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| - We've been to Japan many times and have tried a wide range of sushi. From the $1 standup sushi to conveyor belt sushi to 3 Michelin Star sushi and always crave good sushi when back home in Toronto. Toronto's sushi scene has evolved over the years and overall it's gotten better, but the price that you pay is still quite exorbitant given what you get.
When we heard that Tachi would serve Omakase for $45 in Canada's first stand up sushi environment, we were excited to try it out as it had the backing of Shoushin as Shoushin quality is very good but really overpriced.
$45 + tax gets you 11 pieces and one hand roll, with gratuities included as it's meant to mimic Japan where tipping is not common. The sushi comes garnished with wasabi and soy sauce so there is no need to do anything besides eat the sushi.
Tonight's menu consisted of:
Hotate (Scallop) - super fresh, absolutely delicious with the right amount of wasabi and sweet soy sauce.
Kinmedai (Golden Eye Snapper) - not too soft nor too crunchy, has a wonderful texture that is rare to find in other types of fish.
Sawara (Spanish Mackerel) - this sushi isn't for everyone as it has a "fishier" taste but for those that appreciate this flavour, real Spanish Mackerel is absolutely sublime as it has a very strong and sharp seafood flavour with a firm flesh.
Kanpachi (Amberjack) - extra lean fish with firm white meat and a mild flavour.
Akami (lean tuna) - forget the "tuna" you've been eating elsehwere. This is the real deal and is why tuna is more popular in Japan than Salmon as it has a taste that is unmatched, even when it's the lean cut of the tuna.
Chu-Toro (Medium Fatty Tuna) - personally one of my favourites as it has a great balance of fat and lean flesh. Can really taste how fresh and good tuna is when this is served correctly.
O-Toro (Fatty Tuna) - the granddaddy of sushi that is generally the most expensive because there isn't much of it on a tuna. It's very fatty and melts in your mouth and is something that you have got to try.
Katsuo (Smoked Bonito) - very similar to mackerel but this had a nice smokey taste to it. Again, very "fishy" if you don't appreciate the different types of fish and has a strong flavour.
Ebi (Shrimp) - the only sushi I was disappointed with. The shrimp was overcooked and didn't taste that fresh as it tasted frozen. Shrimp is out of this world in Japan and when you get to try real fresh shrimp sushi, it'll change your mind on the hard, chalky tasting of "shrimp" that we often get here in Toronto.
Ikura (Salmon Roe) - delicious popping bubbles of salmon eggs. The eggs looked like they were marinated briefly in some kind of sauce that gave it an absolutely delectable flavour.
Anago (Fresh Water Eel) - not to be confused with Unagi, which is the more popular eel when eating sushi in Toronto. Anago has a more delicate feel and the sweet and thick soy sauce that comes on top compliments the eel very well.
Temaki (Hand Roll) - today we were served a negitoro hand roll, which consisted of chopped tuna and green onions. The seaweed was very fresh and crispy while the negitoro was perfect. The consistency, freshness and flavours were to die for.
Overall, Tachi is a welcome addition to the Toronto sushi scene and I suspect that the price will rise soon as $45 is an absolute steal for what you receive. Similar places in Toronto cost $80+ but the tradeoff is that you have to stand for 30 minutes, which isn't a big deal as the sushi bar here is gorgeous and tucked off to the side in Assembly Chef's Hall so it's not noisy. Only other gripe is that they don't serve real freshly grated wasabi that I'd be willing to pay more for as real sushi isn't served with the wasabi flavoured horseradish that has become mainstream.
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