Le Champignon De Tokio Sushi Bar
124-126 Lombard St, Philadelphia, PA, 19147
Le Champignon De Tokio Sushi Bar Menu
Sorry, We are updating this restaurant menu details.
Visit below restaurant in Philadelphia for healthy meals suggestion.
Sorry, We are updating this restaurant blood pressure menu details.
Sorry, We are updating this restaurant cholesterol menu details.
Sorry, we don't have Q&A for this restaurant.
Sorry, No Coupons available for this restaurant.
-
Address :
124-126 Lombard St
Philadelphia, PA, 19147 - Phone (215) 922-2515
- Website https://sushi.madamesaito.com/
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : Yes
Take-out : Yes
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Street
Wheelchair Accessible : No
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Waiter Service : Yes
WE SERVE THE FOLLOWING STATES
Looky Weed - Buy Marijuana Online
Looky Weed is here to help you navigate the maze of legalized marijuana. We provide you with a complete dispensary directory.
Karen F.
This place is both dated and weird. And I KNOW Madams Saito (I went to Dental school with her son years ago). She was, back in the day, the sushi queen. Now her place is in serious need of a makeover - menu and decor wise. The sushi was just "meh" and we did not care for the "french" (was that really french?) items we tried. Sorry to be so negative - and my 3 stars are generous - but it's time to get with the times, Mme!
(3)Lily B.
This is a great place to have some delicious sushi, drinks and listen to music on Fridays. At first we thought it was a small restaurant but then they guide us to the next door and voilá, a huge bar and nice restaurant area that you can't realize is there from outside. I really recommend this place :) Excellent customer service, everyone is so attentive and friendly too. Come and enjoy!
(5)Morgan E.
This place has amazing vegetarian options, which can be hard to find when it comes to sushi places. The spicy tofu roll is to die for, and the vegetable super roll has a really interesting blend of flavors. The Agedashi tofu appetizer is also delicious - the sauce it comes in is especially good. The prices are also really reasonable, and takeout is ready quickly. We are sure to be regulars here!
(5)Michael G.
Although I really like sushi, and had a blast learning how to make it in this beginner's course, for a couple weeks after I did not want to even think about sushi. I almost had to give it up for some time before having a desire to order more. I think the main reason was that you got to make so much sushi that it is too much to eat right away, and they recommend you bring a Tupperware container to take home your extras. I did and had some the next day. It was not bad, but definitely not good and off-putting. Anyway, the class of 30 or so had a great time. Those who get their early can order drinks from the bar and be ready for drink #2 or 3 by the time the class started. You end up learning how to make several types of rolls, shapes of rolls, and your hands get real sticky from the rice. I never knew you needed a special type of rice for rolls and Madame Saito provides her recipe to everyone. The types of rolls you make are listed on other reviews here. Madame Saito fluttered around to each table helping those with hands-on skill. Did you know she was the originator of the Philadelphia Roll? Again, a really fun time, and although I came alone, I think this would be a great date night. If you go for "Advanced" sushi making class, Madame Saito provides the ingredients, and you do the rest to have her judge. They also have a contest with sponsors every so often. If you think you have what it takes for an amateur in not only taste but presentation, then come on down! I got the beginner class through a Groupon so there are bargains to be found. This class does not get you a knife or magic mat or box, but definitely a good 3 hour tour!
(4)Shawn B.
One of the best places to have traditional Japanese food in Philadelphia , great customer serves, easy to find definitely a must have experience
(5)Clare D.
The Art of Making Sushi is a six-part, three-hour course taught at Headhouse Bar by Madame Saito, a veteran sushi chef and teacher for almost thirty years. The class' twenty-six students were taught to make a cucumber roll, a pickled radish roll, a California roll (8 pieces), a spicy tuna hand roll, a grilled salmon hand roll, a shrimp tempura and fish super roll (10 pieces), spicy tuna gunkanmaki (small handwrap roll), and tuna, salmon, white tuna, shrimp, and Japanese sprout nigiri. The fish was super fresh and the sushi rice was phenomenal, perhaps the best I've ever tasted. Making something that tastes just as good, if not better, than what I can get at the best sushi restaurants is simply amazing. Nothing beats sushi that you can eat moments after it is made. I found the class fun, informative, and filled with nice people. We learned how to make three different kinds of maki rolls, the classic hoso (regular), ura (reverse, or rice on the outside), and temaki (hand roll). We learned how to make different shape rolls, such as round, square, and triangle. We also learned how to create a "super roll," which is a larger than normal roll with premium ingredients and a little design in it. The design is basically a little curl showing in the roll. Madame Saito demonstrated how rolls can be arranged with ginger or edible flowers to improve their aesthetic appeal. My Mercer sashimi knife was perfect for the class and impressed several students around me who found it to be superior to their Crate & Barrel version. "Whoaaa!!! That's a real sushi knife!" they said. Well, sort of. Mercer is an American company using German steel. "Is it easy to cut the rolls with it? I've been going back and forth, back and forth with my knife," one student asked. "Oh, yeah, one slice cuts right through it," I replied. It was especially good for slicing thin pieces of sashimi, its intended use. Madame Saito mentioned that any interested students could enter her sushi competition held every year in April. While everyone focused on making monster-sized pieces of sushi, I made much smaller, more delicate pieces that reminded me of the sushi I've enjoyed at Morimoto and other authentic sushi restaurants. Sushi isn't supposed to be big mamma-jamma he-man sized. It's supposed to be small and pretty, made with tiny hands like mine. "Never use sriracha mayo with raw fish, only for tempura," Madame Saito warns. "Mayonnaise with raw fish not good. Cannot taste the fish. Use only sriracha," she said. It makes sense and now I see why I never liked all of those little holes in walls that Yelp reviewers love so much. Those inferior restaurants always drizzled sriracha mayo on everything. I was loving every piece of salmon, white tuna, and red tuna sashimi I sliced. None of the fish needed any seasoning at all. The class basically includes a make-your-own meal for $185. With a little bit of practice, I'm confident I could make better sushi than most places that charge $25 for a sushi dinner entrée. "Mmmm!!! That looks delicious!" my eight year old said when he saw the sushi.
(5)Yasmin M.
I was there with a group of 7 last night and all I can say is run run run to this place as fast as you can. We did a fixed amount of $30 per person and I think it was at least 6 courses. I was the sole vegetarian in the group so I had veggie sushi, which was completely fantastic. It was the most flavorful, creative and beautiful veggie sushi that I've ever had. My favorite of the evening was an arugala, sundried tomato with pesto sauce. My omnivore friends were said my selections were just as good as theirs. As far as the "real" sushi, my friends said that theirs was second only to Morimoto and only because Morimoto has more variety of fish selection. The executive Chef, Craig is an artist in and outside of the kitchen and explain everything that was prepared to us. Finally, Mickey our server was overly patient with our demanding group. I couldn't have asked for a better experience!
(5)Suzanne B.
I'm writing this with a not-so-fresh feeling, and no, I'm not strolling down the beach with my mother discussing feminine cleansing products. I just ate dinner at Le Champignon Sushi Bar, and I still have an unpleasant fishy taste in my mouth. I had high hopes upon walking in, the restaurant is cute and the staff were very friendly. Sadly the sushi was on the small side, and the tuna, white tuna and eel sushi in particular were too fishy tasting to have been very fresh. My husband and I decided to eat here because of a buy one get one free offer. We weren't expecting perfection, but we also weren't expecting to race each other to the bathroom to brush our teeth and gargle some mouthwash afterward. To top it off, a 20% gratuity was already included in the grand total of our check. We would have tipped that anyway because our waiter was attentive and very nice, but having it forced upon us left yet another bad taste in our mouths.
(1)Syvan T.
Let me start off by saying that we came here because it had such great reviews on Yelp. My sister and her husband came across the country for a visit and we checked Yelp to find a restaurant to go to on a Saturday night. When we first walked in it was completely empty, which should have tipped us off ( but Yelp reviews were so great we just had to give it a shot). Our waitress was a bit unpleasant from the very beginning. She took our drink orders (which was the only positive thing about this place,since it had an international beer selection) as we waited for the rest of our party to arrive. Once everyone came she took our orders. We ordered Gyoza to start, I got the Pad Thai and my sister and her husband got a vegetable roll, and a few other rolls. The food took FOREVER! We waited for so long that my sister, who was a waitress herself for close to 10 years asked if the food would be ready soon. We were given an excuse that there was an event upstairs and that's why the order was taking long. Finally the food came. The Gyoza were just ok. When we received our entrees, it looked nothing like the pictures that were posted. They sushi was literally just sitting on the plate, no nice presentation whatsoever. My Pad Thai had celery in it. Now the last time I checked celery has no business being in Pad Thai, so I scooped them out. I took one bite and to my surprise the Pad Thai tasted nothing like Pad Thai. No sweet tasting peanut sauce,no bits of peanuts, nothing tasting remotely like Pad Thai. It was truly heartbreaking considering I was so hungry from all of the waiting. From what everyone at the table was saying their food was not great either. I tried a piece of my sisters vegetable roll while waiting for the waitress, and it was extremely bland, no sauce on it or anything. I've had vegetable rolls at half price sushi establishments that were way better. Finally the waitress came out. We told her my Pad Thai wasn't good, she said sorry, didn't ask me if I wanted anything else and took it back to the kitchen. We waited some more for her to come out and I ordered a spicy tuna roll with cucumber, trying to give the restaurant another shot and that took FOREVER. When I received it the roll was sitting on the plate, plainly, without cucumber and when I bit into it, the tuna was tasteless and almost frozen. At that point we had enough. We asked for the check to get the hell out of there. The waitress brought the check over, not only was the bill pretty high but my Pad Thai, that I barely touched, was on it. We were shocked, usually when a customer is unhappy with meal and had barely touched it, the restaurant takes it off the bill. I'm not a picky eater so I haven't sent much food back but on the occasion that I was dissatisfied, it's always been taken off the bill. The waitress went to her manager and came back, dropped the check on the table face down and said, very rudely, "we took $10 off" ( Pad Thai was like $17). Again we were shocked. We paid the check and left. The experience and food was awful. You can get 100% better service and food at your local 50%off sushi place. Extremely dissatisfied.
(1)Jac C.
I had a bit of trouble finding the place as the original building is apparently under construction right now but eventually found it going in next door. I was not too impressed with the presentation of the salad, nor sushi, however the flavor was surprisingly fantastic! I will definitely go back!
(4)Marissa T.
This has to be the best sushi experience i've had in Philadelphia, the place is super tiny (I think 3 tables in front, sushi bar and 3 hidden tables in back) but it's worth it. It's hidden on Lombard, just east of 2nd street, but when you see the window you can't miss it. The front room was full when we arrived, so we settled at the sushi bar until we were told they had a table for us in the back room. We ordered the house salad (probably tops as my favorite ginger dressing i've ever had), agedashi tofu (the broth was absolutely incredibly flavorful, I ended up using it to dip sushi in), spicy tofu roll (the tofu was more a flavored bean curd, which was used in the inari and it was amazing), inari (perfectly flavored) and a few other standards. The service was attentive without being overwhelming, suggestions were made and they definitely delivered. As a vegetarian, I usually find that prices are high for vegetable rolls at sushi houses but it was very reasonable here for the portions, fresh ingredients and service. They ranged from 3.50-4.50 for standard vegetable rolls. I've already been back a few times since the first experience and the service is flawless, Madame Saito is a wonderful woman and also offers inexpensive sushi classes as well. It goes without saying that this will be my staple sushi place, and I have sent many people here.
(5)Betty M.
I first wanted to try this place because i wondered what this fusion brought. We didn't expect the place to be so cozy but was told that they were either expanding or moving, I forget. Started with the Escargot and the Agedeshi Tofu. They were both good, not great, but good. The price was a little high though, but I guess, it's Escargot? I don't know. I was also expecting it to remain in the shell, it was not, and it was smaller then the ones I've had before. We then moved on to the entree's and one of us wanted to get a French entree - the veal. It was not available. Instead we ordered the Chirashi, The Sushi Boat and the Pad Thai. The fish was very fresh, and the White Tuna was a melt in your mouth experience. My complaint with the Chirashi was that it had a lot of rice, but very little fish. not very well worth it. However, the Sushi Boat, at $36 was. The Pad Thai, tasted like, Pad Thai, it wasn't disliked. Like some we came with a buy one get one free offer, which helps buffer the price. Hopefully when the renovation or the new place opens up, it would be nicer.
(3)Joel J.
I can't say enough about the experience I had at Tokio. The staff and Chef were wonderful, the food was amazing and I'm looking forward to my next visit!!!
(5)Marissa T.
This has to be the best sushi experience i've had in Philadelphia, the place is super tiny (I think 3 tables in front, sushi bar and 3 hidden tables in back) but it's worth it. It's hidden on Lombard, just east of 2nd street, but when you see the window you can't miss it. The front room was full when we arrived, so we settled at the sushi bar until we were told they had a table for us in the back room. We ordered the house salad (probably tops as my favorite ginger dressing i've ever had), agedashi tofu (the broth was absolutely incredibly flavorful, I ended up using it to dip sushi in), spicy tofu roll (the tofu was more a flavored bean curd, which was used in the inari and it was amazing), inari (perfectly flavored) and a few other standards. The service was attentive without being overwhelming, suggestions were made and they definitely delivered. As a vegetarian, I usually find that prices are high for vegetable rolls at sushi houses but it was very reasonable here for the portions, fresh ingredients and service. They ranged from 3.50-4.50 for standard vegetable rolls. I've already been back a few times since the first experience and the service is flawless, Madame Saito is a wonderful woman and also offers inexpensive sushi classes as well. It goes without saying that this will be my staple sushi place, and I have sent many people here.
(5)Betty M.
I first wanted to try this place because i wondered what this fusion brought. We didn't expect the place to be so cozy but was told that they were either expanding or moving, I forget. Started with the Escargot and the Agedeshi Tofu. They were both good, not great, but good. The price was a little high though, but I guess, it's Escargot? I don't know. I was also expecting it to remain in the shell, it was not, and it was smaller then the ones I've had before. We then moved on to the entree's and one of us wanted to get a French entree - the veal. It was not available. Instead we ordered the Chirashi, The Sushi Boat and the Pad Thai. The fish was very fresh, and the White Tuna was a melt in your mouth experience. My complaint with the Chirashi was that it had a lot of rice, but very little fish. not very well worth it. However, the Sushi Boat, at $36 was. The Pad Thai, tasted like, Pad Thai, it wasn't disliked. Like some we came with a buy one get one free offer, which helps buffer the price. Hopefully when the renovation or the new place opens up, it would be nicer.
(3)Joel J.
I can't say enough about the experience I had at Tokio. The staff and Chef were wonderful, the food was amazing and I'm looking forward to my next visit!!!
(5)Yasmin M.
I was there with a group of 7 last night and all I can say is run run run to this place as fast as you can. We did a fixed amount of $30 per person and I think it was at least 6 courses. I was the sole vegetarian in the group so I had veggie sushi, which was completely fantastic. It was the most flavorful, creative and beautiful veggie sushi that I've ever had. My favorite of the evening was an arugala, sundried tomato with pesto sauce. My omnivore friends were said my selections were just as good as theirs. As far as the "real" sushi, my friends said that theirs was second only to Morimoto and only because Morimoto has more variety of fish selection. The executive Chef, Craig is an artist in and outside of the kitchen and explain everything that was prepared to us. Finally, Mickey our server was overly patient with our demanding group. I couldn't have asked for a better experience!
(5)Suzanne B.
I'm writing this with a not-so-fresh feeling, and no, I'm not strolling down the beach with my mother discussing feminine cleansing products. I just ate dinner at Le Champignon Sushi Bar, and I still have an unpleasant fishy taste in my mouth. I had high hopes upon walking in, the restaurant is cute and the staff were very friendly. Sadly the sushi was on the small side, and the tuna, white tuna and eel sushi in particular were too fishy tasting to have been very fresh. My husband and I decided to eat here because of a buy one get one free offer. We weren't expecting perfection, but we also weren't expecting to race each other to the bathroom to brush our teeth and gargle some mouthwash afterward. To top it off, a 20% gratuity was already included in the grand total of our check. We would have tipped that anyway because our waiter was attentive and very nice, but having it forced upon us left yet another bad taste in our mouths.
(1)Lily B.
This is a great place to have some delicious sushi, drinks and listen to music on Fridays. At first we thought it was a small restaurant but then they guide us to the next door and voilá, a huge bar and nice restaurant area that you can't realize is there from outside. I really recommend this place :) Excellent customer service, everyone is so attentive and friendly too. Come and enjoy!
(5)Morgan E.
This place has amazing vegetarian options, which can be hard to find when it comes to sushi places. The spicy tofu roll is to die for, and the vegetable super roll has a really interesting blend of flavors. The Agedashi tofu appetizer is also delicious - the sauce it comes in is especially good. The prices are also really reasonable, and takeout is ready quickly. We are sure to be regulars here!
(5)Michael G.
Although I really like sushi, and had a blast learning how to make it in this beginner's course, for a couple weeks after I did not want to even think about sushi. I almost had to give it up for some time before having a desire to order more. I think the main reason was that you got to make so much sushi that it is too much to eat right away, and they recommend you bring a Tupperware container to take home your extras. I did and had some the next day. It was not bad, but definitely not good and off-putting. Anyway, the class of 30 or so had a great time. Those who get their early can order drinks from the bar and be ready for drink #2 or 3 by the time the class started. You end up learning how to make several types of rolls, shapes of rolls, and your hands get real sticky from the rice. I never knew you needed a special type of rice for rolls and Madame Saito provides her recipe to everyone. The types of rolls you make are listed on other reviews here. Madame Saito fluttered around to each table helping those with hands-on skill. Did you know she was the originator of the Philadelphia Roll? Again, a really fun time, and although I came alone, I think this would be a great date night. If you go for "Advanced" sushi making class, Madame Saito provides the ingredients, and you do the rest to have her judge. They also have a contest with sponsors every so often. If you think you have what it takes for an amateur in not only taste but presentation, then come on down! I got the beginner class through a Groupon so there are bargains to be found. This class does not get you a knife or magic mat or box, but definitely a good 3 hour tour!
(4)Shawn B.
One of the best places to have traditional Japanese food in Philadelphia , great customer serves, easy to find definitely a must have experience
(5)Karen F.
This place is both dated and weird. And I KNOW Madams Saito (I went to Dental school with her son years ago). She was, back in the day, the sushi queen. Now her place is in serious need of a makeover - menu and decor wise. The sushi was just "meh" and we did not care for the "french" (was that really french?) items we tried. Sorry to be so negative - and my 3 stars are generous - but it's time to get with the times, Mme!
(3)Clare D.
The Art of Making Sushi is a six-part, three-hour course taught at Headhouse Bar by Madame Saito, a veteran sushi chef and teacher for almost thirty years. The class' twenty-six students were taught to make a cucumber roll, a pickled radish roll, a California roll (8 pieces), a spicy tuna hand roll, a grilled salmon hand roll, a shrimp tempura and fish super roll (10 pieces), spicy tuna gunkanmaki (small handwrap roll), and tuna, salmon, white tuna, shrimp, and Japanese sprout nigiri. The fish was super fresh and the sushi rice was phenomenal, perhaps the best I've ever tasted. Making something that tastes just as good, if not better, than what I can get at the best sushi restaurants is simply amazing. Nothing beats sushi that you can eat moments after it is made. I found the class fun, informative, and filled with nice people. We learned how to make three different kinds of maki rolls, the classic hoso (regular), ura (reverse, or rice on the outside), and temaki (hand roll). We learned how to make different shape rolls, such as round, square, and triangle. We also learned how to create a "super roll," which is a larger than normal roll with premium ingredients and a little design in it. The design is basically a little curl showing in the roll. Madame Saito demonstrated how rolls can be arranged with ginger or edible flowers to improve their aesthetic appeal. My Mercer sashimi knife was perfect for the class and impressed several students around me who found it to be superior to their Crate & Barrel version. "Whoaaa!!! That's a real sushi knife!" they said. Well, sort of. Mercer is an American company using German steel. "Is it easy to cut the rolls with it? I've been going back and forth, back and forth with my knife," one student asked. "Oh, yeah, one slice cuts right through it," I replied. It was especially good for slicing thin pieces of sashimi, its intended use. Madame Saito mentioned that any interested students could enter her sushi competition held every year in April. While everyone focused on making monster-sized pieces of sushi, I made much smaller, more delicate pieces that reminded me of the sushi I've enjoyed at Morimoto and other authentic sushi restaurants. Sushi isn't supposed to be big mamma-jamma he-man sized. It's supposed to be small and pretty, made with tiny hands like mine. "Never use sriracha mayo with raw fish, only for tempura," Madame Saito warns. "Mayonnaise with raw fish not good. Cannot taste the fish. Use only sriracha," she said. It makes sense and now I see why I never liked all of those little holes in walls that Yelp reviewers love so much. Those inferior restaurants always drizzled sriracha mayo on everything. I was loving every piece of salmon, white tuna, and red tuna sashimi I sliced. None of the fish needed any seasoning at all. The class basically includes a make-your-own meal for $185. With a little bit of practice, I'm confident I could make better sushi than most places that charge $25 for a sushi dinner entrée. "Mmmm!!! That looks delicious!" my eight year old said when he saw the sushi.
(5)Syvan T.
Let me start off by saying that we came here because it had such great reviews on Yelp. My sister and her husband came across the country for a visit and we checked Yelp to find a restaurant to go to on a Saturday night. When we first walked in it was completely empty, which should have tipped us off ( but Yelp reviews were so great we just had to give it a shot). Our waitress was a bit unpleasant from the very beginning. She took our drink orders (which was the only positive thing about this place,since it had an international beer selection) as we waited for the rest of our party to arrive. Once everyone came she took our orders. We ordered Gyoza to start, I got the Pad Thai and my sister and her husband got a vegetable roll, and a few other rolls. The food took FOREVER! We waited for so long that my sister, who was a waitress herself for close to 10 years asked if the food would be ready soon. We were given an excuse that there was an event upstairs and that's why the order was taking long. Finally the food came. The Gyoza were just ok. When we received our entrees, it looked nothing like the pictures that were posted. They sushi was literally just sitting on the plate, no nice presentation whatsoever. My Pad Thai had celery in it. Now the last time I checked celery has no business being in Pad Thai, so I scooped them out. I took one bite and to my surprise the Pad Thai tasted nothing like Pad Thai. No sweet tasting peanut sauce,no bits of peanuts, nothing tasting remotely like Pad Thai. It was truly heartbreaking considering I was so hungry from all of the waiting. From what everyone at the table was saying their food was not great either. I tried a piece of my sisters vegetable roll while waiting for the waitress, and it was extremely bland, no sauce on it or anything. I've had vegetable rolls at half price sushi establishments that were way better. Finally the waitress came out. We told her my Pad Thai wasn't good, she said sorry, didn't ask me if I wanted anything else and took it back to the kitchen. We waited some more for her to come out and I ordered a spicy tuna roll with cucumber, trying to give the restaurant another shot and that took FOREVER. When I received it the roll was sitting on the plate, plainly, without cucumber and when I bit into it, the tuna was tasteless and almost frozen. At that point we had enough. We asked for the check to get the hell out of there. The waitress brought the check over, not only was the bill pretty high but my Pad Thai, that I barely touched, was on it. We were shocked, usually when a customer is unhappy with meal and had barely touched it, the restaurant takes it off the bill. I'm not a picky eater so I haven't sent much food back but on the occasion that I was dissatisfied, it's always been taken off the bill. The waitress went to her manager and came back, dropped the check on the table face down and said, very rudely, "we took $10 off" ( Pad Thai was like $17). Again we were shocked. We paid the check and left. The experience and food was awful. You can get 100% better service and food at your local 50%off sushi place. Extremely dissatisfied.
(1)Jac C.
I had a bit of trouble finding the place as the original building is apparently under construction right now but eventually found it going in next door. I was not too impressed with the presentation of the salad, nor sushi, however the flavor was surprisingly fantastic! I will definitely go back!
(4)