Iwami brings modern Japanese cuisine to the Financial District, taking up the space once occupied by the city's first standing-style sushi place, Tachi.

Housed inside Assembly Chef's Hall, Iwami stands out from the other foodie stalls with the use of high-end seasonal ingredients, as well as the two brothers and owners', Chris and Tommy, passions for Japanese culinary traditions. 

Unlike the previous establishment that featured standing omakase, Iwami is furnished with a communal dining area and bar seating wrapped around their open-concept kitchen, making it a spot that can work for quick lunch meetings or dinner dates. 

The menu at Iwami includes a selection of house-special maki and small plates to go with their rotating sake menu.

Produced in limited quantities, Osakazuki Macho Junmai ($160) is made using the traditional sake brewing method, Kimoto.

The use of natural fermentation (Junmai) gives this sake a full-bodied taste and silky texture, with notes of lemon and lime on first sip followed by a pleasant rice aftertaste.

These oysters from PEI are available per piece ($5) or in half a dozen ($26). Paired with Asian pear mignonette, they're refreshing and smooth on the palate and have a tangy kick from the house-fermented hot sauce and caviar garnish.

The vegan Miso Eggplant ($8) is an interesting combination of Chef Tommy’s beloved miso and roasted eggplant. The miso emulsion brings a notable umami flavour to each meaty bite, all finished with crunchy furikake breadcrumb and fresh wasabi microgreens. 

Covered with torched tobiko (flying fish roe) and mayo, the Uramaki ($20) has a vibrant red-orange colour with a subtle smoky fragrance. The popping mouthfeel of the roe creates a nice contrast with the tender salmon, crab meat, tamago, and avocado fillings.  

Salmon Truffle ($20) is one of their bestsellers. Each bite-sized roll is stuffed with fresh lettuce and cucumber to balance out the creamy salmon on top, with a luxurious touch of truffle sauce and oil leaving an earthy aroma lingering on the palate.

Named after their brand, Iwami ($22) draws inspiration from Italian cuisines. Layered with torched butterfish and shrimp, these pressed sushi are brushed with sun-dried cherry tomato pesto, resulting in a flavour profile similar to Bolognese sauce. 

Comprising layers of smoked and torched salmon, their Salmon3 ($20) is a must-try for salmon lovers. The addition of succulent salmon roe and dashi mayo blanketed on top creates an irresistible medley of briny and umami flavours. 

Wrap up your meal with the Beef Yaki-Udon ($20), with pan-seared ribeye, veggies, and sukiyaki dressing. I’d recommend gently breaking the onsen egg served aside and mixing it well with the chewy udon noodles for a creamy finish.

Iwami is located at 111 Richmond St W.