#FOOD: ABURI HANA NEW SEASONAL SPRING 2025 TASTING MENU

Aburi Hana, Yorkville’s MICHELIN-starred Kyō-Kaiseki restaurant, celebrates spring with a new seasonal tasting menu by Executive Chef Ryusuke Nakagawa. Blending centuries-old Kyoto traditions with a modern sensibility, the multi-course experience showcases the season’s finest ingredients, transformed into a refined progression of delicate flavours and elegant presentations. Reservations for the spring menu are now available HERE, with May and June bookings opening on April 15, 2025 at 4 PM EST.

Inspired by the principle of kodawari—a deep dedication to craft and quality—Chef Nakagawa draws from his rich culinary journey and presents a menu rooted in tradition yet elevated with contemporary flair. Each course reflects his signature artistry, offering an immersive, multi-sensory dining experience that captures the fleeting beauty of spring.

Menu Highlights:
Owan | Hamaguri Wakame – A light, aromatic opening course that awakens the palate.
Maguro Flower – This is chef Ryusuke Nagakawa’s signature dish, a striking presentation of bluefin tuna, elegantly shaped into a delicate floral arrangement.
Unagi Takesumi – Grilled freshwater eel, capturing the essence of fire and earth.
Wagyu Hagobo – A deeply savoury dish featuring premium wagyu, slow-cooked to perfection.
Grand Dessert – A seasonal finale, complemented by a delicate Petit Four featuring Haru Cabbage Choux and Ichigo Milk Bonbon.

For guests dining in the private dining rooms, select courses will be seamlessly combined to enhance the flow of the experience:
Sakizuke | Take no Ko I-dako and Course Shinogi | O’toro & Caviar Sushi Monaka.
Hassun | Kamo Foie Gras and Sunomono | Lobster Komochi Kombu.

Aburi Hana’s spring Kaiseki menu is available for a limited time during the restaurant’s opening times. Reservations are required, and seating is limited. Reserve your spot to try the spring menu HERE.

About Aburi Hana
Located in Toronto’s upscale Yorkville neighbourhood, Aburi Hana is renowned for its MICHELIN-starred Kyō-Kaiseki experience. Led by Executive Chef Ryusuke Nakagawa, the restaurant seamlessly fuses Japanese tradition with modern innovation, offering a dining journey that celebrates seasonality, artistry, and culinary excellence.

About Chef Ryusuke
MICHELIN-starred Chef Ryusuke Nakagawa, hailing from Japan’s Shikoku Island, began his culinary journey at 18 as a line chef at Kōyō Ryokan Hotel, where he mastered authentic Japanese cuisine and rose to Head Chef within seven years. Under the mentorship of renowned chefs Murata Yoshihiro and Kotani Akihiro, including time at the three-star MICHELIN restaurant Kikunoi, he honed his expertise in Kyōto-style Kaiseki and the principle of kodawari—a dedication to quality and tradition. Chef Nakagawa has since developed a contemporary approach to Kyō-Kaiseki, blending seasonal ingredients with modern techniques and artful plating. At ABURI Restaurants Canada, he aims to introduce North American diners to his unique style while embodying Japanese hospitality