There are five Japanese restaurants in Toronto that inspire slavish worship: Hiro, Kaji, Mye, Japango and Ichiriki. Chef Riki showcases impeccable knife skills and unbeatably fresh fish. Lightly charred beef tataki is meltingly tender. Urajiro—battered shiitake mushrooms packed with minced shrimp—are greaseless and fantastically earthy. Wakame is the real deal: delicate red and green algae fronds are tossed with a sweet vinaigrette and garnished with a lone tender shrimp. The sashimi shines—B.C. tuna melts on the tongue, and a thick cut of salmon is sweet and buttery-rich. The kitchen misfires with cooked dishes; fried breaded oysters taste like fish sticks. Omakase $38.
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Reader Reviews of Ichiriki
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Great experience by Daniel from Canada on 2013-04-16
Food was all delicious. Sashimi was cut thickly and the fish was superb quality. Staff smiled copiously and was fast on the tea refills.
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