Wondering what buffalo mozzarella, tomato and basil taste like in a classic Japanese sushi roll? Look no further than the newly opened Nakamori.
From the raw bar
A lunch-only special, the sushi roll combo comes with California, Spicy Tuna and Dynamite rolls, with another six-piece maki of your choosing. (bottom dish shown in picture)
House specialty roll
The Aburi Saba roll is a flavourful explosion of seared mackerel, shiso, ginger chips and watermelon radish. The radish adds a unique flavour twist to this roll. (top right dish shown in picture)
Hungry for more? Let’s dig in!
It’s easy to miss newly opened Nakamori—it occupies the former home of Scarborough’s Zen Japanese Restaurant—but chef and owner Nobuyuki Nakamori is busy inside concocting various dishes in preparation for this month’s grand opening. It’s a cozy and intimate spot, with choices of standard tables, two low Japanese-style tables and the sushi bar, where you can admire the chef’s plating skills. Chef Nobu most recently worked in the kitchen at Susur Lee’s Bent, and he credits Lee with instilling in him the importance of food presentation. As each dish proves, this lesson has been well learned.
We start with the Asian Caesar Salad ($11), a colourful dish topped with a fried tofu crouton on mizuna leaves and vibrant chrysanthemums. Chef Nobu’s goal is to create unique dishes, using local ingredients with traditional cooking techniques to produce new creations. He describes it as less of a “fusion” and more of a marriage between East and West. Nobu says that his favourite part of crafting a dish is creating flavour surprises. Case in point: the Kumato Caprese Salad ($8), which combines Kumato tomatoes, buffalo mozzarella, Thai basil, shiso mint, red wine salt, basil sugar, yuzu vinaigrette and bonito flakes. The tender Beef Carpaccio, decorated with fried garlic chips and edible flowers, bathed in a black soy Taiwanese vinaigrette, is another winning combination.
Finally, the feature dessert is a refreshing mix of flavours: Sake Kasu, a sake custard made with soy milk and maple syrup, placed atop a graham cracker crust and served with ice cream. It’s definitely worth saving space for!
Wasabi Tempura Prawn
Perfectly fried, crispy shrimp bathed in wasabi aioli is a spicy must-try, with tobiko adding a splash of salty to balance out the creaminess.
Unique take on Agedashi Tofu
Nobu hits the mark with his take on Agedashi Tofu, where lightly fried tofu is wrapped in rice puffs and floats in a tomato-dashi sauce.
From the drinks bar
Nakamori serves sake from Toronto’s Izumi Sake Brewery, located in the Distillery District. Soon, a sake made at Izumi exclusively for Nakamori Restaurant will also be on offer.
Chef and Owner Nobuyuki Nakamori
Nobuyuki Nakamori began his culinary journey more than 10 years ago when he studied at Tokyo’s Hattori Nutrition College, a school that has produced many an Iron Chef. Nobu then worked for five years at a kaiseki restaurant in Tokyo before moving to Calgary where he spent six years in an Asian fusion-style kitchen. Two years ago, Nobu and his family moved to Toronto, where he worked at Ginko and then Bent.
2803 Eglinton Ave. E., Scarborough
OPEN HOURS: Tues–Fri 11:30 am–2 pm, 5:30 pm– 9:30 pm • Sat 5:30 pm–9:30 pm • Sun–Mon closed