tHIS IS BEST OF

At this venerable Etobicoke restaurant, chef Mitsuhiro Kaji regales diners with omakase experiences marked by freshness, seasonality, artistry and exacting technique. Crafted from the finest local and imported ingredients chef can find, each morsel demands top dollar.

Sushi stans crowd into this petite, award-winning Harbord Village sushi bar to spend hours staring down some of the city's finest seasonal fish. Focused on simplicity and the natural umami of ingredients, chef Yasu takes diners on a journey of discovery through each omakase sushi tasting.

A vast sushi selection fleshes out the menu at this South Core staple. Swimmingly-fresh, dotted with house soy, each order — from flame-kissed salmon oshi sushi to red wave rolls — makes a perfect partner to the stylish room and deluge of sake-spiked cocktails.

Visit Osaka in the heart of Scarborough at this dramatically-decorated Japanese restaurant. Beautifully arranged onto platters and trays, imported uni and toro, kanpachi, scallops and tai fish become the feasts that keep calling you back.

In Yorkville and Ossington, diners sample Michelin-starred chef Masaki Saito's signature dishes at this lively spot. It may lack the pomp of chef's premium eponymous restaurant, but chances are you'll happily give that up to sup on seasonal, edomae style omakase for a fraction of the cost.

Sink into this Financial District oasis for exceptional plates that hover astonishingly between art and food. Whether you opt for the intimate chef's counter, and its 16-18 courses, or the slightly less formal omakase experience at the 12-seat main counter, you're guaranteed first-rate sushi made by masters.

You could chalk it up to the view but it's more likely that everything you devour at this 51st floor aerie, at Yonge & Bloor, tastes like it does thanks to chef Antonio Park's magic touch. On the restaurant’s Pan-Asian menu, top-shelf ingredients find their way to the table in fresh maki, nigiri and chef's signature Egg On Egg On Egg dish.

A chic Queen West go-to, this ever-popular restaurant doles out aburi, oshizushi, nigiri and more, seven days a week. The omakase tasting ensures an inclusive sampling, though you’ll want to order à la carte if you like to play favourites.

Dry-aged, sustainably sourced fish form the backbone of every menu item coming out of the kitchen at this Little Italy market and take-out sushi spot. Slightly firmer, with deep umami flavour, morsels of bluefin tuna and salmon, yellowtail and more are packed into sushi sets, party trays and omakase boxes. Suddenly, take-out feels decidedly more chichi than ever.