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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expensiveTucked into one of Scarborough’s grittier strip malls and populated largely by faithful regulars, Seiichi Kashiwabara’s excellent little sushi place doesn’t get half the attention it deserves. Kashiwabara’s fish selection is one of Toronto’s best, and he and sous-chef Hiroshi Takeuchi treat it with artistry and care. Creamy-textured Portuguese squid is scored with precise tiny squares so that it falls apart at the bite; sashimi of salty, crunchy giant clam plays beautifully off fine-marbled fresh ...
With bleached wood and paper parasols, this bright little sushi ...
A few low stools indoors and plastic chairs on the ...
With its cool, lime green walls, this quaint and relaxing ...
Locals drop in at this unpretentious sushi house to munch ...
All the usual suspects are on offer at this 55-seat ...
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
