What’s on the menu at Hello Nori, a new sushi bar specializing in hand rolls

As well as sashimi, aburi oshi sushi and sake

By Helen Jacob| Photography by Nicole and Bagol

| December 6, 2024

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What's on the menu at Hello Nori, a new sushi bar specializing in hand rolls

Name: Hello Nori Contact: 648 King St. W., hellonori.com, @hellonori
Neighbourhood: King West
Previously: Brioche Dorée Owners: Corporate chef Jay Pugong and director of operations Isaac Olivier Chefs: Corporate chef Jay Pugong and head chef Sho Sakuma Accessibility: Fully accessible

This BC import has had a full house since it opened at the end of October. Known for its premium hand rolls, Hello Nori is dedicated to the art of temaki-style sushi. Chefs craft each roll to order, similar to an omakase-style service. Guests can pick from a set menu of rolls or order à la carte—but another roll won’t arrive until a guest has finished eating the roll they’re working on, thus ensuring the nori wrapping is crisp when delivered.

The Hello Nori Toronto team — Corporate chef Jay Pugong, director of restaurant operations Isaac Olivier, executive chef Risa Kawai, head chef Sho Sakuma and district team leader Olivier Havard

The chain has had major success in western Canada, going from one flagship location on Robson Street in Vancouver earlier this year to five across the country. The not-so-secret sauce is creating quality products while maintaining efficiency, according to Isaac Olivier, director of restaurant operations. According to corporate chef Jay Pugong, the lunch crowd is able to get in and out in around half an hour. This first Toronto location will soon be followed by another near Union Station this winter, with a third scheduled to open in Yorkville in late 2025.

Hello Nori Toronto head chef Sho Sakuma — Head chef Sho Sakuma

A chef assembles an octopus handroll at Hello Nori in Toronto

The Food

Hand rolls may be a simple concept, but the ingredients used in Hello Nori’s are well researched and expertly handled. Pugong flies to Japan up to four times a year to meet with rice farmers and source quality products. The rice is a mix of two different grains seasoned with a vinegar blend that took almost a year to develop. The soy sauce, wasabi and “spicy sauce” (the brand’s 15-ingredient sriracha mayo) are all made in house. Daily specials, like ikura and Wagyu from championed Japanese brand Miyazaki, are also on offer. And for anyone who wants to zhuzh up their roll, available add-ons include shiso cucumber, avocado and—occasionally—caviar, uni and truffles.

A chef torches octopus using charcoal and a butane lighter

The menu doesn’t stop at hand rolls: it also lists sashimi and aburi-style oshi (torched and pressed) sushi. Hello Nori chefs use Japanese oak charcoal to give each piece of pressed sushi a smoky flavour with no hint of butane whatsoever. The dessert list is short and sweet—guests can choose a trio of mochi ice cream flavours from a list of five (typically chocolate, vanilla, matcha, mango and strawberry).

A chef passes an octopus handroll across the bar

A cucumber roll, an octopus roll and a snow crab roll at Hello Nori — From left: the cucumber roll ($4), the octopus roll ($8.50) and the snow crab roll ($8)

A selection of four handrolls at Hello Nori in Toronto — In the back, we have the Hokkaido scallop ($7) and yellowtail ($7.50) rolls. In front, the torched unagi on the left ($7) and the fan-favourite truffle lobster on the right ($9.50)

A platter of aburi oshi sushi — There are two options for the aburi oshi sushi: salmon or ebi with yuzu and lime or salmon. $8 for three pieces

Tuna tataki — The chef’s special tuna tataki is a secret menu item. The fresh fish is served on top of tosazu sauce and a vibrant herb oil. $17

A platter of sashimi — A special sashimi platter includes Hokkaido scallops, king salmon, bluefin tuna, hamachi and a mini poke bowl tossed in that house spicy sauce. Offerings change based on the catch of the day. Market price (this particular platter was $45)

The Drinks

Hello Nori collaborates with Japan’s Dewazakura Brewery to make their signature Hello Sake ($14 for five ounces). For an afternoon pick-me-up, the velvety smooth nitrogen-infused matcha tea ($5) is a great option. Both beverages are on tap. Hello Nori also partners with local breweries to produce drinks that are exclusive to the location. In Toronto, they’ve collaborated with Rorschach Brewing to create a crisp, refreshing rice lager.

Hello Nori's signature Lychee Berry is made with exotic lychee juice, fresh berries, vodka, Japanese shochu and a splash of Sprite — The Lychee Berry is made with exotic lychee juice, fresh berries, vodka, Japanese shochu and a splash of Sprite. $14 (it can also be made zero-proof for $7)

The Toki Old Fashioned cocktail at Hello Nori — The Toki old fashioned is a stiffer cocktail that incorporates herbaceous shiso syrup, Suntory Toki whisky and a spritz of yuzu for a citrus pop. $18

The Space

Clean concrete interiors give way to a mesmerizing millwork ceiling feature—a reference to King Street’s historic textile industry, with the curves evoking reams of flowing fabric. LED lighting coats the room in a warm glow, and the 36-seat bar is Hello Nori’s largest yet. Whether you’re part of a group or dining solo, it feels like pulling up a seat to a big dinner table.