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| - This was definitely the most fun I've had in a sushi restaurant in recent memory! Fune Japanese Restaurant is currently the only Japanese restaurant in Toronto that offers "conveyor belt" sushi. What's more, their conveyor belt sushi is even more unique than the regular ones on a track because these were boats of sushi floating on water around a sushi bar!
K made reservations for us at the sushi bar where the sushi boat conveyor belt would be. There's only a limited number of seats at the sushi bar so if you want to experience the floating boats moving in front of you as you eat, make sure you book a spot or arrive early. (There are many other tables and a lot of seating in the rest of the restaurant, but those are for regular tables and dining off of the dinner menu.)
How conveyor belt sushi works is that each different coloured/patterned plate corresponds to a different price. Whichever plate you take off of the sushi boat that has the food item on it, you will pay that for the item. Thus, it's a per plate cost system.
After finishing the item on the plate, you stack the plates next to you on the table so that when it comes time to paying the bill, the server will count the number of plates and how many of each kind you ate. At Fune Japanese Restaurant, the plates ranged in price from $3 to $7.
We started with a complimentary appetizer that had seaweed, cucumber, and imitation crab meat in a pickled brine.
Highlights:
-The salmon sashimi was AMAZING! The marbling on the raw salmon was so pretty and demonstrated how fresh and fat it was -- fat in a good way! The thick cut of the salmon sashimi contributed to the perfect texture and taste of the fish and was so smooth and a little creamy too. Best salmon sashimi!
-Salmon roll that was torched with imitation crab meat, cucumber, avocado, Japanese mayonnaise, and fish roe. This was the best (and only roll) we had all night. We actually ordered two plates of these after finding out how delicious this was.
-The torched sea bream was also amazing! We watched the sushi chef torch this one too and nabbed it right away. The top layer of the fish was torched so that the skin was "fried" to a crisp while the underside of it was still raw. The skin was so crispy and slightly salted. It was just delicious!
-The tamago was really well done! The piece of scrambled egg was huge when compared to the tiny piece of rice that it was attached too.
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