Shrimp, salmon, eel, tuna and more — hand-pressed to order over seasoned rice. Sixteen kinds of nigiri, served two pieces at a time, at Aikawa in Dollard-des-Ormeaux.
Nigiri is the purest form of sushi: a small oval of vinegared rice, pressed by hand, with a single slice of fish or seafood laid over the top. No roll, no seaweed wrapper, nothing to hide behind — just rice and topping.
Because there is nowhere for a mistake to hide, nigiri is how sushi chefs are judged. The rice should be warm and loosely packed, the slice cut with the grain of the fish, the whole piece meant to be eaten in one bite. At Aikawa each order is pressed when you order it, never in advance.
Aikawa sits in Galeries des Sources in Dollard-des-Ormeaux, in the middle of the West Island. If you have been searching for sushi nigiri near you, we are a short drive from most of the island’s west end.
Prefer a set? Our Bonsai combo ($33) brings 15 pieces of nigiri, maki and chef’s specialty, and Sushi & Sashimi ($35) brings 21. Eat in, take out, or have it delivered.
Two. Each nigiri on our menu is served as a pair, so you can build a plate from several kinds without committing to one.
No. Ébi Tiger shrimp, Kunsei Saké smoked salmon, Unagi grilled eel, Tako octopus and Inari tofu are all fully cooked. You can order a full plate of nigiri without any raw fish.
Start with Ébi Tiger shrimp or Saké Royal salmon — both are mild and familiar. Work toward Maguro tuna and Hamachi once you know what you like.
Yes. Our full menu is available for take-out and delivery during opening hours.
Every piece is pressed to order at our counter, so it reaches you at the temperature it was meant to be eaten.