Alexandra Gill

"The salmon is pressed between square flats of rice. Another piece is layered over top and spread with a rich buttery sauce, a slice of jalapeno and a twist of black pepper. The chef then jacks up the flame, toasting it all into a smoky, nutty, rice-crispy square that just melts in the mouth. This is dessert sushi."

Mia Stainsby

"What I tried was beautifully made, Minami’s pressed aburi sushi (pressed and cut into rectangles) are made with quality ingredients and a knowing hand. You’ll see the flame-thrower armed, not only with a butane torch but a piece of charcoal (binchotan) that is flamed at the same time as the sushi, imparting aroma and molecules of flavor.

Sherman Chan

"The Una-Kyu Roll consisted of BBQ freshwater eel tempura, cucumber, seven spice salt and unagi sauce. The crunch from the cucumber and eel tempura added plenty of texture in a normally "soft" roll. None of the flavourings overwhelmed the eel as we could still taste it. The Pacific Roll consisted of albacore tuna, jalapeño, cucumber, wrapped in shiso and yellowtail topped with cracked pepper and avocado sauce. It was light and refreshing with a hint of spice. There was a nice finish from the buttery ... Read more

Amy Smith

"The red wave roll is filled with crab and avocado and is wrapped in red tuna and masatake sauce. This roll was my clear-cut favourite. The tuna combined with the sweet crab and creamy avocado filling was a perfect match. I would highly recommend ordering this roll.

Amy Smith

"The aburi salmon oshi sushi is one of their signature items that everyone must order when they come here. It is a block of rice with pressed salmon, jalapeño and Miku sauce. This really is a perfectly executed item. I’ve had pressed sushi rolls at other restaurants, but none of them compare to this. The rice here is lightly packed so it is fluffy and not too dense and chewy. The torched salmon is buttery smooth and delicate. The jalapeño adds a pop of spice and I don’t know exactly what the Miku ... Read more

Nikki Bayley

"Yes, flame-grilled sushi is a thing, and you can try it at aburi sushi pioneers in the city, Minami. They use a charcoal stick and a flame to give their nigiri topped with a creamy special sauce its characteristic char-finish. The house special is their Salmon Oshi and you absolutely have to try it when you come, it’s a pressed sushi roll with a slice of BC wild salmon in the middle and that yummy sauce and a jalepeno on top."

Jean Mao

"It was the best tasting nigiri I've had by far. Softly smoked, rice as fluffy as a cloud, and tender with the slightest crunch, it melts in your mouth with a hint of spiciness against the fish so fresh it can put Lake Ontario to shame. As soon as I took my first bite out of that, my eyes popped wide open as if I couldn't believe what I had just ate. It was a true moment of joy written all over my face, and my friend's face, to say the least."

Xtreme Foodies

"Pressed local salmon, jalapeno, and Miku sauce. It’s creamy, savory, rich, buttery and moist salmon sushi with freshly cracked black pepper and a slight crunch of heaty jalapeno. The sushi rice is even good alone."