Blue Bovine transforms Casa Loma’s BlueBlood, adding a touch of luxury with 10,000 square feet of exquisite dining space. This Liberty Entertainment Group creation merges the opulence of BlueBlood with high-quality sushi, creating a unique and lavish dining experience. Embodying the group’s signature style, the modern and chic restaurant features bright, expansive windows and ample
A stretch of Etobicoke a stone’s throw from a Costco isn’t where you’d assume one of the city’s โ not to mention Canada’s โ top sushi restaurants would reside. And yet chef Mitsuhiro Kaji has been sitting pretty for almost two decades, masterfully serving his omakase menu to an ever-keen array of diners willing to
At Shoushin, Lawrence Parkโs new omakase-only outpost, Chef Jackie Lin is fixated on the idea of improvement. The three tiers of his tasting menu reflect the deep experience he gained from working at Zen Japanese Restaurant for 12 years.
At this sushi restaurant, experience the one and only thing on the menu: Chef Kajiโs Omakase. The Omakase experience is where you let the chef take you on a culinary journey based on availability, quality and freshness. At Sushi Kaji, you begin with appetizers selected by Chef Kaji, and then sashimi. From there, he invites
131200Michelin star sushi chef Masaki Saito is serious about sushi. His background in marine biology and perseverance working from the bottom up in Japanese sushi kitchens invigorated his passion to create masterful edomae-style sushi. Growing up in Hokkaido, Japan, Saito, always interested in the art of sushi and with a grassroots approach, worked his way