Takami is doing things right: three times a week, fresh fish is brought in from Japan and New Zealand within 48 hours of being harvested, and the proof is in the pudding — or, on the platter, as is the case here.
For full details on my experience, read my CBC web article, or have a listen to my on-air segment with Mark Connolly.
L to R: Akami, Choturo, Otoru, Uni.
Dynamite Roll: scallop, avocado, cucumber, shrimp tempura.
Unagi (prepackaged unagi at the far left; bigger pieces to the right are made in-house unagi)
Variety of sashimi including choturo, madai and kuro dai.
Beef tataki and oyster tempura.
