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Jan 5, 2013 11:09 AM

Hiro sushi is closed for January, so where do I go?


If you say "Fune" or "Yuzu" or "Nami" we are not on the same... page....

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  1. If you want something relatively in that neighbourhood, you could try TakeSushi. If you're in pursuit of high quality and don't mind a trip, then definitely Zen. Both of these would serve traditionalist needs if that's your style.

    1. Oh, good to know about the temporary closing. Thanks!

      Suggestions with similar price point/menu/quality:
      Sushi Couture
      Kingyo (I prefer their fish creations over Guu, JaB or Hapa)
      Mikado (not downtown, but I prefer it over Japango)

      1. I agree with Googs on ZEN IMO they have the best sushi in Toronto next to Kaji. The sushi chef who's name is slipping my mind at the moment is a master and perfectionist. The word seems to be getting out fast about this place. I can never seem to get a table at lunch anymore! so call first

        8 Replies
        1. re: Sarah1218

          IMHO, Kaji might offer the tastiest Japanese food in town or may be even the best 'sashimi'. But when it comes to sushi, Zen is better! Why? Because Kaji's 'shari' is inferior!!

          1. re: Charles Yu

            Kaji's Shari is just a different style.

            1. re: Notorious P.I.G.

              'Different style of Shari'??!! Please kindly enlighten me.

              If we are just talking about Nigirisushi, Then, based on my recollection, the Su-Meshi for the Shari should use preparation of white short grained Japanese rice mixed with dressing of rice vinegar, salt, sugar ,kombu and sake.
              I know Kashiwabara San of Zen uses this approach with the rice grains pretty distinct. Kaji San's version, on the other hand, I found 'more mushy'. Is he doing something different?!

              When I had sushi in Tokyo, most of the Shari I encountered resembles Zen.

              1. re: Charles Yu

                There are many, many different styles and preparations for Shari. The key ingredients are roughly the same but the variation in ingredients and the ratios as well as the cooking methods all differ from chef to chef.

                Firm Shari is the trend right now but that doesn't necessarily mean that firm Shari is the best Shari or the only way to prepare Shari.

                A lot of Itamae believe that softer rice allows the flavour and texture of the Neta to show through more.

                I can't speak for Kaji or any of the other Itamae in Toronto but I feel that it's best to give them the benefit of the doubt. Most of these guys have forgot more about fish than you or I or any self appointed sushi expert on Chowhound will ever know.

                1. re: Notorious P.I.G.

                  Firm would be a bad trend. I like it when the shari collapses in my mouth, breaks down from the pressure of tongue meeting rice, meeting fish, and requires only a little chew. It should be more about holding the flavours in the mouth, savouring, than gnawing away.

                  1. re: Googs

                    i'm curious as to what "firm" means exactly. i just want to be able to pick it up without it falling apart, hands or chopsticks, and not be mushy.

                    1. re: pinstripeprincess

                      Oh, yeah, sorry. Firm just means that the individual rice grains themselves are firm. People sometimes compare it to risotto or that you should be able to feel each grain separately as it breaks apart in your mouth.

                    2. re: Googs

                      I don't mind either actually as far as texture goes. I prefer Aka Shari using an aged Akasu (red vinegar made using Sake Kasu) though.

          2. JaBistro, it's my favorite. Koji told me he wants to be the best!