Sushi Kaji doing takeout - thank Jesus

[james t kirk]

So I'm driving down the Queensway a few days ago and I see a woman scoot out of Kaji and hand off a white plastic bag to a car waiting curbside.

What's this I ask. Is it possible that the best sushi restaurant in Toronto is offering takeout in the age of Covid? (And I'm suffering withdrawal symptoms from lack of sushi.). Pulled into the no frills parking lot and got on their WEBSITE and praise Jesus, they are doing takeout of their famous Sushi and Sashimi.

And the price?

$45.00 for a sushi dinner for one!

(If you've ever been to Kaji, he usually charges 150 for a multi course tasting menu that features as one of many courses, his famous sushi and sashimi. It's always a treat.)

I placed an order wondering if it would be the same or if he had changed the selection based on it being takeout. Nope, it's the same level of quality as ever. Absolutely the best Sushi I've ever had in Toronto.

It was phenomenal and made this age of Covid just a little more bearable. I would recommend and will repeat.

 

[|2 /-\ | /|/]

Fuck yeah. I go here all the time. Good food. Will make sure to order take out in the near future.

 

[mellowjello]

So I'm driving down the Queensway a few days ago and I see a woman scoot out of Kaji and hand off a white plastic bag to a car waiting curbside.

What's this I ask. Is it possible that the best sushi restaurant in Toronto is offering takeout in the age of Covid? (And I'm suffering withdrawal symptoms from lack of sushi.). Pulled into the no frills parking lot and got on their WEBSITE and praise Jesus, they are doing takeout of their famous Sushi and Sashimi.

And the price?

$45.00 for a sushi dinner for one!

(If you've ever been to Kaji, he usually charges 150 for a multi course tasting menu that features as one of many courses, his famous sushi and sashimi. It's always a treat.)

I placed an order wondering if it would be the same or if he had changed the selection based on it being takeout. Nope, it's the same level of quality as ever. Absolutely the best Sushi I've ever had in Toronto.

It was phenomenal and made this age of Covid just a little more bearable. I would recommend and will repeat.

This place is second to none when it comes to haute Japanese cuisine.

 

[Ben19]

Damn that’s a steal. As an omakase fan I’m intrigued but sushi still has some risk.

If Masaki Saito does the same I will for sure buy as they usually cost 500/per person

 

[art van dele]

That’s a good news. I’ve been craving sushi but have been scared to get it.
Thanks Captain!

 

[lomotil]

Cooked Japanese dishes would require more effort and skill, but with this current self-isolation something like sashimi or sushi should be very easy to prepare at home with a bit of practice for a fraction of the price of what Kaji is charging although it may be difficult to get this level of fresh fish retail. Taro Fish or Diane's Seafood might offer sushi grade fish. The upside of the pandemic is that some innovative shut ins may become resourceful homemade chefs.

 

[james t kirk]

Cooked Japanese dishes would require more effort and skill, but with this current self-isolation something like sashimi or sushi should be very easy to prepare at home with a bit of practice for a fraction of the price of what Kaji is charging although it may be difficult to get this level of fresh fish retail. Taro Fish or Diane's Seafood might offer sushi grade fish. The upside of the pandemic is that some innovative shut ins may become resourceful homemade chefs.

Kaji san has been making sushi for 50 years (or thereabouts), I reeeeaaaalllllyyyyy don't think I can touch his level of skill. He's an artist.

Besides, I really don't want to make my own sushi. It's better in every single way to order it from the master. And I doubt it would be a "fraction of the price" as well. When you order it from the master, he has on hand several varieties of fish, the rice, the ingredients. He then can distribute the raw materials to 10 or more orders to offer variety at a good price. To buy all of that would cost a fortune.

You could spend the rest of your life trying to learn to make sushi, you would not be able to match Kaji. Of this I'm sure.

 

[superstar_88]

They're going to wonder why there is an uptick in takeout from horny looking men.

 

[bebe]

I have no plans to eat sushi at the moment because it is not cooked. I imagine the virus can easily live on food if prepared at low temperatures

 

[hamermill]

I have no plans to eat sushi at the moment because it is not cooked. I imagine the virus can easily live on food if prepared at low temperatures

And the chefs generally don’t wear gloves...

 

[superstar_88]

more likely to wash hands than to wash gloves.

 

[james t kirk]

And the chefs generally don’t wear gloves...

Gloves are a joke.

You will see people working in stores with the nytril gloves on touching everything. Unless a person is constantly changing gloves, it's hardly a protection.

 

[art van dele]

Gloves are a joke.

You will see people working in stores with the nytril gloves on touching everything. Unless a person is constantly changing gloves, it's hardly a protection.

That’s very true. Gloves just give a false sense of security nothing substitutes a good hand washing. Toronto public health was contemplating to ban the use of gloves in food establishments before corona. So many times in fast food places I had to ask them to change their new gloves because of them touching trays or something after putting it on.

 

[art van dele]

Cooked Japanese dishes would require more effort and skill, but with this current self-isolation something like sashimi or sushi should be very easy to prepare at home with a bit of practice for a fraction of the price of what Kaji is charging although it may be difficult to get this level of fresh fish retail. Taro Fish or Diane's Seafood might offer sushi grade fish. The upside of the pandemic is that some innovative shut ins may become resourceful homemade chefs.

In Japan cooks have to work under a master for years just to learn how to cook the rice. Even the way a sushi chef cut and slice the fish effects the taste and flavour of the sushi or sashimi.The hardest dishes to prepare are simple dishes and there’s nothing more simple than sushi.

 

[lomotil]

Kaji san has been making sushi for 50 years (or thereabouts), I reeeeaaaalllllyyyyy don't think I can touch his level of skill. He's an artist.

Besides, I really don't want to make my own sushi. It's better in every single way to order it from the master. And I doubt it would be a "fraction of the price" as well. When you order it from the master, he has on hand several varieties of fish, the rice, the ingredients. He then can distribute the raw materials to 10 or more orders to offer variety at a good price. To buy all of that would cost a fortune.

You could spend the rest of your life trying to learn to make sushi, you would not be able to match Kaji. Of this I'm sure.

In Japan cooks have to work under a master for years just to learn how to cook the rice. Even the way a sushi chef cut and slice the fish effects the taste and flavour of the sushi or sashimi.The hardest dishes to prepare are simple dishes and there’s nothing more simple than sushi.

I see your points and I would not pretend to able to match the quality or skill of a professional Japanese restauranter and sushi chef like Kaji. I have eaten at Cafe Michi when Kaji owned it and also at Kaji. I dined at Kaji and Zen again last Octobe and had omakase, both places last year with a Japanese lady who has since returned to back to Hokkaido. She was the only Japanese person and both restaurant owners were the omakase chefs who gave her "special " attention because they could converse with her in Japanese. She told me that both places were decent but not surprisingly somewhat overpriced with what she could experience back home. A few weeks latter she prepared an impressive sushi and sashemi dinner, toro, hamachi and salmon purchased from Taro fish for a fraction of the price of the restaurants. She said that she only eats this type of meal only once or twice a year in Japan for "special " occasion and not with the same frequency as her "Toronto" friends. She was an impressive low budget amateur who would be great for "social isolation" dining.

 

[FlorenceYi]

Shoushin is also, as Alexis Arnaud informed us on Twitter. =]

 

[GameBoy27]

So I'm driving down the Queensway a few days ago and I see a woman scoot out of Kaji and hand off a white plastic bag to a car waiting curbside.

What's this I ask. Is it possible that the best sushi restaurant in Toronto is offering takeout in the age of Covid? (And I'm suffering withdrawal symptoms from lack of sushi.). Pulled into the no frills parking lot and got on their WEBSITE and praise Jesus, they are doing takeout of their famous Sushi and Sashimi.

And the price?

$45.00 for a sushi dinner for one!

(If you've ever been to Kaji, he usually charges 150 for a multi course tasting menu that features as one of many courses, his famous sushi and sashimi. It's always a treat.)

I placed an order wondering if it would be the same or if he had changed the selection based on it being takeout. Nope, it's the same level of quality as ever. Absolutely the best Sushi I've ever had in Toronto.

It was phenomenal and made this age of Covid just a little more bearable. I would recommend and will repeat.

You're my hero. Thanks for letting me know!

I have no plans to eat sushi at the moment because it is not cooked. I imagine the virus can easily live on food if prepared at low temperatures

“We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging,” a spokesperson from the USDA’s Food Safety and Inspection Service told HuffPost and mentioned in a statement.

 

[bebe]

“We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging,” a spokesperson from the USDA’s Food Safety and Inspection Service told HuffPost and mentioned in a statement.

Like I give a fuck what the WHO tells me or the
the US Government about ways to contract the virus. If I decide not to eat sushi as it is not cooked that is my option. At the same time they have not proved it is safe either. Last week the experts said wearing a mask was futile. Fast forward one week, now wearing a mask is recommended when you go outdoors.... in terms of overall food safety think it is clear cooked foods would be the safest

 

[John Wick]

In Japan cooks have to work under a master for years just to learn how to cook the rice.

That must be why Uncle Ben is so old in the picture on the box of his rice. He must have studied for years to learn how to make rice too. :fish:

 

[lomotil]

Like I give a fuck what the WHO tells me or the
the US Government about ways to contract the virus. If I decide not to eat sushi as it is not cooked that is my option. At the same time they have not proved it is safe either. Last week the experts said wearing a mask was futile. Fast forward one week, now wearing a mask is recommended when you go outdoors.... in terms of overall food safety think it is clear cooked foods would be the safest

Agreed, the virus behind this pandemic is somewhat mysterious and as a result is rewriting more than a few things that we took for grant it before so that one can never be too safe these days, even if for nothing more than peace of mind.