What’s on the menu at Skippa, a casual sushi and sake bar on Harbord Street
Refined small plates influenced by the slightly sweeter flavours of Japan’s Fukuoka region that Robinson became familiar with when he trained under Mitsuhiro Kaji (Sushi Kaji). Skippa’s daily-changing menu features a selection of Ocean Wise fish and produce from small-scale Ontario farms. Prices are market-driven, with plates ranging from $2 to $20. Guests can order a single piece of sushi or go all out with an omakase dinner, the most expensive of which is $50.
Large-format and single-serving sake, shochu, plum wine, draft and bottled beer, plus a few organic biodynamic wines.
Named after their father’s sailboat (and their cousin’s wife’s father, who was a skipper), the 30-seat space and most of the furniture in it was built by Robinson and his sister, Kati, who is Skippa’s general manager. The restaurant’s street-side patio (where a limited menu is available) seats 20.