Andy Hayler

"Overall this was very good sushi at a fair price, and I would happily return."

Robbie Swinnerton

"His discreet little 10-seater restaurant, Sushi Tokami, is only three years old and Sato already ranks among the best sushi chefs in the city. "

The Sushi Geek

"The tossaki temaki (a cut from the base of the tuna's head that is very high in flavor) and the tuna bone collagen soup were particular standouts."

Melody Ju

"The deep flavor of shari and fine-chopped tuna, wrapped with crispy and umami seaweed, wonderfull."

Jessica Jann

"The texture was so interesting: it was borderline sticky, slimey and smooth, believe it or not. I loveeeeeed it. Add a bit of the black salt to bring out the squid’s flavour."

Emma Li

"The flavorful tuna collar held its own on top of the smoky nori and the boldly acidic rice seasoned assertively with red vinegar."

Tsim Sha Tsui

"Saving the best till last, the signature tuna tossaki handroll was definitely a highlight of the meal. An incredibly flavoursome cut of tuna made even better by the vinegar rice, wrapped in crispy nori."

Christine Y.

"Delicious. The crispy toasted nori sheet, the flavoured rice, and the tossaki... the flavour was beyond words."

Cead Searc

"When I first popped the temaki in my mouth, my eyes literally "lit" up - this tuna tossaki had such intensity and depth of flavour - such a rich and deep flavour almost like eating well-aged meat."

Cead Searc

"This was undoubtedly, by leaps and bounds, the best maguro I have ever eaten in my life, and certainly one of the highlights of Sushi Tokami. So red in colour, so rich in flavour, with a depth of flavour not seen from any other fish - full of that tuna flavour, like a good dry aged meat."