When I started work at my new work place, I was sad because my co-workers told me there was no good sushi around. Fortunately, I decided to do a quick sweep with Yelp and Urbanspoon and found out that Sushi Marche was in the area!
Phone Number: 416-463-0114
Hours of Operation: Mon-Fri 11am-3pm & 5pm-9pm, Sat 3pm-10pm, Sun 5pm-9pm
Pro Tip: Go early or call in so you can just pick up and avoid waiting!
Chef John Lee worked under Iron Chef MASAHARU MORIMOTO for a time so I was fairly certain that he would have high standards for the quality of his product.
I think they used to only do take-out but they have now expanded so you can actually dine-in. That would make sense since they have an omakase option.
Scallops, yellowtail, bc tuna, luscious red tuna, fresh salmon and an oyster were offered the day I went for lunch. Each piece was shimmering and extremely fresh. The scallop had the perfect texture and was ever so slightly sweet, the yellowtail had a great, slightly firm texture, and tuna lacked that somewhat metallic tang you get from lower grade sashimi tuna.
Look at how juicy that yellowtail looks! The shiso leaves were a nice accompaniment too (they’re actually pretty good for you). As always with Japanese restaurants, beyond the freshness it’s definitely about the little touches. You can see that there’s a wedge of lime on the oyster. That might not seem very special, but having the option to add a little spritz of lime juice onto my delectable oyster before eating it was a welcome minor addition that elevated my meal to awesomeness.
TL;DR: This place isn’t cheap! But the fish quality and preparation are both amazing. Not a once a week place, but I expect to head back once a month if I’m lucky.
PS – Why is this fate? I’ve been trying to eat at this restaurant since my second year of university (a rather long time…) and I’d long given up. Then somehow, I started working right next to it. Such fate, wow.