The concept of conveyor belt sushi arose in late February, when grounds were still lined with copious amounts of slush and ice. A short round of renovations later, a side street just off of Yonge and College welcome a café/quick service sushi restaurant hybrid encased in towering glass panels.
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Known as Hana Sushi, the general idea of the establishment revolved around customers using a tablet to order their preferred items, which would later be presented on a plastic bulet train-like contraption. This nixed the need for active members of waitstaff and enabled items to be delivered to customers as intended by the kitchen.
We entered the premises on an exceptionally quiet weekday, just prior to attending my mid-afternoon for the AGO's Infinity Mirrors exhibit. Towards the left of the entrance was a makeshift café area: high stool seating and a few lounge chairs assumed a portion of the allocated space, while a cashier/drink preparation counter took up the remainder.
To the right was a dining hall which featured three sets of compact food delivery tracks. The upper tier carried a maximum of four plates and operated in a linear manner; the lower tier, stationary at our time of visit, appeared to travel about the booths like a luggage carousel during busy feasting hours. In between these areas was a small refrigerator for grab-and-go boxes.
To the right was a dining hall which featured three sets of compact food delivery tracks. The upper tier carried a maximum of four plates and operated in a linear manner; the lower tier, stationary at our time of visit, appeared to travel about the booths like a luggage carousel during busy feasting hours. In between these areas was a small refrigerator for grab-and-go boxes.
It's impossible to deduce the efficiency of the technology in place when incoming traffic was little to none. Either the lunch peak had just diminished or the restaurant's average daily traffic was minimal to start. Along with the small-scale linear infrastucture in place, two members of staff worked to guide new patrons through the ordering system and ensure that each table's supply of soy sauce, water, and napkins were sufficient.
In short, customers could pick their desired items based on category (Sashimi, Snacks, etc.) up to a maximum of four items per submission. Prices varied based on the type of the item and were distinguished using plates of different colours. The most economic picks - generally Tamago and Cucumber Maki duos - were placed on white plates ($1.99), while pricier choices - such as Chirashi and individual pieces of Scallop - utilized black plates ($7.99).
Regardless of price though, there were at most three pieces of sushi or sashimi allocated per individual order. The portions were miniscule and quality was mediocre at best.
Regardless of price though, there were at most three pieces of sushi or sashimi allocated per individual order. The portions were miniscule and quality was mediocre at best.
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We requested a range of items, including:
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Salmon Belly was an appetizing first dish, though its quality fell short of similar orders at other Japanese restaurants.
Neither the Tuna Sashimi nor White Tuna Sashimi proved particularly spectacular, nor distinct enough to justify the three-dollar price difference. Although they were devoid of any veiny bits, the pieces were rigid and firm - an indication of lack of freshness.
Neither the Tuna Sashimi nor White Tuna Sashimi proved particularly spectacular, nor distinct enough to justify the three-dollar price difference. Although they were devoid of any veiny bits, the pieces were rigid and firm - an indication of lack of freshness.
The Unagi Roll was average in all aspects, which, once again, made it difficult to justify its price tag of $2 per piece. The maki rolls had arrived with a thin layer of sauce running off its surface in a strikingly unpleasant manner.
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Admittedly, Wakame Salad was not a poor pick on our parts. The container arrived brimming with seasoned stringy goodness, which we were able to munch on in between bites of second-rate sushi.
Perhaps the fried items fell within Hana's realm of specialty, for the Tempura was not only fragrant but also quite tasty. The batter was airy yet utterly satisfying.
Our only complaint was that tempura sauce was not served alongside the dish, and needed to be requested separately from a member of waitstaff. More puzzling was that it later emerged in a soy sauce bottle as opposed to the standard dipping tray. With no extra bowls or plates for consumption, the only method of savouring the dish (without saturating the wooden basket that accompanied it) was to polish off one of our orders and make use of the empty plate.
Our only complaint was that tempura sauce was not served alongside the dish, and needed to be requested separately from a member of waitstaff. More puzzling was that it later emerged in a soy sauce bottle as opposed to the standard dipping tray. With no extra bowls or plates for consumption, the only method of savouring the dish (without saturating the wooden basket that accompanied it) was to polish off one of our orders and make use of the empty plate.
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Banana Tempura and Chicken Karaage were also decent dishes, but far less memorable than the Tempura. The former was served with a heaping amount of whipped cream and watery chocolate sauce; the warmth of the bananas had resulted in its creamy condiments disintegrating into a depressing, foamy mess. Despite maintaining some degree of crispiness, the overall product wasn't worth a second order.
Like the Tempura, the Chicken Karaage appealed immensely to the sense of smell. However, its texture varied drastically. With an appearance evocative of Taiwanese popcorn chicken and a profile similar to week-old Hodo Kwaja, the stale little morsels were not to my liking whatsoever.
Like the Tempura, the Chicken Karaage appealed immensely to the sense of smell. However, its texture varied drastically. With an appearance evocative of Taiwanese popcorn chicken and a profile similar to week-old Hodo Kwaja, the stale little morsels were not to my liking whatsoever.
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Hana Chirashi, which was supposedly a collection of the finest cuts of the sashimi, proved acceptable in terms of taste. The pieces adorning its surface did not appear any different from the individual orders, though the quantity of fish and underlying ration of warm, furikake-topped rice were concluded to be a bargain in comparison to regular plates.
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Tamago Nigiri reeked of stabilizing components. The Seared Salmon Nigiri was, in fact, an alright selection. Texture had been improved via the torching process, and the spicy sauce wasn't a bad addition either.
As previously mentioned, there is no possible way of confirming whether operations are consistently carried out in a prompt, efficient manner due to the low levels of traffic during our visit. Food delivery from the kitchen was speedy, but then again, our party did not consist of famished beings, nor were neighbouring tables present to serve as obstructions.
The two members of waitstaff were friendly, however, miscommunication was frequent due to inadequate comprehension skills of the English language. "Warm water" became iced water, and "spoons" became forks. On the bright side, there weren't many instances where floor service was needed.
The two members of waitstaff were friendly, however, miscommunication was frequent due to inadequate comprehension skills of the English language. "Warm water" became iced water, and "spoons" became forks. On the bright side, there weren't many instances where floor service was needed.
Bathrooms adopted the form of gender-separated stalls, and poorly engineered stalls they were. The path of entry was spacious, but all other elements were situated in ways beyond reasoning. Within a few inches of the sink was the hand dryer, and perpendicular to this setup was the toilet. Situated completely out of reach was the toilet paper dispenser, despite sufficient space to align all components in an ergonomic manner. At the very least, flushing capabilities were competent and toiletries were well stocked.
A total of two noteworthy aspects were observed during this visit: freshly ground wasabi at the table and an unconventional-yet-not-extremely-practical delivery conveyor belt. Casting these elements aside, the quality of sustenance was a staggering disappointment that entailed ridiculous price points. Never one to be a fan of AYCE, I think I'm less of a fan of Hana Sushi, inclusive of whimsical gimmicks.
Read Part 2 HERE !
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