It was conceived primarily as a fish commissary, with a sushi bar as a little add-on. But then the takeout business took off:
Inside Russell’s Butcher and Deli, a new spot on Roncesvalles for Ontario-farmed meat, fun pantry finds and really good sandwiches
Oroshi Fish Co. comes to us from Jason Ching and Edward Bang, the duo behind Baldwin Village temaki bar Omai, and Jeff Kang of Queen West wine and sushi spot Ikune. The space was conceived primarily as a fish commissary—buying ultra-high quality fish in large quantities and using some of it to supply other restaurants—with a sushi bar as a little add-on. But then, the takeout business took off, thanks to the freshness of the wares and the culinary team’s focus on dry-aging. .
Most of the one-room restaurant is taken up by an open kitchen that runs so smoothly, watching it in operation is nearly its own form of meditation. The dry-aging fridge is the space’s visual centrepiece; next to it, you’ll find refrigerated pantry items, fish portioned for taking home, dry goods and some slick Oroshi Fish Co. merch.
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