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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.
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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 (
Montreal ghost kitchen Sushi Dept to deliver sustainable sushi boxes
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Montreal ghost kitchen Sushi Dept to deliver sustainable sushi boxes
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