Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Despite its noodle shop billing, this overly bright and under-decorated Kensington gateway gets its rep for immaculate sushi (not to be confused with Forest Hill’s Edo or the concession stand chain). Lofters and Japanese college cliques eschew bland noodles, dry dumplings and teriyaki bento boxes for more delicate, refined raw-fish options. Rolls range from multi-textured soft-shell crab to slow-burn spicy salmon. Expert barbecuing gives unagi sashimi perfect salty simplicity. Rainbow roll delivers a pot of gold: shingles of tuna, salmon, yellowtail, barbecued eel, snapper and saba drape across a cylinder of rice wrapping soft avocado, crab and cucumber. Vinegared, sweet wakame seaweed salad is light years ahead of iceberg, the budget sushi standard.
A few low stools indoors and plastic chairs on the ...
A tea green and dark chocolate decor lends a Zen-like ...
Blond wood and yellow walls lend a calm vibe to ...
Chef Daisuke Izutsu plays with the notion of kaiseki cuisine ...
Steps north of the Toronto Reference Library, this little sushi ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
December 5, 2008
Devoted to the spiritual, mystical and metaphysical, local company Atrium Theatre is a natural fit ...
Englishman Sir David Willcocks conducts the choir—boosted by members of the Amadeus Choir—and orchestra in ...