For me, our family’s re-visit to this Toronto institution tonight, within just a relatively short span of two months, embraces more of an ‘ investigative report ‘ element than a regular family dinner outing.
With sky high inflation forcing the hiking of Omakase prices at reputable, authentic Sushi-Ya to match. Nowadays, normal Omakase menus, featuring a few otsumami dishes plus 13-15 nigiri courses and priced well north of $200 are regular and common sights. As such, for Sushi Kaji to maintain its current unbelievable $160 price point is quite a feat…assuming the past high standard of food can still be maintained?! Well folks, this is what I was there to find out!
Lo and behold, to my surprise, the food offered tonight was as impressive if not more so than before! Ingredients used for Neta and Sashimi were pristine, fresh and top notch. A large majority were of the exotic and uncommon varieties, a rarity by Toronto standard. Products were sourced directly from Japan as well as North American and European waters. Kaji San did not skim in their use and quantity.
Our omakase consisted of the following:
Otsumami - Mizuna Salad w/ Wild Scottish Ocean Trout and Moroccan Octopus
( Sweet, tangy and refreshing )
- Grilled Black Cod, Hatcho miso sauce, Miso Broad Beans, Pickled Cucumbers
( The piping hot Black Cod was sweet and nicely caramelized, the miso
infused beans turned out to be the star of the dish with its amazing taste and
crunchy character )
Sashimi - Akami, Shima-Aji and Hamachi
( Photos depicting the sheen and freshness of the fish speak for itself! )
Wanmono - Buckwheat Soba Noodles w/ Gobo Tempura & Quail Egg
( Wow! What a bowl of amazingly tasty Soba noodles. Umami level was out of this
World! Great textural interaction amongst the Gobo Tempura, wild mushrooms
and various condiments! Full marks in my book! )
Sushi - 14 Nigiri pieces featuring the following Neta:
Shiro-Ebi ( baby shrimps ), Akami, O-Toro, Sharks-Skin Flounder, Anagao, Hokkaido
Uni, Wild Scottish Ocean Trout, Bluefish from Japan, Madai from New Zealand,
Shima-Aji, Golden Eye Sea Bream, Aburi Hokkaido Hotategai, BC Botan Ebi, Moroccan
Tako, Spicy mayo chopped Tuna.
Most Neta were pre-dressed and did not require any further enhancement from Kaji’s excellent home-brew soya sauce. The Sizzling Oil and Scallions topping for the Madai and the Garlicky Mustard Sauce for the Octopus were two fine lip-smacking examples!
Dessert - Homemade diced Apple Crumble with vanilla Ice Cream!
( What a delicious ending to a near perfect meal! Bravo Chef! )
Seldom does one come across such a delightful, wonderful and near perfection meal at such great and unbelievable price point/value!
Food-for-thought!!..At 4 times the cost, does Sushi Masaki Saito’s offering really 4 times more tastier than Kaji??? Uummm! I seriously doubt that?! With my hard earned money, I much prefer paying for taste than rent, knife work, gold leaves or Caviar ( which I can get online! ) Ha!!
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