Top Sashimi dishes in Toronto

Daily selection showcasing the freshest catch — cuts are generous and the fish arrives at proper temperature, not refrigerator-cold

Multi-fish selection cut to order — the benchmark dish at any quality Japanese restaurant, and where this kitchen's sourcing shows most clearly

Chef-selected cuts of fish served chilled with precise knife work — the benchmark for quality at this restaurant

Thick-cut, clean-tasting slices that hold up better than most AYCE competitors — the benchmark order to gauge the kitchen's fish quality on any given night

Well-sourced and cleanly butchered, with cuts that rotate by season — the quality of the fish is consistently one of the kitchen's strongest suits

Daily-sourced fish cut at the level the price point demands — clean, well-chilled, and precisely portioned for sharing across the table

Premium-grade fish with the kind of clean, precise cuts that signal sourcing discipline — best paired with the sake list

Clean sliced fish arranged without embellishment — a direct test of how seriously the kitchen treats its sourcing and knife work

Consistently cited for freshness — clean, bright cuts that hold up well against the volume demands of an AYCE format

Live geoduck served two ways — raw slices first for the clean oceanic sweetness, then the body and shell into a broth to finish.