The sake list is not long, but has good options. The only option is a set omakase menu of 18 to 20 pieces of sushi. Expect sea eel, Japanese snapper (tai), uni, snow crab, flounder, bonito, toro-and whatever else is in its seasonal prime and available. So Yasuhisa Ouchi and his team can do things as they are meant to be-making and serving you their sushi one piece at a time, in its prime. The modern, stark restaurant has just 10 seats at its bar-plus a deuce in the alcove by its front window. (Or under it, actually, if you eat as you should, with your fingers, and flip the bundle over as you pop it into your mouth.) And, above all, where each piece of fish is served on perfect rice-just a little warm, firm enough that every grain can be distinguished one from another on the tongue, and infused with just enough vinegar to brighten the fish served on top of it.

Where the fish is expertly selected for the purpose, and served at the right age (this time equation is more complicated and nuanced than a simple race from ocean to plate). Best Pastry Chef 2019: Celeste Mah- RaymondsĤ1 Sushi enthusiasts with a serious taste for refinement have been waiting for a place like this for a long time: A small sushi bar focussed on nothing but sushi.Lifetime Achievement Award 2019: Normand Laprise – Toque`!.Most Outstanding Chef 2019: Patrick Kriss.One to Watch Young Chef 2019: Massimo Piedimonte.Best Farm to Table Restaurant 2019: Nightingale.Most Eco-Friendly Restaurant 2019: Sal Howell of River Cafe.Most Innovative Chef 2019: Antonin Mousseau-Rivard.Best in Business Leadership 2019: Nick DiDonato.Most Innovative Chefs 2020 – Daniel Hadida And Eric Robertson.

Business Leadership 2020 – Janet Zuccarini.Best Pastry Chef 2020 – Kenta Takahashi.

Best New Restaurant 2020 – Sushi Masaki Saito.Best Farm to Table Restaurant 2020 – Canoe.

Sushi yasu toronto