Sagano Japanese’s entrees are served with a side of Toronto’s skyline. A sweeping view of the city is afforded by the eatery’s perch on the rooftop of Delta Toronto East, serving both hotel guests and the general public alike. As the sun sets in the sky, parties kick off dinners with seared scallops and shrimp encased in a crispy tempura shell. Chefs also slather teriyaki sauce atop grilled sirloin beef and slice the popular California roll into bite-size pieces. Couples can opt for more intimate dining experience as chefs prepare meals right at the table or just outside your car window.
The artistic chefs at Sushi Kai skillfully cut sushi and use fresh fish, meats, and high-quality produce when creating dishes for their traditional Japanese menu. Celebrating Japan’s most popular import, the sushi chefs can roll choices from 25 maki options including barbecued eel and thinly carved yellowtail sashimi, or set off in-mouth fireworks with cone-shaped spicy-tuna hand rolls. Japanese curries introduce diners to a lesser-known Japanese specialty, greeting tongues with a choice of chicken, beef, pork, or fish. As diners share bites of sushi, they lounge in Sushi Kai's minimalist dining room and lecture its plants on proper photosynthesis technique.
A serene feeling envelops visitors as they enter Fuji Grill Sushi Bar & Japanese Cuisine’s wood-paneled dining room replete with potted trees and sit at a table or at the sushi bar. Led by chef Tomo Lin, who trained in sushi preparation for four years in Japan, the kitchen creates Japanese food from teriyaki and tempura favorites to inventive sushi creations. Signature rolls include the Fuji, filled with yellowtail and salmon and topped with four types of roe, and the heart-shaped Susan roll of spicy tuna. Parties can also sample myriad selections with one of many combo platters that may include rolls, sashimi, or nigiri. The sushi chefs demonstrate a sense of whimsy as they decorate sushi plates with sauces, drawing images such as dragons, tree branches, or Morse code messages reading, "I know what you did."
Along one wall of the dining room, screens of angled wooden slats and a trellis canopy of ivy create a cozy, semiprivate atmosphere at each table. Japanese paper lanterns, wall scrolls, and windowpanes that mimic traditional paper screens additionally contribute to the eatery's authentic aura.
Sakura serves a menu of japanese teriyaki and sushi such as the Crazy Dragon roll with shrimp tempura, which was showcased on NBC 2. Chefs also create Buffalo rolls out of fried spicy tuna and crab with asparagus, as well as a Cheektowaga roll, a crunchy creation topped with salmon, crab stick, white tuna, and spicy sauce.
Cheery yellow walls wrap around Sakura’s dining room, illuminated by sunlight that streams through the delicate grid that divides the windowpanes. Half a dozen chairs stand before the wooden sushi bar, which is decorated with a Japanese figurine, decorative dishes on the wall, and a lucky trident stolen from Aquaman's house.
An expertly rolled cylinder of fish roe and avocado. A neatly organized bento box. The tang of just enough teriyaki sauce on a jumbo scallop. These are the pleasures that the chefs at Hamachi Sushi focus on perfecting each day. Diners perch at a bar or lounge at tables while enjoying the fruit of the chefs’ work, wielding chopsticks to pluck sushi and sashimi from their plates or scallions from their teeth. In addition to the wide array of rolls ensconcing salmon and barbecued eel, the menu includes traditional Japanese meals such as teriyaki meats and noodle soups. Cubic lanterns made of white paper light the dining room, whose walls are painted the bright pink of a pig that’s blushing because it forgot to curl its tail.
The grill at Sogo Japanese Steakhouse is not just a grill. With tables surrounding it, the flattop hibachi doubles as a stage, where chefs Tony and Matt juggle spatulas while searing lobster, steak, and scallops. While their customers grill their own portions of Kobe beef as an appetizer, the sushi chefs in the kitchen prepare both cooked and raw signature rolls with ingredients such as eel, deep-fried crab, and spicy tuna with a tempura crunch. The chefs also craft orders of live scallops, sea urchin, and lobster. All the while, customers enjoy the view of a modernly designed space, with bright pink walls by the grill and funky light fixtures throughout.