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Intimate, upscale Japanese restaurant offering elaborate, multi-course tasting menus.
Address and Contact Information
Address: 102 Yorkville Ave, Unit 4 Lower Level, Toronto, ON M5R 1B9, Canada
Phone: +1 647-343-8887
Website: http://aburihana.com/
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Reviews
Rob Chang
Super sad as this will be the last review I do of this phenomenal restaurant. Wife and I attended the final dinner service and it was fantastic.
Fantastic dinner service.
Best wishes to Chef Ryusuke as he goes back to Japan to start a new chapter.
Also big fans of Amy and Eric and wish them the best in UK.
Thanks for the great memories and phenomenal service.
… moreFantastic dinner service.
Best wishes to Chef Ryusuke as he goes back to Japan to start a new chapter.
Also big fans of Amy and Eric and wish them the best in UK.
Thanks for the great memories and phenomenal service.
Robert Duchene
Amazing restaurant! Food is amazing, each dish has a story and a unique flavor. My favorite was the Rose. The service is stellar, best I’ve ever experienced. The restaurant decor is upscale and being able to watch the food prepared is always magical. A must visit restaurant. Ask questions, smile and enjoy!
… morePhil C
Dined at Aburi Hana prior to head chef departing. Food was excellent. Unfortunately, the desserts did not meet the standards of the other dishes. Ordered tea but had to ask repeatedly to have the teapot refilled with hot water…perhaps the hot water kettle should be left for the diners to refill themselves while in a private room.
… moreJason
Great service and the menu was very well crafted. The duck and mushroom dish left a bit to be desired and was quite tough. I would say overall the Japanese dishes were extremely well crafted while the more Canadian inspired dishes felt a bit unrefined. Would definitely still come back to try it again.
… moreGastro W.
we settle in for the 8-course tasting menu ($300 per person) and 6-drink pairing ($150 per person) as different staff come and went to present items. Everyone was polite and friendly but also seemed to be regurgitating a well rehearsed script. It’s felt oddly formal even as I tried cracking jokes with them.
Oh well, I’m here for the food. The meal starts with the lobster usuimame a piece of barely cooked lobster wrapped around a delicate fish paste that’s well… fishy. A swig of water helps dissipate the bad taste in my mouth as does drinking the silky sweet pea infused dashi at the bottom of the bowl. I even admire the cute bird carved from an heirloom carrot before popping it into my mouth and enjoying the sweetness.
The meal improves as the otoro and caviar sushi monaka is presented. The crispy mochi wafer is filled with a layer of well vinegared sushi rice and topped with tuna belly, pickled daikon, creamy dollops of uni (?), and of hefty teaspoon of caviar. Each bite is deliciously fresh and flavourful.
It’s then a glass of hot sake is poured for the lamb yuba, a cube of four-hour braised lamb belly topped with silky layers of yuba mixed with Japanese mustard. It’s a dish that goes well with the theme of the “early spring” menu: a reminder that sometimes in the spring, a hit of winter comes back, and you’ll want something hearty.
I’ve never liked flowers, but the maguro flower is one I’d love to get. The rose petals, made from two type of lean tuna, sit on a bed of grated radish. The tender aged tuna goes wonderfully with the thickened daikon soy and scallion oil that surrounds the plate. I can see why this is considered a timeless dish, beautiful to look at and a treat to eat.
Every restaurant seems to be doing the flash fried scale-on amadai. Don’t get me wrong, I love the dish and am not complaining, but it’s such a fan favourite that it’s gracing everyone’s menu. Aburi Hana creates an amadai cauliflower, where the tilefish is charbroiled then flash fried. We’re told that if we want a spoon to enjoy the dashi and cauliflower sauce at the end to just ask. I got it right at the beginning and was glad that I could have a spoon of the savoury sauce with every taste of the fish.
My heart went a flutter seeing the kamo akamiso containing two of my favourite ingredients – roasted duck and maitake mushroom – on one plate. While the fowl is a touch chewy, it’s nonetheless flavourful from being smoked and the skin having lovely crispiness. You really need a strong protein to hold up against the deep rich miso sauce, that gives the dish a savoury taste that’s balanced off by a sweet burst from the honey pearls. My only complaint is the wine pairing, which tasted off and was much too light for the dish.
This is a long review head to Gastro World for the rest.
… moreOh well, I’m here for the food. The meal starts with the lobster usuimame a piece of barely cooked lobster wrapped around a delicate fish paste that’s well… fishy. A swig of water helps dissipate the bad taste in my mouth as does drinking the silky sweet pea infused dashi at the bottom of the bowl. I even admire the cute bird carved from an heirloom carrot before popping it into my mouth and enjoying the sweetness.
The meal improves as the otoro and caviar sushi monaka is presented. The crispy mochi wafer is filled with a layer of well vinegared sushi rice and topped with tuna belly, pickled daikon, creamy dollops of uni (?), and of hefty teaspoon of caviar. Each bite is deliciously fresh and flavourful.
It’s then a glass of hot sake is poured for the lamb yuba, a cube of four-hour braised lamb belly topped with silky layers of yuba mixed with Japanese mustard. It’s a dish that goes well with the theme of the “early spring” menu: a reminder that sometimes in the spring, a hit of winter comes back, and you’ll want something hearty.
I’ve never liked flowers, but the maguro flower is one I’d love to get. The rose petals, made from two type of lean tuna, sit on a bed of grated radish. The tender aged tuna goes wonderfully with the thickened daikon soy and scallion oil that surrounds the plate. I can see why this is considered a timeless dish, beautiful to look at and a treat to eat.
Every restaurant seems to be doing the flash fried scale-on amadai. Don’t get me wrong, I love the dish and am not complaining, but it’s such a fan favourite that it’s gracing everyone’s menu. Aburi Hana creates an amadai cauliflower, where the tilefish is charbroiled then flash fried. We’re told that if we want a spoon to enjoy the dashi and cauliflower sauce at the end to just ask. I got it right at the beginning and was glad that I could have a spoon of the savoury sauce with every taste of the fish.
My heart went a flutter seeing the kamo akamiso containing two of my favourite ingredients – roasted duck and maitake mushroom – on one plate. While the fowl is a touch chewy, it’s nonetheless flavourful from being smoked and the skin having lovely crispiness. You really need a strong protein to hold up against the deep rich miso sauce, that gives the dish a savoury taste that’s balanced off by a sweet burst from the honey pearls. My only complaint is the wine pairing, which tasted off and was much too light for the dish.
This is a long review head to Gastro World for the rest.
Kelsey S
I recently dined at Aburi Hana and left very underwhelmed.
The food presentation was beautiful, but the taste did not live up to the visuals. The uni somen was mediocre, the texture between the uni and the thin noodles just didn’t work well together. My favorite dish was the ayu tade. Their signature maguro flower is certainly eye-catching, but unfortunately more presentable than it tastes. Overall, the food met expectations for a corporate-style fine dining spot: polished, elegant décor and plating, but nothing memorable in flavor.
What really disappointed me was the service. I found a dead bug in my water (at a Michelin one-star restaurant, no less). I discreetly waved over the server, showed it to her, and she simply took the glass away. Ten minutes later, she brought me a new one. no apology, no acknowledgment. Later, when I mentioned it again to another staff member (who seemed more senior) while she was introducing the next course, her overly theatrical reaction felt 200% fake. Both my friend and I found it rude and insincere, as though she was performing an apology instead of genuinely offering one.
For a restaurant of this caliber, I expected attentive, authentic service and thoughtful handling of situations like this. Sadly, Aburi Hana fell far short of that standard.
… moreThe food presentation was beautiful, but the taste did not live up to the visuals. The uni somen was mediocre, the texture between the uni and the thin noodles just didn’t work well together. My favorite dish was the ayu tade. Their signature maguro flower is certainly eye-catching, but unfortunately more presentable than it tastes. Overall, the food met expectations for a corporate-style fine dining spot: polished, elegant décor and plating, but nothing memorable in flavor.
What really disappointed me was the service. I found a dead bug in my water (at a Michelin one-star restaurant, no less). I discreetly waved over the server, showed it to her, and she simply took the glass away. Ten minutes later, she brought me a new one. no apology, no acknowledgment. Later, when I mentioned it again to another staff member (who seemed more senior) while she was introducing the next course, her overly theatrical reaction felt 200% fake. Both my friend and I found it rude and insincere, as though she was performing an apology instead of genuinely offering one.
For a restaurant of this caliber, I expected attentive, authentic service and thoughtful handling of situations like this. Sadly, Aburi Hana fell far short of that standard.
Labrador Kiko
Great ambient, excellent service! My 3rd time went there. This time was a bit disappointed, there were few pieces of fishes were very fishy taste! Apart from that, the rest are ok. Their presentation is one of the best in Toronto I would say. I can see they put up a lot of efforts in it. The special flowers in the food are all from Japan, very impressive.
… moreGeorgina Karats Eisenmenger
A stellar dining experience. From the daring Executive Chef Ryusuke Nakagawa leading an impeccable kitchen, to the knowledgeable sake directors, expert wait staff and entire kitchen crew. Aburi Hana is a restaurant like no other. Come here to savour top tier creation made from the finest Japanese and Canadian ingredients.
… moreGoldy Wong
Omakase restaurant opened from Vancouver BC company. Very nice presentation! Generally quite delicious and dishes uses good ingredients. However, food temperature are all not hot enough! The aroma of the truffle used were not very good! One star Michelin for a few years! Need a lot of work to get another star, may be!
… moreJenny Tam
Second Time round, never disappoint with the fine and rare ingredients cooked to an art. I especially enjoy their excellent presentation with such detail to the presentation. Book a room for a more private setting worth it! Also recommend the sparking tea which is non alcoholic choice! Definitely return!
… more