Ibushi is SO DELICIOUS 😋

I tried all 17 courses and loved every single one!! This might just be in my top 3 omakase spots in Toronto. They use unique ingredients that you won’t find at other Japanese restaurants. Even though I traveled an hour by car to get here, it was totally worth it—highly recommend! And for just $135? Unbelievable! It’s even better than some $200 omakase places 😍 Please keep up the amazing work 🫰 I’ll definitely be back. The Cantonese-speaking chef was super friendly and chatty, while the Japanese chef was more reserved but still made an effort to communicate despite the language barrier. If I spoke Japanese, I’m sure we could’ve chatted more! For drinks, I ordered the sparkling jasmine tea—so refreshing! It had white grape juice, a hint of sweetness, and a strong floral aroma. Absolutely delightful. Appetizers 🍶 - Some kind of shellfish + squid + seaweed + vinegar The shellfish was crispy, and I loved the jelly on top! - Spot prawn Marinated with a boozy kick—so flavorful. - Barracuda Half-seared and paired with horseradish and soy sauce—perfect combo! - The cover star: soft-spined fish Deep-fried to an explosive crispiness! Even flakier than a Napoleon pastry 🤤 Totally addictive. The sweet bell pepper sauce underneath complemented the tender, fragrant fish, which almost tasted like Chinese cuisine. - Extra order: pufferfish milt (shirako) Warm, melt-in-your-mouth goodness—softer than tofu 😍 How is fish sperm this delicious? It deserves a blowjob 🤭 Sushi 🍣 The palate cleanser was pickled lotus root—so unique! I wasn’t a huge fan of today’s rice; it was a bit too grainy for my taste. - Sea urchin (uni) First course was uni—the kind that melts in your mouth. Pretty good, though the chef gave me too much wasabi at first. After I mentioned it, he adjusted it right away! - Golden-eye snapper (kinmedai) Torched skin for an extra fatty texture. - Squid The sauce was a bit overpowering—could barely taste the squid itself. - Isaki (chicken grunt fish) Paired with yuzu—super fresh and zesty. - Aged bluefin tuna The aging process intensified the fishy flavor—bold and rich. - Toro 👌 Classic tuna taste, not overly fatty. - Shima aji (striped jack) Buttery smooth—so luxurious. - Flounder Salty… not sure how I feel about this one. - Scallop Overheard the Cantonese chef saying it was fresh, never frozen, and shipped directly from Hokkaido. Lightly torched with cross-hatch cuts. Personally, I think raw would’ve been sweeter, but some might prefer it this way. - Cherry blossom trout (forgot to take a pic 😭 was too busy eating) The chef said it’s in season—more delicate and fatty than regular salmon. And he was right—so silky! - Minced tuna hand roll Came with crispy radish. Watch out for the sneaky wasabi inside! Hot Dishes 🍜 - Tempura sakura shrimp with soba noodles The shrimp was amazing soaked in the broth. Dessert 🍨 Mango yogurt ice cream with cookie crumbs and mint—light and refreshing! #TorontoFood #TorontoRestaurants #TorontoJapanese #TorontoOmakase #TorontoFoodie #TorontoSushi