Best Japanese restaurants in Toronto

Omakase only. Masaki Saito trained in Tokyo and gets his fish from Japan.

• MICHELIN 1 MICHELIN StarSource ↗

  An immersive omakase in a historic setting with a centuries-old hinoki counter, led by a chef skilled with Japanese seafood. The warm, lively team makes the evening feel like an escape.

  Standout dishes: botan shrimp with uni sauce, toro with white truffles

• Canada's 100 Best #52Source ↗

  An omakase-only temple to edomae sushi, where Hokkaido-born, Tokyo-trained Masaki Saito ceremoniously seasons the rice and sources Japanese fish and products with unmatched connections.

• La Liste 76/100

Jackie Lin's sushi counter: a starter omakase or a longer, tailored one.

• MICHELIN 1 MICHELIN StarSource ↗

  Traditional Edomae sushi at a hinoki counter, with a welcoming introductory omakase for first-timers and a longer menu for bigger appetites. The inspector liked the seasonal fish, the balanced rice acidity and the rare sake.

  Standout dishes: firefly squid, murasaki uni, kohada, anago

• Canada's 100 Best #62Source ↗

  Chef Jackie Lin is called a virtuoso with a sushi knife, working mostly with Japanese ingredients at an unadorned hinoki bar with a seasonal menu of consistent quality.

  Standout dishes: poached monkfish liver, Toyama Bay firefly squid

Takeshi Sato's counter tasting, with much of it flown in from Japan.

• MICHELIN 1 MICHELIN StarSource ↗

  Chef Takeshi Sato's personal, free-spirited tasting breaks from formal Japanese tradition, driven by his knife skill and imported ingredients. The open-kitchen counter is energetic, and the dashi broths are flavourful.

  Standout dishes: tempura mackerel with shiso, seared toro nigiri

• enRoute Best New #1

Seasonal kaiseki in private, maze-like rooms, tied to the Japanese Canadian centre.

• MICHELIN 1 MICHELIN StarSource ↗

  An immersive, Japan-like setting with private dining rooms, and seasonal kaiseki from Chef Masaki Hashimoto that aims for restraint and harmony. The inspector also noted the strong sake list and attentive service.

  Standout dishes: kinmedai soup, simmered bamboo shoots with shima-aji, grilled Miyazaki wagyu, Shizuoka musk melon

Ryusuke Nakagawa's seasonal kyō-kaiseki uses Canadian produce, like Ontario lamb in lamb dashi.

• Canada's 100 Best #29Source ↗

  A kaiseki tasting-menu restaurant where chef Ryusuke Nakagawa uses Canadian ingredients in a Japanese approach, with a menu that changes every two months and thoughtful sake pairings.

  Standout dishes: dry-aged maguro flower sashimi, winter Ontario lamb belly, otoro with caviar

• Canada's Best New #19