Restaurants in Toronto rarely come this elegant, the long room of restrained tranquility is intimate and feels intimate, forgoing any attention-grabbing bells and whistles. Giant hanging lampshades light a muted palette in comforting fabrics of suede, velvet and canvas.
Here, the cuisine does the talking and it’s in several languages. Think torched sashimi with Japanese sushi rice, Usda Kobe rib-eye with baby bok choy, or truffle spaghettini with lobster bolognaise. With multi-award-winning Hong Kong chef Patrick Lin at the helm, western dishes are executed with Asian preparation and cooking techniques, aspects of which, according to their blurb, have ‘never been attempted in the western kitchen’.