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GOLDEN THAI Golden Thai has received more acclaim than over 30 other Thai restaurants. And deservingly so with its exotic cuisine known for its sensuality and searing spiciness. More than 60 different catagories are on the menu. Try the prix fixe, with lemon shrimp soup, perked up with coriander and chile, followed by basil beef and curry chicken, with a red curry sauce thick with coconut milk and basil leaves. The Pad Thai will lead you into the great lexicon of flavours of Thai subtlety and drama. |
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HIRO SUSHI In this subdued restaurant, owner Hiro Yoshida welcomes you as his personal guest. Join chefs and gourmands who come here for the freshest raw delicacies exquisitely executed. Trained in Japan over 30 years ago, Hiro’s Sushi and Negiri presentations and his Omakase, where he applies all the latest techniques, have made him a legend in the industry. Pair anything on the extraordinary menu with one or more of the thirty high-end sakes to drink cold for the perfect accompaniment. |
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Momofuku Daishō, Shōtō New York star chef David Chang arrived in Toronto with a bang, opening three eateries plus a cocktail lounge in one 6,600 square foot extravaganza. Each an instant success, the jewel of the collection is Daishō, wowing flannel shirts and bespoke suits alike with Momofuku favourites deftly touched with Canadian flavours. The wildly inventive specialties include large-format feasts for groups as well as exquisite a la carte dishes, which are also available at the equally popular Shōtō. You’ll simply have to try their ice cream flavoured with cedar leaves for the perfect Canadian finish. And for a nice change of pace, drop into the well-priced Noodle Bar on the ground floor. |
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SUSHI KAJI It's no secret that Sushi Kaji has the best sushi in the G.T.A. This is traditional Japanese cuisine, so leave thoughts of syrupy teriyaki sauce and California Rolls behind. Instead, there's Lobster Tail Sashimi, and flavourful cooked items like Eel poached in vinegar accompanied by Pork Belly. Diners choose between three Omakase menus priced at $80, $100 and $120, depending on the number and type of dishes desired, and the kitchen designs the menu. Expect a number of small plates, with Sashimi and Sushi platters nestled in, followed by desserts such as Green Tea Crème Brûlée. Japanese beer or sake pairings are recommended, but cost extra. The menu changes frequently according to chef Mitsushiro Kaji’s mood, and whatever fish and produce has been flown in from Tokyo that morning. While dishes are plentiful, they are small and light, leaving diners sated and feeling that they have experienced the most inspired Japanese dishes in the country. |
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TASTE OF CHINA Heavenly food has returned at last to Spadina Avenue. This Hong Kong-style seafood restaurant looks ordinary from the outside, but inside are some of the freshest, most perfectly cooked seafood this side of Vancouver. Knowledgeable servers might suggest live, sweet B.C, spot prawns, giant crab or razor clams which are expertly prepared by the skillful kitchen. While fresh seafood is the star, other dishes get high marks including the always popular General Tso’s Chicken, and cognoscenti rave about the silky-crunchy tofu. Added benefit: they're open until 4:30am. |
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EDO Edo, the old name for Tokyo during the days of the Shogun. In Toronto, Edo is Japanese fine dining at its best. Here is where you will find the freshest fish used in their sushi and sashimi, melt in your mouth black cod, and delicious Kobe beef prepared by the only French trained Japanese Chef in Canada. Their classic sauces of teriyaki, saikyo and sesame are matchless, as is the tempura. Chef Ryo Ozawa, winner of the 2012 Gold Medal at the World Culinary Olympics will arrange an absolutely outstanding Omakase (give your trust to the chef) with 48 hours notice. The extensive selection of well-priced sakes and wines perfectly match their extraordinary food. Owner Barry Chiam is the first non-Japanese to win the 2012 Asian Restaurateur of the Year. |
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FOXLEY Having built his reputation at a range of establishments throughout the city, chef Tom Thai decided to open one of the first great restaurants on the stretch of Ossington between Queen and Dundas. A casual environment with an educated staff, refined dining but without the tablecloths, Foxley’s success seems to be built on blending contradictions. Furthering this trend is the tapas-style menu comprised of Asian influenced dishes. There are really only two courses on the menu-- savory dishes and dessert-- select a few plates per person and expect to share everything as it arrives. Be sure not to miss out on the best ceviche in the city, and pair it with any number of reasonably priced wines by the glass or bottle. |
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