Aged in-house. Torched to order.
Sushi from a head chef trained in Korea and Australia. The kind of care that's hard to find this side of the prairies.
Dine-in platterStairway to Heaven
The head chef
Our head chef learned the craft in the kitchens of Korea and Australia, where sushi is made fast, in volume, and without shortcuts. That training now runs every shift on Albert Street, from the rice to the knife work to the torch.
We age our salmon before it's cut. It firms the texture and deepens the flavour. It takes time, so most places skip it. We don't.
A signature pineapple sauce, house-made dashi, torched toppings. Flavour that lands even if it's your first time eating sushi.
Not a raw-fish person? Torched rolls, ramen, karaage and a proper tonkatsu plate. There's always a way in.
We price on what things actually cost us, not on what the market will bear. Eight nigiri with miso soup at lunch is $18.
We age our salmon before it's cut. It firms the texture and deepens the flavour. Most places skip it. We don't.
A signature pineapple sauce, house-made dashi, torched toppings. Flavour that lands even on your first time.
Not a raw-fish person? Torched rolls, ramen, karaage and a proper tonkatsu plate.
We price on what things actually cost us. Eight nigiri with miso soup at lunch is $18.
“Why doesn't Regina have sushi like this?”
Bon Sushi started at a potluck. A chef brought sushi to share, and that question went around the table. We opened the restaurant to answer it.