Toronto’s MICHELIN award-winning ABURI Hana announces the launch of its Early Summer Kyo-Kaiseki menu beginning on June 1, 2024. With a set menu by executive chef Ryusuke Nakagawa and desserts by executive pastry chef Aiko Uchigoshi, each dish pulls inspiration from early summers in Ontario.
Speaking to the inspiration behind this carefully curated menu, ABURI Hana’s executive chef Ryusuke Nakagawa says, “As spring blossoms fade and summer arrives in Canada, I am reminded of my hometown in Ehime Prefecture. The refreshing summer sea, vibrant blue coastline and lush green mountains have inspired this menu. We use locally sourced ingredients such as duck, foie gras and fish to create dishes that reflect the unique Kaiseki style of cuisine. Our culinary approach captures the essence of Ontario during this time of year.”
Course 1: Hirame Ryuhimaki
Ryuhi Kombu, Hirame, Gari, chives, Dashi soy, Mejiso, Sawagani
Course 2: Lobster Chawanmushi
Chawanmushi, lobster, Yakinasu soup, Junsai, Kombu oil, East Coast caviar, Janome Kyuri
Course 3: O’toro & Caviar Sushi Monaka
Monaka, O’toro, Shari, Nori, Kimizu, Caviar, Shio flower, Chrysanthemum, Iburigakko, Dashi soy
Course 4: Tachiuo Warayaki
Tachiuo, white sesame sauce, Manganji Togarashi, Kinjisou, Sudachi
Course 5: Quebec Duck Aka-Miso Yaki
Quebec duck breast, Aka miso sauce, Foie Gras miso, Kabocha, Kimi Karashi sauce, coriander flowers
Course 6: Maguro Flower
Bluefin Tuna Akami, Chutoro, Midori Daikon Tsukemono, Daikon Oroshi Mizorezu, Dashi Shoyu sauce, Shiso & Negi oil, Shiso flower, grated horseradish, dried ice with Hinoki mist
Course 7: Sustainability Fish
Ontario white fish Yuanyaki, Ontario Ikura, Ontario fish liver, fresh wasabi, Shiso flowers, Negi sprouts, yellow zucchini
Course 8: Abalone & Uni
Abalone, Uni, Nagaimo tofu, Abalone liver sauce, wasabi, Umibudo
Course 9: A5 Miyazaki Wagyu Sukiyaki
A5 Miyazaki Wagyu Ribeye, Mizu-Nasu, Umeboshi sauce, Ponzu sauce, turnip, Myoga, Japanese ginger
Course 10: Unagi Gohan
Pot-cooked rice, Unagi Kabayaki, Sancho powder, Kinome, miso soup, and Tsukemono served on the side
Extra Course: A5 Wagyu | Bluefin Tuna
A5 Wagyu
A5 Wagyu, Hokkaido Uni, Dashi soy, black truffles
Bluefin Tuna
Akami, Chu-toro, O’toro, Hokkaido Uni, Dashi soy, Shiso flowers, Sturgeon caviar
Course 11: Hokkaido Sweet Corn Soup
Hokkaido yellow corn, Hokkaido pure white corn, Kome Koji, Mugicha Espuma, corn flowers
Course 12: Miyazaki Mango
Mango passionfruit creme, coconut tapioca, honey pearls, Elderflower yogurt sherbert, Aosa Nori meringue
Course 13: Petit Four
Caramelized Raspberry Ganache
Yukari, red Shiso, strawberry chocolate
Natsumikan Pate de fruit
Mikan from Kagoshima
Reservations for ABURI Hana’s Early Summer menu for June and July can be made HERE or through the link in their Instagram bio.
For advertising opportunites please contact mrwill@mrwillwong.com