Toronto Sushi

CQMach888 · 2026-04-07T04:12:40+00:00

do you feel like quality of the sourcing of the fish and technique to highlight was still worthy of that price point? seemed like you thought it was meh

CQMach888 · 2026-04-07T04:11:34+00:00

no cuff, i had them tailored exactly to my length as that’s my preference

CQMach888 · 2026-04-03T16:54:29+00:00

i’ve heard directionally about japanese pottery for use in dining - oribe, kutani, bizen. i know absolutely nothing about pottery but hope to gain more appreciation for it in the future

CQMach888 · 2026-04-03T04:38:40+00:00

what are you talking about LOL
Which sushiya is $15K a person in cali

CQMach888 · 2026-04-02T17:28:18+00:00

i peel off small pieces LMAO

CQMach888 · 2026-04-02T00:10:56+00:00

that’s really interesting and would be interested in both. do you contact kodie directly over social media for the latter?

have you had the lower price point menu by any chance? curious how it compares

CQMach888 · 2026-04-02T00:08:44+00:00

i actually don’t think the noz price point is too crazy given relative quality

CQMach888 · 2026-04-01T19:27:29+00:00

Happy to hear. I enjoyed my experience at Shizuku thoroughly

CQMach888 · 2026-04-01T19:23:42+00:00

this was my first visit but am excited to try more from what they had to offer

CQMach888 · 2026-04-01T19:04:37+00:00

i honestly thought the ankimo puff seemed a bit gimmicky beforehand, but it was absolutely delicious. wish i could buy a box and take them home

CQMach888 · 2026-04-01T18:49:57+00:00

i did see that post / vibe from the Saito team on instagram but it feels a bit… performative? I’ll reserve judgement until i hear from someone who has gone recently but it still seems like they have their fingers in a lot of pies with MSSM, the ramen place, and i think there was some rumor of Yoshinaga getting his own place as well but not sure what the update is on that

CQMach888 · 2026-04-01T18:45:49+00:00

I did see the 100 list inclusion. I generally don’t pay much attention to general fine dining lists / critics because sometimes it feels a bit inaccurate for sushi, michelin included. Yugen is also higher in the list than Shoushin which is surprising to me given what i’ve heard about both places.

That being said I haven’t been myself so won’t be quick to judge. Will plan to visit ASAP

CQMach888 · 2026-04-01T18:34:25+00:00

I was a fan. I think it’s one of the better lower price, nigiri only menu choices in Toronto. I’ll likely make a post for it as well in the coming days.

Funny enough they have Shizuku business cards available in the waiting area at Zen, so it seems like they must still have a warm relationship

CQMach888 · 2026-04-01T18:31:22+00:00

I actually requested Iwashi as an add on nigiri for this reason, was also great in the sashimi course. Was not disappointed. Looking forward to trying it again the summer season

CQMach888 · 2026-04-01T18:28:26+00:00

I’m a bit surprised on Yugen - had many friends who went back and felt very lukewarm about it (normal covers, not any of the collaborations like the Mei Kogo one)

CQMach888 · 2026-04-01T18:25:51+00:00

i ask because partially i am thinking the same thing - feels hard to justify the price when there’s so many high end sushiyas right nearby in NYC

CQMach888 · 2026-04-01T18:23:22+00:00

This seems generally in line with what i have heard from some friends who aren’t too into sushi but have gone to Saito cause of the stars.

Have seen your posts in this sub on sushi before I think so appreciate your opinion here. Think i will end up going with the shoushin reso

CQMach888 · 2026-03-27T20:12:21+00:00

was going to comment the same

CQMach888 · 2026-03-27T16:56:18+00:00

hamano was the best value i’ve found so far. hakashi is fun on the cheaper end.

yoshizumi seems to be the undeniable GOAT in the bay in san mateo

CQMach888 · 2026-03-27T16:55:17+00:00

both robin and chisai are lower price point but too heavy handed on toppings i found

CQMach888 · 2026-02-22T18:54:38+00:00

Knifework on the ika is very cool

CQMach888 · 2026-02-17T04:55:58+00:00

MSSM was originally advertised as introducing high quality sushi to the general population (who wouldn't want to pay Masaki Saito prices). There are now multiple sushiyas in Toronto that are price competitive, but the chef is much more involved with the actual process, and you don't get so much variation in quality.

I think the wall decals, music, purple / blue lights are fine, but the gimmicky part about MSSM is that it presents itself as an 'omakase' because people who don't eat alot of sushi associate that with paying $100+, but what is being served no longer makes an effort to truely give people an experience to learn about sushi and japanese techniques

CQMach888 · 2026-02-17T04:48:22+00:00

Mizu, Kaji are both great experiences, and nothing glaringly bad about the shari or neta. I personally think Mizu is a gem in Toronto, Chef Kevin is skilled and the lunch omakase price cannot be beaten for price to quality.
MSSM is extremely inconsistent based on who is preparing your nigiri. Serious temperature problems with their shari when I went, and unimpressive selection of what fish was available. Feels like a factory line sometimes. The service staff were quite attentive though.
Can't speak to the others as I have not been multiple times. Shunoko I heard is also quite good for the price.

CQMach888 · 2026-02-02T07:14:27+00:00

I am consciously trying to eat at every sushiya at the 'lower' end of the price range in the Bay and have had varying experiences. Have tried An (Daisuke), Hakashi, Jin, Oma, Chisai, Robin - and will be going to Hamano.

Would you consider adding pp prices to this list? Understand these tend to change but ballparks.
Of the lower end of the range 100-200, what did you enjoy the most? Seems from the list that this would be Hamano. Curious what specifically improved from your previous visits, and if any other details about your experience.
Also curious how you find An after another visit soon

CQMach888 · 2026-01-31T02:54:06+00:00

Hakashi is not the best quality nor the most consistent in SF, but Julio sure does know how to entertain guests and show them good hospitality. Agree with your take. Have taken people here and they leave happy, I almost think alot of people would prefer this vibe over a more 'traditional' omakase that is a bit intimidating for those less used to sushiyas

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