Originally from Chiba, Japan, Hiro Yoshida’s King Street restaurant is a veritable sushi institution. Chef Hiro personally visits at least four fish markets daily, seeking the freshest catch. A preferred caterer at the Royal York and King Eddie hotels, Hiro also caters small-scale events. For parties of 20 to 300, Hiro and staff offer classic edo-style sushi, in both raw and cooked variations. Staff arrive in traditional garb and work from a small pinewood hut. For nigiri (fish on rice) try “zuke”—tuna marinated in house-brewed soy sauce and garlic, or chiripon—and house-smoked Spanish mackerel with ginger and scallion. Maki (rolls) include crispy-skinned smoked salmon, and spider rolls with soft-shell crab tempura.