There’s a new omakase in town—and it’s seriously next level. Quietly soft-opening back in early 2025 without walk-ins, launch parties, or buzzy influencer dinners, Sushi Kiwami has built its buzz the old-fashioned way: word of mouth. The lucky few who’ve experienced it have been whispering about melt-in-your-mouth otoro, an unexpected fridge that looks like something from a sci-fi thriller, and a melon cake that’s become a viral dessert darling.
Originally from Richmond, BC, Sushi Kiwami quickly became known for offering one of the most premium omakase experiences in Canada—commanding prices as high as $599 per person at its peak. Now, that same luxury has landed in downtown Toronto, tucked inside the base of The Gloucester on Yonge condo tower. Executive Chef Yuta Arase, who led the original Richmond kitchen, has relocated to helm the Toronto location, bringing his refined, passionate energy with him.
And trust us: you’ll feel it in every single bite.
ADVERTISEMENT |
Meet Chef Yuta Arase: the man behind the knife
Chef Yuta isn’t your average sushi chef. You’ll feel it from the moment he greets you with a bow and offers your first toast of the evening. He’s warm, precise, and quietly obsessed with making every guest feel like the experience was curated just for them. And in many ways—it is.
Sushi Kiwami doesn’t follow a fixed script. It’s a performance in real-time, built on seasonality, market availability, and instinct. Fish is flown in from Japan three times a week, sourced directly from auctions and local fish markets. The ingredients are often so rare that you’ll be Googling them between bites (or just trusting Chef Yuta and diving in).
“A true sushi chef spends a lifetime learning, yet never stops being a student of the fish.”
Executive chef Yuta Arase
Whether it’s the slippery-soft sea cucumber, the creamy cod milt paired with fresh uni, or the show-stopping Amadai with crispy edible scales finished tableside in hot oil—every dish tells a story. And Chef Yuta is the kind of guy who’s more than happy to give you a behind-the-scenes look, especially if you ask. Pro tip: tell him if there’s something adventurous you’ve always wanted to try. He lives for that.
This is true omakase—no ordering, no decisions. Just trust in the chef and enjoy the ride.
ADVERTISEMENT |
Sushi Kiwami’s menu is rooted in the time-honoured traditions of Edomae cuisine, a historic style of sushi that dates back to the Edo period of Japan’s Tokugawa era (1603–1868). “Edo” was the old name for Tokyo, and “Edomae” referred to the area around the imperial castle, where seafood from Tokyo Bay was transformed into elegant, seasonally inspired dishes. Today, that legacy lives on in the hands of master chefs like Yuta Arase, who bring that philosophy of precision, balance, and purity to every bite.
The fresh ingredients used at Sushi Kiwami are airlifted three times weekly from Japanese fish markets. But it’s not just about freshness—it’s about nuance. The chefs here are trained to distinguish temperature, fragrance, and optimal aging time for each ingredient, ensuring every piece of sushi is served at its absolute peak. This attention to detail is what elevates the experience from simply great sushi to edible art.
Both lunch and dinner omakase are priced at $299 per person, and while dishes change with the season (and sometimes by the week).
Here’s a breakdown of what we tried:
- 🐡 Fugu (pufferfish) – Prepared with expert technique and licensing, this rare delicacy is a textural dream.
- 🪸 Barnacle sashimi – A first for us, and surprisingly sweet and delicate.
- 🔥 Amadai Matsukasa Yaki – One of the night’s biggest hits. Hot oil is poured over the fish to crisp its scales, which you eat.
- 🧠 Cod milt + uni + cream – Silky, decadent, and rich. Worth every bite.
- 🍣 10-piece sushi course – Featuring thicc cuts of top-tier fish. Uni, otoro, flounder pâté, and more. Pure indulgence.
- 🍳 Tamago yaki – Like a fluffy sponge cake. Soft, sweet, and slightly custardy.
- 🍈 Melon cake – Their now-viral dessert: a hollowed-out melon filled with whipped cream, sponge, and fruit. Light, refreshing, and ridiculously photogenic.
And yes, both lunch and dinner omakase are priced at $299 per person—no tip or tax included—so while it’s not your everyday lunch, it’s a solid option for a bougie midday celebration.
Chef Yuta loves to go off-script, especially if you’re vocal about what you’re curious to try. So #ProTip, if there’s a unique fish or preparation you’ve always dreamed of tasting—don’t be shy. You just might get a little something extra.
ADVERTISEMENT |
The drinks? Say less.
Whether you’re a sake connoisseur or just down to sip something smooth and traditional, Sushi Kiwami has a curated list of premium sake offerings, you can expect (once they get their liquor license) to match the meal. Chef Yuta himself is known to raise a glass alongside you—creating more of a shared experience than your typical stiff fine dining dinner.
‘Til then, if you prefer to bring your own vintage or celebratory bottle? You can. Just note there’s a $100 corkage fee per bottle, which, given the setting, seems pretty reasonable.
The VIBE: minimalist, luxurious, and low-key elite
Let’s talk about the space: Think quiet luxury.
ADVERTISEMENT |
It’s small, yes—but that’s part of the magic. With just a handful of seats, everything feels personal and deliberate. The interiors are minimalist and rooted in Japanese design traditions: light wood, warm lighting, clean lines, and thoughtful details like handmade ceramic dishware flown in from Japan.
One thing you will notice? The fridge.
It’s become a bit of a legend. Word on the street is that Chef Saito—yes, that Chef Saito, Toronto’s only 2-Michelin-starred sushi chef—may have taken a little inspiration from Sushi Kiwami’s original fridge design in Richmond, BC. The massive brushed metal doors look more like they belong in a high-tech bunker or sci-fi movie than a sushi bar. A little eerie at first… until you realize it’s just keeping Japan’s finest seafood at peak freshness, waiting for its big debut on your plate.
ADVERTISEMENT |
But here’s the twist: it’s not just a fridge. It’s actually called a Himuro—a traditional Japanese icebox or cellar that dates back to the 1600s. These ice cellars were used to store ice and food during Japan’s Edo period and have since become symbolic in elite Edomae sushi culture. In fact, this particular style has popped up in some of the most iconic omakase restaurants in the world, like the 3-Michelin-starred Sushi Shikon (since 2014) in Hong Kong by executive chef Yoshiharu Kakinuma, where the Himuro was custom-built for the restaurant in 2019, on the seventh floor of the Landmark Mandarin Oriental hotel. You’ll also spot a similar setup at Tokyo’s Sushi Fujimasa in Ebisu (which opened in 2020). So while it may look intimidating, it’s really just tradition wrapped in titanium—part practical, part performance, and entirely omakase theatre.
The verdict: worth it?
Short answer? Yes.
At $299 per person, Sushi Kiwami is definitely in celebration territory for most. But between the quality of the fish, the warm hospitality, and the fact that you’re getting to try ingredients rarely found in Canada—it’s worth every cent for a special occasion.
ADVERTISEMENT |
For those who already understand the value of top-tier omakase, it’s a no-brainer. And we’re already hearing whispers of regulars returning again and again (we see you, seafood lovers 👀).
How to get a reso at Sushi Kiwami
No walk-ins. No exceptions.
You can reserve directly through their website, with two seatings per night: 6:00 PM and 8:30 PM. A credit card is required to book, and they ask for at least 24 hours’ notice for cancellations—otherwise, you’re hit with a $100 per person fee. (Trust us: they mean it.)
ADVERTISEMENT |
They’re closed Mondays, and if your party is 9 or more guests, you’ll need to reach out directly by phone or email for a group booking.
The 411: Sushi Kiwami Toronto
- Location: 599 Yonge St, Toronto, ON M4Y 1Z4
- Contact: sushikiwamitoronto@gmail.com | (647) 891-7668
- Hours: Tuesday–Sunday, 6:00 PM – 10:30 PM (two seatings: 6PM and 8:30PM)
- Price: $299 per person (lunch or dinner)
- Crowd: Foodies, omakase loyalists, special occasion diners, luxe sushi lovers
- Website: sushikiwami.com
- Parking: Underground parking available at 3 Gloucester St (P1–P3 levels)
- Allergy Note: They cannot accommodate seafood, shellfish, gluten, vegan, or vegetarian diets
- Corkage: $100 per bottle
Omakase is more than a meal—it’s a moment. And at Sushi Kiwami, every moment feels considered, intentional, and just a little magical. Whether it’s your birthday, an anniversary, or just an “I deserve this” kind of night, this is the place to lean into luxury and let the chef do the rest.
I mean after all, just look at how passionate they are. They even have matching Sushi phone cases.
