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Skippa's Ian Robinson.
No. 26

The Skippa Home Edition

This Harbord Village favourite packs all the appeal and quality of its engaging omakase experience into handsome takeout boxes, marrying Ontario-grown produce with luxe ingredients flown fresh from the port city of Fukuoka. The seasonally shifting culinary journey at Skippa begins with the signature sourdough nori bread before launching into traditional dishes that might include binchotan (charcoal)-grilled Hokkaido seafood, delectable hay-smoked sawara (Spanish mackerel) from Itoshima, or morel-studded donabe (clay pot) rice. Replete with maki and nigiri sushi, the artfully arranged Sakana Box comes with detailed notes addressing which items should be dressed with homemade shoyu — a home-version extension of chef-owner Ian Robinson’s “dip” and “no dip” instructions at his bar. Note, though, that when the patio opens with about 20 seats, takeout stops.

—Renée Suen

Skippa’s yakitori bento box
Photo Credit: (Yakitori Bento Box) Kati Robinson. (Portrait) Ian Patterson

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