Story & Photography | Renée S. Suen
A preferred cuisine by many, Japanese food in Toronto ranges from casual everyday options to elaborate experiences perfect for special occasions.
Two recently opened spaces cater to that sweet spot, where options are refined but not too precious—sound picks for a nice night out.
Minami Toronto
Aburi Restaurants Canada, the hospitality group which originated aburi, (flame-seared), sushi and is behind the Miku, TORA and Aburi Hana restaurants, opened Minami Toronto on King Street West during the pandemic.
The stunning 4,600-square-foot, award-winning room by DesignAgency, features statement walls that include a custom woven red-and-orange installation made of sheer fabric and a floor-to-ceiling mural by Japanese artist Hideki Kimura in its glowing cedar-lined dining room.
Minami Toronto’s dining room is outfitted with royal blue leather banquettes, custom-designed orb lighting, and seaweed green benches and chairs.
A drinks-focused space opens into Minami’s intimate Lounge Bar and summer patio that serves creative Japanese inspired cocktails in addition to an extensive selection of sakes.
As well as a spotlight on Ocean wise seafood, the menu by chef de cuisine Eric Chung and head sushi chef Danny Kwon is an ode to land and sea that amalgamates Japanese tradition with contemporary global concepts.
The opening Kaiseki Zensai on a recent tasting menu featured a trio of appetizers, including a beautiful Hokkaido scallop crudo with Ikura and dashi glaze.
Expect modern Japanese dishes like a chu-toro carpaccio dressed with ponzu sauce, or an Alberta beef tenderloin with miso crumble. There is also a wagyu menu featuring both Miyazaki A5 ribeye and American striploin, either dressed over sushi rice as nigari, or served sizzling on a stone hot plate.
Seared with Château Tour de Gilet Bordeaux Supérieur, this upgrade of the pan-roasted beef tenderloin features American wagyu topped with black garlic miso foie gras.
For dessert lovers don’t overlook executive pastry chef Aiko Uchigoshi’s stellar creations such as The Japanese Cheese Tart, a not-too-sweet last course topped with a crème brulee-like caramelized sugar crust and shaved blue cheese.
Minami’s must-haves include aburi oshi, (salmon, ebi and yellowtail shown here), plus Japanese tai and bluefin tuna nigiri.
There’s also an option to leave your experience in the capable hands of the kitchen, with a four-course tasting menu and beverage pairings that include premium wines and sakes.
The Japanese Cheese Tart is a must-try that features brown sugar mascarpone cream, spiced pear compote, caramel and shaved blue cheese.
The starting flight begins with a seasonal selection of seafood that always includes a crudo to showcase the quality of products accessed. It’s followed by a land then sea course, which could feature beef tenderloin with a seared piece of black garlic miso foie gras dressed in a Japanese peppercorn jus that’s followed by a flight of the brand’s signature aburi oshi.
Minami Toronto
225 King St W.
416-519-9182
minamitoronto.com
AP Restaurant
Perched on the 51st floor of the Manulife Centre is this collaborative venture between chef Antonio Park of Montreal’s Park Restaurant and Toronto group Scale Hospitality.
AP Restaurant takes over the iconic space that was formerly occupied by Panorama Lounge. Best known for having the highest rooftop patio in the city, this is where you’ll find unobstructive panoramic views of both midtown and the downtown skyline.
The view of downtown Toronto from AP’s rooftop patio on the 51st floor of the Manulife Centre.
Accessed by its own elevator from the retail centre’s third floor, a foyer leads into the dark and contemporary wood-lined and windowwrapped Block Plan Studios-designed space, which feature semi-private dining booths with plush low seating and a long outdoor patio.
Billed as an ultra-luxurious Nikkei, (Japanese-Peruvian cuisine), restaurant, AP serves modern Japanese-focused cuisine that works with pan-Asian and Canadian ingredients, including premium fish accented by South American flavours.
Highlights include the Tokyo-style Canadian Lobster Temaki which can be likened to two taco-like nori shells filled with sushi rice, Nova Scotia lobster coated in AP’s spicy sauce and the Jumbo Shrimp Tempura, a colossal tiger prawn shielded in an extra crunchy tonkatsustyle coating. Bluefin Tuna Tataki dressed in a ginger emulsion with togarashi oil and aji verde, and the Ora King Salmon Tataki which swims in a maple mustard sauce and is garnished with cucumber and dill are also a must-try.
AP’s Scallops feature seared Hokkaido scallops in a tom yum-spiked brown butter sauce that’s showered with wild radish and crispy seaweed.
You would be remiss not to order one of the chef’s signature sushi or sashimi courses. From the AP Style Sashimi to Omakase Nigiri, you’ll experience fresh, seasonal seafood that could feature everything from hamachi to madai, Ora king salmon and shima-aji to o-toro all gussied up Park-style with tosazu sauce or ponzu, fresh wasabi and house pickled ginger.
AP Style Sashimi features a daily selection of premium fish, including Ora King salmon, hamachi, madai, shima-aji to bluefin tuna, and more.
True indulgers would want their own order of AP’s signature Egg On Egg On Egg. This chirashi-inspired dish tops sushi rice with sweet and delicate Hokkaido uni, glistening ikura, plenty of Osetra caviar, sliced avocado and a ponzu-seasoned uzura (quail egg) yolk.
The stunning Egg On Egg On Egg is AP’s signature chirashiinspired dish that tops sushi rice with Hokkaido uni, ikura, plenty of Osetra caviar, ponzu-seasoned uzura and sliced avocado.
Enjoy each ethereal bite with a bottle selected from the deep and growing premium and ultra-premium sake or predominantly Old World wine list. Tipplers looking for something stronger can enjoy various spirits, including the largest collection of Japanese whiskies in the country and an extensive list of Scotches. There are also seasonal crafted cocktails that are twists on the classics and use Japanese spirits and Asian ingredients, such as black sesame, lychee and chai syrup.
Separated by their characteristics, the ‘soulful and powerful’ Sohomare Kimoto Tobunetsu is a delicious Junmai that can be had both hot and cold, as recommended by sommelier BeiBei Hou.
AP Restaurant
55 Bloor St. W.
416-967-0000
aprestaurants.com
