In 2016, Lin opened his own restaurant, Shoushin, where he creates exquisite dishes rooted in the traditions of Japanese cuisine. Over the next 12 years after working at different sushi restaurants, he dedicated himself to mastering the art of sushi-making and learning about different types of fish.
Moving to Canada with his family when he was just 12 years old, Lin settled in Scarborough and quickly became enamored with the food of his new home. Growing up in Guangzhou, sushi chef Jackie Lin developed a passion for Japanese cuisine at a young age. Price: $250 – $350 per person (Not including Tax, Drink, Gratuity)įor More Information and Booking: ShoushinĪ post shared by Shoushin is a Tokyo-style sushi restaurant in Toronto that is helmed by Chef Jackie Lin. Finest chef table in town with the most expensive ingredients.Īddress: Kaiseki Yu-zen Hashimoto Restaurant 6 Garamond Court Toronto, ON M3C 1Z5.Scenic views of the restaurant are a real experience for Japanese cuisine.A contemporary take on Kaiseki Michelin-starred chef’s reasonable price for the quality of food.But with the experience you got, It’s all worth it. The starter price is $250 per person for 6 courses (Price does not include Tax, Drink & Gratuity). This dish was served over white rice and paired with green tea soba noodles, along with a variety of other flavorful side dishes, The combination of rich meat and bright, fresh vegetables made this dish truly indulgent and unforgettable. Tome-zen A5 Iwate Wagyu rib eye grilled with house-made teriyaki sauce. Michelin-starred sushi chef Masaki Hashimoto presents a contemporary take on kaiseki, the traditional Japanese multi-course meal, at this serene eatery.ĭiners can expect an omakase that includes around 6 – 8 dishes, most of which will be expensive and likely include seasonal fish from japan or a5 Wagyu beef for the main course. The kaiseki omakase experience here starts at $380 per person, making it one of the most expensive in Toronto.ĭishes are comprised of traditional Kyoto style and each dish is designed to showcase the natural flavors of the ingredients. Price: $680 per person (Not including Tax, Drink, Gratuity)įor More Information and Booking: Aburi HanaĪburi Hana is a Japanese-owned restaurant that’s known for its Aburi(flame-seared) signature techniques. Edomae-style sushi (Traditional from Hokkaido)Īddress: 88 Avenue Rd, Toronto, ON M5R 2H2.While being the most expensive omakase in Toronto many customers say it is worth every penny. One of the most popular dishes at Sushi Masaki Saito is the Sea Foie Gras, which is a luxurious and indulgent dish that is not to be missed. His dedication to quality and authenticity sets him apart from other chefs around the world, making him a true culinary icon.ĭishes are prepared with the freshest fish, rice, vinegar, wasabi and proportionality in mind and each piece of sushi is an artwork in itself. Saito is the only chef to hold two stars in both Toronto and New York, thanks to his mastery of this unique style of sushi. Drawing on his education and years of experience crafting Edomae-style sushi, he is dedicated to preserving the culinary traditions and memories of his youth in Hokkaido, Japan. With a background in marine biology and a lifelong passion for sushi, Chef Saito developed a deep appreciation for fish at an early age. We noticed most people ordering extra, so I wasn’t the only one who was still a little hungry.Located in the heart of Yorkville, Sushi Masaki Saito is a two times 2-Michelin star sushi restaurant that offers an unforgettable omakase dining experience. At the end of your meal, they ask if you want to order more pieces (which isn’t included in the $80). While I enjoyed the sushi, I didn’t leave full. Most of the sushi is presented au naturel with a light brush of sweet soy sauce or fresh wasabi.īut like I mentioned, for the price, it’s definitely not a ton of food.
The fish is undoubtedly fresh and its simple preparation really let the flavours of the fish shine on its own. My personal favourites were the sardine (definitely not the stuff you get from a can!), shrimp, monkfish liver (they don’t call it the foie gras of the sea for no reason) and scallop. We were famished when we arrived so it was a little torturous in the beginning! The two chefs (one of them being the owner, Yasuhisa Ouchi), prepare the sushi, one piece at a time. It’s quite the opposite of an all-you-can-eat experience.
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