Edomae omakase·
An omakase house
in Yorkville.
Twelve seats. One nightly seating. Edomae tradition, Ontario seasonality. The chef chooses the courses; the kitchen and the counter are the same room.
A note before you book
Omakase is a sequence, not a menu. Arrive at the counter and the meal begins.
Our courses run from $185 (early seating) to $385 (chef's tasting). Two and a half hours, twelve to eighteen courses, served in the order the chef intends. If you have not had omakase before, you are exactly who we built this counter for.
The Omakase·
Twelve to eighteen courses, in the order they should be eaten.
Three tasting tiers. The shortest is twelve courses across ninety minutes; the longest is eighteen across two and a half hours. Tea service is included. A pairing flight of junmai daiginjo is available with any tier.
- Hashiri (early)$185 / 12 courses
- Shun (seasonal)$265 / 15 courses
- Chef's tasting$385 / 18 courses
The Chef·
Akira Tanaka, twelve years before the counter.
Akira trained at Sushi Yoshitake in Tokyo and Sushi Saito's Hong Kong room before opening Hokusai in 2021. He believes omakase is a conversation, not a performance, and he prefers Toronto winters to Tokyo summers because the shari behaves better in the cold.
Read about Akira
Tradition & Tea·
The shari is the dish. The fish is the season. The cup is the welcome.
Our rice comes from a single farm in Niigata. Our wasabi is grown in Vancouver Island spring water. Our sencha is poured into ceramics thrown by a potter in Mashiko. The tea service is its own course.
On our sourcingReserve & Visit
Reservations open six weeks ahead.
Tuesday through Saturday. 112 Cumberland Street, in the heart of Yorkville. A short walk from Bay Station. Same-week openings are posted to our waitlist on Monday mornings.