Delicious and fresh food! Amazing service! Highly recommend this place! The server was very kind and ensured everything we had everything we needed. The sushi and sashimi were really fresh and well made!
Edmund W.
A masked man walked by carrying bags of takeout as we entered the desolated mall with which only six stores were opened - a black glutinous rice soup dessert booth facing the entrance; a Chinese barbeque joint down the hall on the left hanging whole ducks and roasted pork behind the glass; a wide-open windowless Vietnamese pho next to the place; and right across there's an old-school Hong Kong café with a street food interior from a nineties gangster movie, a more modernized Korean restaurant and a traditional Japanese sushi house. Online reviews highly recommended Han Mi Jeong's pork bone soup and since the new red zone regulation control had restricted dine-in capacity to just ten, we were apologetically kicked out. Our next best option - sushi. As we walked into the empty dining room, the waitress greeted and seated us to our table, bringing a pot of green tea - not loose leaf but the bagged ones that were light in flavour - and a quad-fold glossy paper menu usually for an order-to-go, giving us time to decide as she went back taking care of a stack of orders on the countertop that a customer just came in to pick up. We opened the menu and skimmed over the items - having in mind for shareable dishes - selected one of each of the following: an appetizer, a main dish and a maki roll. We were served with miso soup, the packet version that could be found in major Asian groceries and be made at home, with high content of monosodium glutamate - also known as MSG - salty and bland with no added seaweed or tofu except for chopped scallions; and japchae- a Korean glass-noodle side dish - soft and chewy texture with a hint of sesame oil topped with red and green pepper strips and sprinkled white sesame seeds. And then came the appetizer. A circular hot-stone plate of about ten inches in diameter was brought out, sizzling a thin doughy batter of eggs, crispy at the bottom but fluffy on top with a texture of boiled potatoes just mashed without the added condiments like milk, butter or cream - aiming for a rough feeling while still keeping its moisture instead of a smooth and silky experience melting in the mouth - not how an elite chef would have prepared pressing through a tamis for a consistent purée like separation, nor an amateur cook leaving bits of chunky pieces in the process, but somewhere between acceptable and perfection. Fresh crunchy scallion stems chopped in julienne with a strong taste of onion were mixed in with splits of grilled squid tentacles - firm but tender with a seared, savory flavour to it - and tiny peeled shrimps curled up forming a circle. A dipping sauce was placed on top, tasting a bit of heat due to the red chilli pepper flakes infused in a sweet and salty soy sauce, enhancing the flavour of the dish. Haemul pajeon was what we ordered; a popular Korean seafood pancake that was told to be eaten during rainy seasons with makgeolli, a milky rice wine low in alcohol with a sweet and sour taste that could be drank as-is, but usually warmed up in a golden metal pot and poured into a bowl. As we were enjoying the pancake, our main dish arrived. Soaked in a plate of bubbly hot sweet chili oil, the thin-sliced pork belly stir-fried with sliced onions - soft in texture but not to the point of caramelization - along with red belly peppers to elevate the overall sweetness, garnished with scallion to contrast the intense red with a bit of green, was served with a small bowl of Japanese white rice - starchy but not too sticky - seasoned with golden brown sesame seeds, to help reducing the heat from that mildly spiced appetizing main course. Large leafy lettuces would had been ideal for this platter to create ssambap, a bite-sized meal wrapped with a handful of marinated meat - either pork, beef or chicken - barbeque-grilled or in this case stir-fried, while enjoying a shot glass of soju - a Korean hard liquor - or mixing it with a local beer to make what is known as somaek. Lastly, the king spider maki roll. A premium version of that avocado, cucumber and deep-fried soft-shell crab spider roll with an ad
Sis Phant
I have been going here many years and this is one of the best places in GTA, definitely best in Richmond Hill. Good quality sushi/sashimi. Great experience.
Lap Shan Wong
Food tastes good & Fresh
Cindy Fung
Nicely packed take out. $13 for Salmon lover lunch combo. It’s nicely presented, it exceeded what I expected on a take out meal. The salad dressing taste like freshly made with some sort of pear mixture. The rice is fresh and not harden at all. The salmon cut for sashimi is a bit chewy, and the ginger is very sad looking. But overall, I couldn’t ask for more during this pandemic time. Let’s support small local restaurants!
Jean-Michel Luck
One of the best sushi restaurants in the area, everything was fresh and the service was excellent
Ming Szeto
Fresh sashimi with great atmosphere. Salmon neck and hamachi neck are rare find.
*** Updated review *** Sushi | LLBO | Closed Tuesdays | Accepts card and cash | *New Owner* I used to come here all the time for many many years (at least 10 years). Recently I feel like their owners changed. The staff is different however they still use the old menu. When the sushi sashimi came, I automatically felt a difference. The pieces seem smaller and cut not as nicely. One bigger difference is that when you dine in, you used to get green tea, salad, miso soup and finished with a green tea ice cream. Today, I was told no ice cream, instead they offered Werther's Original candies. Overall still a good sushi place but not the same as before.
First time to come here although I have passed by many times. A small restaurant and the decoration is quite outdated. The service is fine and the foid is average, no suprise.
Ivan S.
Takeout of large tray was pretty quick and accurate. Looked great, reasonably inexpensive for a ton of people
Ian Kwan
Surprisingly delicious. Just gotta order the right things, their sashimi is fresh and some of their newer maki has been over the moon than what the photos show.
Gabriel Mar
Food has always been great. They have added a few new dishes. I'm looking forward to one of them "Missing Rice Roll"
Business closed change to a different resturant.
Delicious and fresh food! Amazing service! Highly recommend this place! The server was very kind and ensured everything we had everything we needed. The sushi and sashimi were really fresh and well made!
A masked man walked by carrying bags of takeout as we entered the desolated mall with which only six stores were opened - a black glutinous rice soup dessert booth facing the entrance; a Chinese barbeque joint down the hall on the left hanging whole ducks and roasted pork behind the glass; a wide-open windowless Vietnamese pho next to the place; and right across there's an old-school Hong Kong café with a street food interior from a nineties gangster movie, a more modernized Korean restaurant and a traditional Japanese sushi house. Online reviews highly recommended Han Mi Jeong's pork bone soup and since the new red zone regulation control had restricted dine-in capacity to just ten, we were apologetically kicked out. Our next best option - sushi. As we walked into the empty dining room, the waitress greeted and seated us to our table, bringing a pot of green tea - not loose leaf but the bagged ones that were light in flavour - and a quad-fold glossy paper menu usually for an order-to-go, giving us time to decide as she went back taking care of a stack of orders on the countertop that a customer just came in to pick up. We opened the menu and skimmed over the items - having in mind for shareable dishes - selected one of each of the following: an appetizer, a main dish and a maki roll. We were served with miso soup, the packet version that could be found in major Asian groceries and be made at home, with high content of monosodium glutamate - also known as MSG - salty and bland with no added seaweed or tofu except for chopped scallions; and japchae- a Korean glass-noodle side dish - soft and chewy texture with a hint of sesame oil topped with red and green pepper strips and sprinkled white sesame seeds. And then came the appetizer. A circular hot-stone plate of about ten inches in diameter was brought out, sizzling a thin doughy batter of eggs, crispy at the bottom but fluffy on top with a texture of boiled potatoes just mashed without the added condiments like milk, butter or cream - aiming for a rough feeling while still keeping its moisture instead of a smooth and silky experience melting in the mouth - not how an elite chef would have prepared pressing through a tamis for a consistent purée like separation, nor an amateur cook leaving bits of chunky pieces in the process, but somewhere between acceptable and perfection. Fresh crunchy scallion stems chopped in julienne with a strong taste of onion were mixed in with splits of grilled squid tentacles - firm but tender with a seared, savory flavour to it - and tiny peeled shrimps curled up forming a circle. A dipping sauce was placed on top, tasting a bit of heat due to the red chilli pepper flakes infused in a sweet and salty soy sauce, enhancing the flavour of the dish. Haemul pajeon was what we ordered; a popular Korean seafood pancake that was told to be eaten during rainy seasons with makgeolli, a milky rice wine low in alcohol with a sweet and sour taste that could be drank as-is, but usually warmed up in a golden metal pot and poured into a bowl. As we were enjoying the pancake, our main dish arrived. Soaked in a plate of bubbly hot sweet chili oil, the thin-sliced pork belly stir-fried with sliced onions - soft in texture but not to the point of caramelization - along with red belly peppers to elevate the overall sweetness, garnished with scallion to contrast the intense red with a bit of green, was served with a small bowl of Japanese white rice - starchy but not too sticky - seasoned with golden brown sesame seeds, to help reducing the heat from that mildly spiced appetizing main course. Large leafy lettuces would had been ideal for this platter to create ssambap, a bite-sized meal wrapped with a handful of marinated meat - either pork, beef or chicken - barbeque-grilled or in this case stir-fried, while enjoying a shot glass of soju - a Korean hard liquor - or mixing it with a local beer to make what is known as somaek. Lastly, the king spider maki roll. A premium version of that avocado, cucumber and deep-fried soft-shell crab spider roll with an ad
I have been going here many years and this is one of the best places in GTA, definitely best in Richmond Hill. Good quality sushi/sashimi. Great experience.
Food tastes good & Fresh
Nicely packed take out. $13 for Salmon lover lunch combo. It’s nicely presented, it exceeded what I expected on a take out meal. The salad dressing taste like freshly made with some sort of pear mixture. The rice is fresh and not harden at all. The salmon cut for sashimi is a bit chewy, and the ginger is very sad looking. But overall, I couldn’t ask for more during this pandemic time. Let’s support small local restaurants!
One of the best sushi restaurants in the area, everything was fresh and the service was excellent
Fresh sashimi with great atmosphere. Salmon neck and hamachi neck are rare find.
Sushi | LLBO | Closed Tuesdays | Accepts card and cash | *New Owner*
*** Updated review *** Sushi | LLBO | Closed Tuesdays | Accepts card and cash | *New Owner* I used to come here all the time for many many years (at least 10 years). Recently I feel like their owners changed. The staff is different however they still use the old menu. When the sushi sashimi came, I automatically felt a difference. The pieces seem smaller and cut not as nicely. One bigger difference is that when you dine in, you used to get green tea, salad, miso soup and finished with a green tea ice cream. Today, I was told no ice cream, instead they offered Werther's Original candies. Overall still a good sushi place but not the same as before.
Restaurantji Recommends
First time to come here although I have passed by many times. A small restaurant and the decoration is quite outdated. The service is fine and the foid is average, no suprise.
Takeout of large tray was pretty quick and accurate. Looked great, reasonably inexpensive for a ton of people
Surprisingly delicious. Just gotta order the right things, their sashimi is fresh and some of their newer maki has been over the moon than what the photos show.
Food has always been great. They have added a few new dishes. I'm looking forward to one of them "Missing Rice Roll"
Friendly fast service and great sushi.