The truth about going for sushi is that we’re always hoping to discover a new fish, one we’ve never had before but one that doesn’t involve potential hospital trips (blowfish anyone?) Well this spot is exactly the place to do that. Overseen by Executive Sushi Chef Masato Shimizu (ex-Jewel Bako), Jo-Ann Makovitzky and Marco Moreira have turned the original Tocqueville space into a fabulous Japanese sushi bar and restaurant. From the seaweed degustation (including some we’d never eaten before) to unusual appetizers such as uni risotto, this menu is a perfect marriage of expected and new. In the raw selection, there’s the expected chu-toro, hamachi and saba but there’s also needle fish, botan ebi, and specials such as a golden eyed snapper, shiso jack mackerel sushi and a baby snapper sushi (topped with a bit of egg.) It's incredible how there is no attitude here at all and yet it will spoil you for every other McSushi spot out there as they remind you what raw is all about. On the drinks side, signature cocktails made with sake and shochu such as a sparkling sake yuzu cocktail take it well beyond the usual libations. While this is the kind of room where one can take clients and anyone else you need to impress (the service is flawless and they're friendly and easygoing about walk-ins), the best bit is that you can spend a lot or a little here and still leave happy.

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