This is a real sushi place, but to get the authentic experience sit at the sushi bar. The details are attended to very well at this resto. For example, the soy sauce is blended with katsuobushi and kombu which softens it nicely. The wasabi is real wasabi that has been previously frozen, which is much better than the fake neon green wasabi everyone eats in Montreal that is comprised of a little wasabi and a lot of horseradish and comes often in a powder that needs water to reconstitute. The miso soup was delicious and made with a real fresh dashi-not a chemicalized instant that you sometimes get.
Most of the fish was excellent and a lot of it was flown in from Japan. Especially nice the day we were there was fresh uni from Gaspe. That was amazing. The chef is from Kyoto, and has good moves and shapes his sushi quite decently in the edo style. There are an array of fusion items as well and the restaurant serves Thai food. The Thai part of the restaurant is run by a Chinese/Thai family member. It appears to be "Canadianized" Thai and I have yet to try that component of their food.
I am not interested too much in fusion as often the flavoris overwhelm the incredients and the subtleties of those flavors. So I would not try Indian inspired sushi rolls myself.
Tea was so-so; not a great quality green tea-but I have not had great tea in any Japanese restaurant aside from one great one in New york that served a very good hojicha and an actual tea ceremony style usucha made with a chasen.