Review Sushi Kaji - Toronto

“The fish melts in my mouth”- that’s how amazing Kaji is. My partner and I came here for our three years anniversary and it was a highlight of our celebration. Every single dish is so spectacular- it’s an eatable art! Chef Kaji is very fun to work with! He is so kind and has a brilliant sense of humour- the whole team made our experience so wonderful It’s worth the price! Please don’t miss out!

Loved the experience here! The sushi was delicious. Each fish had a very soft texture throughout and we were told which pieces to eat without dipping soy sauce. We had about 8 sushi pieces and 6 pieces of sashimi and we ordered the Wagyu. All of which were extremely well put together and I was very full by the end of the meal. For parking, there's free Green P street parking on weekends.

Food was great, but nothing amazing or exceptional. Could have been a more personal experience with the chef regardless of where guests were seated at the bar. Bar seating ambiance could be better if the cleaning sink was covered with a plank of wood or cutting board.

During the lockdown period, suddenly i want to crave for some nice sushi and sashimi.  Sushi Kaji never disappointed me.  Ordered their sushi and sashimi set, and Unagi Don.  The sushi and sashimi set definitely worth the price.  All types of sashimi are fresh, the portion is good enough for one person.   The Unagi Don is really good, but the portion is really small compare to some other authentic Japanese restaurants.  Definitely recommend Sushi Kaji, especially with the omakase experience dine in.

Wonderfully quaint restaurant which feels like a private dining setting. Sitting at the bar, watching the master work is an experience. Daily imported fish from Tokyo Bay. Exquisite flavours and presentation. Great for a special occasion.

Absolutely worth every penny. This place was amazing. I felt my life change, haha! My fiancé and I decided to treat ourselves out as our Christmas gifts for this year and we had no regrets with coming here. Every dish we were given was delicious. They guide you on what each dish contains and how to eat it. I would list all the foods we had but there were so many dishes and names I could get down. I’ve attached some pictures. Sadly I missed taking pictures of two dishes - one of them being my absolute favourite, the scallop sushi! We were also too immersed in the process. We chose to sit at the sushi bar so we could be close to the action. It was amazing seeing the sushi chefs prepare our foods and see all the work that gets put into it. Made us appreciate our food even more. I could go on and on, but I truly recommend this spot. The ambiance is great and I enjoyed putting a smile on the chefs faces. My fiancé and I are already planning to return next year! Hahaha!

My all time favourite sushi restaurant in Toronto. Pricey?...yes! Worth it?...definitely. What gives it 5 stars for me...the simplicity and tradition combined with a hint of innovation in the dishes they produce. The sashimi and sushi are also very fresh. It might seem like the portions look small, but the full course meal had us satisfied and feeling full.

Overall it was a good experience. The sushi and sashimi were very fresh and delicious. The warm sake was also very good. The service was also great. The only issue for me personally, was that for some of the sushi, very strong herbs were used and not the flavour profile I usually enjoy. If you are driving here, come early to find spaces. The parking lot beside the restaurant is not theirs, so it's street parking only.

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

It's been more than 10 years from my last visit. The restaurant was renovated with more seats at the sushi bar and more modern. I missed the old ladies server though. <br/><br/>There are only 2 omakasei menu, $130 and $180 with wagyu beef (US). <br/><br/>Though we spent almost 3 hours for the dinner, it's not that relaxing. We were in a competition with Chef Kaji when our sushi was served. I think it's kind of enjoyment to put each piece of sushi in your mouth, chew it, taste it and swallow it. However, the sushi was placed in front of you no matter you finished it or not. And without a sequence. There's too much sauce. The rice were soaked with sauce. Nothing special with the fish. 😣 <br/><br/>After 3 courses, there's a plate of sashimi. Dunno why Chef Kaji prepared all sashimi plate before we started the first course. The plate was left under a air conditioner. Not sure if this is a proper way to store sashimi. 🤔<br/><br/>US wagyu is not as beautiful as Japanese one. They cooked it like a steak. Since it has so much fat, you cannot taste the best flavour with a thin steak. My suggestion will be in dice. You can then have every bite in your mouth and enjoy the fat dissolved in your mouth. <br/><br/>Kind of disappointment for this re-visit. Frankly Zen and Shoulin seem to be better in terms of the service and species of fish. <br/><br/>Anyways, the home made soya sauce is good.

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.<br/> 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.

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. <br/><br/>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.<br/><br/>Meanwhile, the daikon salad pays homage to the legendary Japanese knife skills – impossibly thinly sliced and crispy, so refreshing with a creamy sesame dressing.<br/><br/>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. <br/><br/>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. <br/><br/>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

Worth a Michelin star. Great Japanese meal (not just Sushi). Counter seating makes the ambience, otherwise don’t expect to be floored by décor.  An overall stellar experience and absolute must for any fan of Japanese cuisine. Easily one of Toronto's best restaurants, period.<br/><br/>

Great place to go for a special meal. I love sushi but this place is nothing like you've had before. It's chef's choice, so you are at his mercy. The combinations were out of this world. I'd never had and since have never had Japanese food like this. Quite pricy and small portions, but it's all about savouring the flavours.

We recently enjoyed a multicourse dinner at Kaji Sushi in Toronto's west end. This post contains images of our many, many course meal. We atemany Assorted appetizers:chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves; chicken terriyaki soy beans carrot, yam potato, konbu, burdock root;PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe); vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with Ikura (salmon roe); daikon radish cake with shrimp, peppers, sesame sauce; Sashimi Sayori fish from Japan; Sayori fish from Japan (deep fried bones); salmon, Spanish mackerel, lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso; salmon and Spanish mackerel; lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso; dipping sauce and house made soy sauce; Lotus root cake stuffed with chicken; Japanese tempura Anago (sea eel), tempura sweet pepper, shishito, Anago sauce, yuzu dressing; Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini; Wagyu Sukiyaki - top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement); Sushi pickled ginger, house made soy sauce; uni (sea urchin); aji nigiri (Japanese horse mackerel); aji nigiri (Japanese horse mackerel) (deep fried bones); ocean trout, salmon roe; hamachi (yellowtail); toro; shrimp; chopped toro; Japanese sea bream, shiso; torched toro (tuna belly), ginger sesame dressing, anago sauce; charred scallop with green peppercorn; Greek octopus, garlic dressing; Dessert - yuzu sorbet, pear compote, fruit, green tea macaron; Dessert - vanilla ice cream, red bean paste, fruit, jelly yuzu macaron; Dessert - tea; all ezquisitely prepared by Executive chef/Owner Mitsuhiro Kaji and Sous Chef Ian Robinson

Thirty-five years ago, Mitsuhiro Kaji came to Canada. Fifteen years ago he opened his ideal restaurant, Sushi Kaji. Each trip here is a culinary experience. Our first visit was in 2006 and we have returned many times since. He believes the secret of good sushi and sashimi is to always select the best ingredients, and never compromise on the quality. On both counts he absolutely excels. Quite often he serves fish that he has purchased from the fish market in Tokyo which is delivered in the morning and served that same evening. We recently enjoyed an excellent multi course Tskumi dinner at Kaji Sushi by executive chef/owner Mitsuhiro Kaji and sous chef Ian Robinson

Sushi Kaji is well known in Toronto for chef Mitsuhiro Kaji's skills in the kitchen (and, if you sit at the bar, right in front of your table). <br/><br/>There's no à la carte menu here; instead, the restaurant serves food omakase style. The tasting menu sushi is all the chef's creations and varies by the night. Luckily, you're in good hands—Kaji's concoctions are both creative and delicious. <br/><br/>Highlighting any particular dish would miss the point, as going to Kaji's is all about a unique experience, but past selections include lily bulb cake, torched scallop with fresh wasabi, duck soup, octopus, deep fried monkfish karage, and simpler but amazing selections like eel and fantastic toro. <br/><br/>It's rather expensive but visiting Sushi Kaji is a great once-in-a-while treat.

Kaji is a true, hidden gem. Tucked into a small strip mall on The Queensway, it's very easy to miss unless you know it's there.<br/><br/>There is no a la carte menu, only the Mariowase. Kaji gets daily shipments of fish from Tokyo harbour, and the menu is based on what came off the boat. Because of this, the menu is never the same twice, so each visit is a new experience. <br/><br/>Chef Kaji has a creative touch, and the dishes look as good as they taste.<br/><br/>A great place to celebrate special occasions, or just to splurge on a really great meal.

One of the very few authentic Japanese restaurants in the GTA with a real sushi chef. Great food. Traditionally the meal changes according to what is in season and the chef does a great job to reflect this. Service is good. It's a set menu. Pricey but worth it ($300 for 2 people).

Did not Enjoy. Good quality food - I especially loved the sashimi and sushi. Good service from the dining staff and the apprentice chef, Ian was very accommodating and friendly, <br/><br/>The problem was the owner, Chef Kaji. I was very disappointed and hurt by his behaviour. I sat at the sushi counter and Mr. Kaji was very unfriendly. Spent a small fortune at his restaurant and left feeling bullied. <br/><br/>I am hoping that Mr. Kaji reads this and improves his attitude towards his patrons to whom he should feel grateful for keeping him in business.

If you are going to charge $150 per person before tip and drink, at least invest in the venue. What a crappy low end decor. Made the money I spent not with it. Total bill for two people $457

Can't wait to go back!. My husband and I went to Kaji last week and were very happy. We have both eaten at restaurants all over the world, including many in Japan and we will certainly be frequenting this place! I don't think you could order wrong here.

The BEST sushi in Toronto. - went there at the end of December for my birthday, got a reservation last minute just two weeks before.<br/>- it was the BEST sushi Ive ever had in Toronto. Fresh & creative.<br/>- had a soup as a part of my tasting menu and couldn't stop thinking about it for a whole week!<br/>- DESSERT was amazing!!!! absolutely delicious!! <br/>- great service, one of the chefs also made me a beautiful bouquet of flowers out of fresh veggies to celebrate my birthday -- too kind.<br/>- atmosphere, simple and clean<br/>- WORTH the price, will return, for sure :D

Excellence in execution, absolute perfection. If you want an authentic Japanese dining experience, Kaji is worth the drive to Etobicoke. If you're looking for 20 different kinds of California rolls to dunk in Yoda Mud Bath and stuff your face with, save your money and make your way to the nearest AYCE Chinese McSushi, they're a dime a dozen in the GTA. But if you want to take it to the next level, experience Japanese food at its authentic best, and quit being a gaijin, this is the place to be. <br/><br/>You can eat at the bar or at a table, but I feel that to get the full experience, the bar is the clear choice (has 9 seats). Call a month or two in advance to reserve one of the prime seats, and watch Kaji skillfully slice fish and sous-chef Ian plate a lot of the dishes. The menus change daily based on the ingredients available, all of which are fresh and shipped in from Japan. There are only 2 choices, Takumi for $120 or Waza for $100. (on our menu you could also add wagyu sukiyaki for another $68 which we didn't take). Green tea is included. The night I went, the menu consisted of:<br/><br/>Japanese New Year platter (chicken cake, fish cake with shrimp, vinegared radish and carrot in mandarin cup), simmered bamboo shoot, sashimi, lily bulb cake stuffed with sea urchin, assorted tempura, grilled black cod, sushi (served 2 pieces at a time) with noodle soup, and dessert (4 items)<br/><br/>I have never had a meal where every course amazed and each subsequent course topped the last, until I met Kaji. There seemed to be a natural progression. Cooked items alternated with raw, heavy flavours alternated with delicate, and so on. Sashimi was served with dark shoyu made in-house, and a peanut sauce meant for dipping the vegetables. The scallop used for that sushi dish was lightly cooked on top using a propane torch, so there was caramelization and some firmness on the top surface but most of the scallop was still raw. The sushi trio, which had lobster, uni, and toro, already seasoned with wasabi and shoyu on top of perfectly prepared rice, was the highlight of the "raw fish". One component of the dessert really stood out; this was a pear compote, reminiscent of Royal Riviera, topped with a yuzu sorbet. The cold temperature and acidity of the sorbet balanced out the sweetness of the pears beautifully. <br/><br/>Service was over the top. Servers describe each dish in detail when delivered, and your cup of green tea is refilled promptly when it's less than 1/3 full. You'll never have to flag them down for a refill. In addition, for the dessert course the regular tea cups were replaced with larger ones, and these were filled with a darker, stronger tea, which can stand up to the sweetness of the desserts.<br/> <br/>Don't try to compare the $100-$120 price tag with that Chinese roll garbage. Think of the $120 as $2000 less than it would cost to fly to Tokyo and stay in a hotel there. You will NOT regret the money or time (about 3 hours) you'll spend. Kaji defines excellence in execution in every way - perfection in food quality, presentation, and service. A rare gem in a Toronto restaurant market full of duds. One meal at Kaji and you'll never want McSushi again.

Top notch. This place is fantastic. Better quality than anywhere I've been downtown. Don't let the location bother you it will be worth the trip.

Best Japanese Restaurant in GTA. I've been to many japanese restaurants across the GTA and in Japan and this is by far the best japanese restaurant I have come across. It has authentic japanese dishes with the best quality of fish you can ask for. After eating at this restaurant, you wouldn't want to eat sashimi anywhere else!

One of the best. Kaji is one of my favourite Japanese restaurants despite its cost. I would come here for special occasions. I also take my important clients to Kaji because I know they will never disappoint. They only use the freshest ingredients which are in season. That's why the menu keeps changing, another reason why I love going there. The only thing I don't like is its location...not the best looking neighborhood...but then hey, if the food's great, who cares?

Top notch ingredients, Excellent Execution, Worth the Price. I was skeptical before going to Sushi Kaji - it's just raw seafood and some rice, how much better can it be? Obviously I was wrong! It's amazing how excellent and fresh ingredients make a difference. It's definitely one of the best sashimi I've tried. Even the rice in the sushi tastes good - usually the rice is the portion that I don't want to eat. The set menu comes with multiple courses. Each course is well thought out, tastes fresh and clean, and I savour every dish. My favourite was the seafood chicken soup served in a tea pot. You won't find popular generic japanese dishes like teriyaki here, and you won't miss it. I continue to think about the food from Sushi Kaji long after I dined here, and this is very rare for me. I will definitely come back - when I scrape together enough $ that is.

Worth it, but not my personal favourate. Before I describe the experience, I'd like to disclaim my review by saying that when I go for sushi/japanese food, the highlight of the meal for me is always the fresh cuts of raw seafood. I'm adventurous and my favourite thing to do is sample different and exotic nigiri.<br/><br/>I've been going to Hiro Sushi probably once a month for a while now, and have been really enjoying it. Hiro allows you to do sushi omakase - he continues to serve a great variety of nigiri until you are full which is right up my alley.<br/><br/>I digress - I have been wanting to try Sushi Kaji for a while as i've heard it is one of the few places of similar quality, but the Queensway is a little far for someone without a car living downtown. Finally signed up for Zipcar and went to Kaji with my girl. I was aware going in that there were only 2 set menus and that a small portion of the meal would be nigiri/sashimi whereas the rest would be his own inspired creations. It was a very enjoyable meal. The service was top notch, and the presentation of the food was impeccable. All of the ingredients were top quality, and the cuts of fish were every bit as tasty and fresh as i've had at Hiro. <br/><br/>In particular, i really enjoyed the toro. Also the wasabi macaroon for desert. Also really liked the unfiltered sake i tried and would highly reccomend that.<br/><br/>I would definitely give this place 4/5 stars. The other 1 I can't give, only as a result of my own preferences that I outlined at the beginning. Simply not enough sushi in the meal to make me happy spending close to $320 + zipcar hourly. I really did want to try this place and by no means regret making the trip, but Hiro still has my money. Take a look at my review over there if you want some detail.<br/><br/>Cheers

Love it!. All of our senses were pleased. The food was fabulous, a work of art. And, watching the chefs in action was a symphony for the eyes!

Definitely worth the price. Probably one of my more expensive meals but it was very very worth it. High end, unique, and creative Japanese dishes, not limited to sushi. The atmosphere is very comfortable and the staff is very friendly and helpful in explaining what the dishes are.<br/><br/>Great choice for a special dinner. To be honest I have no idea what they're doing in a place like Etobicoke. lol

Toronto's Top Fastidious Sushi Dollar. E: Sushi Kaji Restaurant is a breed apart so far as Canadian sushi restaurants are concerned. The prices are high, the ingredients top-notch and the reliance on imported Japanese fish and garnish absolute. The fish, purportedly, is imported daily from Japan.<br/>Chef Mitsuhiro Kaji opened the doors to his namesake sushi mini emporium around the year 2000 and things have not been the same since.<br/>Kaji neither offers a traditional menu nor serves a la carte sushi. The options, when I was there, were $80, $100 or $120 tasting menus. The respective menus include soup, sushi and sashimi, noodles and dessert. The menu, which is omakase only, has since been even more simplified. The major emphasis is on genuine Japanese taste and recipes and a keen sense of balance.<br/>I had the $100 menu, chiefly because it included uni, and was left rather cold. It is clearly high-end and carefully selected, but neither the taste nor the content was what I expected.<br/>The sushi and sashimi were fine, but nowhere near as good for me as a Zen, for example. This is clearly a matter of taste and palate. What was personally disappointing was the lack of actual raw nigiri and sashimi. Many of the items were gourmet Japanese items or cooked or simmered meats of the sea. Many of the cuts were new and different, but not necessarily scrumptious. Expect crab, oysters, uni, shrimp and cooked sea creatures. I felt the sense of balance was somewhat skewed to the sweet.<br/>The soya sauce is home brewed.<br/>On the face of it the quantity and size seems small, but by night's end one is indeed full. <br/>-<br/>A: Sushi Kaji feigns a posh ambiance with its two-leveled setting (plus bar seating) and low lights, but at its core it remains a sushi restaurant. Waiters and waitresses proclaim their entrance in and out of the kitchen in Japanese ('coming through') shattering the tranquillity and the chef and his assistant make small talk with clients at the small bar area. The tables are, thankfully, well-spaced. The restaurant cannot hold more than 40 people.<br/>The outside belies the restaurant's prices and status on the premium sushi scene. It is not only the front of the shop that downplays Kaji's rating, but also the location is less than overwhelming. In that sense, it indeed is a high-end Toronto sushi restaurant. Just think where Aoyama, Mikado or Zen are located.<br/>-<br/>T: The seating is strictly by reservation so between parking in front of the restaurant and being seated there is no down-time. Service would be prompt except it is designed to come in intervals. This is not fast food, but owing to the quality be especially prepared to be at Kaji for a couple of hours. The meal at Kaji is partitioned into appetizer, soup, main and dessert and there are intervals in-between as the kitchen prepares the next portion of the meal.<br/>Note: I believe the kitchen was preparing the sushi, not the sushi bar chef.<br/>-<br/>S: Service is polite and steady, but that is it.<br/>Again, the Asian concept of service and temperament are different than what would expect at comparable 'Western' restaurants. Not that I want or crave it, but the owner was behind the bar and did not come around to the dining area to greet his guests - $100 per person or not.<br/>The meals are served omakase style ('house choice'), but only a passing explanation or introduction of the food was offered.<br/>One has to respect Itamae Kaji no matter what however. He has trained the chefs and owners of both Miyabi and Mikado and contributed much to the Toronto sushi ambiance. After several tries at different locations it is good to see how Kaji is a venerable success. He has also worked at Honjin and Katsura. Half a dozen years ago Kaji was a founder or partner or owner of Cafe Michi in Scarborough. I wonder if this is still the case.<br/>I was happy to eat at Kaji and did enjoy the experience, but Kaji is not my favourite sushi restaurant no matter what price level.

I was there for my birthday last week and found Kaji to be an incredible experience. Not only was the presentation fabulous but the fusion of flavors were amazing. The sushi was so tasty and fresh, yet pricy it was well worth it for an authentic Japanese Cuisine. Although I havd read previously some negative reviews regarding small portions, I found it to be plentiful. After all it is not about quantity rather quality.

Absolutely awful experience! Felt fooled and ripped off!. I have been a fan of Japanese cuisine for years. Going to restaurants for me is not a novelty, but rather a weekly habit. With this being said I have never written a review on any other restaurant. Visit to Kaji was a $550 disappointment that made me make an exception and sit down to write a review.<br/>To begin, considering the price tag, you would envision an upscale restaurant. Kaji, is nothing but, as its decor mimics a cheap Ichiban. It is not about the decor but about the food you would think... I thought so too, but the food matches the decor. It could be called 'divine" if taste buds are missing or you haven't eaten for a month and grass would taste divine.<br/>The service is friendly, but it took 20 minutes to get a refill of green tea. The food is certainly not worthy of any admiration and being overpriced is an underestimation! The portion size is ridiculous. You won't leave hungry though... by the time all courses are served you will loose your appetite and will be happy to get out. I ain't a food critique, but this is the first time in my life that I didn't enjoy a single dish except for sashimi that wasn't ruined by a strong taste of rise vinegar (or something that tastes like it) that ruined the unagi sushi for me.<br/>At some point I have noticed my 3.5 year old daughter eating her own buggers... she certainly had the best dinner experience out of our group!<br/><br/>Perhaps I'm spoiled by a recent visit to Miku restaurant in downtown Vancouver that really delivers (http://mikurestaurant.com). The food is cheaper, unique and definitely delicious. They have a pastry chef on staff that comes up with fantastic deserts. In Kaji on the other hand for DESERT I got a watermelon jelly and one macaroon! Really?! That what $120 per person buys you?<br/><br/>THIS FOOD EXPERIENCE IS NOT WORTH MORE THEN $40 (if even that).

Absolutely world class restaurant. The flavours are so delicate and balanced. When we were done, it felt like my tastebuds went to the day spa. Worth the splurge every now and then.

Overpriced for what you get. This is a review fir people who know how to eat sushi, not for those who randomly go to a sushi restaurant and order crazy rolls or sushi pizza. Yes, the fish is fresh, however it didn't taste good. Some pieces were almost tasteless, like the trout. Kaji-San boasted that he preferred trout over salmon and that the trout was from New Zealand. Well, trout is a local fish, and I've tasted better trout from BC, so why not just get it from there? I think it's so that he can charge you the $100 or $120 pp. Yes, he is different and more creative than all the other Japanese restaurants in Toronto, but if you concerned about just good, delicious, fresh sushi and cooked food, you get that elsewhere at half the price.

Super fresh, super overpriced. Love the variety and freshness of everything but the price is exorbant. Also, it took 4 hours which is too long.

This is Japanese Food. When so many are going out for "sushi" and just having some wild and wonderful rolls this is a chance to taste more authentic dishes with fantastic presentation in the style of more traditional Japanese cooking

Posted on May 19, 2014 July 11, 2014 by New City Food This place is very unique; perfect for a special occasion – a gastronomic voyage if you will. What makes this restaurant so special is that you only have two options – both of which are fairly expensive. The chef prepares whatever he likes for you that day depending on your choice: Takumi – $120 – Appetizer, Sashimi, Dishies, Assorted Sushi, Soup and dessert. Waza – $100 - Appetizer, Sashimi, Dishies, Assorted Sushi, Soup and dessert. The more expensive one just comes with more food. This place is unreal and worth a try. Everything was wonderful, except for the dessert! The desserts were pretty off, but maybe it’s just me. I do not think wasabi should be a flavour of a macaron! http://www.sushikaji.com/top.html Share this: More

So here's the thing about Sushi Kaji...there's never been a better example of "don't judge a book by it's cover"...

One of the earlier dishes was the soup duck dumpling. The soup broth was light and yummy. The dumpling was small and flavourful and the soup had rich flavour. Delicious.

On an anniversary, birthday or any other special occasion, I would definitely recommend Kaji Sushi. Although the cooked dishes did not blow me away, the quality of the raw fish and rice well made up for their deficits. This restaurant cooked by Japanese people, served by Japanese people and run by Japanese people provides an authentic experience of Japanese food. This one time experience was definitely worth the $250+ bill (for 2 people) at the end of the meal; however at the prices that they charge, I will not be going back on a weekly, or even monthly basis! For more pictures of each dish please click the following link.<br/>

I would definitely recommend this restaurant for any special occasions or if you’re trying to impress someone ;) . At the price of $100 or $120 per person, it’s quite pricey, but definitely worth the price if you love Japanese food~

Expensive but it’s a must-try in a life time. Some doesn’t think it’s worth the money but hey..it’s an experience. I have to say that my first visit when I was young was still the best… but that could have been because at that age, I haven’t really had “super duper good” food. :) I really liked it and I hope you`ll enjoy your visit there too. Cheers!

Going there will change your perception of Japanese food, sushi and frankly your palate. Ask alot of questions and socialize as Mitsuhiro Kaji is fun and enjoys the conversation.

Let your senses take you to Japan with Chef Mitsuhiro Kaji’s three wonderful tasting menus, takumi, waza and iki. No a la carte here. Each course brings you closer and closer to the final climax of your dinner experience.

Known as one of the best sushi restaurants in the GTA, I was beyond excited to try Sushi Kaji. They have two options - either the Waza menu for $100 or the Takumi for $120.

I have been to Sushi Kaji a few years ago and love it but since then heard some mix reviews about this place. The friend who actually bought me there went back a few time and said that it's not as good anymore.. Boo (>_ This year better reviews pop up and I have been meaning to give it a try again and haven't had time yet until on my Birthday. The past 3 years since we have been together, Ben and I have took that day off and he'll plan a day of surprises for me, given that it's mainly about food/places to eat =P Here at Sushi Kaji, there's no a la carte menu but just two Omakase of $100 Waza and $120 Takumi to choose from. Ben choose $120 for both of us but I think we should have chosen one each to taste both and see what's the difference... there's always next time (^o^) It was more of a romantic dinner that night, if not I'll have chosen to sit by the bar and watch them prepare each of our dishes =P Big bottle of Sake with big cups 1st time having this one and it's ok, not our favori

Occupying the last stretch of an ordinary strip mall in Etobicoke is Sushi Kaji, a small Japanese restaurant known for their long-standing impeccable quality, inventiveness and commitment to excellence. Yeah the restaurant may not look like much from the outside but we all know that looks can be deceiving....

Hands down, the best sushi experience EVERRRR!!! I would never have expected that the best sushi place would be located in Etobicoke.

Sushi Kaji is popular for their omakase. ("Omakase" is similar to a tasting menu in which you are served a number of smaller dishes, one at a time, and each di

This is without argument the best Japanese restaurant in the GTA, and each visit is almost akin to a culinary pilgrimage to the heart of Japanese cuisine. First, the hostess greets you with a traditional osiboshi (a hot towel) which you know is a great start to a memorable experience. We ordered the Takumi course which begins with an assorted appetizer featuring tamagoyaki, grilled mackerel, fried lotus root chips, soft shell shrimp, half-cooked water chestnut and a shellfish I could not identify. The different techniques and presentation used highlights the culinary versatility of Chef Kaji.  <br/><br/>To prepare your palate for the season is a duo of braised preparations with chicken and winter melon wrapped in a soybean curd skin and a medley of seasonal vegetables wrapped maki style with soy bean curd skin and calamari sashimi. This plating requires precision and excellent technical execution to deliver and I would definitely want to sample this dish again. <br/><br/>Highlighting the pairing with turnip is a steamed sea bream in a rich broth of dashi where the turnip a seemingly humble root vegetable is perfectly cooked to a precise consistency that goes superbly with the fish. The broth is an excellent bridge between the turnip and the fish and sets the tone for the next course.<br/><br/>Following a simmered dish is a course showcasing Japanese deep frying technique with a calamari ball with a unique breading that still exudes the richness of the calamari. On the plate is a whole shrimp and perilla in a spring roll where the perilla leaf sets the oily balance and elevates the simple spring roll. Before the sushi course is simmered dish of flounder with uni flavored broth and shiso that becomes the forerunner of the most anticipated part of the meal - the sushi course. It starts off with salmon sushi with the best ocean trout roll that burst with flavour which each bite. <br/><br/>Next is the Fluck fish sushi garnished with yuzu spring onion little ginger. Another imaginative interpretation of octopus sushi, it is with sweet garlic sauce that tasted like grilled octopus on your palate. <br/><br/>A trio of mini sushi starting with calamari strips and rice followed by a little lobster with lobster foam; on the last note is grilled mackerel with a unique brew of ponzu sauce and blowtorched toro sushi with garlic sauce. <br/><br/>The last culinary surprise Kaji delivers is the duo of dessert: citrusy luscious yuzu sorbet with pear that tastes like the perfect winding down of the summer season into autumn which the traditional anmitsu represents with ice cream, agar jelly and berries. Dessert also came with a yuzu macaron and a green tea macaron which was a perfect note to end a uniquely Japanese evening.

Occupying the last stretch of an ordinary strip mall in Etobicoke is Sushi Kaji, a small Japanese restaurant known for their long-standing impeccable quality, inventiveness and commitment to excellence. Yeah the restaurant may not look like much from the outside (it could easily pass for a typical sushi joint or AYCE restaurant on Bloor St.) but we all know that looks can be deceiving, right? Well, damn right 'cause even after 14 years Sushi Kaji remains as one of the best restaurants in the city (notice I said "restaurant" not just "Japanese restaurant"). Whether Sushi Kaji is indeed the best or not, in whichever category, is irrelevant because food is so subjective. However, what I can confidently say is the following: the dinner I had at Sushi Kaji two weeks ago was the best omakase I've ever had in my life (so far).<br/><br/>So aside from the fact that Sushi Kaji doesn't offer an a la carte menu, what makes this Japanese restaurant so special? The simple answer is chef Mitsuhiro Kaji himself. Chef Kaji has been making sushi ever since he was 13 years old. For more than 10 years he apprenticed under many different master chefs all over Japan. Since immigrating to Canada in 1980, Kaji has opened eight different sushi restaurants. In May of 2000, he finally opened his very own Sushi Kaji.<br/><br/>Just as important as chef Kaji himself, the quality of ingredients also plays a crucial part in Sushi Kaji's success. Chef Kaji believes that the secret of good sushi is to always select best ingredients, and never compromise on quality. Kaji's Japanese supplier flies fish from Tokyo bay within 24 hours after it has been taken from the water. Kaji serves fish in the evening that he has purchased the same morning, never keeping fish overnight. Other ingredients such as vegetables, condiments and even garnishes are also exclusively imported from Japan. <br/><br/>Chef Kaji's attention to detail is commendable as well. He uses different kinds of vinegar during different seasons: a soft and sweeter vinegar in the summer and a slightly more bitter one in the winter. As for soy sauce, chef Kaji prefers to make his own from scratch with dried bonito because he finds regular soy sauce too salty.<br/><br/>Once we sat down at Sushi Kaji the first thing I did was order sake; there's absolutely no way I can fully enjoy an omakase meal without sake! I had my favourite type of sake that evening: nigori.<br/><br/>As I mentioned before, you have the option of two set dinners: either the Waza or the Takumi. Both my date and I chose the Takumi (actually I decided Takumi for the both of us). Don't you know my mantra for tasting menus is always "Go big or go home"? Hah :)<br/><br/>Without further adieu, I present to you Sushi Kaji's "Takumi" dinner:<br/><br/>AMUSE<br/>Simmered daikon radish with chicken miso sauce<br/><br/>APPETIZER<br/>Deep-fried calamari cake, Japanese style omelette, shrimp & mushroom wrapped in egg crepe<br/><br/>SASHIMI<br/>Ocean trout, lobster, octopus, sea bream, amber jack<br/><br/>STEAMED SEA BREAM - DOMYOJI STYLE<br/><br/>SAUTEED SCALLOPS<br/><br/>GRILLED SEA BASS & DUCK WRAPPED IN PAPER<br/><br/>Remember "go big or go home"? As if the Takumi wasn't enough, I decided to order the wagyu sukiyaki too...just for kicks.<br/><br/>Many dishes at Sushi Kaji sound and look simple, but the reality is it couldn't be further from the truth. It's kinda hard to explain but for many dishes Sushi Kaji, layers of flavours seemed to emerge after each bite. From the firm pieces of lobster sashimi and the sweet sakura-flavoured rice ball, to the heftier courses such as the paper-wrapped grilled sea bass and duck, and the spool of green tea noodle floating in a clear consommé, everything seemed simple but yet you know it's anything but that. Can I just say it's pure bliss? And of course the wagyu sukiyaki was amazing. Thin and delicate slices of buttery wagyu layered on top of veggies and udon all in a richly flavoured broth, what more can one ask for? And seriously, the amount of marbling on wagyu never ceases to amaze me...it's all so beautiful. Anyway, moving on to sushi. Toro, lobster, scallop, octopus, abalone, salmon roe, toro, and more toro! Wahhh I'm in heaven :) Even Kaji's desserts were stellar. The yuzu mousse's cloud-like texture and the sweet, velvety green tea cake were delicious. Though tasty, I did find the macaron's vivid, hulk-like green a bit weird.<br/><br/>What an exquisite dinner. I admit this meal sets us back several hundred bucks (ouch!) but I would do it all over again in a heartbeat (yes I'm crazy!)

This place is very unique; perfect for a special occasion – a gastronomic voyage if you will.<br/><br/>What makes this restaurant so special is that you only have two options – both of which are fairly expensive. The chef prepares whatever he likes for you that day depending on your choice. The more expensive ones just comes with more food.<br/><br/>This place is unreal and worth a try. Everything was wonderful, except for the dessert! The desserts were pretty off, but maybe it’s just me. I do not think wasabi should be a flavour of a macaron! <br/>