TAKE SUSHI OR JAPANGO?
Meeting a friend for sushi in downtown core this week. Looking for something better than your sushi inn or sushi on bloor joints. Never have been to Take or Japango...read the reivews of both. Seems Take is good - nothing mind blowing, but good, and that Japango's once shining rep has faded over the past little while. Which one is the current better choice? Any other suggestions within downtown core (bloor to the north, sherbourne to the east, bathurst to west)?
Not doing omakase, just good old sushi...and no cooked dishes.
Personally, I'd pick Take over Japango if only for the environment. You can get great sushi without feeling crowded and spied upon by the tables to your left and right.
Not that you asked, but just one block east of your parameters is Omi. Johnny Lee offers very reasonably priced lunches and dinners. The training wheels are finally off the restaurant so I feel confident recommending it.
22 Front St W, Toronto, ON M5J1C4, CA
243 Carlton St, Toronto, ON M5A, CA
I will second Omi in comparison to Take or Japango. Just make sure you dodge some of the miss items, like the pork belly, and some of the unbalanced rolls. Gyoza are great, as are some of the Korean cooked dishes. Sashimi is usually quite good, with interesting oils (some can almost be like a carpaccio of sorts), but the nigiri is inconsistent (shari). Watch out for "butterfish."
Takesushi is solid fare. Better execution than their sister resto Nami I think. I find the price is a bit steep but hey they gotta pay the rent on their downtown location somehow right?
I would also feel comfortable in recommending Sushiman at 26 Richmond st E at the Corner of Victoria st. I would put them one notch above your standard joints but a couple of notches below Takesushi. Tani-san's philoshophy is he tries to serve the best sushi he can at the cheapest price he can. I guess like sushi and japanese food for people on a tight budget.
They do decent cooked food as well like grilled yellowtail collar and miso ramen. I say decent here of course.
They also do an omakase there for roughly $37 a person. It ranges up and down depending on what they have that day. Reservations are required for omakase. Their omakase consists of at least one sushi and one sashimi course and the other courses chagne regularly. If you go at this time of year they make a pretty decent oden
Sushiman's sushi and cooked food is some of the worst in Toronto, the rice they use is very mushy and the beef they use in the Gyudon is inedible, the tenpura is very dry... price is cheap, it is less than $10 for a chirashi lunch, but not for quality.
I have tried the sushi omakase at both Takesushi and Nami, I prefer the one at Nami, better fish variety (kanpachi, kanpachi belly, Toro, Uni ...), but the one at Takesushi which is like $7 buck less but without any of the fish mentioned above, I am not sure if Toro or Uni at Take is not fresh that day so they do not serve it or what, but they have some Ocean trout sushi which is not bad and a crab (Kani, not the fake one) which is tasteless, that's about it.
For Japango and Takesushi, I think I prefer the sushi at Japango but only ordering a la carte, not any of the combo. And like Googs said, it is a very small restaurant and not comfortable for many people.
hrmm maybe i've been lucky with sushiman then?
i've been probably about 8-10 times and i'd say 80% of the time it was acceptable
Ah well I haven't been there in a couple of months so maybe its' just as well. Maybe my luck will have run out!
The Takesushi omakase I had included some nice items like a rabbit pate with soup poured on it. I'ts not a bad value at $65 for the entry level omakase. The chef there is a super nice guy too which adds to the experience. He seems very shy but eager to please.
The last time I was at takesushi chef was preparing a fresh uni still in it's shell for another pair of customers (? would you call the spiky black thing a shell? skin?). I think skyline might be right about the fish variety at takesushi though. The selection at takesushi wasn't exactly mind blowing.
Edit: they also use Uni that's already "shelled" at takesushi