This refined restaurant is a haven of tranquility on an otherwise sketchy corner of downtown Toronto. There is an à la carte option, but most people come to experience the tasting menu. Chef Daisuke Izutsu creates tiny, complex courses around seasonal ingredients and presents them like jewels. Squash soup with shrimp sautéed in sake is dense and light. Exquisitely fresh sashimi includes conger eel with umeboshi (Japanese pickled plum) and comes with fresh wasabi, a little sharkskin grater and homemade soya sauce.