Tachi (Toronto)


Hidden behind a screen to the left of Shari is a stand-up sushi bar that promises freshly made sushi served in less than thirty minutes. The 12-piece omakase menu ($55 per person) changes depending on ingredient availability and like their sister restaurant Shoushin, is served piece-by-piece with condiments pre-added to ensure the sushi is eaten at the ideal temperature and flavour.


Interestingly, the meal started with hotate, a piece that historically is lightly torched and served at the halfway point. At Tachi, the scallop is left unsinged. Light and refreshing, it worked well as the first bite.   


The chef then presented us with grouper (habuku) with seaweed sandwiched between the fish and rice, which added a nice depth of flavour. Maybe it was due to our early reservation, but Tachi’s rice is warmer than most resulting in a creamier texture, which is balanced by vinegar. Their rice was perfectly seasoned.


Popular pieces that grace many omakase menus followed. First, the seabream (madai) a soft and meaty lighter fish. Followed by kanpachi, the fleshy fish is slightly fuller flavoured but still has a fresh clean texture.


During the middle of the meal the three tunas with varying fatty levels arrived: the akami was vibrantly coloured and flavourful; the chutoro builds in richness; and the otoro, which was leaner than some other restaurants, but still deliciously melt-in-your mouth.


After the flavourful otoro, it can sometimes be hard to find pieces that are equally rich. The smoked bonito or katsuo was a lovely choice, bits of green onions adding a refreshing bite.


The chef pounded the octopus (tako) with the back of a knife, so the seafood was well scored, tender, and as soon as it hit the mouth, the octopus’ flavours erupted onto the tongue.


Having had great experiences with horse mackerel or aji at Shoushin, we had to add it to the meal ($7 supplement). Like Shoushin, it was just as delicious… they seriously know how to prepare this gamier fish well.


If a piece of sushi could be refreshing and thirst quenching, the juicy salmon roe (ikura) would be the poster child. For those who are squeamish about fishy tastes, rest assured, the juices are salty and clean.  


The sea water eel (anago) was soft and sweet from the sugary glaze. It was a good alternative to dessert as surprisingly Tachi does not end off with a piece of tamago.


Instead, the last piece was a tasty tuna hand roll (temaki) with green onion mixed into the fish for even more flavour.   


Even though the meal was done in 25 minutes, both chefs took the time to have a conversation with us, keeping the experience warm and friendly (when it could have turned into a robotic task of making and eating sushi). A stand-up sushi meal is definitely something to experience, just bring some cash (for tipping) and make reservations to score one of the limited eight spots. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 111 Richmond Street West

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:




Tachi Menu, Reviews, Photos, Location and Info - Zomato