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ND Sushi and Grill - Laird Dr-Highly recommended

I stepped in with some trepidation- and left very happy.

The cooking is beautifully refined without losing character. "Fusion" without being bizarre. The Chef -owner has complete control over the food and can cook anywhere. A much better experience than at other high -end restaurants here and for less money. $40-50 for food before tax will get you an excellent meal from beginning to end. I was told that the chef worked in Japanese and French restaurants . He can cook anywhere!

My only criticism is that the portions could have been a bit bigger, and the back cod was good but didn't give me $14 worth of pleasure. I got a bit of bulk with the donburri.

I had ginger carrot soup (divine), a tofu dish, mackeral, black cod, chicken donburri (as if for royalty) and chocolate banana spring roll with vanilla icecream, barley tea. $45 before tax.

Next time I will try the $35 prix fixe (miso chowder, some sort of salad, 5 pieces sushi, salmon with sides, fancy panna cotta). I asked and was told that I could substitute the donburri for the salmon.

I don't understand the menu, the other side of the card (I took it home ) says that salmon as a main with sides is $20, and for another $7 you get soup, rice, salad and daily dessert.

I will fiond out next time and will advise.

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ND Sushi and Grill
214 Laird Dr #101, Toronto, ON M4G3W4, CA

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  1. The website shows a lot of French flare. can you confirm it's a dressy business casual environment? The patio looks nice, but maybe closed now? Thanks Bigpestle

    2 Replies
    1. re: Learn2CooknEat

      The room is "modern" and without glitz. You wouldn't stand out so long as you don't look like a bicycle courier or wear your tiara. I don't know about the patio.

      1. The menu looks very interesting. Thanks for letting us know about this place. http://ndsushiandgrill.com/

        1. Curious to hear what other people think.

          I hesitate when I see things like:

          Caterpillar
          freshwater eel, cream cheese, avocado, cucumber, soy reduction

          On the menu.

          4 Replies
          1. re: Sadistick

            Yes. I was turned off by the wacky rolls on the menu too. My radar always goes up when I see an entire page devoted to the oddest combination of ingredients all rolled up into what resembles a footlong hotdog. The daintiness I associate with sushi, sashimi and maki kind of goes right out the window when I see those cream cheese and tempura sauced-up rolls. They may taste great, but in my mind they are not sushi. That said, I have no problem just avoiding them and sticking with the pure stuff. I get annoyed when they form part of a sushi plate though, and I have to ask for a substitution that frequently results in an upgrade charge.

            1. re: 1sweetpea

              I don't mind some rolls.

              But Cream Cheese has no place in a sushi roll, let alone a Japanese restaurant.

              1. re: Sadistick

                Agreed on the cream cheese. A lot of these rolls are concocted to hide less than stellar fish.

                1. re: Pincus

                  A description of the food as "fusion" is off-putting because many fusion chefs seem to be self-conscious practitioners. They turn out "fusion" food that is just weird. But new ingredients and combinations should not be rejected simply because they are new, and there is good and bad in everything. So tomatoes are a relatively new introduction to Italian cooking. Italian restaurants in Buffalo make me want to be somewhere else. Nevertheless these are not reasons to avoid Italian restaurants everywhere.

                  "Fusion" was one reason for my trepidation when I went. I am pleased that I did. The chef at ND has complete control of his cooking and has high standards. I would trust him and would try something unusual to me.

                  I generally don't order sushi because I prefer the cooked food in a Japanese restaurant. Maybe ND's will make me change my mind.

          2. How does this compare to Mikado, which has always been my go-to sushi restaurant when I'm in that area?

            1. My husband and I gave ND Sushi a try the other night. While everything we ate was tasty, we found most of the dishes -- including the Dungeness crab salad and Maguro tataki -- to be lacking in flavour; the dressings, while one wouldn't want them to overwhelm, lacked even the slightest amount of zing. The fish on the sushi we ordered seemed to be fresh, but the rice tended to fall apart in our hands between plate, soy sauce, and mouth. The chef is also not great with tempura: the batter on the tempura squid was not crisp (actually it wasn't tempura-like at all); ditto with the tempura shrimp in our dynamite roll.

              The service was excellent. All in all, an okay meal that would warrant a return if we lived in the neighbourhood. Since we don't, it's unlikely we'll be back.