Article content
Accessibility and sustainability make up the main focus of the ghost kitchen Sushi Dept in the Mile End.
Billed as the little sister to the higher-end Ryu, it’s offering a more affordable, faster alternative to owner David Dayan’s decade-old sushi bar locations found across the city. They use sustainable sources for fish — and they’ll bring it straight to your door.
We apologize, but this video has failed to load.
Try refreshing your browser.
Montreal ghost kitchen Sushi Dept aims to deliver crack shot sushi boxes with sustainability in mind Back to video
The original wheelhouse of Dayan’s first restaurants is in play: Fish comes in a selection of handrolls, maki, nigiri, crispy rice bases and specialties like popcorn shrimp or a “Club Sandwich” of tempura shrimp, tempura scallop and crabstick. That’s topped off with poké bowls for less than $20 and jar cake dessert for $6. The kitchen’s fuchsia-toned combo boxes personalized à la Starbucks (occasionally misspelled name and all) are fit for one or two people and don’t break the $40 mark.