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
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expensiveShelves full of souvenirs and other tchotchkes add homey clutter to the room. Sushi master Hiro Yoshida likes listening to jazz while preparing his omakase dishes ($70 for four plates). Behind the sushi counter, 10 bar seats are usually reserved well in advance by loyal regulars. The experience may begin with a delicate, clear sunomono broth containing a robust dumpling of stone-ground buckwheat topped with slivers of grilled green onion and king crab leg. Inside ...
A few shelves of Japanese groceries and sushi supplies line ...
A large sushi bar features prominently in the cheery green ...
Ematei offers Toronto’s widest range of authentic, traditional Japanese izakaya ...
With its cool, lime green walls, this quaint and relaxing ...
Blond wood and yellow walls lend a calm vibe to ...
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
