I profiled Yuzuki Fish Market last year as part of a broader article, nay, thinkpiece, on the fantastic Toronto Sushi Market scene (check it out here).
There’s something about this sign…
If you’re just catching up on Toronto sushi, there are three stone-cold facts
- Toronto does sushi markets and all-you-can-eat sushi better than any city I’ve visited in North America (and I spent 15 years in professional services, I promise I’ve been to more middle-of-nowhere places than any human should visit)
- There are a few excellent omakase-only sushiya (Sushi Masaki Saito, Sushi Kaji, Shoushin).
- There are no great non-omakase sushiya in the core
That’s not hyperbole. If they exist, I haven’t found them yet, but the emails are open [email protected] for any know-it-alls that want to spread the love.
In the meantime, that’s what makes Yuzuki Fish Market so unique. It’s not even a restaurant!
Now, there is a restaurant in the family – Yuzuki Restaurant, on Bloor – and online reviews are positive.
But there’s something about a little counter hidden in the back of a sushi market that warms the cockles.
The front is a robust sushi market
Yuzuki has a fridge full of sushi provisions, plus other japanese grocery items. Don’t expect ambiance like Pusateri’s – this is closer to no frills. And ultimately, who really cares.
Stacks of Uni
The back is where the counter sits
The counter is in back
Counter itself
Don’t be fooled by the myriad of cardboard boxes, the ever-present plastic wrap, the picture menus straight from The Burger Shack or the lack of decent lighting. The ingredients come straight from the front.
Saku (slabs) of Tuna wait to be used for sushi
There are sushi and non-sushi options, and plenty of examples that of traditional techniques and ingredients on both menus; no lowest common denominator dreck here. For example, Ankimo, Tako Wasabi (raw octopus with wasabi), maguro natto (tuna with soybeans) and akagai were all available on my visit.
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- Non-sushi selection
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- Sushi selection
Ankimo appetizer ($13.50)
But none of that matters if the shari (sushi rice) is poor. Sushi markets tend to overfocus on the seafood and other ingredients, leaving the poor rice to suffer. Maybe they make it once before the store opens, and that’s it. If you’ve had rice at a sushi market tougher than a boiled skirt steak, that’s why. No such problem at Yuzuki – delicately soft, perfectly firm.
Let’s talk about the $65 platter
$65 platter – 8 nigiri, 2 gunkanmaki and one negitoro
L to R, F to B: Hata (grouper), Sanma, Kawahagi w/liver, Hirame, Shima Aji, Negitoro, Ikura, Uni,
Akami, Chu Toro, O toro
Sanma
Three cuts of honmaguro
Ikura Uni
Not often that sushi platters in this city have such variety
Yes, that is a mix of both hikarimono (silver-skinned fish) and shiromi (white fish).
Yes, that is Kawahagi with its liver on top.
Yes, that is three cuts of honmaguro.
Yes, that is in-season Sanma with perfect cross-cuts.
And perhaps most importantly, not a blowtorch in sight.
At $65 CAD – $47 USD with current exchange rates – this platter is the best sushi deal in Toronto.
Not bad for a market.
Recommended.
