Order time: 12 to 5
Please call 647 748 7288 to place order
Pick up time 5 to 8 Mon – Thu
5 to 9 Fri & Sat
Dear valued customers,
We started as walk in closet size take out shop way back in Roncesvalles as Sushi nomi. We managed to survive (thank god) very thankful five years and, moved to current location. Now it has been just two years and two months. We were able to accommodate wonderful people in our dining space and take outs trying to pursuit simple perfection as it was our goal since very beginning of our adventure.
We tried very hard to have high end quality sushi at the most affordable price point over the past years and still plan to do so. From basic fundamental ingredients like roasted sea salt, natural cane sugar, premium rice / red vinegar to sophisticated ingredients like fish from Japan, Honkarebushi, house made umeboshi for sushi seasoning, we are always trying to have most natural and fresh seasonal ingredients, least usage of sugar, made from scratch, highest quality and, health prioritized methods. our food cost was always somewhere between 35% to 47% still managed to stay in business. All this was possible thanks to god and wonderful customers who appreciated our hard work, noticed the difference and have been coming in for years.
It’s not easy to have casual sushi menu like spicy tuna rolls and more authentic menu like kohada or shima aji together. We are probably one of the very few places where omakase sushi and spicy tuna rolls are sold in one space and have roughly 20 + different kinds fish of a la carte sushi menu (Now is much shorter thanks to covid 19). This is possible only by many hours of not going home, not spending time with your friends, not spending time with your wife (now we work together so we spend 24 hours together every day, thank god!) and most importantly amazing team behind it. Endless but not mindless hours of devotion and sacrifice made our identity possible.
Over the past month of reopening, we couldn’t afford our team so, just me and my wife took orders and prepared the food in real time to our very appreciated and well deserving customers. We had inconsistency in our sales, we would have very slow day and all of sudden we would have rush of orders coming in. It was bit too much to handle in such times but we worked 80+ hours every week to keep the consistency in quality and try to accommodate orders on time. We pushed ourselves to the very last but we weren’t in mid-20’s anymore and we definitely needed better plan.
Now you probably wonder what I’m trying to say. is that, please pre order during our order time. As it will help us to maintain order stream and have quality checked more carefully and properly. Also prepare orders without telling you there’s two hours wait because there’s 3 big orders ahead of you. Because we are shorthanded without our team, we can only do so much with one cashier and one chef. As of Fridays and Saturdays we do have our staff coming in for dinner service so we could accommodate real time orders but just to ensure the quality please do call ahead. We might lose some of the business along the way but we’d rather keep the quality over volume as my retired sushi chef dad used to say “In restaurant business, it’s not the food you sell. it is your credibility”
Thank you all for your support and love.
We pray you well and in peace.
*PLEASE CALL 647 748 7288 TO PLACE ORDER*
RECOMMENDED ORDER TIME: MON - THU 12PM - 5PM
FRI & SAT 12PM - 8PM
PICK UP TIME: MON - THU 5PM - 8PM
FRI & SAT 5PM - 9PM
Dear valued customers, (To get to the point please read the last paragraph)
We started as walk in closet size take out shop way back in Roncesvalles as Sushi nomi. We managed to survive (thank god) very thankful five years and, moved to current location. Now it has been just two years and two months. We were able to accommodate wonderful people in our dining space and take outs trying to pursuit simple perfection as it was our goal since very beginning of our adventure.
We tried very hard to have high end quality sushi at the most affordable price point over the past years and still plan to do so. From basic fundamental ingredients like roasted sea salt, natural cane sugar, premium rice / red vinegar to sophisticated ingredients like fish from Japan, Honkarebushi, house made umeboshi for sushi seasoning, we are always trying to have most natural and fresh seasonal ingredients, least usage of sugar, made from scratch, highest quality and, health prioritized methods. our food cost was always somewhere between 35% to 47% still managed to stay in business. All this was possible thanks to god and wonderful customers who appreciated our hard work, noticed the difference and have been coming in for years.
It’s not easy to have casual sushi menu like spicy tuna rolls and more authentic menu like kohada or shima aji together. We are probably one of the very few places where omakase sushi and spicy tuna rolls are sold in one space and have roughly 20 + different kinds fish of a la carte sushi menu (Now is much shorter thanks to covid 19). This is possible only by many hours of not going home, not spending time with your friends, not spending time with your wife (now we work together so we spend 24 hours together every day, thank god!) and most importantly amazing team behind it. Endless but not mindless hours of devotion and sacrifice made our identity possible.
Over the past month of reopening, we couldn’t afford our team so, just me and my wife took orders and prepared the food in real time to our very appreciated and well deserving customers. We had inconsistency in our sales, we would have very slow day and all of sudden we would have rush of orders coming in. It was bit too much to handle in such times but we worked 80+ hours every week to keep the consistency in quality and try to accommodate orders on time. We pushed ourselves to the very last but we weren’t in mid-20’s anymore and we definitely needed better plan.
Now you probably wonder what I’m trying to say. is that, please pre order during our order time. As it will help us to maintain order stream and have quality checked more carefully and properly. Also prepare orders without telling you there’s two hours wait because there’s 3 big orders ahead of you. Because we are shorthanded without our team, we can only do so much with one cashier and one chef. As of Fridays and Saturdays we do have our staff coming in for dinner service so we could accommodate real time orders but just to ensure the quality please do call ahead. We might lose some of the business along the way but we’d rather keep the quality over volume as my retired sushi chef dad used to say “In restaurant business, it’s not the food you sell. it is your credibility”
Thank you all for your support and love.
We pray you well and in peace.