Sushi Yugen
Exquisite Omakase Adventure with Chef Igarashi: A Culinary Masterpiece in Toronto
Eighteen dishes and all of them were exceptional. We were lucky enough to book their soft opening in November for an evening to remember with their Head Sushi Chef, Chef Igarashi.
Sushi Yugen is a smaller spot in the lobby at the NW corner of York & Adelaide in downtown Toronto. For those not acquainted with Omakase (me included…):
"Omakase" is a Japanese term that translates to "I'll leave it up to you." In dining, it refers to a meal where the chef selects and serves a series of dishes to the guest. This type of dining is most commonly associated with sushi restaurants but can apply to other styles of Japanese cuisine.
We were seated in a private dining area with only 8 seats. 6 to 8 seats is the norm for Omakase to ensure the seafood is as fresh as possible.
Watching and tasting the pieces made by Chef Igarashi is such an experience. His knowledge and training are on full display and reflected in the dishes' quality, taste, flavour and form. Everything we were served had Chef Igarashi's mark. His knife skills, flavours and quality are all next-level. Chef brings 24 years of experience, including time spent at Michelin-level spots and a very artisanal approach to his pieces and flavours. It's worth also mentioning his knife was made 15 years ago from the same material as a sword!
The starters are like a mini-adventure, kicking off with an excellent tomato jelly – it was super light and fresh. Then we moved on to a classy white fish truffle, super elegant. Up next was a classic sea bream shabu, a delicate Japanese thin noodle, and some salmon hanging out in a yuzu marinade, giving it this incredible citrus kick. And to top it off, there's uni Gohan – this creamy sea urchin mixed up with seasoned rice, which is rich and delicious.
Now, the sushi – it was like a deep dive into the sea's treasures. We start with the lean and medium fatty bluefin tuna – they've got these subtle but fantastic flavours, and then bam! You hit the otoro, and it's just melt-in-your-mouth goodness. Don't forget the scallops – so sweet and soft. Then there was this blackthroat seaperch, really unique and tasty, only found in the deep sea. And, of course, can't miss out on the sea urchin – pure creamy bliss. We also had this mild tilefish and some grilled anago, just savoury perfection. And we finish sweet with tamago, the classic egg omelet that's like a little slice of heaven.
We're lucky to have such an experience in Toronto! They're open for lunch, too, which I look forward to trying soon.
Service
Dine in
Meal type
Dinner
Food: 5
Service: 5
Atmosphere: 5
