The best omakase restau­rants in the city

Richmond Hill Post - - Food -

#32 YASU

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.

#33 KAJI

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

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