- Aburi Hana — One Star
- Alo — One Star
- Alobar Yorkville — One Star
- Don Alfonso 1890 — One Star
- Enigma Yorkville — One Star
- Edulis— One Star
- Frilu — One Star
- Kaiseki Yu-zen Hashimoto — One Star
- Osteria Giulia — One Star
- Quetzal — One Star
- Shoushin — One Star
- Yukashi — One Star
- Sushi Masaki Saito — Two Stars
The very first MICHELIN Information Toronto is launching with 13 new MICHELIN-Starred eating places—12 One MICHELIN Star eating places and one Two Star restaurant. Kaiseki, Italian with high cocktails, and a French jewel field are among the many newcomers.
Aburi Hana © Leslie Seto/Aburi Hana
Aburi Hana — One Star
Minimalist in design, Aburi Hana saves the drama for the plates, utilizing handmade Arita pottery that has a historical past tracing again to the 1600s. Chef Ryusuke Nakagawa presents a contemporary tackle the history-steeped Kyō-Kaiseki menu. The maguro flower, a rose produced from items of akami and chutoro, is beautiful, and kurobuta kakuni, aka simmered pork stomach over foie gras, is dazzling.
Alo © Jonathan Adediji/Alo
Alo — One Star
Delicacies: Up to date
The kitchen crew right here seamlessly merges European and Asian sensibilities onto a single tasting menu with dishes like creamy Koshihikari risotto boosted with porcini emulsion or rack of lamb with Thai inexperienced curry. Showcasing flexibility and expertise, Alo is the uncommon excessive achiever that by no means takes itself too severely.
Alobar Yorkville © Jonathan Adediji/Alobar Yorkville
Alobar Yorkville — One Star
Squirreled away down an alley and constructed out with seafoam inexperienced banquettes and modern wooden tables solid in an amber glow, this effortlessly cool vacation spot may simply be mistaken for a cocktail bar. It’s definitely as vigorous as one, however it’s also a lot extra. From chilled lobster with lime aioli to rack of lamb with niçoise olive, the kitchen delivers a form of refined approachability that fits all events.
Don Alfonso 1890 © Paula Wilson/Don Alfonso 1890
Don Alfonso 1890 — One Star
Nestled atop the Westin, this restaurant looks like the flamboyant place on the town, drawing celebratory diners and out-of-towners who come to revel within the harbour views. The dishes echo the modern sophistication of the eating room. The kitchen would not overthink many dishes, as within the completely cooked Nova Scotia lobster with freshly fried mushrooms and a spherical of spinach full of potato puree.
Enigma Yorkville © Francis Jian Zhang
Enigma Yorkville — One Star
Delicacies: Up to date
Chef Quinton Bennett’s resume, with stints in London, Copenhagen, and Johannesburg, is as assorted and glittering because the tile mosaics that stretch throughout the ceiling of this Yorkville looker. Utilizing molecular methods, he places his worldly view on the plate, enjoying on numerous textures and stunning combos like brassicas with smoked foie gras and dehydrated parmesan or tuna with sheets of beetroot and fermented daikon.
Edulis © Tobey Nemeth/Edulis
Edulis— One Star
Delicacies: Up to date
Tucked away on Niagara Avenue sits this charming crimson home with a small, flower-filled patio. Inside is equally winsome, with polished wooden flooring, a comfortable yellow palette and cabinets lined with bric-a-brac. The pleasure and fervour of the wife-and-husband homeowners and their employees is undeniably evident all through this spot. Settle in for a set, multi-course menu impressed by the Mediterranean.
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© Frilu © Tony Lam/Frilu
Frilu — One Star
Delicacies: Up to date
A tiny house full of expertise, the sparsely embellished nook leaves all the pieces on the plate, with high-quality merchandise from their very own farm coupled with an intriguing Japanese aspect that feels pure. Each meat and greens make memorable impressions, from hen-of-the-woods mushrooms cooked over binchotan and set in an ikura foam to grilled beef tongue with onion and anchovy puree.
Kaiseki Yu-zen Hashimoto © Goh Iromoto/Kaiseki Yu-zen Hashimoto
Kaiseki Yu-zen Hashimoto — One Star
Chef Masaki Hashimoto’s conventional kaiseki eight-course menu showcases the seasons whereas celebrating Japanese elements. It is all about focus over flash with a refined intricate fashion and a spotlight to element that borders on reverence.
Osteria Giulia © Rick O’Brien/Osteria Giulia
Osteria Giulia — One Star
It appears almost unimaginable to have a foul time at Chef Rob Rossi’s Italian stunner. Flickering candlelight bounces off cream-colored partitions and blond-oak tables working down the size of this restaurant that feels, always, completely underneath management due to a suave employees. And whereas many Italian menus can look the identical, Rossi narrows in on the seafood-rich traditions of Liguria.
Quetzal © Rick O’Brien/Quetzal
Quetzal — One Star
It’s all arms on deck at this high-style vacation spot. Virtually all the pieces on this tight menu passes by the kitchen’s 26-foot-long wood-burning grill that actively roars and smokes. On the finish of the road is a single chef on the earthenware comal, who prepares tortillas from heirloom corn that’s nixtmalized and floor in-house.
Shoushin © Jackie Lin/Shoushin
Shoushin — One Star
Shoushin makes a dramatic first impression with its facade of sunshine stone, and the drama continues inside, the place a surprising hinoki counter awaits keen visitors. Chef Jackie Lin leads the younger crew with care. The seasonal sushi omakase is very pleasant.
Yukashi © Agato Consulting Inc./Yukashi
Yukashi — One Star
Chef Daisuke Izutsu has cooked for royals, dignitaries, and also you, in case you’re one of many fortunate 15 who has secured a seat on the intimate Yukashi. Firmly rooted in seasonality, this kaiseki-style menu is very unique and private. Among the dishes are intricate, whereas others lean humble. The otsukuri, with slices of shima aji with yuzu zest, toro with pickled turnip and hay-smoked hamachi delicately organized atop a white marble base, is a murals.
Sushi Masaki Saito © Sushi Masaki Saito
Sushi Masaki Saito — Two Stars
Even in case you lived subsequent door, omakase with Chef Masaki Saito would nonetheless really feel like a faraway journey. The lobby’s marble staircase, a 200-year-old hinoki counter, and conventional Japanese paneling and woodwork set the stage as he slices, scores and sauces the best treasures of the ocean. Solely right here will you discover shirako boldly skewered and grilled over binchotan, and solely right here will you eat melting slabs of chutoro buried underneath a blizzard of white truffles.
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Hero picture: Aburi Hana © Leslie Seto/Aburi Hana