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MSSM Yorkville Toronto Reviews from The Last Year
Service 4.
5/5 Ambiance 4/5 Food 3/5 I really wanted to love this place with all the hype going around. It's a good entry level omakase. Personally, I felt it was overhyped as I've been to more expensive omakases with had a higher level of taste complexity. We were greeted with a nice hostess and a cheerful loud welcome from the chefs. Our chef was kind and explained each dish, though with a party of 6 we were seated just barely far enough from earshot. At times we had a bit of difficulty understanding and hearing what he had to say. He was friendly and shared some of his travel experiences with the group. I like that not all the sashimi pieces were pre-sliced so that it could showcase our chef's knife skills. The fish itself was fresh but not anything to wow about. My favourite was the scallop, shabu shabu, and toro. Two pieces were overpowered by the squeezed lime and lemon juice on top. Another piece was overpowered by the fresh ginger topping. The miso soup was only okay. The roasting of the seaweed over a tiny flame was for show. Our fire died half a way but they were still waving the seaweed over. Even then, i didn't taste any roasted-ness (my seaweed did get touched by the flame) Overall, I think the price point is a bit too high for what was served. If you go in expecting entry level omakase then it can be a worthwhile experience. If it's your first time, you'll love seeing the chef prepare sushi directly in front of you and eating with your hands. And if you've been to other omakases, you can save your money and skip this one. You won't be getting 2 Michelin star sushi for this cheap. You'll be getting a 2 Michelin star chef teaching students how to do omakase but the technique and flavour will not be parallel.
Look - dis place don't need da hype, but ol' uncle Alex is
Look - dis place don't need da hype, but ol' uncle Alex is here anyway. I was strolling thru Yorkville craving some raw fish. Bein from the Mediterranean does dat to you. First off, I'm strolling down Cumbaland with a fresh cent bill in my backpacker. I took the 76ers by 3 and my bookie cashed it. So I have a drink at hemming ways then get my fat rolling self outta that joint and maybe it was the whisky talking, but I'm lookin around and shocked. For all you little kids in Churonto, Y-ville used to be a place I smoked dope and dropped **** while listening to a dude on a broken guitar. You came here for two things: getting f***ed up or just plain f***ed. You know what I mean? This place has CHANGED, goddam mmmnn. You got boutique this and boutique that. I felt like I had to pay cover just to walk on dem sidewalks. IT AIN'T FOR ME. At least in the 2000s, you had sum places that sold art and crap. Now dis hood's SOULLESS. If I wanted nice cars and cold stares, I'd go to da Detroit auto museum wearing a red hat. But anyway where was I? Oh yeah, I got that cold hundo in my pocket, empty big belly and a head full of fresh fish so I see dis place. OK, lemme explain something to you youngins out der. Churonto used to have NO osamake joints under a hundo. You kidding me? Der was one place out in the Junction, but who wants to eat sushi round a bunch of uptight stiffs and strollers? Not for uncle Alex. Back in NY, I had like 40-50 joints I could stroll into and not break a hundo bill for osamake. Seriously. Dis city's has one -maybe two. embarrassing. enter this big Michelin chef and he's openin spots up for us lower-level hustlers out here. I dont know nothin bout michelins unless you're talking about the tires on my 85 Chevy Impala. But I knew they mean business. I sit my fat*** down and get greeted by a big smile. Like I had just walked in with the big bluefin myself. Swear to god. dey treated me like drug lord at an offshore Swiss bank. So I sit down, slap down the hundo and just say straight up, "feed me." Old school style. You don't be subtle. Mouth open, wallet open everyone. Every piece of sushi this magician behind dat booth made me MELTED in my fat mouth. It was like warm buttah, sliding down my gullet. Every piece of fish fresher than my aunt Louise after two vodka-sodas tryin to get the busboy's attention, you know what I mean? we're talkin FRESH. I couldn't believe it. For under a hundo? goddam n, this is NY style. Is the music too loud and cool for Uncle Alex? yea, but the service and food makes up for it in a BIG WAY. Personally I like a little more chill atmos with my fish. I like to swim with em, take a little boat down memory lane, think about the time I would catch sardines in Palermo with my uncle Zio. He'd chop em up and just feed it to me like a seagull. I was a little sardine myself then. Good times. But those days are over. Now we gotta give it up for these young skilled sushi shefs. these boys and gals are the real deal. The maestro serving was DEEP in concentration. Guy looked like he hadn't slept since Y2k. looked like he was studying for his finals in med school. His hands were more steady than my ex's alimony payments. You know what I'm saying? I gotta keep those rollin out or I'll be sleepin with these boys on my plate. Full meal with some delicious service. Would def roll in again. Turn down dat music or throw on some jazz. I know I sound like an old geezer, but dat's just the way it is. The vibe in there is chill, but the music ain't. I felt like I had just done an 8-ball with my pork chop buddy Matteo and we were half way to Reno. Is it still worth it? Oh hell ya. Make no mistake. This is what dreams are made of. That and shooting 11s on the Craps table after throwing $500 on da field. We all know how that goes. Sushi is back baby. Alex d, over and out.
I would give 10/10 considering Toronto is not known for
I would give 10/10 considering Toronto is not known for fresh seafood & the price I paid for this meal. Loved chawanmushi mixed with sushi rice to make porridge on a rainy day. It was such a comforting food. Loved bone based miso soup as well. Homemade monaka as dessert reminded of my childhood. All 10 pieces of sushi were fantastic including hokaido scallop. Shari was just perfect for my liking and amount of fish & seafood was sufficient. I must say I loved the quality of toasted nori they used for handroll as well. Both chef( Bo) and serving staff was going anove and beyond to check on us frequently. I had a fantastic experience!
Absolutely fabulous experience! The food was amazing and
Absolutely fabulous experience! The food was amazing and the delivery from the chef was personal and engaging. Our 14 course meal started with a hamachi and radish hand roll - followed by course after course of delicious sushi Standouts were the scallop sushi, the marinated salmon and the unagi Highly recommend this experience and can't wait to visit again !
Well... I'm not sure if I had high expectations but I was
Well... I'm not sure if I had high expectations but I was looking forward to a Masaki Saito experience. Food: The food was just okay. There was a lot of sauce with the sushi and overpowering yuzu at times so I couldn't really taste the fish. I can't say that anything stood out. Service: The service from the wait staff was good but unfortunately our chef had very little flow to his art compared to my previous experiences. He also didn't start until a late person had seated and well, I thought this day and age that was not really done anymore (you can usually catch them up but you need to start on time for the next group.) He also cut his fish during the course which took so much time... this is usually done before hand so again, to save time and to have good flow. Little to no convo which is fine, but he also had to serve 6 people from three different parties. Maybe it was too many people? I guess for the price point this is what you get. Ambiance: there was a lot of yelling from the chefs- when they needed rice, to happy birthdays for the guests - made it feel like I was in a cheap izakaya. I'm not sure if you want to go for that vibe for a sushi place but hey, that's chef Saito's choice. Overall, I would not go back.
great food , amazing service ! (The general manager Honoka
great food , amazing service ! (The general manager Honoka was great energy and made the experience even better) will definitely come back !
MSSM Yorkville surpassed all the accolades I'd heard about
MSSM Yorkville surpassed all the accolades I'd heard about this Omakase gem. To celebrate my good friend's birthday, we ventured into the world of traditional stand-up omakase crafted by the renowned Michelin Chef Masaki Saito. The $98 per person edomae style omakase menu, executed by Chef Saito's talented students, was a symphony of flavours. Seasonal add-ons were available, enhancing our culinary journey. From the Torotaku to the Amaebi, each piece was a masterpiece. The Fatty Tuna with pickled radish and Saito's signature Hand Roll were standouts. The Hamachi with Japanese fish broth and the Chawanmushi, a steamed egg custard with fish broth, showcased the chef's expertise. Personal favourites included the Toro Nigiri and Marinated Salmon, each bite a revelation. Even the Sea Eel (Anago) torched for a smokey flavour and the Miso Soup with Miso from Nagano Japan were exceptional. The dessert, Maccha Monaka, featuring green tea ice cream with sweet red beans paste, was a perfect conclusion. The freshness and quality of each ingredient spoke volumes. My friend and I left utterly satisfied, enchanted by an extraordinary culinary experience. Secure your spot by making reservations a week in advance - a must for any food enthusiast.
First time doing omakase and it was a pleasant experience!
First time doing omakase and it was a pleasant experience! I love the decor of this place - a long stretch of graffiti wall with florescent lights. I thought the r&b/rap music was incongruent with the vibes. Service was great Food was excellent and so fresh! It was a bit hard to hear what the chef said.
Cool restaurant, I like they were able to convert what felt
Cool restaurant, I like they were able to convert what felt like a wide hallway into an omakase resto. The room is divide by a long bar, on one side are the patrons and the other are the chefs. Service was stellar as water and tea was constantly being filled. Food was good. Every piece had a little twist: some were marinated, some had yuzu paste, some with scallions etc. What was constant was the rice that was constantly being swapped to keep its freshness. Throughout the meal, balance was a bit off as I felt the rice + red vinegar over powered some of the less flavoured fishies. In all $100 for the meal with exceptional service is quite worth. May not come back for the omakase, but will consider coming for one of their special events.
First time trying onakase and it did not disappoint.
Our chef was amazing and the sushi tasted spectacular
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Last chance for an appointment at Novikov Asian THIS SATURDAY!
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