Susanne Hou

Toronto is sadly not as well populated with fine Japanese restaurants and sushi bars as other major cities, but this stylish and convenient downtown location would stand out in any city, offering a healthy sampling of traditional cuisine & imported sake with friendly service for a moderate price.  Sushi & sashimi boats are generously and beautiful prepared with the freshest ingredients right down to ’Uni’ (sea urchin) which is my personal favourite.  Non-raw indulgers, have no fear!  There is a tasty and extensive cooked menu as well.  My only warning; if you try their succulent ’Ika Sugata-Yaki’ (char-broiled squid), you may never want deep fried calamari again!  As for dessert, I recommend green tea or black sesame ice cream.

I have always said that Chinese cuisine is not fairly represented anywhere outside of China.  This restaurant, however, proves to be an exception.  An organic fusion of traditional Chinese style cuisine and modern artistry makes this a refreshingly unique, yet authentic presentation by Chef John Kwan.  Delicately balanced and flavoured, every dish is creatively and artfully prepared.  Choose from a variety of tasting menus or order à la carte to suit your appetite.  It’s difficult to pick favourites on such a thoroughly tasty menu, but Dungeness crab, lobster, scallop with melons, and saffron fried rice with mixed seafood are all a must!  Make sure to ask your gracious server what the specials of the day are; as is typical of traditional Chinese restaurants, there will always be chef’s recommendations which will prove to be favourable.  Often amongst the specials is a papaya-coconut-rice dessert, a perfect coda to the evening!

Experience the best of Northern Italian cuisine at this comfortable home style offering by Chef Gabriele Paganelli.  You’ll be charmed by Italian hospitality and treated like family while enjoying richly flavourful dishes complimented by fine wines.  Fresh pasta, flat bread, prosciutto di Parma, and Parmigiano-Reggiano are only a few of the elements used to create a most fulfilling meal.  Among my favourites are the Award Winning ’Italian risotto in a pheasant ragout with black truffle paste served in a Parmigiano-Reggiano basket’, and the ’light, fluffy potato gnocchi set in duck demi-glace with balsamic-orange marinated shrimp and grilled oyster mushrooms.  A trio of chocolate mousse and homemade gelato & sherbets are amidst the delightful after-temptations.  Whilst indulging, I’d recommend an espresso...