The Onda

What is The Onda? Occupying a serene 150-square-foot storefront at 750 St. Clair Avenue West in Wychwood, The Onda is an intimate nine-seat omakase counter run by two brothers-in-law and their wives. Master chefs Yoongil Choi (an alum of Yasu and Okeya Kyujiro) and Sunil Woo bring nearly five decades of combined kitchen expertise, while Yoonmi Choi and Jiyoung Kim orchestrate the dining room with effortless hospitality. Designed with pale elm, limestone, and shoji-inspired architectural accents, the compact space trades stiff sushi solemnity for a warm, conversational counter vibe.

The Onda Menu & What to Order The multi-course tasting format bridges classical Japanese technique with subtle Korean nuance across a 20-course dinner ($250) and a 14-course Sunday lunch ($135). Standouts include an opening akami yukhoe made with lean bluefin tartare, Asian pear, and osetra caviar, followed by sweet pumpkin and poached lobster slicked with gochujang butter in crisp nori. After a run of pristine nigiri spanning otoro and Hokkaido uni, the meal reaches a crescendo with shiso-wrapped A5 Wagyu tempura and comforting claypot rice layered with eel, house-cured ikura, and sweet snow crab. Pair the counter seat with a curated six-pour sake pairing; note that vegetarian options, kid-friendly adjustments, and substitutions are not available.

Know Before You Go Seats at the nine-chair counter are available by advance reservation online and book out weeks ahead via word of mouth, while private buyouts of five or more should be arranged via email. Guests are expected to arrive 15 minutes before the seating begins, as services start strictly on time and late arrivals past 20 minutes cannot be accommodated. Located along the 512 St. Clair streetcar line, the restaurant is open for dinner Tuesday through Wednesday, double-seating Friday through Saturday, and Sunday lunch and dinner services.