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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expensiveA recent renovation has smartened the serene little room considerably, opening it up so that every table has a view of the central action at the eight-seat sushi bar. There, Mitsuhiro Kaji offers omakase menus ($80, $100 or $120), jokes with regulars and gives a master class in the selection and preparation of superb fish and seafood. Sashimi is impeccable—Spanish tuna belly that melts in your mouth, tender, sweet Greek octopus and yuzu-flecked sea bream ...
Ramen may be just a noodle, but in Japan it ...
About the size of a bento box, this tiny restaurant ...
Shelves full of souvenirs and other tchotchkes add homey clutter ...
This dim, earth-toned dive reminiscent of an ’80s cafeteria speedily ...
The sound of trickling water from the tiny koi pond ...
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
