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
Chic shoppers, Gucci brats, suits and couples have been lining up at this Yorkville sushi-bar-in-a-box since 1999. Edamame, gyoza and miso-topped eggplant are all good appetizers, but sushi is the main event. Big draws from the six-page menu include hand rolls and maki. Dragon rolls A, B and C arrive with frisky plastic horns on an eight-piece body that rolls shrimp tempura with California fixings and rice. At the risk of gilding the lily, the ...
This tiny no-frills sushi joint may not give much attention ...
Diners select maki sushi and sashimi off the rotating sushi ...
Chef Daisuke Izutsu plays with the notion of kaiseki cuisine ...
Locals and area business types pop in to this unassuming ...
The menu at this somewhat stark sushi outlet outlines more ...
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
