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  • Wanted to try Kaji for many years now (tried to reserve a couple of years ago but was unsuccessful on a few attempts), finally got a chance to try on my visit back to Toronto. Surprised that reservations is relatively plentiful right now. Not a big fan of splurging on wagyu sukiyaki so decided to go for the second set menu. First the highlights - The sashimi was superb, especially the exceptional Spanish mackerel. The sushi was excellent, the fish and rice were served at good temperature. If i had to be super picky maybe the rice could've been pressed a tiny bit less for those who prefer to use hands. I also saw the chef making a flower out of veggies, amazing knife skills, did not get to see the finished product though, not sure what/for whom it was for. Several things could be improved - the mini sushis (not sure if that's the proper way to call them) not made by Kaji himself had some problems. The temperature on a diced chutoro mini sushi was way too cold, which was unfortunate. The rice also tend to have structural integrity issues. On the cooked dishes, lily bulb cake overpowered the uni I feel, probably better to have the uni raw on top of the cake instead of cooking it and stuffing it in the cake. Overall very solid food. Although I mentioned many small flaws but I thought it was still many steps better than most other Japanese establishments in Ontario.
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