the brainchild of Dominic Bujold (founder of Pizzeria No 900 and LOV) and Christian Manual Ventura (owner of Sushi Momo). The restaurant is aiming to serve up maki, and more, loaded with umami flavour, but with none of the seafood. In their own words:

We are those who eat, live and dream sushi. We’re not only dreaming of a better world, we’re contributing to sustainable development through innovative thinking. Because we refuse to say goodbye to sushi, we’ve found a way to still savour the taste of what we love so much. While respecting technique, we’ve integrated the delicate know-how of plant-based cuisine. We believe that sushi deserves a second life, and we want to offer an enriching, gourmet experience without skimping on pleasure. We are Bloom and our unconditional love for sushi keeps us moving forward.

The menu is certainly serving up some fusion flavours — around 13 different futomaki rolls are available, including an option with sun-dried tomato, umeboshi (pickled plum), and vegan feta; another features heart of palm, green onion, tangy relish-like fukujinzuke, and a spicy-sweet sauce. Bloom is also taking a shot at serving nigiri — usually a rather seafood-centric item, here there’s enoki mushrooms with truffle sauce or “tunato” — nigiri crafted out of fresh tomatoes with a balsamic glaze. Some izakaya-style options such as tofu agedashi, gyoza, and tempura vegetables round out the options. To drink, expect a selection of kombucha-based cocktails, sake, beer, and more.