Sushi Kan
Location: 1280 Baseline Road
Tel: 613-221-9545
Location: 1900 Innes Road
Tel: 613-746-8900
Website: www.sushi4all.com

All you can eat sushi in a commercial chain type restaurant.

Monday 11:30-15:00 17:00-21:30
Tuesday 11:30-15:00 17:00-21:30
Wednesday 11:30-15:00 17:00-21:30
Thursday 11:30-15:00 17:00-21:30
Friday 11:30-15:00 17:00-22:30
Saturday 11:30-15:00 17:00-22:30
Sunday 11:30-15:00 17:00-21:30

There are four main indicators of sushi quality:

Presentation

Sushi is meant to be an art form, and the more effort that has gone into the presentation, the better it is considered to be. When your sushi arrives at the table, take a moment to appreciate its appearance. Presentation is more important with sushi than with almost any other type of cuisine; it is meant to be a meal for the eyes as well as the mouth.

Shiso: Getting the Real Deal

Shiso is the mint-like herb which is traditionally used as part of the presentation. It is hard to find in the west and is often replaced with bits of green serrated plastic. If a restaurant goes to the trouble of getting the real stuff, you know you're onto a good thing.
Size Matters

As the Japanese have been showing us for years, smaller is better. Pieces should be small enough so that you can put the whole thing in your mouth without making an unsightly bulge in your cheeks.
How many chews?

This is the most important indicator and is the best way to tell whether your sushi chef really knows his stuff. It all comes down to the way the fish is cut. The best sushi will dissolve in your mouth with nary a nibble, bombarding your taste buds with flavour from all directions. Some varieties, such as octopus or squid, may need a chomp or two but this is true of most types of fish.

So there you have it: your very own diploma in Sushi 101. Amaze your friends, dazzle your enemies, but most of all: enjoy your sushi!

How to Eat Sushi?

No matter how much you've impressed your friends with your pronunciation and your willingness to order sea urchin, actually eating the sushi is the moment of truth, the time when the sushi experts are separated from the pretenders. If you don't eat it properly, you will be exposed as an amateur.
Chopsticks or Hands?

Rather than fumbling with your chopsticks, trying to figure out the special sushi expert grip, here's a couple of tips: first, throw the chopsticks over your shoulder. Second, pick up the sushi with your fingers. Yes that's right, sushi is meant to be eaten with your bare hands.
How to Dip

Now head for your soy mix. Careful now—this is another potential trap. Here in the west we generally dunk our sushi rice first. Then we wonder why our pieces fall apart on the way to our mouths, leaving a trail of black specks along the front of our shirts as we make a final desperate lunge before the piece falls apart. The sushi master knows to dip his sushi fish-first, complementing the taste much better and saving on the dry cleaning bill.
Open Wide!

Now into the mouth. Good. Wait! No! You were doing so well! Right up to the point where you bit half of the piece and put it back on your plate. This is the Japanese equivalent of double dipping and is considered, well, gross. You have been exposed as the amateur you are. The good thing is that you get to try again. And again and again, until you get it right.