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Kaisei Sushi

Bringing The Authentic Sushi Experience to Tottenham

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🍣 Kaisei Sushi — Our Story To be honest, we are not just people who make sushi. I have worked at 49 of the top sushi restaurants across Canada, alongside some of the best chefs in the country. Through those years, I learned, observed, and developed my own understanding of what sushi truly means. I am known for my speed and precision, and I have mastered and recreated many popular dishes in my own way. The chefs who work with me now are the same people who stood beside me years ago. They trust me, they support me, and every day they commute from Toronto just to work together again. This is not just a workplace. It is a real team built on trust and respect. ⸻ 🥢 A Question I’ll Never Forget There is one question I will never forget, something a famous chef I deeply respect once asked me. “Jae, do you want to become a chef, or do you just want to be a businessman who makes money?” That question changed my life. It still echoes in my heart. From that moment, I made a promise to myself: I will become a true chef — someone who fights with skill, honesty, and heart. And I still fight every day to make real food and to create sushi filled with sincerity and truth. ⸻ 🍱 Hand-Made, Never Rushed Our menu is not simple. We roast sesame, grind it twice, then sprinkle it again for a deeper aroma. We carefully place scallions and brush each sauce drop by hand. Even our unagi, which could easily be microwaved, is always grilled over a rack, brushed with sauce, and torched by hand. This is not just cooking. It is a process filled with dedication, pride, and craftsmanship. It takes time, but that is exactly what makes Kaisei Sushi special. ⸻ 🍚 Our Rice Philosophy Honestly, you can make decent sushi rice with a 40 dollar bag of rice. Many restaurants do. But we don’t. We use Tamaki Gold, the same premium Koshihikari rice used in high-end omakase restaurants, about 145 dollars for 20 kilograms. Sushi is 70 percent rice. The heart of sushi is not the fish but the texture, warmth, and balance of the rice. That is why we treat every single grain with respect and care. ⸻ 🪵 The Traditional Way — Shari and Hangiri We still make our rice the old-fashioned way, mixing it in traditional vinegar water and cooling it in a wooden hangiri. We never use stainless steel bowls. Because rice is not just an ingredient, it is the soul of sushi. In the Simcoe area, we are the only restaurant that still mixes rice by hand in a real wooden hangiri. The wood breathes, the aroma seeps into the rice, and the temperature stays perfectly balanced. It is a skill that takes time, patience, and heart. ⸻ 🥋 Fighting Like a UFC Fighter Every day in our kitchen feels like a fight. We fight like UFC fighters to protect freshness, precision, and honesty. If the fish is not fresh, we return it immediately. We stay loyal not to suppliers, but to quality. If necessary, we change vendors on the spot. We also compare vegetables every week between Costco and our delivery supplier, always choosing only the best ingredients. We never buy out of habit. We buy only what we have seen, touched, and trusted. ⸻ 🦪 About Uni and Oysters We always want to serve fresh uni and oysters. But due to regional limitations, we can only offer them through pre-order reservations. It may take a little longer, but every bite is worth the wait. If it is not perfect, we do not serve it. That is our rule. ⸻ ⏰ About Our Pickup Times Sometimes our pickup times are long, 30 minutes, 40 minutes, an hour, even 90 minutes. It is not because we are simply busy. It is because that is the time we need to make your food honestly and properly. Our hands move faster than most chefs, but speed is not our goal. Integrity and quality are. If we were making another restaurant’s menu, we could finish it in 10 to 25 minutes easily. But Kaisei Sushi’s dishes are made differently, with care, patience, and respect for the process. That is our truth. ⸻ 🍶 A Small Restaurant with a Big Heart I am not a rich chef. I am a hungry chef who still dreams. Our restaurant is small and humble, and sometimes our service is not perfect. It is not because we do not care, but because we put everything we have into the food itself. We cannot afford many staff, and in Tottenham, it is hard to find good help. But what we lack in luxury, we make up for in honesty and heart. We are small, but we are real. ⸻ 💬 From My Heart To be completely honest, I am still far from the level of skill and flavor I dream of. I am not there yet. But every day, I study, practice, and learn. I want to grow and reach that taste and precision I have been chasing for years. I am not a perfect chef, but I am a chef who is growing. Please, just watch me. I will keep getting better, one plate at a time. And whenever things get hard, I remind myself of the words of DoCheon Sunim: “Work itself is practice.” When I remember that, I feel a Hulk-like energy inside me, and suddenly, it no longer feels hard. ⸻ 🙏 In the End We are not perfect, but we are always honest, sincere, and trying to improve. That is, and will always be, the heart and promise of Kaisei Sushi.

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