Antonio Park, the affable native of Argentina and Culinary Institute of Japan alum, was the first chef in Canada to garner exclusive access to Kobe beef. His eponymous restaurant is open for lunch, all-day takeout, and dinner, with a line of soy sauces (including gluten-free), maple syrup, honeys, and a special royal jelly-honey mix available on the side.

This takeout only Verdun spot is run by a Japanese couple who mix various traditional options with more popular-style rolls. Go there to check it out: there’s no website or online menu.

St-Henri’s Le Kioko has made a name for itself with artfully prepared sushi, tartare, and poke. Gluten-free options are available, too, and they’re even open for lunch. 

With in-house dry aged fish — including some wild varieties — St. Lambert’s Shoji features some classics and some sushi varieties not commonly found on-island. Private import wines add more interest to an already unique offering.

After seeing Cirque du Soleil, Japanese chef Takuya Matsuda always wanted to put on a live show in his kitchen to demonstrate Japanese cooking techniques. Kimono-clad servers and top-notch sushi are on offer, with prices to match.

With three outlets across the city and in-house delivery service, Ryú’s quality and refined presentation is more accessible than ever. Their ghost kitchen operation Sushi Dept promotes a compact menu featuring more bento-ish options.  

One of Chinatown’s newest businesses, this sushi and snack bar holds court in a heritage building that was formerly a flower and gift shop. Chef Tetsuya Shimizu whips up chirashi bowls, curries, and artfully prepared bento boxes, with a range of sakes and natural wines on the side.

Mile End favourite Yuukai is known for the freshness of fish on its compact menu. Try the tuna tatami, or explore their special omakase platter. 

So much more than a sushi bar, chef Hiroshi Kitano’s tiny kitchen offers a daily sashimi selection, chirashi, and don rice bowls with maguro and shiso leaf. Don’t miss the chef’s mazemen no-broth ramen, one of the highlights of his carefully constructed menu.

The names of the dishes at Saint Sushi might seem silly, but it’s easy to overlook that once its fresh fish hits the table. Its yogurt sauce might not be for everyone, so order some “Christmas trees” — sashimi tartar on a cracker — instead and go with the flow.

Christian Manuel Ventura Alatorre’s all-vegan sushi venture on the Plateau garnered plentiful praise upon opening in 2014, and its crafty veggie rolls continue to present tough competition to even the most reputable fish-based spots in the city. Delivery in the neighbourhood with Chasseurs Courriers make this a super eco-friendly choice. 

Along with standard sushi fare, east end Kazumi features ni-anago, saltwater (conger) eel prepared in a classic Edomae style. The detailed menu is a must-read to understand Japanese raw fish traditions.