TEMPORARILY CLOSED DUE TO COVID-19 RESTRICTIONS.
Our intimate 7 seat restaurant uses fresh and wild caught seafood from around the world. We carefully select ingredients and prepare them with traditional Edomae style techniques to bring out the true flavor of the seasons. From artisanal soy and vinegar from Japan to locally grown ingredients we want to bring a unique and memorable dining experience to our guests.
Chef Vincent Gee was born and raised in Vancouver, BC and pursued a career in the culinary arts after high school. With an interest in Japanese cuisine and culture he worked and studied under various restaurants in Canada and Japan plus graduating from Vancouver Community College's Culinary Arts Program. In 2015 he decided to move to Toronto and continue his dream of opening his own restaurant.
Sushi is his main passion but he has a keen interest in Japanese traditional arts also. During his time living in Japan he admired the beauty and form of Japanese art and how it shows harmony with nature and it's seasons. The soul and passion that goes into making the pottery, tools, or paintings was so inspiring that he wanted to bring that to Canada and have guests experience the beauty of it. In the restaurant there are a collection of traditionally handmade wares that the chef chose during his many travels to Japan.
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