Hidden
behind a screen to the left of Shari is a stand-up sushi bar that promises
freshly made sushi served in less than thirty minutes. The 12-piece omakase
menu ($55 per person) changes depending on ingredient availability and like
their sister restaurant Shoushin, is served piece-by-piece with condiments pre-added
to ensure the sushi is eaten at the ideal temperature and flavour.
Interestingly,
the meal started with hotate, a piece
that historically is lightly torched and served at the halfway point. At Tachi,
the scallop is left unsinged. Light and refreshing, it worked well as the first
bite.
The chef
then presented us with grouper (habuku)
with seaweed sandwiched between the fish and rice, which added a nice depth of
flavour. Maybe it was due to our early reservation, but Tachi’s rice is warmer
than most resulting in a creamier texture, which is balanced by vinegar. Their
rice was perfectly seasoned.
Popular
pieces that grace many omakase menus followed. First, the seabream (madai) a soft and meaty lighter fish. Followed
by kanpachi, the fleshy fish is slightly
fuller flavoured but still has a fresh clean texture.
During
the middle of the meal the three tunas with varying fatty levels arrived: the akami was vibrantly coloured and
flavourful; the chutoro builds in
richness; and the otoro, which was leaner
than some other restaurants, but still deliciously melt-in-your mouth.
After the
flavourful otoro, it can sometimes be
hard to find pieces that are equally rich. The smoked bonito or katsuo was a lovely choice, bits of green
onions adding a refreshing bite.
The chef
pounded the octopus (tako) with the
back of a knife, so the seafood was well scored, tender, and as soon as it hit
the mouth, the octopus’ flavours erupted onto the tongue.
Having
had great experiences with horse mackerel or
aji at Shoushin, we had to add it to the meal ($7 supplement). Like
Shoushin, it was just as delicious… they seriously know how to prepare this
gamier fish well.
If a
piece of sushi could be refreshing and thirst quenching, the juicy salmon roe (ikura) would be the poster child. For
those who are squeamish about fishy tastes, rest assured, the juices are salty
and clean.
The sea
water eel (anago) was soft and sweet
from the sugary glaze. It was a good alternative to dessert as surprisingly
Tachi does not end off with a piece of tamago.
Instead,
the last piece was a tasty tuna hand roll (temaki)
with green onion mixed into the fish for even more flavour.
Even
though the meal was done in 25 minutes, both chefs took the time to have a
conversation with us, keeping the experience warm and friendly (when it could
have turned into a robotic task of making and eating sushi). A stand-up sushi
meal is definitely something to experience, just bring some cash (for tipping)
and make reservations to score one of the limited eight spots.
How To Find Them
Location: Toronto, Canada
Address: 111 Richmond Street West
Address: 111 Richmond Street West
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Gastro World's Grading System
- Anything under 5 - I really disliked and will never go back
- 6 - decent restaurant but I likely won't return
- 7 - decent restaurant and I will likely return
- 8 - great restaurant that I'd be happy to recommend
- 9 - fantastic restaurant that I would love to visit regularly and highly recommend
- 10 - absolute perfection!
Is That It? I Want More!
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