Japango

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

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

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