A Modern Kyō-Kaiseki cuisine, showcasing traditional Japanese cooking techniques with an emphasis on hyper-seasonal ingredients
Canada’s First MICHELIN Star
Canada’s 100 Best Restaurants 2024
Canada’s Best New Restaurants 2022
Wednesday - Saturday; By Reservation Only
102 Yorkville Avenue, Unit 4
Toronto, ON M5R 1B9
PHILOSOPHY
Connecting Tradition and Innovation
理念：伝統と革新の融合
Kyō-Kaiseki is a traditional Kyōto-style course menu steeped in history and ritual. Chef Nakagawa’s modern interpretation embodies and elevates the tradition to create a distinctively contemporary experience. Starting with a foundation of the finest Japanese ingredients from the land and sea, he incorporates local produce to reflect the changing seasons. Using both modern and ancient gastronomy techniques, Chef Nakagawa aims to introduce new flavours and textures to each guest.
ABURI
Identity
”炙り”らしさ
Aburi, literally translated, means flame-seared. Chef Nakagawa incorporates flame-searing into several of his creations, imparting smokiness and enhancing the depth of umami. Aburi cuisine uses Japanese techniques and flavours with local ingredients to create a new global cuisine. Just as the flame transforms each dish it touches, Aburi Restaurants aim to innovate the restaurant industry. Read more about Aburi Restaurants here.
ARITA PLATEWARE
The Artistry of Presentation
有田焼：芸術美の響宴
Originating from the town of Arita in the Saga prefecture of Japan, Aritayaki is artisanal and handmade, and its history traces as far back as 1616 when the first porcelain ever to be fired in Japan was fired in its region. Each piece is a unique piece of art ingrained with history; the perfect backdrop to Hana’s Kyō-Kaiseki creations.
