If you are looking for a sushi restaurant than you should go to sushi to go . I give it a 4 star . The food is good and their rolls are huge
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Nelson: The parade of sushi came fast and furious. We begin with octopus that had wasabi flavouring. It had great texture, not mushy, not too hard, not too chewy. Just smooth octopus. We were instructed to not have any soy sauce with this. Next came the spot prawn. Hard to tell from the picture, but it was quite large. The spot prawn meat was lightly sweet and overall very fresh tasting. It had a lot of yuzu as well which I found a tad excessive. It was great overall though.
This was a really great meal. Fun and inventive, it reminded me of eating in Japan. Although not quite as good as Japan with a few risks taken, which although not necessary successful, are welcome. Kitty complained that the earlier sushi had too much wasabi, but I thought it was fine. The chef adjusted for subsequent sushi on Kitty's plate. I haven't had a true omakase experience in Toronto before, so having a restaurant like this in Toronto is appreciated. I recommend Sushi Kaji, a unique experience for an unique experience in Toronto.
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Since it was our first visit, the takumi ($130) experience was in order. Instead of miso, Kaji presents a bowl of smoky butternut squash soup; a light consistency yet still incorporating a strong powerful flavour. While the broth was fantastic, the chicken meatball was rather neutral and needs to be enjoyed with the soup.
As the salads are presented, we’re advised the dressings are on the side so we can customize the potency of the flavours … of course, I ended up adding everything. Thankfully, the sugary sweetness of typical seaweed salads was missing, instead, Kaji pairs the seaweed with lemon miso that’s enhanced by slightly sweet radish slices.
Meanwhile, the daikon salad pays homage to the legendary Japanese knife skills – impossibly thinly sliced and crispy, so refreshing with a creamy sesame dressing.
The salad was a great cleanser before the sashimi. With a dusting of lemon rind on the sea bream and amberjack, the white neutral fish were refreshing. While both these fish are somewhat soft, the Spanish mackerel has a harder fleshy texture having a crunchiness to it, if fish could be crunchy.
Surprisingly, Kaji’s sashimi incorporates rich pieces of tuna belly, generally reserved for sushi, which melts in the mouth and best left as the last fish you’ll eat. The relatively large slices of octopus are tender, but left plain so you can still taste the seafood’s sweetness.
While the satsuma age, a deep fried seafood cake incorporating pieces of octopus and a slight zing from ginger, was tasty, it was the potato salad (yes, you heard right) that was outstanding. Instead of the typical chunks, Kaji shreds the
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