Guu Sakabar
[?]
647-343-1101
w: http://guu-izakaya.com/sakabar/
The cacophony in this izakaya is astounding, with servers and cooks calling back cheers and greetings as diners come through the door. The room is beautiful in barn wood, straw mat and dark charcoal slate—basically, Japan meets northern Ontario—and the food is fantastic. Kakimayo is Guu’s outrageously good answer to oysters Rockefeller, with mushrooms, creamed spinach, Japanese mayo and melted cheese. Yaki udon brings fat, slippery noodles dotted with chunks of beef and topped with seaweed. Gindara (black cod) in miso and yuzu is sweet, buttery and citrusy; unfortunately, the skin is burned beyond black. The barbecue pork belly redeems: tender with a lovely cap of fat, it’s sweet and savoury—and over too soon. Unlike many Asian restaurants in the city, dessert here is worth saving room for: almond tofu is silkier than the silkiest panna cotta, and black sesame ice cream is wonderfully refreshing. Service is insanely friendly and efficient. The wine list is perfectly fine, but the sake list is truly intriguing, with about a dozen bottles. Small plates $3–$13.
Profile by Client (Description)
Category Features
Kitchen open past midnight on weekends: Yes
Price Range: Dinner for $60 - $90
Editor's Star Rating: 2
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Greek, Gastropub, Other Asian, Mediterranean, Peruvian,