This time Hiro Sushi was open, and not particularly crowded when I got there. Some of the reviews raved about the authenticity and quality, despite the expense, so I was looking forward to something different and delectable.
The decor was definitely intersting. Here’s a picture of Hiro (presumably) behind the intriguingly designed sushi bar:

I also noted the unusual settings at each seat:

The use of a peanut to as a chopstick holder is memorable, and notice the table is branded with Hiro’s mark. The paper napkins are also stamped with the same mark.
The daily specials were pretty interesting sounding (e.g. Bluefin Tuna entree), but at a new restaurant for a familiar cuisine style, I prefer to stick with the “basics”, i.e. sushi. I had the omakase (market price). To quote the menu:
Omakase is a style of eating, and is founded on trust between the customer and the chef … Hiro will select your dishes and the order in which they are served to create a traditional Japanese culinary experience.
I received an unusual container of soy sauce, and a plate filled with a numerous variety of nigiri.

My photography skills need work, but at least I sensed that I might end up with a depth of field issue, so I took a second picture that moved the focal area up a bit:

From upper left proceed rightwards: Yellowfin(?), Fluke, Salmon, Tuna, White Tuna, Octopus, Shrimp, Scallop, Roasted Salmon, Salmon Roe, Shitake, Unagi, Tuna Make w/ Green Onions, Cucumber Maki (w/ capers?).
The soy sauce container was interesting, too, being delivered in a cup with a wooden bucket-like utensil:


I tried to eat the nigiri “properly”, i.e. not dipping it into the soy sauce, touching soy sauce to the nigiri with my chopsticks instead. I’m not much for wasabi, so a couple times I found a pockets in the nigiri that were a bit much, but frequent wasabi consumers wouldn’t have trouble I’m sure. My significant impressions that I remember:
- The texture of the salmon was soft-like, it “tore” easily. Not sure if I’m only used to the texture when it’s cut as thicker sashimi slices, but it wasn’t unpleasant by any means.
- Octopus, shrimp, scallop: good, normal. I’ve never had any of those three that really blew me away in any cuisine, so I can only say it’s as good as I’ve encountered.
- The salmon roe reminded me why I don’t like caviar much. Fishy and very salty.
- Neutral towards the roasted salmon. Interesting, not unpleasant, but I don’t care much about it.
- The cucumber maki was a little unusual. I’m still not sure what was in there, the closest thing I could think of was capers. Not unpleasant, merely different.
- The unagi was awesome. I’ve had it elsewhere where it was much softer and with a lot more sweet sauce on it. I liked it this way, a little firmer, less (none?) of that sauce compared to other places I’ve gone.
If I went back, I’d be more selective and get the unagi, and the top row of fluke, salmon, tuna, etc. Perhaps as sashimi, since the rice, while good, isn’t really what I’m there for.
The staff are Japanese (majority of Japanese restaurants around Toronto are actually Chinese run), with some Japanese speakers that stayed at the sushi bar and chatted with the chef. Having never been to Japan, I take that as a good indicator of authenticity. One of the waitresses had trouble understanding what I was asking, though (”what’s in the cucumber maki?”).
I was a little surprised at the final bill: miso soup ($3), green tea ice cream ($3), omakase ($38). However, if you count what I had on my plate (11 nigiri, 2 maki, and the roe) it’s not too excessive (for downtown Toronto). Naturally, one doesn’t usually get stuffed on sushi alone, and Hiro’s a little more expensive than most, but the quality of the food seemed quite good. All in all, I liked the restaurant, but I’ll be more discriminating in what I order next time.
Next: haven’t decided yet
[Updated 2005/11/06] Little Tibet Restaurant