Best Authenthic Sushi House Toronto
What is your number 1 choice when it comes to sushi restaurant in Toronto? I'm talking about sushi / sashimi ONLY. Be it Omakase, or order what you like, I'm talking about the MOST selection of NOT ordinary (salmon, tuna, white tuna). I'm talking about the real deal, Tsukiji style...which restaurant would come to your mind? I've been to them all, Hiro, Kaji,,,NONE of them can compare to anything, even the cheapest restaurant at Tsukiji! If money is not a problem, and the chief is actually willing to go the extra mile for you if you request, which one will it be???
Eltonkk, you have to remember, this is Toronto, The suggestions from Charles and P.I.G. are the most accurate suggestions. I've never been to Japan but I have been to Kaji and Zen, also Yasuda in NYC which In my opinion is comparable, all I think are amazing. Your standards must be extraordinarily high.
re: Bobby Wham
I like nigiri-ya sushi on millwood. super fresh. you won't find tons of selection but the quality is there and the sushi chef is Japanese. It is mostly take out but there are a couple of small tables so jut order in advance. stick to the omakase.
I think the quality is much better than Zen. Kaji is great too but different, you can't order what you want. I have been to Tsukiji and Charles is right, you will not find that here at all.
I have to agree with Charles and say Zen for Nigiri sushi. They have the best Shari and best selection of Neta in the city.
That said, I think your view of Tsukiji as this infallible source for sushi is a bit romanticized. Kaji, Hiro, Zen etc, are all a significant level above the cheapest restaurant at Tsukiji which is Umai Sushi Kan. Umai Sushi Kan is the Sushi On Bloor of Tsukiji Market and that includes the outer vendors as well.
OK! Best Authentic???!!! If you are looking:
For 'Neta' - ingredients using products sourced directly from Japan including say, razor clams from Karatsu in Saga, Shrimp and live Uni from the Amakusa Islands off Kumamoto, oysters from Moji in Fukuoka, abalone from Ohara in Chiba, sandfish and blackthroast sea perch from Akita, conger eel and 2 pound Mackerel caught off Miura Peninsula....etc
For Wasabi - Fresh roots from Umegashima in Izu and grates on copper-plated grater
For Shari - Aged Koshihikari rice cooked the old -fashioned way in a heavy pot over high heat.
then...... FORGET IT!!!
Outside of Japan, not even famed sushiya like Sushi Yasuda of NYC has the clout and capability to achieve and obtain all that!! In most cases, ingredients like Blue Fin Otoro, Wild 'white' Alaskan Salmon, Spanish baby squid tentacles or Uni from Russia, Hokkaido and west coast..etc are enough to wow local patrons.
In Toronto, where sushi/sashimi afficionado patrons are even more far and few, restaurants will simply shy away from getting the more exotic ingredients. However, if you do insist then I would suggest you head out to 'Inatei' in Richmond Hill for Sashimi (only)! They do have fish and seafood specially flown over from Japan. Arriving usually on Thursday. I would call ahead and inquire. Stay away from sushi since their shari quality sucks!!!! For nigiri sushi, I would go to 'Zen'. Best shari in town and slightly more exotic neta than most other outfits. Ingredients like Mirugai, Chilean Abalone, Hamachi and Kanpachi, toro from Portuguese tunas...etc. are normally available. Also, call ahead to make sure they have fresh wasabi roots available. $5 surcharge but worth it!