Japango

Just a little food temptation 🍣

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

They may look similar, but they don’t taste the same.
Atlantic salmon, ocean trout, and king salmon, each with its own fat level, texture, and flavor.
Three fish. Three experiences.

📍 122 Elizabeth Street, Toronto
📞 416-599-5557
Call to make a reservation

Salmon thickness changes how texture and fat feel in every bite.
At Japango we keep every cut carefully balanced so it stays smooth fresh and consistent.

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

Not all salmon is the same.
The size changes everything from texture to fat and taste.

At Japango, we serve 14–16 lb salmon for a richer and more premium experience.

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

Ever wondered how raw salmon is safe to eat? 🐟
It’s all about temperature control—from freezing to careful thawing.

Food safety isn’t one step, it’s every step. ❄️

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

Not all salmon taste the same 👀
Different types have completely different textures and fat levels

Some are rich and buttery, some are light and clean
You can actually taste the difference

Which one do you prefer?

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

Louis Roll — our Chef’s Special at Japango.
Finished with a house-made salmon & tuna topping.
Save this for your next visit 🍣

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation

Not all uni is the same.

Vancouver uni — lighter in color, fresh, slightly briny, more ocean-forward.

Boston uni — darker, bolder, with a stronger, more intense flavour.

Japanese uni — brighter, cleaner, naturally sweet, with a smooth, creamy texture.

In many omakase restaurants,
Japanese uni is considered the gold standard.

At Japango, we’re very selective with our uni. Once you taste the difference, you’ll understand.

📍 122 Elizabeth Street
📞 416-599-5557
Call to make a reservation