#FOOD: ABURI HANA ENTERS NEW ERA REOPENING SEPTEMBER 17, 2026

Aburi Restaurants Canada announces the reopening of Aburi Hana at 102 Yorkville Avenue on September 17, 2026. Closed since fall 2025 for extensive renovations and a reimagining of the guest experience, the restaurant returns with a more expressive and inviting vision for contemporary Japanese dining.

Aburi Hana has been awarded One MICHELIN Star in every Toronto edition of the MICHELIN Guide since the Guide made its Canadian debut in 2022. This new chapter preserves the precision, seasonality and attention to detail behind that recognition while offering guests a more fluid and personalized dining experience.
Reimagined as an Edo-era inspired Japanese dining salon, Aburi Hana brings together seasonal cuisine, exceptional cocktails, premium sake and wine, art and immersive design. Refined à la carte offerings like Matcha Shoku Pan, Kinmedai Prosciutto ae, and Saffron Tosazu Hamachi now sit alongside a thoughtfully composed tasting menu, allowing guests to shape their evening. They may settle in for the culinary team’s complete seasonal progression, share several dishes or discover the restaurant through its bar and beverage program.

The renewed concept is led by Culinary Director Aiko Uchigoshi, Head Chef So Sakata and Beverage Director Troy Gilchrist, under the direction of Aburi Restaurants Canada President Noriaki Okubo and the CEO Seigo Nakamura.

A New Chapter for Aburi Hana
Aburi Hana takes its inspiration from the hanamachi of Edo-era Japan. Cultural districts where dining, art, entertainment and hospitality converge. The restaurant offers a contemporary interpretation of that tradition, creating a setting for conversation, discovery and a sense of occasion without the formality of a single prescribed dining format.

While the restaurant’s standards remain exacting, its new experience is intentionally more flexible and welcoming. Guests may explore the seasonal à la carte menu at their own pace, experience the culinary team’s complete vision through a tasting menu or spend an evening at the bar discovering cocktails, sake and wine.

Every element is guided by the spirit of omotenashi, a Japanese approach to hospitality rooted in sincerity, thoughtful anticipation and care. At Aburi Hana, that philosophy is expressed not through ceremony for its own sake, but through details that allow each guest to feel comfortable, understood and genuinely welcomed.

“We want Aburi Hana to be a place people return to for different reasons, whether for a celebratory dinner, a business meal, a few dishes with friends or a cocktail at the bar,” says Noriaki Okubo, President of Aburi Restaurants Canada. “Our ambition is to become part of our guests’ everyday lives as well as their special occasions.”

The Leadership Team
Aiko Uchigoshi has played a leadership role at Aburi Hana since its inception, contributing to the restaurant’s journey over the past six years. She was part of the leadership team behind its One MICHELIN Star in 2022, when the Guide arrived in Canada, and has helped maintain the distinction in every Toronto edition since.

With a new culinary team, Uchigoshi is shaping the vision and direction of the new Aburi Hana, building on the foundation and experience gained over the past six years.

Originally from Yamaguchi, Japan, Uchigoshi spent 10 years working in hotels and restaurants in Tokyo before moving to Canada, first settling in Vancouver and later relocating to Toronto. Throughout her career, she has focused on bringing out the unique qualities of Japanese ingredients, exploring new ways to use them and creating original expressions that introduce their potential to Canadian diners. Her approach is grounded in precision, seasonality, delicate textures and thoughtful presentation, using each dish as a way to showcase the possibilities of Japanese ingredients.

Together with the new team, Uchigoshi will honour Japanese culinary traditions while embracing creativity and contemporary expression, creating a new Aburi Hana that builds on its history while moving in a distinctly new direction.

Bringing the restaurant’s culinary vision to the plate is Head Chef So Sakata, whose career in kitchens across Japan and Canada spans nearly two decades. His cooking is rooted in precision, seasonality and refined simplicity, allowing the character of each ingredient to emerge through thoughtful technique and careful execution.

Before joining Aburi Hana, Sakata held leadership roles at Dopamina and Frilu. At Frilu, he played a critical role in the restaurant earning MICHELIN Stars in 2022 and 2023, as well as a MICHELIN Green Star recognizing its commitment to sustainability. Frilu was also recognized by Opinionated About Dining, while Frilu and Dopamina were each named among Toronto Life’s Best New Restaurants.

Under Sakata’s leadership, Aburi Hana’s kitchen presents Japanese culinary traditions through a contemporary and distinctly seasonal lens.
Bar Director Troy Gilchrist leads a cocktail, sake, and wine program designed as an integral part of the Aburi Hana experience.

One of Canada’s most respected bartenders, Gilchrist brings nearly three decades of hospitality experience and an award-winning career in cocktail innovation. His approach considers what is in the glass alongside what is on the plate, bringing cocktails, sake, wine and spirits into conversation with the restaurant’s seasonal cuisine.

Most recently, Gilchrist led the ground-up opening of No Vacancy as General Manager and Beverage Director, a project that earned the bar #82 on North America’s 50 Best Bars 2026 list, #14 on Canada’s 100 Best 2026 list, and the award for Best New Bar 2026 from Canada’s 100 Best. He previously served as General Manager at Overpressure Club, ranked #24 on Canada’s 100 Best Bars 2024 list.

Drawing inspiration from Japanese ingredients and culture, Gilchrist introduces a contemporary point of view, championing shochu and Japanese whisky as the foundation of a modern Japanese bar program.

Gilchrist’s accolades include winning the Ontario title in the 2013 Bombay Sapphire and GQ Most Imaginative Bartender Competition and the 2016 Grey Goose Pour Masters competition. He remains an active voice in Canada’s bartending community as a mentor and competition judge.

The Culinary Program

Inspired by the rhythm of Japan’s four seasons, Aburi Hana’s culinary program features refined à la carte offerings alongside a thoughtfully curated selection of cocktails, sake and wine, with plans for a prix fixe menu to come. The menu evolves throughout the year to showcase ingredients at their peak and express the subtle changes in flavour, texture and presentation that distinguish seasonal Japanese cuisine.
Traditional Japanese ingredients and techniques meet premium Canadian products and contemporary influences across dishes including the Premium Bluefin Tuna Roll, Saffron Tosazu Hamachi, Kombu-Cured Wagyu Tartare and Wasanbon ice cream.

Dishes are presented on a considered collection of Arita porcelain. Produced in Japan for more than 400 years, Arita ware is celebrated for bringing together technical precision, artistic expression and enduring artistry.

At Aburi Hana, each piece is selected to complement the colour, form and seasonality of the food. The plateware becomes part of the culinary storytelling, connecting centuries of Japanese artistry with the restaurant’s contemporary approach.

The Beverage Program Gilchrist’s cocktail program draws inspiration from Japanese ingredients and culture while introducing a distinctly contemporary perspective. Each cocktail is created to complement the restaurant’s cuisine and atmosphere, giving the bar an identity closely connected to the kitchen.

The beverage selection also includes premium sakes, carefully chosen wines, and a refined collection of spirits. Each selection is considered in relation to the food, allowing guests to explore harmony between every dish and pour.

The expanded focus on cocktails gives guests another way to experience Aburi Hana. Some highlights like Bullet Train, Moshi Moshi, The End Has No End, hit the right spot, along with many more creative concoctions to choose from. The wine list follows the same thoughtful approach, with a curated selection chosen to complement the menu while offering plenty to explore on its own. The bar can serve as the beginning of dinner, the setting for an entire evening, or a reason to return on its own.

Edo-Era Inspired Design, Contemporary Energy
Designed by K.O.S. Design Inc., Aburi Hana’s renewed interiors reinterpret the elegance and theatricality of Edo-era hanamachi through a modern, luxurious lens.

Guests move through the restaurant as though travelling through various seasons over the course of a single evening. Traditional Japanese motifs, controlled lighting and a carefully considered colour palette connect each space while giving every room its own atmosphere. Starting with the entrance, deep black and gold tones create a calm and dignified arrival, illuminated by the warm glow of bamboo lanterns. The vivid red of nandina quietly commands attention. Known in Japan as nanten, nandina is traditionally associated with protection, prosperity, and turning misfortune into good fortune. Its presence marks the beginning of the restaurant’s seasonal journey and welcomes guests into a world shaped by Edo elegance.

At the bar, red umbrellas, delicate cherry blossoms and soft lighting evoke the allure of hanamachi culture. A clear counter lends an understated elegance, while a vermilion marble column forms a striking focal point. An illuminated bottle wall adds depth and warmth, bringing together the rich colours and theatrical details that define Aburi Hana’s renewed interiors.

The main dining room captures the social energy and warmth of an Edo summer evening. Deep indigo walls recall the colour of a nighttime sky, while soft lantern light brings movement and life to the space.

The private dining room evokes the quiet elegance of an autumn night. Deep crimson tones, gold accents and soft shadows create warmth and intimacy. The atmosphere is calm and contemplative, offering guests a sense of stillness within the restaurant. Rich colour and carefully controlled lighting create an immersive setting for private dinners and special occasions.

Together, the spaces bring architecture, cuisine, beverages, art and omotenashi into one cohesive experience inspired by the elegance and theatricality of Edo-era Japan. The result is vibrant and inviting, setting the scene for lively conversation, another round and evenings that linger.

Reservations and Hours
Address: 102 Yorkville Avenue, Unit 4 Lower Level, Toronto, Ontario M5R 1B9
Reopening: September 17, 2026
Reservations can be made HERE
Phone: (647) 343-8887
Website: aburihana.com
Instagram: @hanayorkville


About Aburi Hana
Originally conceived as a kaiseki restaurant and formerly helmed by Chef Ryusuke Nakagawa, Aburi Hana earned and retained a MICHELIN Star for its refined approach to Japanese cuisine. Following Chef Nakagawa’s departure, the restaurant now enters its next chapter as an Edo-era inspired Japanese dining experience, carrying its foundation of precision, seasonality and omotenashi into a more contemporary and expressive format.

About Aburi Restaurants Canada
Aburi Restaurants Canada is an award-winning hospitality group dedicated to redefining Japanese cuisine through innovation, precision and exceptional hospitality. Best known for pioneering ABURI-style sushi in Canada, the group combines traditional Japanese techniques with premium Canadian ingredients to create distinctive dining experiences across its portfolio, including Miku, Minami, Aburi TORA, Aburi Sushi and Aburi Hana.

#FOOD: ABURI HANA X LANGDON HALL COLLABORATION

On June 25, 2025, MICHELIN-starred Aburi Hana and MICHELIN-recommended Langdon Hall will unite for a one-night-only collaborative dinner at Aburi Hana, located at 102 Yorkville Avenue in Toronto. The evening will feature a seasonal multi-course tasting menu crafted by Executive Chef Ryusuke Nakagawa (above, left) of Aburi Hana and Executive Chef Jason Bangerter (above, right) of Langdon Hall. Priced at $450 per guest (plus tax and gratuity), this exclusive experience will include an amuse bouche, eight savoury courses, and two desserts, celebrating the harmony between Japanese Kaiseki traditions and Langdon Hall’s terroir-driven Canadian cuisine. Guests may choose between two seatings, at 5:30 p.m. or 9:00 p.m. Optional beverage pairings will also be available upon request. Reservations for this intimate collaboration are limited and can be made HERE.

Chef Ryusuke Nakagawa
Executive Chef, Aburi Hana

MICHELIN-starred Chef Ryusuke Nakagawa brings a refined approach to contemporary Kyōto-style Kaiseki. Originally from Shikoku Island, Japan, he trained under celebrated master chefs including Yoshihiro Murata at the three-MICHELIN-starred Kikunoi. His cuisine is deeply rooted in tradition yet modern in execution, celebrating seasonality and Japanese hospitality (omotenashi). At Aburi Hana, Chef Nakagawa shares his vision of artistic plating and innovative Japanese flavours with North American diners.

Chef Jason Bangerter
Executive Chef, Langdon Hall

As Executive Chef of Langdon Hall, a MICHELIN-recommended destination, Chef Jason Bangerter is known for his commitment to sustainable, locally sourced cuisine. With an international career and a strong focus on Ontario-grown ingredients, he leads a culinary team that reflects his passion for quality, innovation, and mentorship. His approach blends terroir-driven cooking with refined techniques, consistently elevating Canada’s fine dining landscape.

Event Details:
Date: June 25, 2025
Time: Two seatings – 5:30 p.m. and 9:00 p.m.
Location: Aburi Hana, 102 Yorkville Avenue (Lower Level), Toronto, ON
Price: $450 per guest (plus tax and gratuity)

This special evening will invite guests to indulge in a culinary journey shaped by the two chefs’ distinct yet complementary philosophies. Their collaborative menu will weave together Aburi Hana’s Kyoto-style Kaiseki precision and Langdon Hall’s terroir approach, elevated with curated beverage pairings to complement each course.

This collaboration marks a rare opportunity to witness the synergy between chef Ryusuke and chef Jason. Guests can expect an evening of thoughtful storytelling, seasonal expression, and memorable hospitality. Reservations for this collaboration can be made 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 Langdon Hall
Located in Cambridge, Ontario, Langdon Hall is a MICHELIN-recommended Relais & Châteaux property known for its terroir-driven cuisine and timeless elegance. Led by Executive Chef Jason Bangerter, the restaurant highlights seasonal ingredients sourced from its gardens and surrounding farms, offering a refined dining experience rooted in sustainability and Canadian heritage.

#FOOD: RYUSUKE NAKGAWA X JONATHAN WILLIAMS COLLABORATION JUNE 1, 2025

On Sunday, June 1, two of Toronto’s top culinary talents will collaborate for a one-night-only tasting dinner event at Park Hyatt Toronto. Set in the 17th-floor Terrace Room with sweeping skyline views, the event will feature an 8-course tasting menu presented by Executive chefs Ryusuke Nakagawa of Aburi Hana and Jonathan Williams of Park Hyatt Toronto. Only 30 seats are available. The evening will begin at 6:00 PM and include a welcome cocktail, canapés, curated wine pairings, and live music. Tickets are $600 per guest (plus 13% tax and 20% gratuity). Reservations are now open. Reserve your seat HERE.

The Aburi Hana and Park Hyatt Toronto collaboration between chef Ryusuke Nakagawa and chef Jonathan Williams is a first-of-its-kind dining experience between Park Hyatt Toronto, one of the city’s most iconic luxury hotels, and Aburi Hana, Toronto’s top MICHELIN-starred Japanese kaiseki destination. Marking the finale of Sakura Season, the dinner will highlight the refined techniques of chef Nakagawa, trained under a master chef to the Emperor of Japan, alongside the contemporary Canadian style of chef Williams, who is leading Park Hyatt Toronto’s culinary resurgence.

The evening begins with a welcome cocktail and canapés crafted in partnership with Roku Gin. Live music will accompany the dinner to round out the guest experience. The 8-course tasting menu will feature alternating dishes by chefs Nakagawa and Williams. Highlights include chef Nakagawa’s Lobster Kimiyaki with uni and chia seed soy and Maguro Flower Sashimi, paired with Chef Williams’ locally inspired creations such as Aged Duck and Mimosa Springs Trout. The dinner will conclude with a Miyazaki Mango dessert by Aburi Hana’s Executive Pastry chef Aiko Uchigoshi, whose award-winning pastry expertise spans more than 15 years.
“I’m excited to be teaming up with chef Ryusuke for this event,” says chef Jonathan Williams. “It’s always inspiring to work alongside other chefs in Toronto who are pushing boundaries. This dinner is about more than great food—it’s about celebrating the incredible talent in our city and giving guests a new perspective on what fine dining can be.”

“I’m thrilled about this unique opportunity with chef Jonathan to honour the beauty of the Sakura season, which is a profound symbol of renewal in Japanese culture. It’s a beautiful way to showcase the rich tapestry of both Japanese and Canadian heritage through culinary expression,” says chef Ryusuke Nakagawa.

Event Details
Date: Sunday, June 1, 2025
Time: 6:00 PM
Location: Terrace Room, 17th Floor – Park Hyatt Toronto
Tickets: $600 per guest (+13% tax & 20% gratuity)
Includes: Welcome cocktail, canapés, 8-course tasting menu, curated wine pairings, live music.
Seating: Limited to 30 guests only

Reservations are now open. Reserve your seat HERE.

About chef Ryusuke Nakagawa
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

About chef Jonathan Williams
Executive chef at Park Hyatt Toronto, Jon Williams, has led some of the most celebrated kitchens in Toronto, London, and New York. With roots in Richmond Station and Michelin-starred experiences at The Clove Club and Dinner by Heston Blumenthal, Williams is redefining modern Canadian cuisine with a focus on sustainability, regionality, and wine-forward gastronomy.

About Aburi Hana
One-MICHELIN-Star Aburi Hana brings an unprecedented Kyō-Kaiseki experience to Toronto, a traditional Kyōto-style, course menu steeped in history and ritual. Executive chef Ryusuke Nakagawa’s modern interpretation embodies and elevates the tradition to create a distinctively contemporary experience. Starting with a foundation of the finest Japanese ingredients from the land and sea, he incorporates local produce to reflect the changing seasons. Aburi Hana ranked #29 on Canada’s 100 Best Restaurants of 2025.

About Park Hyatt Toronto
Park Hyatt Toronto is a refined urban retreat recognized among the city’s most distinguished hotels. One of the few properties in Toronto awarded a MICHELIN Key, it blends understated luxury with deeply personalized service and immersive cultural and culinary experiences. Located in the heart of Yorkville—Toronto’s most fashionable neighborhood—the hotel features 219 elegantly appointed guest rooms, including 40 suites, and is home to Writers Room Bar, named one of Canada’s 50 Best Bars.

#FOOD: SPRING 2025 MENU OFFERINGS FROM MINAMI, MIKU, ABURI TORA, ABURI SUSHI, AND ABURI HANA

As Toronto blossoms, food lovers can look forward to unforgettable culinary moments that perfectly capture the essence of spring.

MINAMI
IG. @minamitoronto
225 King St. W

Minami Toronto invites guests to celebrate spring with an exclusive Ikebana class and lunch on April 5 and May 10 from 1:00 pm to 3:00 pm. Each event features a guided Ikebana workshop led by renowned floral artist Aya Sugino, followed by Minami’s meticulously curated Lunch Gozen Set and a feature cocktail crafted with Valley of Mother of God’s award-winning Canadian dry gin. Tickets are priced at $150 (plus taxes and gratuity) and can be purchased HERE.

The Experience Includes:
•Ikebana Workshop – A guided floral arrangement session with all materials provided, including instruction, vase, and floral décor.
•Minami’s Signature Lunch Gozen Set – Featuring a premium sushi selection and a choice of main protein.
•Feature Cocktail – A handcrafted cocktail featuring Valley of Mother of God’s award-winning Canadian dry gin.

Gozen Lunch Menu:
•Choice of ONE main protein
•Chicken Nanban, Beef Sukiyaki, Aburi Chicken, Atlantic Salmon, Vegetarian option available
•Choice of Sushi selection
Aburi Salmon Oshi (2pc), Aburi Chutoro Nigiri (1pc), Aburi Aka Ebi Nigiri (1pc), Aburi Madai Nigiri (1pc)
•Choice of Side (select one)
Miso soup, Broccolini goma-ae,Salmon Tatsuta-age, Agedashi tofu, Three seasonal kobachi side dishes
•Dessert
Coconut panna cotta

These events blend the art of Japanese floral arrangement with an exquisite culinary experience, offering guests a unique way to welcome the season. Seating is limited, secure your spot today and purchase tickets HERE.

MIKU
IG. @mikutoronto
10 Bay St.

Miku Toronto welcomes the arrival of cherry blossom season with a limited-time Sakura Kaiseki Tasting Menu, available exclusively from April 1 to 30 during dinner service. Crafted by Chef de Cuisine Junnosuke Fujikawa and featuring a show-stopping dessert by Pastry Chef Glenda San Jose, this elegant seven-course menu captures the beauty of spring through refined Japanese techniques and premium seasonal ingredients. Priced at $175 per person, the multi-course dining experience offers a harmonious journey through delicate textures, bold flavours, and artful presentations, showcasing the best of Miku’s signature Aburi-style cuisine with springtime flair. Reserve your table HERE.

Cherry Blossom Menu Includes:
•Amuse: Wagyu Tartare Monaka with Canadian Acadian Caviar and Gold Flake
•Sashimi: Chef’s selection of traditional & Aburi-style sashimi
•Appetizer Selection: Smoked Hotaru Ika, Clam Dashimaki, Sous Vide Quebec Duck
•Fish: Sakura Dai with Sakura Ebi Surinagashi & Shiso Tempura
•Sushi: A curated selection including Foie Gras Oshi and Aged Sawara Nigiri
•Beef: A5 Awaji Wagyu Sukiyaki Style with Sakura Salt & Kinome Miso
•Dessert: Sakura Bavarois with Matcha Chocolate Ganache & Coconut Ice Cream

This is a limited-time experience, available only during the month of April. Reserve your table HERE to celebrate the season with this unforgettable cherry blossom dining experience.

ABURI TORA
IG. @aburitoratoronto
3401 Dufferin St. (Yorkdale Shopping Centre)

Aburi TORA at Yorkdale welcomes spring early in North York, with a cherry blossom-themed menu created in collaboration with MICHELIN-starred Chef Ryusuke Nakagawa and TORA’s Head Chef Young Son. Available for a limited time from March 4 to May 31, the menu highlights five new dishes crafted with fresh, premium ingredients like Hokkaido scallops, Sakura shrimp, and cherry sea bream. Inspired by the beauty of Cherry Blossom season, this special offering blends seasonal flavours with Japanese culinary traditions, showcasing TORA’s signature Aburi-style sushi alongside elevated spring-inspired ingredients. Guests are invited to indulge in this exclusive dining experience, available for dine-in only. Visitors are encouraged to check Aburi TORA’s website for the latest restaurant hours before planning their visit.

The Aburi TORA Sakura Menu includes:
•Sakura Dai Carpaccio ($18) – Cherry Sea Bream, Strawberry Radish, Yellow Beet, Green Onion, Benitate, Amazu Sauce
•Sakura Dai Kobujime ($4.50) – Konbu-cured Cherry Sea Bream, Japanese Plum Sauce, Seaweed Chip
•Aburi Hokkaido Scallop Nigiri ($9) – Aburi-style Flame-seared Hokkaido Scallop, Sakura Shrimp, Avocado Saikyo-miso Sauce
•Sakura Mochi ($6.50) – Red Bean Paste, Cherry Rice Mochi, Pickled Cherry Blossom Leaf
•Sakura Cola ($4)

Don’t miss the chance to experience this limited-time Cherry Blossom menu at Aburi TORA, where tradition meets innovation in every bite. Whether you’re a longtime fan of Aburi-style sushi or discovering it for the first time, this seasonal offering promises an unforgettable dining experience. Visit Aburi TORA at Yorkdale to celebrate the beauty of spring through this special menu.

ABURI SUSHI
IG. @aburisushi.toronto
50 Brant St.

Aburi Sushi at Waterworks Food Hall in Toronto is launching a refreshed lunch menu on April 1, 2025, featuring premium Oshi sushi, sushi bowls, and curated lunch sets. Additionally, Aburi Sushi will host an exclusive one-night dining event featuring MICHELIN-starred Chef Ryusuke Nakagawa of Aburi Hana on Tuesday, April 15, 2025, with seatings at 5:30 PM and 7:00 PM. Guests will experience an 8-course tasting menu for $120 (plus taxes and gratuity), showcasing Chef Nakagawa’s refined Kyō-Kaiseki culinary artistry and premium ingredients such as Nova Scotia Lobster and Japanese A5 Wagyu. Reservations can be made HERE.

New Waterworks Lunch Menu:

Oshi Sushi (Pressed Sushi, 6 pieces each) | $22 each

•Salmon Oshi, Ebi Oshi

•Saba Oshi

•Spicy Salmon Oshi

•Spicy Tuna Oshi

•Hamachi Oshi

Bowls (served with Miso Soup & Tsukemono pickles)

•Salmon Avocado Bowl | $19.50

•Unagi Bowl | $19.50

•Kaisen Chirashi Bowl (Premium Seafood Selection) | $29

•Seafood Poke Bowl | $17.50

•Tofu Poke Bowl (Vegetarian) | $17

Garden Select (Vegetarian-friendly Sets served with Miso Soup)

•Traditional Sushi Selection (6pc Nigiri, Negitoro Maki) | $29

•Garden Roll Set (5pc Garden Roll, 2pc Inari, 2pc Veg Nigiri) | $16

•Aburi Set (3pc Aburi Nigiri, 4pc Aburi Oshi) | $27

•Sashimi Lunch Set (8pc Sashimi with Rice) | $29

Temaki Handroll Sets (served with Miso Soup)
•Waterworks Lunch Temaki Set (4pc: Spicy Tuna, Salmon Oshi, Chopped Scallop, Negitoro) | $26.50

•Aburi Lunch Temaki Set (5pc: Real California, Spicy Salmon Oshi, Spicy Tuna Oshi, Negitoro, Salmon Avocado) | $31.50

Appetizers

•Salmon Crudo | $16

•Hamachi Crudo | $18

•Edamame | $4.50

•Miso Soup | $3.80

•Gomaae (Sesame Spinach Salad) | $6

•Hosomaki also available.

Chef Nakagawa’s 8-Course Menu:

•Maguro Monaka: Chef Ryusuke Nagakawa’s signature dish, a delicate wafer filled with Bluefin Tuna

•Hamachi Nanbanzuke: Marinated Yellowtail with Komochi Kombu Ohitashi

•Chopped Scallop Temaki: Fresh scallop handroll wrapped in crisp nori

•Cherry Clam Shinjo / Hotaru Ika Owan: Cherry clam fish cake and firefly squid soup

•Salmon Oshi Temaki: Pressed salmon sushi handroll with signature sauce

•Maguro Flower: Signature aged Bluefin Tuna rose (akami and chutoro)

•Real California Temaki: Fresh crab, avocado, and cucumber handroll

•Wagyu Roasted Beef: Seared Japanese A5 Wagyu with rich umami flavour

Whether you’re looking for an elevated lunch experience or an exclusive culinary evening with a MICHELIN-starred chef, Aburi Sushi at Waterworks Food Hall offers unforgettable ways to celebrate the flavours of spring.

ABURI HANA
IG. @hanayorkville
102 Yorkville Avenue

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 reservations for May and June opening on April 15 at 4:00 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:

•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.

#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

#FOOD: TORONTO’S ABURI HANA ANNOUNCE EARLY SUMMER 2024 MENU

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.