Tonight’s dinner was a special ‘Pre-Mother’s Day‘ surprise treat for my wife. For this venue, I decided to give this popular, local favorite Sushi-ya, a long overdue re-revisit! Based on its superb ‘close proximity to home’ location, quality and un-ma
tched value and service, choosing IBUSHI as my GTA’s Go-To Sushi-Ya is an obvious no brainer!
Once again, tonight, Chef Takai managed to raise the bar, flex his muscles and outdo himself with an array of splendid, visually appealing and sumptuous fare!
The procession of 4 delectable otsumami, highlighted by a couple of generously cut, melt in your mouth, gorgeously dressed ( with sweet onion soy ) Blue Fin Tuna sashimi pieces and his ever welcoming, specialty creation - Crispy scale Tile fish, formed a perfect overture to a follow-up symphony of delectable nigiri pieces…… leading off with a hand delivered nigiri piece of to-die-for Hokkaido Purple Uni!..so fresh, sweet and creamy! OMG!
A closer observation of tonight’s meal has revealed that Chef Takai actually used two types of shari for the nigiri! For the oilier Neta like Sakura Masu, Shima-Aji or Toro, a more acidically dressed Shari was used to balance the fattiness. On the other hand, Neta using leaner and less oily fishes like Kisu or Isaki, a less aggressive and sweeter shari was used! A masterful touch!
I have captured the progression of the nigiris with the posted photos. The sequence should jive with the menu description. Feel free to do your own deciphering. ( To my course, I have added on a rare and seasonal Shiro-Ebi nigiri ).
A new menu to replace this current seasonal one will be introduced in June! No doubt I shall return!
