From Wednesday to Sundays, 30 diners each night will have the opportunity to experience one of two set dinners prepared by chef Mitsuhiro Kaji and his team. Omakase is the only option at Sushi Kaji - you won't find bento boxes, teriyaki or California rolls here.
So aside from the fact that Sushi Kaji doesn't offer an a la carte menu, what makes this Japanese restaurant so special? The simple answer is chef Mitsuhiro Kaji himself. Chef Kaji has been making sushi ever since he was 13 years old. For more than 10 years he apprenticed under many different master chefs all over Japan. Since immigrating to Canada in 1980, Kaji has opened eight different sushi restaurants. In May of 2000, he finally opened his very own Sushi Kaji.
Just as important as chef Kaji himself, the quality of ingredients also plays a crucial part in Sushi Kaji's success. Chef Kaji believes that the secret of good sushi is to always select best ingredients, and never compromise on quality. Kaji's Japanese supplier flies fish from Tokyo bay within 24 hours after it has been taken from the water. Kaji serves fish in the evening that he has purchased the same morning, never keeping fish overnight. Other ingredients such as vegetables, condiments and even garnishes are also exclusively imported from Japan.
Chef Kaji's attention to detail is commendable as well. He uses different kinds of vinegar during different seasons: a soft and sweeter vinegar in the summer and a slightly more bitter one in the winter. As for soy sauce, chef Kaji prefers to make his own from scratch with dried bonito because he finds regular soy sauce too salty.
Once we sat down at Sushi Kaji the first thing I did was order sake; there's absolutely no way I can fully enjoy an omakase meal without sake! I had my favourite type of sake that evening: nigori.
SHOCHIKUBAI NIGORI SAKE 375 ml ($25)
