SUSHI KAJI

Mitsuhiro Kaji has been making sushi since he was 13. For 13 years, he apprenticed under many different master chefs all over Japan, moving every few years to learn a new style or technique.

Kaji came to Canada in 1980, and over the intervening years has opened 8 different sushi restaurants, starting with Shogun Sushi on Cumberland Avenue. In May of 2000 he finally found the opportunity to settle down and open his ideal restaurant-Sushi Kaji.

Kaji believes that authentic Japanese food is very sensuous and that making fine sushi demands not only a lot of training but also a gentle, sparing care. He says a common mistake is to over handle the ingredients. "Don`t touch too much, don`t push too much," he says, because the hand is warm, the rice is warm, but the fish is cool, and touching the food dramatically blends the temperature of the ingredients, often ruining its texture and taste.

Kaji also believes that the secret of good sushi is to always select best ingredients, and never compromise on quality. His Japanese supplier flies fish from Tokyo bay within 24 hours after it has been taken from the water. Kaji serves fish in the evening that he has purchased the same morning, never keeping fish overnight.

At Sushi Kaji, we are particular about authenticity. Fish comes strictly from Tokyo bay. Rice, vegetables and even garnishes are from Japan. Although we do not serve "popular Japanese food" like "California roll" and "Teriyaki", we will be pleased to introduce you to the real Japanese food culture.

In order to maintain the highest quality of food and service, only 30 seats are available each evening. Reservations are recommended in advance.