Even for the most seasoned sushi aficionados, this counter offers a playful, high-energy experience that’s bound to surprise. With branches in Vancouver and Montreal, the restaurant delivers nigiri, tempura, and broths in rollercoaster fashion. Drums playing overhead raise the temperature of the room, just as chefs show off whole cuts of fish, some of which are broken down and sliced right at the counter for all to see. The room is a constant swirl of motion, everyone busy grilling, frying, and slicing, as courses arrive at a steady pace. Recent highlights include kelp-cured botan ebi with caviar, grilled unagi with sancho pepper, and a pressed roll of mackerel. Such theatrical cooking comes at a notable price tag, but the experience is one to remember.