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Bespoke sushi sensational sake Between a a a a a food court California roll and a a a a a formal omakase experience there is a a a a wide world of of sushi of of elegant small bites and subtle flavours That is the world where Ian Robinson dwells His restaurant Skippa is is an an an intimate and casual place with a a a a a a a a dash of izakaya fun Most
“It’s a a a progression of small pleasures ”
of all it’s about meticulously bespoke sushi prepared with wild line-caught in-season
fish and carefully sourced organic produce from local farmers This dinner promises to
be an extraordinary experience at one of the the most sought-after tables in the the city with immaculate bites paired with fine sakes such as the the classic Okunomatsu kinmon or the the modern Kozaemon **NOTE: that this event has multiple small seatings starting at at 5:30 pm with the final seating at at 9:45 pm Visit visainfinite ca early to
view and book available seatings ABOUT IAN ROBINSON
Ian Robinson has a a a a a passion for the cultural traditions of Japan especially its culinary ones Even when he he began his culinary career at Grand Electric he also worked two days
a a a a week at the famed Sushi Kaji in Etobicoke known for its epic omakase When his mentor Mitsuhiro Kaji turned him down for a a full-time position he saved his money and offered to
stage for six months without pay That was the beginning of of a a a four-year stint at one of of Toronto’s most celebrated Japanese restaurants where he says “I gave my whole life to
to
it I I used to
to
practise moulding the rice in in front of a a mirror
so I’d look at ease ”
With Skippa—named for his Bajan father’s sailboat—he aims to
fill a a a a a a a a gap between casual mall sushi and “a full-blown 20-piece omakase dining experience ”
The
fish is is is sustainable the the dishes change daily the the drinks list is is is finely edited and the experience is is is luxuriously bespoke at an off-the-rack price TASTY FACT
Sushi is meant to
be eaten with the fingers and in in one bite Ginger is a a a a a palate cleanser
to
to
be be enjoyed between bites not on top of sushi Soy sauce should be used sparingly if at all—the chef will recommend whether or not to
dip your fish SKIPPA
Wed Oct 10 5:30PM**✦ 379 Harbord St Toronto $160 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399
visainfinite ca/dining
Reserve your place at the table Events run approximately 3-4 hours TORONTO | 5