IN CHEF WE TRUST
The best omakase restaurants in the city
At Harbord’s jewel of a sushi restaurant, Yasuhisa Ouchi serenades his patrons bite by bite. Chef can be found behind the bar night after night, carefully preparing each piece of the omakase meal. Here, $110 gets you about 20 courses, starting with apps, like the delicacy shirako, before progressing to sashimi and sushi. Each course focuses on ultra fresh seafood flown in from fish markets across the globe (yes, there’s plenty from Japan). Offerings can include everything from New Zealand ocean trout to kobujime. There’s a reason why getting a reso is so hard. 81 Harbord St.
A stretch of Etobicoke a stone’s throw from a Costco isn’t where you’d assume one of the city’s — not to mention Canada’s — top sushi restaurants would reside. And yet chef Mitsuhiro Kaji has been sitting pretty for almost two decades, masterfully serving his omakase menu to an ever-keen array of diners willing to make the trek. Chef Kaji first dabbled in Japan’s most famous export back as a bright-eyed 13-year-old and has dedicated his life to the kitchen sport. Fresh seafood is flown in daily, arriving straight from Tokyo Bay (think sea bream, yellowtail or Hokkaido uni). In addition to sushi and sashimi, the meal includes an appetizer, dessert and seasonal dishes and will run you about $140. All around, it’s an epic event. 860 The Queensway
Chef Ouchi preparing dinner