes of finding a recommended sushi restaurant. Ten minutes later, I was certain I hadn't found it, but I did find Akasaka, and that was more than enough. On its surface, Akasaka didn't look particularly special, but it was late and I hadn't eaten since morning, not accounting two biscuits and a pack of sesame snacks I had on the plane which made my burps smell like Shanghai in a heat wave.
I was visiting Toronto and had no cab. My limo driver (they called it that--which apparently translates to any black four-door Lincoln with window tinting and climate control) had raced me from the airport faster than Buckaroo Banzai in his rocket truck (the speed limit on Ontario roads being Mach 1), allowing me to check in just after 9 pm. My options were limited without transport.
I expected Akasaka to rush me through my meal, but what I ended up discovering was a sushi restaurant with the best service I ever had in such an establishment. Oh sure, sometimes a sushi chef will show off some fancy knife work, but more often than not, sushi restaurants ignore their patrons after serving them food, The staff of Akasaka were genuinely agreeable.
Full disclosure, I am a large white man dressed well; not sure if that matters.
Not only was my tea filled four times, but they continued to do so after I had paid. When the chef handed me the plate from across the bar, he explained what each of the pieces were. The menu itself was large and chaotic. It was difficult to find what I wanted. Their "new-wave" maki got my attention by the bizarre and beautiful plates offered, including one which was called, I kid you not, the "gozzilla roll". Another one had gold flakes on it. In the end, I opted for the chef's platter which splendidly boasted that by ordering it, I'm was at the chef's whim. The last time I did that, it was 2007, Hong Kong, and the bill ended up at $300 (and it gave me food poisoning). Thankfully, this one's prices were fixed and eighteen pieces later, along with a soup, salad, an additional added cone, I was full and content. At $40 with tip, it was well worth the experience. I didn't think I could still be surprised with sushi, but Akasaka managed to pull one over on me by offering two pieces of sashimi called kuzunoko--basically a sashimi made by pressing herring into a bed of roe. Had to look that one up. On the subject of décor, Alaskaka (darnit, I knew I'd screw that up) was a typical high-end sushi restaurant, meaning it looked better than every sushi place in my home town. And here's another shock, Akasaka cuts their rolls and nigiri bite-sized...what...a...concept. So it must be only my stupid town that failed to read the memo. It's becoming a trend that no matter where I travel to, I have to sample sushi for no other reason than to just prove that the way my home town does it is wrong. It reminds me what good sushi is really like, and that those in my home town shouldn't settle for less.
And yet, I know there must be better in Toronto. I mean, there must be--what are the odds I just managed to stumble upon the best the city had to offer. Unlikely, but if you are in the area--wherever the hell I am, cause I never looked at a map (Toronto is somewhat general)--check this little jewel out.
Food: 4/5
Service: 5/5
Presentation: 3/5
Value: 4/5
Recommendation: 4/5
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