- Address: 111 Richmond St W, Toronto
- Visited: 11/07/2018, Dinner, 1 person
- Cuisine: Japanese
- Rating: 5.0 5.0 Excellent, worth every $
4.5 Good, food & value
4.0 Good, but $$, would re-visit
3.5 Meh, good $, would re-visit
3.0 Meh, would not re-visit
2.0 Did not like $$$ [$] <20; [$$] <40; [$$$] <80; [$$$$] >80
- Website: http://www.tachistandup.com/
Tachi opened early 2018 and brought a whole new way of eating sushi to Toronto. The restaurant, located in Assembly Chef’s Hall, has only 8 standing spots and serves an omakase menu in under 30 minutes. I’ve been drooling over their social media posts since doors opened and seriously contemplated visiting while babywearing Alivia. Fortunately for her (and me), I had the chance to attend a private tasting while she hung out with Daddy and Grandma.
Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.
Atmosphere: Inside the crowded, bustling industrial style food hall, Tachi was a moment of zen. Diners waited outside until their reservation time. Once inside, a large door slid closed and created a wonderfully intimate and cozy feel. Two chefs stood behind a wooden L shaped sushi bar, expertly serving piece after piece of edomae sushi. Each standing spot was marked with a small wooden block bearing a number in kanji and set with a bamboo leaf where the nigiri was placed. The focus was all on the sushi. I loved how peaceful and calm the space felt.
Service: While the meal was quick, every interaction with the hostess and sushi chefs was welcoming and efficient. Outside the restaurant, a digital clock shows “Tachi Time” and counts down to the next seating. Once I picked my spot, number 7, the server took my drink order and I hung my coat on one of the many wall hooks available. There was also a convenient shelf underneath the sushi bar for bags. Every spot had a prime view of the sushi chefs at work.
Food: Tachi’s menu changes often and is posted at their entrance, 12 pieces for $55. There is also typically a daily special like uni or wagyu that can be added for an additional charge. The selection of fish was diverse, including premium pieces like uni, otoro and scallop while the quality was on par with other, far more expensive, omakase restaurants in the city. There was also less common fish served like sea bream, fluke and bonito. In fact salmon wasn’t even served that night and I didn’t miss it, instead savouring my pieces of ikura and anago. Each piece of fish had a great texture and tasted incredibly fresh. The flavour of the seasoned soy sauce was salty and sweet without masking any of the natural fish flavour.
Overall, the omakase experience at Tachi was delicious and such a steal for the quality and variety of fish. The first lunch seating is at 11:15pm, last at 2:15pm (a perfect splurge lunch) while dinner begins at 5:15pm and ends at 8:15pm. I would highly recommend reservations.