The guide, http://www.oberonpress.ca/wheretoeat/ is available at McNally Robinson and the main branch of the public library.

What do hot dogs and the Japanese have in common? Well, aside from Takeru Kobayashi, the infamous Japanese hot dog eating champion who eventually lost to a bear, not a whole lot springs to mind — that is, until recently.

Noriki Tamura, a Japanese street meat vendor who recently moved to Vancouver, started adding traditional sushi toppings to his dogs. The popularity of this juicy street snack, dubbed the Japa Dog, took off like a karate kicked Pokémon.

Todd Gronsdahl and Nathan McKinnon — owner and waiter respectively at Sushiro on Broadway Avenue — have crafted a weekly night of rock DJing, discount Japa Dogs and cheap beer as an homage to great music and the spicy comfort food rising from the streets of Vancouver.

The Suhiro website describes the process of how they create their unique version of the Japa Dog.

“(We) take one American tube steak, local Mennonite sausage, or tofu dog and lavish it with spicy mayo, bonito, nori, cheese, teriyaki sauce or daikon.”

Since the introduction of the event, Sushiro has become one of the only venues in Saskatoon to offer psychedelic and classic rock DJing.

In a peculiar move, Sushiro has actually teamed up with the Vinyl Diner for the event, and a number of records from the Diner will be on sale at each event. McKinnon admitted that it was somewhat difficult to inform the patrons of this newly added, unique feature.

“They are on a crate on the bar for sale at Sushiro. Not many people are looking through the crate yet, but I think that’s because they don’t yet realize that they are allowed to,” said McKinnon.

If this isn’t enough to have your mouth watering and your hand twitching over your wallet like Clint Eastwood and a hip-holster, for the rest of this month Sushiro will be giving all the profits from Japa Dog sales to a Haiti relief fund.

“Every dollar raised from the Japa Dogs and the four dollar beers goes to the Red Cross for Haiti relief until the end of January,” said McKinnon. “(The disaster) happened just as we were starting this night up again. I think Todd figured that it would be a good cause.”

The DJs are a revolving set, so if you are a regular at the event you will be able to pick out your favourites and attend on their particular night.

“It’s Kalon Beaudry and Janice Weber (who play in Friend’s Electric and Foggy Notions) this Thursday,” said McKinnon. “Colin Skrapek (Maybe Smith) and SoSo do a more hip hop inspired set and Mitch Grier (Ride Til Dawn) and Ben Hettinga do Rock and Soul.”

The Japa Dog combo with fries is $8. Rumours of tempura sweet potato fries are circulating, but were unfortunately absent from the menu when I ate there in December. On top of being an extremely tasty meal, cans of Great West Light are on sale for $4 during Japa Dog hours, Thursdays from 8 to 10 p.m.

- GREG REESE, Arts Editor
The Sheaf, 20 January 2010

I fell in love with sushi fifteen years ago — becoming one of a small group of people in this prairie town that would seek out what most people dismissed incorrectly as ‘raw fish.’ It was much harder to find good sushi back then, but a shrinking world and a growing city have helped make sushi and other ethnic foods more popular. These days, there are a number of local restaurants serving this delectable food — and one of my favourites is definitely Sushiro Izakaya just off Broadway on 10th Street.

Most of the other local Japanese restaurants, though excellent, focus on what you’d expect to see: tuna, California rolls, shrimp — the usual suspects. Sushiro is more unique, pushing the boundaries of sushi in Saskatoon. They make the staples, but they also create sexy combinations of flavours, capable of winning over naysayers while simultaneously bringing the former generation of sushi lovers into a new millennium. Sushiro Izakaya is Saskatoon sushi 2.0.

The first thing that struck me as my wife Jenny and I entered Sushiro was the wonderful aroma that permeates the room: the aroma of fresh cooking. Patrons can choose either regular seating or the sushi bar, where you can better see what’s going on in the kitchen. The dining room is a sparse but comfortable area that matches the minimalism of the food, with images of quirky, stick-legged bears on the walls. Everything about Sushiro feels modern, down to the music playing overhead.

Our waiter, Jamie, was the same gentleman that serves us every time we dine at Sushiro, leaving us to wonder if he ever takes a night off. He’s always an excellent server, approachable and knowledgeable.

Jenny ordered a glass of red wine (Mad Dog & Englishman Cabernet Sauvignon / Shiraz 2006) from their drink menu, which includes a selection of sake and martinis. I ordered a Kirin, one of the exceptional Japanese import beers they stock.

There are soups and salads on the menu — the traditional miso soup being especially agreeable — but Jenny and I decided on several appetizers. We started with the gyoza (pork dumplings) and the chili squid. The gyozas were excellent, their ingredients obviously fresh — and you can tell by the dumpling shell that they’re handmade. The chili squid were cooked tempura-style, lightly battered and fried in a pan of hot oil. The calamari was fresh and thick, with a fluffy coating; more delicious than any calamari you’ll order at any other restaurant in Saskatoon. On the side was a spicy chili mayo that really complemented the squid. It also came with a sesame ginger salad that actually made us regret not ordering more salad.

For the main course, we went with an assortment of sushi. Let me preface the following by reiterating for any neophytes that sushi is not raw fish. Raw fish is a type of sushi, referred to as sashimi, and one could go their whole life eating sushi without being exposed to it. I personally don’t mind sashimi, but to be honest, it’s not really my scene.

Sushi is simple, usually combining two or three ingredients with special attention to colour, flavour, and texture. But don’t let this simplicity of ingredients fool you; the charm of sushi is the explosion of flavour achieved by mixing the right elements. Sushi making is considered an art form unto itself, the aesthetics and presentation of the cuisine being just as important as the flavour.

We ordered a medley of maki sushi, where the chef spools the ingredients into a roll of rice and nori, then slices it into bite-size portions, and some nigiri sushi, in which an ingredient like shrimp or tuna is mounted atop a ball of rice. We also tried to order inari sushi, which are fried tofu pouches stuffed with ingredients, but unfortunately they were out of the makings of inari that night.

In addition to the staple fare like vegetarian and California rolls (avocado, faux crab, and cucumber), we chose some of the more exotic rolls. The Cobra Maki (tempura shrimp with crab and avocado) had just the right ratio of crunch to softness. (Tempura, by the way, should probably be against the law. Anything so astoundingly appetizing has the power to upset the social order.) Jenny always insists we order Sushiro’s tempura sweet potato roll, which is near-divine. Sweet potato is a trendy ingredient in many cooking styles right now, and it’s very cool to see that Sushiro is incorporating these trends into their sushi.

My personal favourite ingredient is unagi, better known as eel. I know this may sound less than appetizing to someone who’s never tried it (my wife makes a face at the very mention of it), but it’s not what you’d imagine. Unagi is usually barbecued, becoming a sweet and tangy piece of fish that practically melts in your mouth. That night, I actually discovered a roll that I had never tried before; the Porcupine Maki, which was a combination of unagi, avocado, and tempura yam. The mix of barbecued eel and fried yam was an inspired bit of culinary magic that sent me off on an adventure in flavour. I swear, my eyes rolled back with ecstasy so far that I almost fell out of my chair.

The only thing I’d change about Sushiro’s sushi comes in the category of presentation. A few of the rolls were poorly constructed and fell apart, some of the maki were the butt ends of the roll itself, the innards awkwardly spilling out, and some were missing ingredients entirely. These pieces were few and far between on the plate, thankfully, but as I said earlier, sushi presentation is as paramount as the flavour itself. Perhaps Sushiro includes these roll ends for some particular reason that I don’t know about, but I’m guessing a traditional Japanese sushi chef would frown on this staging of the maki.

Presentation issues aside, a dessert of sesame and praline ice cream, made fresh on site, capped off our dining experience perfectly. Though sesame seeds and ice cream don’t seem like two elements that should be seen strolling about town together, this incredibly fresh ice cream was mind-blowing. The mixture of pralines and sesame was a match that could only have been inspired by the Shinto spirits.

Sushiro Izakaya has become my favourite sushi restaurant in town. I enjoy the hip vibe of the dining room, and the obvious attention to fresh ingredients and pioneering of new flavours. They’re helping to bring the palates of Saskatoon diners into the new millennium, ironically enough, by putting fresh spins on a cuisine that has already been around for a few thousand years. There are other good sushi restaurants in Saskatoon, to be sure, but none as modern and distinctive as Sushiro.

- Craig Silliphant
Planet S. November 20, 2008

Anne Hardy, Where to Eat in Canada. (2002-2003)

The restaurant’s atmosphere is immediately warm and welcoming. They’ve just recently relocated from their old, slightly cramped location in City Park to a nice little spot just off Broadway It’s still a little on the small side, but it seems spacious enough.

Around ten tables are evenly spaced throughout the bright, open room. The tables are far enough apart to feel intimate, yet the room is open enough to give everyone clear visual access to the chef in the open kitchen. If you like, you can sit at the bar and, watch the chef work up close.

Our beverages continued the warming process. We started off our meal with cherrv green tea ($2.00) and warm sake ($5.95). Some sakes can be a little hard on the throat, but this one Sho chiku bai, was quite pleasant – and fun to say.

… We ordered a variety of items from the menu. We were briefly tempted to try one of the combination meals for two, the Sumo for $49.95, or the vegetarian combo for $39.95. Both meals are excellent options for diners who are new to the sushi experience.

As for myself, I didn’t think I could get through a combo meal and an order of edamame ($4.50) — salted soybeans steamed in the shell — and if they were on the menu, I was having them. They are the simplest of menu items, and simply delicious.

… It’s deliciously soothing to lift a bowl of steaming soup in your hands, and feel its warm th seep into you, especially on a cold winter evening.

As our main dishes arrived, I began to appreciate the differences between dining at Sushiro and dining at some of my favorite sushi places in Vancouver. The quality of the sushi is equal, if not better than what you’d find in Vancouver.

Now, you’d think that close proximity to the ocean would make a big difference to sushi quality. However, sushi-grade fish is frozen as soon as it is caught, and whether it’s shipped to the port in Vancouver, or to Sushiro in Saskatoon, it’s just as fresh when it’s thawed.

Another difference is that maki (sushi rolls), inari (tofu pockets) and nigiri sushi (the classic piece of raw fish over rice) are all made to order at Sushiro. That’s a good thing, since rice and nori tend to get tough, even if they sit out for a small amount of time. Often in Vancouver, extra sushi is made before the lunch and dinner rushes.

The food is artfully presented. Even the wasabi — an intense, green horseradish paste — is rolled into balls rather than simply a pile scraped onto your plate. That stuff has got quite a kick to it, which means it’s fresh. If you need your sinuses cleared, take a large pinch of wasabi at Sushiro.

The dishes add a nice touch to the meal. Everything, from teapots bowls to dipping trays, is beautiful pottery. It makes every element of the meal interesting, and is a far cry from the white plastic bowls and chopsticks typically used by the classic Vancouver sushi eatery.

… Although we were very full by this point, we decided to try the mochi ($2.99) for desert. In a way, they’re sort of like Japanese truffles. A soft, sweet, fresh rice flour dough is filled with vanilla, chocolate or green tea ice cream. I’d tasted rice flour dough in red bean pastries at Chinese restaurants, and while they tasted good, the texture of the red bean paste left a LOT to be desired. The ice cream is firmer than bean paste, and adds a frosty coolness to the dish. I highly recommend this desert. It’s a perfect light ending to a tasty and filling meal.

My visit to Sushiro rcminded me about all the things I miss about no longer having constant access to sushi. It also made me realize how much better my experience could have been if my old haunts spent a little more time and effort on their creations. I’ll be going back to Sushiro, where I can indulge my nostalgia while having a truly thoughtful dining experience. For anvone who has never eaten sushi in Vancouver, just go to Sushiro. Trust me — you’re not missing a thing.

-Noelle Chorney
Planet S. February 19, 2004

Restaurant owners Todd Gronsdahl and Megan Macdonald developed their passion for Japanese cuisine while living in the Cayman Islands. “Megan trained with an acclaimed sushi master in the Caymans. When we returned to Canada, we wanted to bring that concept to Saskatoon,” says Gronsdahl.

“The executive sushi chef I trained with has international experience, working in Japan, San Francisco and Toronto. I really lucked out in having an opportunity to work with him, as usually only Japanese men are formally trained as sushi chefs. In the Caymans, we served guests from all over the world who commented that this was some of the best sushi they’d ever had,” says Megan Macdonald.

“I know there are other sushi places in the city, but none of them have actually trained with a sushi chef. I also trained with Remi Cousyns at Calories, so I have a background in French cuisine too.”

The couple initially tested their restaurant concept by offering a limited menu at Todd’s mother’s coffee shop, Gotta Hava Java.

“We set up there as an experiment and got a pretty good response. We started looking for available locations, and ended up taking a spot in City Park. Although we only had 300 square feet to work with, we steadily built up our clientele, serving 40 to 55 people a day,” says Gronsdahl.

The couple kept their eyes open for a larger location, always hoping to find a prime spot on Broadway Avenue. “When this location, at the corner of Broadway and 10th Avenue opened up, we jumped on it, opening October 3,” says Gronsdahl.

Guests are now welcomed by a serene and inviting Japanese-style atmosphere. While their old City Park restaurant was once half the size of a regular home kitchen, Sushiro can now seat up to 50 people at one time at its new Broadway Avenue location.

Macdonald has carefully composed a menu of traditional Japanese fare, reflecting here favourite flavours and ingredients. “We stick to what we do best. We don’t have a huge and elaborate menu, because we want to maintain the highest levels of quality. We want every dish to stand on its own.”

…

Sushiro’s sushi is alway made fresh to order. It’s never cold and tasteless from being refigerated. Guests can order their favourites individually or in assorted dinners that provide genous samplings of a variety of menu favourites. To accompany their meal, diners can select from expertly brewed teas or the licensed menu of sake, imported Japanese and domestic beers and wines.

“To complement our food and make Sushiro even more of an experience, on the weekends we’re now featuring a deejay who mixes jazz music,” says Gronsdahl.

While the relaxing environment makes Sushiro a poplular choice for evening dining, it’s also a tasty and convenient lunch spot. “Sushi is a quick, healthy choice for lunch, which doesn’t leave you groggy for the rest of the afternoon. There are always two of us in the kitchewn so you can count on being in and out on time,” says Macdonald.

The Star Phoenix. November 22, 2003

So when I drop in at Sushiro, the new sushi and noodle shop in City Park, it’s the noodles I’m mostly interested in, nice chewy noodles in spicy broths. If I’m with someone else, though, I’m likely to get talked into sharing an order or two of this or that. And, I have to admit, the sushi Megan Macdonald whips up in this tiny restaurant is so beautiful to look at, and so tempting, it’s hard to resist at least a sample or two. Or three.

More on the sushi, cooked and raw, in a minute. Megan Macdonald is most definitely not a Japanese name. Neither is Todd Gronsdahl, her partner. So, how did a couple of prairie kids get turned onto sushi? By accident, really.

Macdonald apprenticed at Saskatoon’s fancy pastry cafe, Calories, after getting her nutrition degree at the University of Saskatchewan. Then, a jaunt to the Cayman Islands with Gronsdahl led her to a Japanese sushi bar and a crash course in preparation techniques under a master sushi chef. Years later, the pair ventured into City Park and into their own full-fledged operation at 801 7th Ave. North.

Everything at Sushiro is fresh, and mostly organic. Presentation is beautiful. And service is first rate – with only three tables and a counter (altogether, 12 seats), it’s not likely Macdonald, who stands behind a counter that separates the eating and cooking areas, or the waiter (Gronsdahl) will fall behind.

The key to sushi – as always with fish – is freshness. Of course, on the prairies, the term “fresh fish” is a bit of an oxymoron. Sushiro gets its fish, via Calgary and Vancouver suppliers, from Japan and Hawaii, where it’s cryogenically frozen – incredibly fast at incredibly low temperatures. Macdonald only thaws what she needs, as she needs it. Instant fresh.

The sushi, which are mouthful-sized rolls of fish and rice, often with a vegetable, and sometimes wrapped in nori, come eight to a serving, along with the fixings for a spicy sauce you prepare yourself in a small bowl. Then, with chopsticks or your fingers, the morsel goes into the sauce, then into your mouth. Not nearly as complicated as it might seem, and nothing to be intimidated by.

The unagi I had the other day -roasted eel with avocado – was delightful, as was the fresh Atlantic salmon and cucumber I snuck a bite of – the raw salmon so firm and flavourful I would have sworn it was cooked. A good compromise between cooked and raw, of course, is smoked, and what better than smoked salmon with cream cheese and scallion – Jewish sushi! Another delectable combination is the crab, avocado and cucumber. There’s even sushi for people who really don’t like fish: pickled diakon radish, cucumber with cream cheese or with avocado. There are many others, most in the $4.95 to $5.50 range. Some are as cheap as $3.25.

MacDonald also serves up all sorts of other fish-based concoctions with shrimp, crab, clam, scallops, octopus and a variety of veggies, including my favourite, tempura sweet potato. Some combo platters fetch up to $14.50 and more, one going as much as $19.95.

At the other end of the menu are the noodle soup bowls filled with either udon – thick whole-wheat noodles – or ramen – thin curly ones. Both come with assorted vegetables, shittake mushroom, seaweed and a choice of miso (soy-based), curry or seafood broth, and cost $5.25 or $5.95. They’re economical and satisfying, and milder and more subtly flavoured than you might expect. (Don’t be afraid to lift the bowl to your lips and slurp. Chopsticks don’t do much with liquids.)

Sushiro has recently become licenced, but that doesn’t mean you can’t enjoy a number of teas with your meal, including Japanese cherry green tea and sweetened jasmine iced tea, or my favourite, delicately flavoured and refreshing iced elderflower sparkling water.

Dinner for two, including small plates of sushi, noodle bowls, desert and a drink, with tax and tip, comes in nicely around $30.

Open for dinner, 5:30-9:30, Monday-Saturday; for lunch, noon-2:30, Tuesday-Saturday. Reservations are advised, and take-out orders welcomed, both at 665-5557.

(Check out Sushiro’s website -sushiro.com – for a look at the menu and links to a variety of sushi sites, including a glossary and tips on sushi etiquette.)

-Dave Margoshes
Planet S. September 5, 2002.

“There’s nothing wrong with raw fish,” declares Megan Macdonald, sushi chef and co-owner of Sushiro Sushi and Noodle Bar. “A lot of people on the prairies hate seafood because they never get food fresh fish.” So Megan has made it her mission to produce quality sushi for her community. “Getting fish is the hardest and most expensive part of our business. We don’t have all-you-can-eat, but our prices are affordable and everyone seems to like our portions.” Megan was trained in Japanese suisine at a sushi bar in the Cayman Islands, where she and partner Todd Gronsdahl lived for two years.
“The first six weeks were the hardest — I learned how to prepare octopus, shrimp and the techniques for cutting sushi and sashimi.” Returning to Saskatoon last May, Megan and Todd opened Sushiro Sushi. They set up in a cafe owned by Todd’s mother, and operate nights when the cafe is closed. While Megan orders and prepares the food, Todd does the day-to-day management. The most important lesson they have learned is to stay true to themselves. “Businesses fail because they change their vision to suit what they think will sell,” says Todd. “Our goal is to move into a new space, get licensed and create something that suits us.”

- Christopher Pollon
REALM summer 2001