Tomo Omakase Review – Premium Experience with Noticeable Inconsistencies – Overall EV Score: 8/10
Reviewed by Tastes of Ottawa
Normally my reviews are written where each dish is rated using our EV Score (Enjoyment-to-Value Score), based on enjoyment, price paid, and benchmark pricing but since this was a set-price omakase menu, the EV Score will be given as an overall score.
Table of Contents
Tomo Restaurant Overview
109 Clarence St., Ottawa, ON K1N 5P5
I returned to Tomo specifically to try their omakase experience, which is priced at $135 per person with an automatic 18% gratuity added.
Omakase at Tomo is a reservation-only experience, and unlike a typical sushi dinner where you order freely, the omakase follows a slow, chef-led progression. You’re presented with the full menu upfront, so you know exactly what’s coming, but the pacing is deliberate — each piece is prepared and served one at a time.
Chef Hikaru Yokoyama leads the experience. He’s only been in Canada for a few months and has limited English, but that doesn’t affect the experience much. Another staff member comes by to explain each dish, so you’re never left guessing what you’re eating.
One nice touch: Chef Hikaru presents the full assortment of sashimi before preparing it, which adds to the experience and builds anticipation.
Overall, the omakase format here feels authentic and thoughtfully structured. It’s a slower, more intentional way to dine — but that also means you need to be patient and fully lean into the experience.
Key Stats
Price Paid: $135
Enjoyment: 8/10
Benchmark Price: $135
EV Score: 8/10
Note: I normally assign EV Scores per dish, but because omakase is a set-price tasting menu, this score reflects the value of the overall enjoyment of all dishes.
Would return? Yes but not for the omakase. Trying omakase here once was good enough, and I’d rather choose exactly what and how much I want to eat.
The Experience
The strength of Tomo’s omakase is in the presentation and pacing.
- Each piece is made in front of you
- You receive it immediately after preparation
- You’re meant to eat each piece right away
This is especially noticeable with torched items, where the warmth actually comes through — something you rarely get when ordering à la carte sushi.
However, there were inconsistencies that stood out, especially given the premium price point. The biggest one: use of fake wasabi early on, despite real wasabi being visibly available in front of the chef. For an omakase at this price, that detail feels off.
Sashimi
Madai (sea bream), Masu (ocean trout), Hirame (flounder)
6.5/10
The sashimi was decent, but not standout.
The pieces were noticeably thin, which took away from the premium feel. Texture and flavour were fine, but nothing memorable.
The bigger issue was the wasabi. Seeing real wasabi available but being served imitation instead is disappointing — especially in an omakase setting where details matter.
Nigiri Progression
Chu-Toro (Medium Fat Bluefin Tuna)
7/10
Nicely scored fish allowed the sauce to absorb well. The texture was solid, and the addition of freshly grated yuzu added a nice brightness.
Hirame (Flounder)
6/10
Just okay. The sauce helped, but the fish itself didn’t stand out in texture or flavour.
Hotate (Scallop)
7.5/10
One of the better pieces of the night.
- Thick, meaty scallop
- Very fresh taste
- Smooth texture
The sushi rice here stood out too — distinct grains, not overly compressed, exactly what you want at this level.
Akami (Lean Bluefin Tuna)
6/10
This is where real wasabi was finally used. It added a noticeable improvement.
Still, lean tuna doesn’t compare to the fattier cuts in terms of enjoyment.
Madai (Sea Bream)
7/10
Clean, smooth texture with a nice finish. The shaved yuzu on top added a subtle lift.
Masu (Ocean Trout, Torched)
7.5/10
A highlight of the experience.
Torching it right in front of you and serving it immediately makes a difference. The warmth enhances both texture and flavour — something you rarely get elsewhere.
Botan Ebi (Sweet Shrimp)
7/10
A nice touch and not commonly found in Ottawa.
Sweet shrimp is something I usually only get when travelling to Japan, so it was great to see it included here.
O-Toro (Fatty Bluefin Tuna)
8.5/10
Best nigiri of the night.
- Extremely soft
- Melt-in-your-mouth texture
- Rich, fatty flavour
Exactly what you expect from o-toro.
Zuwaigani (Snow Crab)
7/10
Real snow crab, not imitation.
No sauce added, which lets the natural flavour come through. Simple and effective.
Ikura (Fish Roe)
7/10
Good portion with grated daikon on top. Clean and enjoyable.
A5 Wagyu Skewer
8/10
Very well done. It was extremely tender, properly cooked, and had a nice char.
This delivered on expectations and was one of the stronger dishes outside the sushi.
Miso Soup
6.5/10
Served near the end, which is unusual.
The flavour was more subtle than expected. Not bad, just not particularly memorable.
Tamago
Made fresh in front of you, which was nice to watch.
You can tell care went into the preparation, but flavour-wise, it didn’t stand out. This is more of a personal preference — not something I’d order on its own.
Dessert – Melon with Limoncello
6.5/10
A refreshing finish.
The texture of the melon was interesting — almost like a firm jelly. Light and pleasant, but not particularly memorable.
Final Thoughts
Tomo’s omakase delivers a solid overall experience, especially in terms of:
- Presentation
- Pacing
- Chef interaction
- Freshness of certain items (scallop, o-toro, wagyu)
But for a $135 omakase, expectations are higher — and the inconsistencies stand out:
- Use of imitation wasabi early on
- Thin sashimi cuts
- Some mid-tier nigiri that didn’t feel premium
The highs were definitely there — particularly the o-toro, scallop, torched trout, and wagyu — but the experience wasn’t consistently at that level throughout.
If you’re looking for another restaurant to try omakase, check out Shinka Sushi Bar.