Solo Sushi Ya

 

From the moment Yokohama-raised Jyo Gao greets you at the door of his well-worn Newmarket room, his mission is to make sure you leave full (you will). If you order the beef teriyaki, he’ll scold you for not being adventurous, but still deliver a plate of sweetish rice and tender minced beef in an almost broth-like sauce. If you insist on pop standards such as the chicken gyoza dumplings, he’ll insist you try a piece of tataki—a lightly grilled, lightly peppered swatch of tuna—to whet your appetite for fish. Gao’s omakase changes with the seasons and may include dishes like otoro salad (with molten texture and fiery flavour) and steamed egg (an ethereal, pudding-like egg in a seaweed broth).