Skip the Login Page: How to Read The Flying Fish Menu

If you typed meme4d login expecting a restaurant page, you are not alone — but the smarter move is to forget the search box and open the menu instead. At The Flying Fish in Richmond Hill, the real decision isn’t a password; it’s whether you start with sashimi, a classic roll, or the house’s newer style of sushi. This walkthrough reads the menu the way a regular would, so you can order with confidence on your first visit.

The restaurant is a Japanese kitchen built around fresh fish, precise knife work, and a calm dining room. Its menu is organized by category rather than by price, which means the fastest way to a good meal is to understand what each section is for. Below, four passes through the card: raw starters, the new-style sushi, cooked plates and rolls, and the practical details of ordering and reserving.

Start With the Raw Side: Sashimi and Sushi Basics

The sashimi section is where a Japanese restaurant earns trust, and it is the right place to begin. Sashimi here means sliced raw fish served without rice, usually arranged from lighter, leaner cuts to richer, oilier ones. Eat from the front of the plate backward and you will taste each fish clearly instead of letting the last piece overpower the first.

Ordering sashimi by the piece is normal, but first-timers often do better with a small assortment. An assortment shows the kitchen’s range and gives you a reference point for what you like. If you already know your preference — clean and firm versus soft and buttery — say so and let the staff guide the selection.

Nigiri and the Rice Question

Nigiri is the next step: a slice of fish over seasoned rice. The rice is not a side note. It should be body-temperature, lightly vinegared, and loose enough to fall apart in your mouth. If the rice tastes cold or packed tight, that tells you more about a kitchen than any garnish will.

A common mistake is ordering a large platter of nigiri and letting it sit while conversation runs. Nigiri is at its best within a few minutes of being placed in front of you. Order in smaller rounds and add more as you go.

Maki and Hand Rolls

Maki are the cut rolls, and hand rolls are the cone-shaped ones wrapped in nori. Hand rolls are built to be eaten immediately, because the seaweed softens quickly against the rice. Treat them as a snack between other dishes rather than a finale.

Cut rolls are the better choice for sharing. They hold their shape, travel well around the table, and let a group sample several fillings without committing to a full order of each.

The New Type of Sushi: What Makes It Different

The Flying Fish promotes a new type of sushi, and this is the section worth slowing down for. Rather than a single gimmick, it usually means the kitchen is reworking familiar components — different rice seasoning, alternative wrappers, or toppings layered with sauces and textures you would not find on a traditional nigiri.

Approach these items the way you would approach a tasting menu: try one or two alongside a classic order, not instead of it. The contrast is the point. A traditional roll tells you how the kitchen handles the basics; a new-style piece tells you how it thinks.

How to Order New-Style Sushi Without Guessing

New-style pieces are often the least self-explanatory items on a menu, so ask two questions before ordering. First, what is the base — rice, a crisp wrapper, or something else? Second, is it meant to be eaten in one bite or shared? The answers change how the dish arrives and how you should pace the rest of the meal.

If you are dining with someone who is cautious about raw fish, the new-style section is often the bridge. Many of these pieces combine cooked elements with raw ones, which makes them an easier entry point than a plain sashimi plate.

Pairing New-Style Pieces With Classics

A balanced order might be a small sashimi assortment, two or three nigiri, one cut roll for the table, and one or two new-style pieces to finish. That sequence moves from clean and simple to layered and richer, which is how most Japanese meals are designed to flow.

Do not save every new-style item for the end. If a piece is rich or heavily sauced, it can dull your palate for the fish that follows. Ask the staff which order they recommend; they know how each item is built.

Cooked Plates, Rolls, and the Rest of the Card

Not everyone at the table eats raw fish, and the cooked side of the menu matters just as much. Grilled and fried items give the table balance, and they are usually the dishes that keep a group meal from feeling repetitive. Order one cooked plate for every two or three raw ones and the table stays interesting.

Rolls sit between the two worlds. They are the most shareable format on the menu and the easiest way to feed a mixed group. The trade-off is that heavily sauced rolls can taste alike after the second or third piece, so pick rolls with different fillings rather than three variations of the same idea.

Reading Prices and Portions

Japanese menus often list prices per piece or per roll rather than per plate, and that difference catches people out. Check whether a number refers to one piece or a set before you order multiples. A platter is usually better value than the same items ordered individually, but only if everyone at the table eats the same things.

Drinks and Sides That Support the Meal

Sides are easy to overlook, but a simple order of pickles or a bowl of miso does real work between courses. Pickled vegetables reset the palate after a rich piece, and warm miso is a gentle buffer before the next round of raw fish. Green tea serves the same purpose if you prefer to keep the meal light.

If you plan to drink something more substantial, decide early. Strong flavors dull the subtlety of lean white fish, so save them for the cooked plates at the end rather than the sashimi at the start.

Ordering, Reserving, and Getting the Table You Want

The practical side of a visit is simple but worth planning. The Flying Fish takes reservations, and for weekend evenings that is the difference between a relaxed meal and a wait at the door. Book ahead if your group is larger than four or if you want a specific time.

For takeout, order from the menu in advance and expect raw items to be packed for a short trip home. Sushi does not improve with time in a box, so eat it soon after pickup rather than holding it for later.

The menu itself is the best planning tool. Read it before you arrive, note two or three dishes you definitely want, and leave room for a recommendation from the staff. That small amount of preparation is what separates a good first visit from a forgettable one.

So skip the login page and start with the food. Decide on a sashimi assortment, pick one new-style piece to try, choose a roll for the table, and reserve a table for the evening you have in mind. The menu is short enough to read in a few minutes and deep enough to reward a second visit.