The Omakase·
Omakase is the most direct relationship a kitchen and a guest can have. We send out the courses in the order they should be eaten; you eat them as they arrive. There is no menu to consult. There is the counter, the chef, and the next piece of fish.
A note on price
Omakase pricing in Toronto runs from $150 at the entry tier to $500 at the highest counters in the city. Our three tiers sit inside that range, and the difference between them is course count and length, not ingredient quality. The fish is the same fish. The shari is the same shari. The chef is the same chef.
Choose the shortest tier if it is your first omakase. Choose the longest tier if you would like the full Edomae progression and have two and a half hours. There is no wrong answer. The room is built for both.
Approx. 90 minutes
12 courses
$185
The early seating. Built around the first cuts of the day's fish, the lightest sashimi, the season's first nigiri. Tea service included.
Approx. 2 hours
15 courses
$265
Our seasonal flagship. Fifteen courses across two hours, including hot dishes, two cold preparations, and a longer nigiri progression. The way most regulars eat.
Approx. 2 hours 30 minutes
18 courses
$385
The chef's full progression. Eighteen courses, the full Edomae nigiri set, a chef's-choice wagyu course, the seasonal hot kaiseki dish, and a closing tea ceremony.
The Progression
Edomae omakase moves from light to rich, cool to warm, vinegared to fatty. Each course earns the next. We have written this out so that first-time guests know what is coming and regulars know what we are still keeping faithful to.
A small dish to mark the season. Late spring this week is uni with chilled tomato dashi.
Three slices of the day's leanest fish, with fresh wasabi root grated at the counter.
A clear dashi with seasonal vegetables and a small protein. The kitchen's kaiseki anchor.
A grilled course; saikyo black cod most weeks, occasionally A5 wagyu in the longer tiers.
The heart of the meal. Eight to fourteen pieces of nigiri served one at a time.
A negi-toro hand roll closes the savoury portion. Eat it within thirty seconds for crisp nori.
House-made tamago, baked daily, served warm. The chef's signature.
A small dessert and the tea ceremony. The room takes its time.
What to expect at the counter
Nigiri is built to be lifted with the fingers. The chef will turn each piece toward you so the fish faces the tongue. Eat each piece in one bite. Take a sip of tea between courses.
Each piece is already brushed with the wasabi the chef considered correct for that fish. Soy sauce, similarly, is already brushed on. The chef would prefer you taste it as served before adjusting.
The chef will not start the next course until the seat is ready. Slow down for a course. Speed up for a course. The progression follows the room.
Photograph each piece if you like, but eat it within ten seconds. The rice is dressed warm and the contrast is at its best in the first minute.