Pick 6ix is another of Drake’s business ventures in the culinary world, this time in collaboration with chef Antonio Park.

The place has a similar baller vibe to his previous project Fring’s in collab with the Bent-Lee brothers, and his OVO clothing stores.

As such, the place is all black and gold, a mixture of luxury and man cave with TVs everywhere, booze walls and blue velvet accents.

A swooping bar graces the main space, with a lounge and coffee bar on either side.

The action of part of the kitchen is visible from an open sushi bar.

Hamachi crudo ($28) may be a small and delicate dish but its flavour matches its big ticket price tag. The silken raw fish lays in a pool of perfectly complementary yuzu ponzu, dressed with savoury moromi miso, yellow carrot remoulade and thinly sliced raw jalapeno.

Asian Salad ($14) is a classic funky, refreshing pile of shredded papaya and carrot with beef jerky, cilantro, spicy Thai chili, mint, Thai basil, and of course mixed nuts and a fish sauce dressing.

Seasonal omakase-style nigiri platters range from $18 for four pieces to $84 for 20.

For us the chef selects a Japanese sea bream, New Zealand king salmon belly, Japanese skipjack, lean bluefin red tuna, Japanese butterfly sea bream, Japanese mackerel, golden eye snapper and a luscious otoro (tuna belly) topped luxuriously with uni and caviar.

Other nigiri are garnished equally impressively with various precious flowers and leaves, a spiral of beet, edible gold, and dots of carrot and basil sauce on the plate.

The knife work is exquisite, and although you can get extra soy for dipping, each nigiri is pre-seasoned with wasabi and brushed with soy sauce on top.

Lobster spaghetti a la Montreal Style seems to mostly earn its $39 cost by being topped with a pound and a half of butter-poached lobster tail. Underneath it’s essentially your basic spaghetti bolognese with grana padano, though it is comforting and tasty.

The Black Widow ($16) matches Drake’s colours of black and gold, made with Drake’s Virginia Black whiskey, sherry, black widow sour mix, Mrs. Bitter Miraculous Foamer, and pineapple and star anise bitters, garnished with gold leaf and an edible flower.

The Up All Night ($14) is based on Bacardi 8 infused with yerba mate, fernet branca and Fever-Tree tonic water which gives it a medicinal edge, but it’s tempered by mixing it together with the lime and lemongrass syrup more thoroughly. 

The much-anticipated restaurant meets budget- and mind-blowing expectations, and it’s certain that Toronto can’t wait to see what our hometown hero of a rapper comes up with next.