on the stick toronto

On The Stick

On The Stick is a casual spot for skewered-up Japanese snacks, pressed rice eats and inari sushi. 

Opened by Chefs Ben Bae and Chef CS Lee, the latter whose past gigs include Akira Back, Miku, and Chotto Matte, this sleek eatery gives Deer Park a much-needed injection of innovative Japanese, with a Korean flair and a hint of Peruvian inspiration. 

on the stick torontoBig windows are sure to make this spot a prime lunchtime pitstop, but the dinnertime menu is definitely fun enough for a quiet date night, perhaps eaten barside.

on the stick torontoYou can watch Chef Kim prepare the Chef's Plate ($15), which changes, depending on what he wants to offer up that day.

on the stick torontoYou might get a beautiful Bluefin tuna dish, doused in a delicious ponzu onion sauce with a sprinkling of lime zest and crispy shallots. 

on the stick torontoOr you might get an unreal hamachi tuna dish, doused in serrano and grape seed oil. 

on the stick torontoBut as the name suggests, the main attraction at OTS is the selection of skewered-up snacks, like the eggplant in miso sauce ($3), or chicken thigh with spring onion ($4).

on the stick torontoThere are also sweet yam balls ($3), king oysters covered in miso butter ($3), and hunks of agedashi tofu ($3).

on the stick torontoThe Fanta-Stick plate ($18) gets you a more premium selection of wagyu steak, scallop, and shrimp. 

on the stick torontoA dose of Peruvian influence shows itself in the octopus anticucho ($16), which subs out the commonly used beef heart for octopus, and with OTS's own version of an aji panca paste.

on the stick torontoA sushi tower ($15) delivers creamy layers of assorted fish, avocado puree, and housemade yuzu sauce, sprinkled with deep-fried kani. 

on the stick torontoIn terms of inari selection, you can get a number of ingredients in these deep-fried pouches made from tofu, including blue crab with avocado, unagi, and spicy mayo ebi ($3 to $5 each). 

on the stick torontoPressed sushi is especially entertaining to watch being made, from the smacking of the rice to the torching process, done with a stick of charcoal to add extra flavour. 

The ebi truffle ($13) is absolutely delicious, made with fresh wasabi and a generous layer of truffle sauce. 

on the stick torontoFor dessert, don't miss out on the I Love You So Matcha ($8), a dense tiramisu cake covered in a thick coat of extra bitter matcha powder. 

on the stick toronto

Photos by

Hector Vasquez

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