It’s all about authenticity at this stylish south Etobicoke 30-seater where real Japanese culture reigns, and all populist mentions of California rolls and Teriyaki are discouraged. Every morsel of fish served here was swimming in Tokyo Bay mere hours before it hit the plate. The rice, vegetables and garnishes are also direct Japanese imports. It’s for this kind of allegiance to tradition and legitimacy that Chef Mitsuhiro Kaji is a superstar in his field, where he’s celebrated for upholding a tradition of gentle, respectful preparation of the headlining dishes. That attention to detail is carried over with Kaji’s insistence that the staple condiment soy sauce be homemade. For best results, sit at the sushi bar and watch the magic take shape.