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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expensiveChef Daisuke Izutsu plays with the notion of kaiseki cuisine in delightful ways, integrating an informal Western aesthetic into both his dishes and the modern decor. Expert servers explain every nuance of the three omakase menus and the small list of à la carte dishes; drink accompaniments feature lively Japanese-inspired cocktails. A bland amuse of soy milk jelly, wasabi and underripe fig begins the meal on the wrong foot, but the next courses compensate with ...
Steps north of the Toronto Reference Library, this little sushi ...
A hip lounge soundtrack sets the mood at this glam ...
This tranquil Japanese restaurant provides diners with a quiet setting ...
This tiny no-frills sushi joint may not give much attention ...
Soaring ceilings, a raised dining area surrounded by peaceful ponds ...
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
