Park

Chef Antonio Park was the first sushi guru to bring Kaimin tai to Canada—this acupuncture method induces fish into a coma-like state while being transported to ensure maximum freshness. The results are extraordinary; fish arrive from an overnight flight in nearly the same condition they were upon being caught.

Despite the enormous pains taken to create each bite, Park is as unpretentious as it gets, with an exposed cement ceiling juxtaposed with crystal chandeliers. The small, quirky spot hums with alternative music and the friendly banter of the wait staff as they break down the day’s chalkboard menu. Large booths and a small bar make the venue as suited to a lively gathering as a solo meal.

For those not interested in the omakase menu, Park’s short but sweet à la carte options include his famous Asian salad (a combination of 21 fresh vegetables and fruits with a sesame plum dressing), a chef’s maki (where he whips up a surprise of his liking) and a selection of rolls and fusion dishes like Korean bibimbap. There’s a takeaway market next-door that provides a bevy of the chef’s greatest hits.