A hidden alleyway entrance off of College Street leads you to a new sushi-grade fish market, where you can order premium sushi and curated Japanese accoutrements for a meal that will taste like its fresh from Tokyo.
Oroshi Fish Co. is a fish market with a speakeasy spin, headed by Chef Edward Bang, Chef Jeff Kang and Chef Jason Ching. Collectively, they have years of restaurant industry experience. Bang and Ching both worked at Omai, an intimate spot known for its sake, sushi hand rolls and Asian-inspired small plates while Kang was the owner and chef at Apres Wine Bar and its sister spot, Canis.
The trio opened their new spot in February of this year, after significant delays due to COVID-19.
“Supply chain issues caused delays in building the restaurant and it also made the build more expensive,” says Jason. “Inspections and approvals from the city also caused significant delays.”
Despite these challenges, Oroshi Fish Co. has made waves in just a few short weeks, keeping the team super busy with orders.
So far, the most popular dish is the Omakase, a chef’s choice of 11 pieces of nigiri with tamago and a hand roll. You can also opt to order 2-piece rolls, like the Chutoro Bluefin Nigiri, a medium fatty bluefin tuna roll or the Sake Nigiri, which is a pair of steelhead salmon rolls.
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The casual takeout spot features an open kitchen and a clean, sleek modern interior. During the day patrons can come in and peruse the market area and grab Japanese pantry and grocery items like tuna, salmon saku, house-blend blend sushi vinegars, seasoned soy and much, much more. Grab a can of the Yuzu Kosho, a pasty Japanese condiment made with fermented citrus and pepper that chefs love for its distinctive, acidic flavour and ability to liven up a range of dishes from sashimi to short ribs.
Swing by the 962 College Street spot Wednesday to Sunday from 12:00p.m.to 8:00p.m. to grab everything you’ll need to make sushi at home. Want to skip the dishes instead? You can order takeout from 4:00p.m. – 8:00p.m.