This upscale Vancouver transplant that now calls Toronto's waterfront home might be famous for its flame-seared sushi but it's the oshi aburi, pressed seafood topped with delicate garnishes, that's still the main attraction here.

This legendary restaurant has drawn sushi lovers to the Queensway from far and wide. The non-descript exterior belies nothing of the wagyu omakase that awaits from Mitsuhiro Kaji, who imports fish from Tokyo Bay.

Chef Yasuhisa Ouchi opened this namesake restaurant in Harbord Village in 2014. The exemplary omakase of Tokyo-style nigiri and sashimi has become so popular that the Osaka-born chef has gone on to open another location in Beverly Hills.

This restaurant's anglerfish logo has become synonymous with delicious aburi sushi and oshizushi. Part of the Kinka brand, this inconspicuous spot in the Entertainment District is now also doing premium don bowls.

This sleek, minimalist restaurant near Yonge and Lawrence remains a favourite for omakase at a variety of price points, served on 200-year-old hinoki wood counters. Chef Jackie Lin's upper tier options include lavish ingredients like fatty tuna and caviar.

Omakase is more like artwork at this Mount Pleasant restaurant. Chefs Jim Lee and Daisuke Izutsu base their dishes on the seasons, with as much design and attention to detail going into presentation as the sourcing of ingredients.

This tiny restaurant in Bamburgh Circle is known for their Premium Fresh Tables, decked out with premium fish like Hokkaido scallops, sea bream, and hamachi straight from Japan. Uni and buttery oysters are also available.