Our Story
Born in Tokyo, Japan, Chef Taka Omi has always had a passion for the art of Japanese cuisine since he was young. At the age of 18, he moved to Shizuoka to study the art and soon started working for Yamaha hotel as an apprentice chef for three years. When a friend needed some help with a sushi restaurant in Toronto, Chef Taka decided it was time to move and help out.
It wasn’t long before people started noticing the talent that Chef Taka had brought to Toronto and soon he became the sushi chef at the Fairmont Royal York Hotel. He worked tirelessly for 13 years before being given the opportunity to move to Vancouver to design the RawBar menu at the Lobby Lounge at Fairmont Vancouver. During the decade he worked there, Chef Taka fell in love with the vibrancy of the city and was even more inspired. He decided to start teaching sushi classes to those who wanted to learn his techniques, but noticed that his students also had a struggle with finding any good source of sashimi ingredients. He decided at that moment that one day, he will open a sushi and sashimi shop that is accessible for people to create at home. This is how Sashimiya came to be.
Chef Taka at the RawBar
The Concept
Sashimiya carries the best selection of premium sashimi and sushi ingredients, including rice, nori, miso, soy sauce, and utensils to name a few. You will also find select quality groceries and delectable snacks. For those wanting an easy yet delicious meal without all that work, Sashimiya offers quick grab-and-go sushi and sashimi. For those wanting to make it at home themselves, Chef Taka will personally slice the fish to your liking, whether it be nigiri, sashimi, poke, handroll, and the list goes on.
We would love you to come by and say “hi”, and bring home some Japanese goodies and fresh sashimi while you’re at it!
