#FOOD: TOP TORONTO MICHELIN CHEFS COLLABORATE WITH MOKABLE

Toronto’s culinary elite are enhancing their craft with Mokable, a premium confectionery showcased at premier venues like DaNico, Fairmont Royal York, Hazelton Hotel: One Restaurant, Lyla Toronto, Ficoa, and Tatin Bakehouse. Following the buzz of Battle Mokable – an industry showcase that took place this July, executive chefs, pastry chefs, and mixologists are now proudly weaving Mokable into their kitchens and beverage programs, highlighting its transformative potential.

Mokable is an innovative coffee confectionery that transforms entire coffee beans into an ultra-fine powder, capturing 100% of the bean’s aroma and flavour while preserving the natural oils and acids typically lost in traditional brewing. With over a decade of experience in coffee beverage development, Mokable’s global founder discovered that up to 70% of a coffee bean’s flavour is discarded with the grinds—an insight that became the foundation for this groundbreaking approach.

Mokable’s Rise in Toronto
Launched in North America in February 2025, Mokable made its debut in Toronto, chosen as the first city for its dynamic culinary scene.
Born in Japan, and winner of the 2025 Grand Prix Japan Food Selection and 2024 JFEX Innovation Award, Mokable is a versatile delight—able to elevate culinary experiences, enhancing both sweet and savoury dishes while complementing expertly crafted cocktails and coffee. This bold yet adaptable flavour has impressed award-winning chefs and mixologists across Toronto. What began as an exclusive ingredient in select restaurants and bars (like Miku Toronto and Bar Pompette) has quickly become a staple for some of Toronto’s most influential culinary innovators.

Where Toronto’s Culinary Talents Are Showcasing Mokable
Toronto’s culinary community eagerly anticipates the inspired creations that will emerge from Fairmont Royal York, Hazelton Hotel: One Restaurant, and the artisanal Tatin Bakehouse—each poised to showcase Mokable in an elevated way. ​​Below is a selection of some of the city’s premier establishments currently featuring Mokable, highlighting the ingredient’s rising popularity among Toronto’s chefs and mixologists, who embrace Mokable for its exceptional flavour and sustainable ethos.

DaNico
Since Mokable launched this February, chef Daniele Corona and pastry chef Nikhil Londe have continued to offer SAVE THE COFFEE at DaNico, featuring Itakuja namelaka a fabulous cross between a ganache and a crème pâtissière, Jivara soft caramel, finished with Fruity Mokable crunch with cocoa.

Lyla Toronto

Created by Chef Michael Medeiros and featured at Lyla Toronto, the Mokable Mousse is a decadent composition of Fruity Mokable mousse, rich roasted ganache, and a textured Roasted & Fruity soil, delivering a harmonious balance of depth, flavor, and playful sophistication.

Ficoa
Ficoa’s Mokable mousse offers creamy and silky texture featuring apricot gel, hibiscus infused Mokable mousse, and beautifully dusted with beet-guajillo by chef Esau Garcia.

Deauville Club Restaurant
Mokable has inspired multiple collaborations across the city, including a joint TIFF initiative. No Vacancy beverage director and general manager Troy Gilchrist, Hornitos Tequila, and Deauville Club Restaurant created a movie-themed cocktail as a nod to Frankenstein, one of the most highly anticipated films at TIFF this year. The collaboration took place at Deauville Club Restaurant, located within Revery Hotel, a boutique property in the Curio Collection by Hilton.

Frankenfoam, available exclusively during TIFF, features Hornitos Black Barrel Tequila with Roasted and Fruity Mokable liqueurs, blended with passion fruit, strawberry, acid-adjusted pineapple juice, and ginger beer. The mixture is milk-punched for striking amber clarity and topped with a Fruity Mokable foam made with Calpico syrup, Prosecco, lemon, vanilla, and egg white, finished with a dusting of dehydrated strawberry.

Battle Mokable: An Arena Designed for Both Chefs and Mixologists

On July 21, 2025, more than 100 culinary professionals—from MICHELIN and award-winning chefs to line cooks, sous chefs, and mixologists—came together at Cirillo’s Culinary Academy for Battle Mokable. The highlight of the event was the timed black box challenge, where chefs and mixologists were tasked with creating a dish or cocktail using only the black box’s ingredients. Unlike traditional competitions, Battle Mokable brought both chefs and mixologists into the same arena, with teams formed separately for each discipline. Roles within the groups were thoughtfully balanced, creating space for collaboration across different areas of expertise while showcasing the full breadth of culinary and cocktail talent. The challenge not only pushed the limits of creativity in both food and drink, but also deepened connections among participants, showcasing how Mokable inspires innovation across the entire culinary spectrum.

The Mokable Masters
At Battle Mokable, chefs and mixologists were instructed to step outside their comfort zones. In the end, only two chef and mixology teams were selected as champions.

#FOOD: DINING OPTIONS TIFF 2025 – BAR XXX, ARIANNA AT HARBOUR SIXTY, FICOA, MINAMI, RADICI PROJECT, LYLA, DEAUVILLE CLUB RESTAURANT

With TIFF returning to Toronto this September 4–14 2025, the city will be buzzing with film premieres, celebrities, and dining experiences that capture the spotlight. Festival goers can look forward to a range of exciting special offerings and activations, from signature cocktails by Bar XXX, Arianna, Minami, Ficoa, and Deauville Club to standout dishes from Lyla, Radici Project, Minami, and Ficoa.

Bar XXX

A speakeasy tucked beneath Little Sister, Bar XXX has long held its place on Canada’s Best Bars list and is debuting a TIFF-exclusive cocktail.

TIFF No. 42 (Martini): Off-menu, available exclusively throughout TIFF, price $26

“No. 42” references The Hitchhiker’s Guide to the Galaxy by Douglas Adams — the “Answer to the Ultimate Question of Life, the Universe, and Everything.”

Arianna at Harbour Sixty

Arianna, located in the iconic Harbour Sixty building, features an exclusive cocktail crafted by award-winning mixologist Tiffany Desbiens.

The “Her” Cocktail: Off-menu, available exclusively throughout TIFF, price $28

Inspired by the allure of Old Hollywood, this drink captures the grace, poise, and cinematic elegance of the golden era’s leading women — Hugo spritz meets lemon drop martini.

Image of the “HER” cocktail, garnished with bergamot perfume, mint and an edible flower

Ficoa

Mexican chef, Esau Garcia Ramos, brings his MICHELIN roots to TIFF with a specially curated menu for Ficoa, located on College St.

Ficoa presents its own “Director’s Cut”, a series of a la carte menu items inspired by the film Like Water for Chocolate. With the chef stepping into the role of director and taking full creative reign, these dishes will be available exclusively as part of Ficoa’s a la carte menu throughout TIFF.

Cocktail: PÉTALOS DE ROSA – $20

Gin, guava, strawberry, and rose water

Special Dish: CHILES EN NOGADA – $35

Picadillo stuffed poblano pepper, Nogada sauce, and pomegranate

Dessert: CHABELA’S CAKE – $10

Chocolate Cake featuring Mokable

Minami Toronto

As an official TIFF partner, Minami promises to be one of the hottest spots for celebrity sightings this season, featuring an exclusive TIFF cocktail alongside two special dishes.

Cocktail

    The Golden Anniversary Sour, price $25

Dishes

Wagyu Skewers On Hot Stone Plate priced at $49 (4oz)

Black Garlic Miso, Sweet Soy Glaze, Mini Potato, Broccolini, Mini Pepper

A5 Wagyu Tartare Monaka With Volzhenka Osciètre Caviar priced at $40 (2pc)

Yuzu Kosho, Rakkyo, Green Onion

From Left to Right: Image of A5 Wagyu Tartare Monaka and Wagyu Skewers

Radici Project
Radici Project, founded by husband-and-wife duo Emiliano Del Frate, formerly of NOMA and Dan Alfonso and DaNico, and Kayo Ito, with experience at Park Hyatt and Nobu, bring world-class expertise to the table.

Radici Project will feature a limited-time Cacio e Pepe topped with beef tataki and Canadian caviar. The dish blends a Roman classic with grilled beef, paying homage to Italy’s Ferragosto barbecue season. Inspired by the Italian food film Il Pranzo di Ferragosto, it highlights themes of tradition, care, and the joy of shared summer meals.

The dish will be presented as the amuse-bouche on both tasting menus:

Essence Menu: condensed and affordable tasting menu

Immersive Menu: full-size, larger tasting menu

Additionally, during TIFF, all à la carte guests will be welcomed with a complimentary cacio e pepe. While it will not appear on the à la carte menu, it will be offered as a welcome bite for à la carte diners and served as the amuse-bouche (alongside a waffle) for those enjoying the tasting menus.

Lyla

Lyla, located in Liberty Village, celebrates TIFF’s red-carpet spirit with a decadent lobster pasta topped with caviar and finished in champagne dashi.

Lobster Caviar Pasta, available exclusively throughout TIFF, price $159

1.5lb Atlantic Lobster served with an Ontario grass fed beurre blanc, osetra caviar, grana duro chittara, with borage to garnish. The whole lobster is paired with a rich dashi made from its shells, butter, and Veuve Clicquot, then finished with caviar, gyosho, and fresh lemon. Tossed with pasta and garnished with lobster head and borage, the dish balances decadence with vibrant flavour and colour.

Mokable x Deauville Club Restaurant

Perched above the city on the second floor of Revery Toronto Downtown, Deauville Club is where French sophistication meets global culinary flair, and this TIFF season, it’s unveiling a cocktail unlike any other. The star of the glass? Hornitos Black Barrel Tequila, elevated with Mokable -– a coffee confectionery that captures the whole essence of a coffee bean by microgrinding whole coffee beans. Born in Japan, and winner of the 2025 Grand Prix Japan Food Selection, Mokable’s innovative approach has been appreciated by Toronto’s MICHELIN and award winning chefs and mixologists.

To bring this creation to life, Deauville Club is teaming up with guest bartender, Troy Gilchrist of No Vacancy, who will be behind the bar for this exclusive collaboration. Don’t forget to ask about off-menu Cocktail, FRANKENFOAM!

#FOOD: MOTHER’S DAY 2025 DINING IDEAS – MIKU, ARIANA, HARBOUR SIXTY, W HOTEL

With Mother’s Day fast approaching, Toronto’s most iconic restaurants are rolling out the red carpet for Mom. This year, celebrate this special day with experiences that go far beyond the bouquet.

Step into the world of flame-seared perfection at Miku, offering both a one-day-only artistic Japanese lunch experience that pairs floral inspiration with refined culinary craftsmanship and an exquisite multi-course Kaiseki dinner.

For those who prefer classic indulgence, Harbour Sixty delivers a lavish steakhouse lunch set with an opulent backdrop of white linen, chandeliers, and timeless glamour. Just steps away,

Arianna—Harbour Sixty’s new contemporary Italian gem—offers a bold, modern take on traditional dishes, set within a beautifully designed space where moody lighting and sculptural details create an intimate, immersive dining experience.

If Mom loves a refined afternoon, W Toronto is hosting an elegant Mother’s Day High Tea featuring Mokable, bringing together artful sips and decadent sweets in one of the city’s most stylish hotel lounges.

For a bold, flavourful experience, The Kettle offers a vibrant Indian feast dinner with contemporary flair—featuring spice-forward dishes, vegetarian-friendly options, and a brunch twist on Mother’s Day itself.

Miku Toronto
IG: @mikutoronto
This Mother’s Day, treat Mom to an unforgettable Japanese experience at Miku Toronto, famed for its flame-seared Aburi sushi and premium seafood offerings. On May 11, Miku Toronto is hosting a one-day-only Ikebana Luncheon with celebrated Ikebana artist Aya Sugino, taking guests on a multi-sensory journey through floral art and Japanese fine dining. Tickets are $150 per person (plus tax and gratuity), and includes a guided 1-hour Ikebana session (includes vase, florals, materials) and a beautifully curated Ikebana-inspired lunch by Chef de Cuisine Junnosuke Fujikawa.

This extraordinary collaboration of culinary and cultural expression is a unique way to celebrate Mom with elegance and creativity. And the celebrations don’t end there — on May 12, Miku is also offering an exclusive Mother’s Day Kaiseki Menu for $175, a six-course culinary showcase highlighting dishes like sous vide Quebec duck with yakinasu truffle vinaigrette sunomono, premium sushi platter featuring foie gras oshi, anago don, and salmon oshi bite. For just $40, elevate the special lady in your life with the four-course wine pairing ($40) or indulge in the six-course wine and sake pairing ($55). See the full menu below.

Mother’s Day Kaiseki Menu – $175
Six-course wine and sake pairing – $55
Four-course wine pairing – $40

Amuse
Wagyu tartare, Japanese wafer, Canadian Acadian caviar, gold flakes, sushi rice, hanaho
Cave Spring Sparkling Riesling Brut VQA
Sashimi
Chef’s selection of traditional and aburi-style sashimi
Chateau de Maligny Carré de César Chablis
Hassun
Yakinasu truffle vinaigrette sunomono, clam egg tofu, sous vide Quebec duck with rapini ohitashi
Fish
King salmon sakekasu yaki, shungiku dashi foam, scallop lemon risotto, aosa dashi cream, salmon skin chips
Piero Mancini Vermentino
Sushi
Foie gras oshi, anago don, salmon oshi bite, two pieces of premium nigiri
Kuheiji ‘Eau Du Désir’ Junmai Daiginjo
Japanese Wagyu
Sansho soy marinated wagyu, wafu salsa, shishito asparagus, baby carrot, zucchini, charcoal oil
Marques de Murrieta Reserva Tempranillo
Dessert
Elderflower lychee sorbet, citrus fruit compote, kalamansi ganache, sake foam, green tea sponge cake, candied yuzu

Reservations can be made HERE.

Harbour Sixty
IG: @harboursixty

Harbour Sixty is Toronto’s premier fine dining steakhouse, renowned for its opulent setting, exceptional service, and uncompromising quality. Housed in a historic 1917 Harbour Commission building, this iconic destination is known for its ultra-luxe ambiance—white linen tables, gleaming chandeliers, and an exceptional wine cellar, all paired with a menu that celebrates premium cuts, fresh seafood, and timeless classics.
On the heels of a multi-million-dollar renovation and expansion, Harbour Sixty invites guests on May 11th to indulge in a one-day-only three-course lunch menu for $89 or a two-course option for $75, offering refined comfort in every bite. Guests can mark their special celebration with features like bluefin otoro tuna tartare, followed by refined entrées like steak and eggs with a 7oz tenderloin or the Harbour 60 Burger with smoked cheddar. For a sweet finale, enjoy dreamy desserts such as olive oil cake with blood orange or indulgent French toast with Tamarack Farms maple syrup.
Mother’s Day Lunch 3-course menu – $89

Starter
Bluefin Otoro Tuna Tartare
French breakfast radish, beet, oxalis, gem lettuce
or
Steak Tartare
Quail egg, parmesan, caper, cornichon, toast
or
Yogurt Parfait
Granola, almond, seasonal berries
or
Fiddle Foot Farm greens
Snap pea, chabichou, la villa vinegar
or
Avocado Toast
Sourdough, ramps, dill, pistachio
$4 – to add a poached egg

Entree
Steak and Egg
7oz tenderloin, Conestoga egg, bacon béchamel, roasted potato
or
Smoked Salmon Eggs Benedict
Poached egg, English muffin, smoked salmon, capers, hollandaise, roasted potato
or
Classic Eggs Benedict
Poached egg, English muffin, peameal bacon, hollandaise, roasted potato
or
Quiche Lorraine
Bacon, conestoga eggs, arugula salad
or
Harbour 60 Burger
8oz patty, smoked cheddar, pickles, shredded lettuce, caramelized onion, fries

Dessert
Olive Oil Cake
Bergamot, blood orange
or
French Toast
Vanilla ice cream, Tamarack Farms maple syrup
or
Hot Cinnabon Bun
Candied orange, crème anglaise
or
Coconut Cream Pie
White chocolate, toasted coconut

Add on
Double-thick maple bacon $14
Smoked salmon plate $24
Fried egg $6
Add on a-la-carte options
6-piece oyster
12-piece oyster
3-piece shrimp cocktail
To Take Home
Dessert
Reservations can be made HERE.

Arianna
IG: @arianna.harboursixty
Looking to treat Mom to something truly special this Mother’s Day? Enter Arianna — the newly opened gem atop Harbour Sixty, offering a bold, modern spin on Italian dining in an elevated, design-forward space. With its moody lighting, sculptural interiors, and immersive ambiance, Arianna offers a fresh and elevated take on traditional Italian fare, making it a perfect choice for celebrating Mother’s Day in style.

The menu blends heritage with originality through dishes that are as artful as they are indulgent. The Carpaccio di Bresaola is sure to delight mom, featuring delicately cured beef topped with creamy ricotta, pickled green tomato, Marcona almonds, and arugula, creating a perfect balance of richness, texture, and brightness. Other signature dishes include the vibrant Sicilian crudo, a trio of bluefin tuna, Hawaiian Kanpachi, and the decadent pepperoni bolognese pinwheel lasagna, a whimsical twist on a comfort classic.

Arianna is open exclusively for dinner service, offering an ideal setting for an elegant evening celebration. For those looking to celebrate Mom with contemporary Italian elegance and expressive flavour, Arianna offers a dining experience that’s as unforgettable as she is.
Reservations can be made HERE.

W Toronto
IG: @wtoronto | @mokable.na
This Mother’s Day, treat the remarkable women in your life to an elevated celebration with W Toronto’s Mother’s Day High Tea featuring Mokable – a sophisticated twist on the timeless afternoon ritual. On May 10th and 11th from 12-3pm, experience a Mother’s Day High Tea like no other — a beautifully curated celebration with Mother’s Day-themed delights and exclusive creations infused with Mokable, the award-winning culinary innovation. Priced at $95 per guest, with optional beverage enhancements including a $20 tea-infused cocktail and a $100 Fiol Prosecco bubbly package, it’s the perfect way to show Mom just how special she is.
Guests will enjoy Mother’s Day-themed savouries and sweets—from truffle egg salad brioche and smoked salmon with trout caviar, to cranberry scones and the show-stopping Mokable bonbons and Mokable Fruity éclair—all crafted by W’s celebrated pastry team. Mokable, a Japanese-born micro-ground whole coffee bean innovation, blends specialty beans with cocoa butter to create a smooth, aromatic treat used by MICHELIN-recognized restaurants like Miku and DaNico. Though not yet available to the public, this is a rare chance to experience both of Mokable’s signature flavours: Roasted (Nicaraguan) and Fruity (Ethiopian).

The experience also includes access to W’s curated tea-tasting station featuring premium selections from Toronto’s Genuine Tea, including sencha Kyoto green tea, elderberry hibiscus tisane, and more. Cocktail lovers can opt for the Rosetta, a tea-infused botanical cocktail made with Empress gin and housemade bitters. See the full menu below.
Mother’s Day High Tea Menu $95 per person

Savoury
Lobster salad on poppy roll, fennel, tobiko
Smoked salmon, dill cream, rye, trout caviar
Smoked turkey, Granny Smith apple, citrus aioli
Truffle egg salade on brioche
Hot house cucumber & cream cheese, cranberry, black lava salt
Cranberry scones with butter, housemade clotted cream, berry jam

Sweet
Mokable Nicaraugan bonbons
Kalamansi meringue tartlets
French macaroons
Mokable éclair, Ethiopian ganache
Raspberry cheesecake bites
Honey cookies

Tea Highlights
Cream of early grey
Organic Assam breakfast
Masala chai
Sencha Kyoto green tea
Imperial green tea
Herbal Tisanes
Moringa mint
Chamomile lemongrass
Organic elderberry hibiscus
Lemon ginger rooibos

Beverage Additions: Tea-Infused Cocktails
Rosetta $20
Empress elderflower rose gin, St. Germain, hibiscus-elderberry tea, lavender-infused lemonade, housemade botanical blossom bitters
Allan’s Gardens Mocktail $15
Hibiscus-elderberry tea, lavender-infused lemonade

Reservations can be made HERE.

About Mokable
Mokable (pronounced “Moke-Ah-Bull”) is a standalone category that tackles two pressing issues head-on: the inefficient use of coffee beans and the sustainability challenges within the coffee industry. While traditional coffee preparation discards up to 70% of its aroma and flavour, Mokable aims to change that narrative by transforming whole coffee beans into a much more palatable micro-ground form that captures every rich note and aromatic nuance. By blending premium specialty coffee beans with cocoa butter, Mokable achieves a smooth, versatile texture that shines in both sweet and savoury dishes and cocktails.
For more information about Mokable, visit HERE.

The Kettle
IG: @thekettlee
Celebrate Mother’s Day with warmth, flavour, and flair at The Kettle, a chic and contemporary Indian restaurant nestled in Downtown Toronto. Known for its modern, upscale takes on traditional dishes, The Kettle offers a thoughtful menu that blends vibrant Indian spices with globally inspired techniques with many of their dishes being offered as vegetarian and gluten-free.
From May 10–12, The Kettle invites families to enjoy their Mother’s Day set menu for $45 per person (including one starter, one main, and one dessert). Some features include okra fries (vegan & gluten-friendly), malai broccoli tikka (vegetarian & gluten-friendly), spiced bone marrow curry and almond + rose paneer kofta (stuffed with cottage cheese and rose jam).
The Kettle: Mother’s Day Menu – $45

Starter
Dahi Puri
Yogurt mousse, signature chutney trio (vegetarian)
or
Okra Fries
Tongue-tinglingly tasty street food snack (vegan & gluten-friendly)
or
Malai Broccoli Tikka
Cashew cream cheese and yogurt marinade (gluten-friendly, vegetarian)
or
Chicken Croquettes
Vermicelli-coated chicken spicy mayo

Mains
Tandoori Pumpkin Curry
South Indian tempered spiced coconut curry (vegan, gluten-free)
or
Almond + Rose Paneer Kofta
Stuffed almond & rose jam cottage cheese curry (vegetarian)
or
Vegan Butter Chicken
The Kettle’s take on classic butter chicken (vegan, gluten-free)
or
Smoked Chicken Curry
The Kettle’s signature must try (gluten-free)
or
Spiced Bone-Marrow
Slow-cooked beef curry
or
Kerala Fish Curry
Sea bass, tempered coconut, lime sauce (gluten-free)

Dessert
Gulab Jamun Bread Pudding
Contains nuts
or
Malai Kulfi Sundae
Contains nuts, gluten-free
or
Coconut Panna Cotta
Vegan, gluten-free

On May 11, The Kettle will also offer extended brunch hours, featuring favourites like Masala Egg Benny and Masala Avocado Toast, which are perfect for a midday Mother’s Day celebration.

Reservations can be made HERE.

#FOOD: “MOKABLE” TO BE INTRODUCED TO NORTH AMERICA

Mokable, the groundbreaking culinary creation made from micro-ground coffee beans, is about to disrupt the food industry as an innovative product that can be used with great versatility across the food and beverage space as an ingredient, enjoyed on its own or as a chocolate alternative. Born in Japan and proudly crowned the winner of the prestigious 2024 JFEX Innovation Award, Mokable is not just a product; it’s a movement that embraces flavour, craftsmanship, and sustainability.

Mokable officially kicks off the North American launch in Toronto —just ahead of Valentine’s week, the peak of chocolate indulgence. Mokable (branded as “CAFEXLATE” in Japan) will be available at select restaurants and bars for the first time in North America.

Mokable: A Game Changer in Gastronomy

Mokable (pronounced “Moke-Ah-Bull”) tackles two pressing issues head-on: the inefficient use of coffee beans and the sustainability challenges within the coffee industry. Traditional coffee preparation discards up to 70% of its aroma and flavour. Mokable aims to change that narrative.

Mokable transforms whole coffee beans into a much more palatable micro-ground form that captures every rich note and aromatic nuance. By blending premium specialty coffee beans with cocoa butter, Mokable achieves a smooth, versatile texture that shines in both sweet and savoury dishes and cocktails.

“We are so excited to introduce Mokable to North America. We launched in Japan in June and we have been overwhelmed by the positive reception and overwhelming demand already,” says Akinori Itoyama, founder of Mokable.

An Ethical Choice for a Sustainable Future

Mokable isn’t just a delicious choice; it’s also a champion of sustainability. By sourcing beans from small farmers in Nicaragua and Ethiopia, Mokable supports ethical practices that empower underpaid coffee producers, ensuring fair compensation and fostering local economies. The brand proudly collaborates with women-led farms in Nicaragua, celebrating the strength and resilience of women in agriculture.

Mokable debuts with two exquisite flavours: Roasted and Fruity

ROASTED: Sourced from Nicaragua’s Santa Ana Farm, renowned for its UTZ certification and hand-picked cherries, this blend boasts deep roasted notes and a rich, full-bodied flavour.

FRUITY: Featuring Yirgacheffe G1 beans from Ethiopia’s small-scale farms, this flavour embodies vibrant fruity and floral notes, cultivated with sustainable practices and natural processing methods.

A Culinary Adventure Awaits in Toronto

Toronto celebrated for its culinary diversity and innovative gastronomy, is the first North American city to showcase Mokable. From February 3–16, 2025, MICHELIN-starred/recommended, and award-winning chefs and mixologists will feature Mokable in unique dishes, desserts, and cocktails at some of the city’s most acclaimed venues.

As Mokable is not yet available for retail purchase, this exclusive Toronto debut presents an unparalleled opportunity for culinary enthusiasts. Guests who order a Mokable dish or cocktail at participating venues may even receive a limited complimentary sample.

Where gourmands can try Mokable for the first time in North America

Lucie
A MICHELIN-recommended restaurant helmed by chef de cuisine Arnaud Bloquel, Lucie is known for its refined cuisine and exceptional dining experiences, blending French techniques with global influences.

“Mokable offers an unparalleled opportunity to explore the full potential of coffee beans. It’s a thrill to share this innovation with Toronto’s dynamic food scene,” says Arnaud Bloquel, the chef de cuisine of Lucie. Born in France and raised in the Caribbean, Bloquel trained under celebrated chefs at renowned establishments such as Hôtel du Palais and La Chèvre d’Or in France. He has been recognized as the Best Master Restaurateur in France and has earned accolades for his unique and innovative culinary style.

As part of Mokable’s North American launch, Bloquel has created an appetizer called Le Champignon. A celebration of umami, the dish features mushroom duxelles, an espuma of Armagnac and shiitake, a rich porcini consommé, and freshly grated Fruity Mokable. Bloquel’s Le Champignon appetizer featuring Mokable will be on the menu at Lucie from February 3–16.

“Mokable offers an unparalleled opportunity to explore the full potential of coffee beans. It’s a thrill to share this innovation with Toronto’s dynamic food scene,” says Arnaud Bloquel, the chef de cuisine of Lucie. Born in France and raised in the Caribbean, Bloquel trained under celebrated chefs at renowned establishments such as Hôtel du Palais and La Chèvre d’Or in France. He has been recognized as the Best Master Restaurateur in France and has earned accolades for his unique and innovative culinary style.

As part of Mokable’s North American launch, Bloquel has created an appetizer called Le Champignon. A celebration of umami, the dish features mushroom duxelles, an espuma of Armagnac and shiitake, a rich porcini consommé, and freshly grated Fruity Mokable. Bloquel’s Le Champignon appetizer featuring Mokable will be on the menu at Lucie from February 3–16.

Lucie’s beverage director, Raimey Bristowe, is a fine-dining hospitality professional who studied viticulture, winemaking, and mixology. His passion for the culinary arts is reflected in his cocktail development. Guests will enjoy Holy Molé, a cocktail inspired by the flavour profile of Roasted Mokable, reminiscent of a Mexican molé. Crafted with a housemade Mokable molé liqueur, Blanco tequila, mezcal, and fresh lemon juice, the Holy Molé illustrates Bristowe’s reputation for crafting inventive, elegant cocktails that balance technical precision with artistic flair.

“The depth of flavour in Mokable challenges us to push the boundaries of mixology, crafting drinks that inspire and surprise,” he says. Raimey Bristowe and the team at Lucie will offer Holy Molé, a cocktail made with Mokable from February 3–16.

Miku
As the flagship Toronto location for the MICHELIN-recommended Miku Vancouver, Miku shares the same spirit of innovation as Mokable. Miku is known for its Aburi (flame-seared) sushi and contemporary Japanese cuisine and has become a cornerstone of Toronto’s dining scene for the past 10 years. Executive Pastry Chef Aiko Uchigoshi’s Mokable creation, Kohi Mame (starting from the bottom to the top), has the base of a flourless sponge cake with Roasted Mokable, served with Hojicha crème brulee, hazelnut cookie crumbles, Wasanbon ice cream, Kuromitsu sauce, and Fruity Mokable in two forms: plaque and a dusting of frozen powder. Uchigoshi’s decadent but balanced Kohi Mame dessert will be available on the Miku menu from February 3–16 while quantities last.

Executive Pastry Chef Aiko Uchigoshi
“As a Japanese chef, bringing an innovation like Mokable to Toronto is deeply meaningful, as I started my pastry journey in Japan. Its versatility and depth create endless possibilities,” says pastry chef Aiko Uchigoshi.

Uchigoshi has won multiple awards in sugar and cake competitions, including first place for three consecutive years in a prestigious competition for pastry chefs under 23. She is also currently the Executive Pastry Chef for one-MICHELIN-star restaurant Aburi Hana, the sister restaurant to Miku.

Bar Pompette
Rated the top bar in Canada and celebrated for its sophisticated cocktails, Bar Pompette consistently pushes the boundaries of flavour and creativity. Ranked No. 1 in Canada’s 100 Best and No. 15 on North America’s 50 Best Bars 2023, Bar Pompette is also the recipient of the Disaronno Highest New Entry Award.

Starting as a chef at seven different kitchens in France, he was fascinated with culinary excellence. Togni later fell in love with the art of mixology and moved to Toronto. Co-founder of award-winning cocktail bar, Bar Pompette, Hugo Togni appreciates the unique qualities of Mokable.

“Mokable’s unique characteristics allow us to reimagine classic cocktail flavours, creating a truly one-of-a-kind experience. Without Mokable, I would not be able to create my cocktail with the flavour profiles I have in this drink,” says Togni.

Togni’s Chaudkan features Suntory Toki Whisky, notes of pumpkin, maple syrup, and yuzu, with a Fruity Mokable foam garnished with gold flakes and cornflower petals. Bar Pompette’s exclusive Chaudkan Mokable cocktail will only be available February 13–14.

Vinoteca Pompette and Bakery Pompette
Known for its rich French influence, Bakery Pompette is one of Toronto’s finest French bakeries with pure butter croissants, baguettes, pastries and specialty coffee.

Sister property to the Bakery Pompette and Bar Pompette along the same street is Vinoteca Pompette presenting a fresh twist of Italian classics infused with French influences. Bakery Pompette’s Mokable feature will debut with the launch of Vinoteca Café (daytime menu).

Bauer has crafted a Mokable-inspired Financier with her team at Bakery Pompette in celebration of the innovative ingredient’s North American launch. Piped with Fruity Mokable and garnished with edible flecks of gold, the Mokable Financier is a take on the traditional French almond cake—an ideal canvas for Mokable.

“Mokable’s rich roasted notes are a perfect complement to pastry, offering new dimensions in texture and taste,” says Bauer.

Included as part of Vinoteca Pompette’s lunch service from February 5–16, diners can enjoy the dessert from Wednesday to Sunday while indulging in their new daytime offerings.

W HOTEL TORONTO
W Toronto, the luxury boutique hotel part of the MICHELIN Guide Hotels, offers Torontonians an authentic experience with their Skylight Rooftop Bar & Restaurant located on their 9th floor with stunning city lights and Mediterranean-inspired dishes with seasonal ingredients that bring the vibrant flavours of the coast to life.

For a delight in decadent bites, served with elegance, Living Room Restaurant & Bar offers an unparalleled blend of live music performances, weekly DJ sets, and signature experiences like High Beau-Tea, the hotel’s beauty-inspired twist on the classic afternoon tea.

Executive chef Olivier Le Calvez and his Mokable feature, Amour Espresso

Executive chef Olivier Le Calvez
“Mokable is a representation of my love for coffee, it captures the full essence of coffee beans and I was so excited to work with this product. It was easily integrated into my offering at W Toronto,” says executive chef Olivier Le Calvez.

W Toronto, a destination for luxury dining, blends global inspiration with Toronto’s vibrant culinary scene. Le Calvez, originally from Mexico, has decades of experience working with renowned chefs like Joël Robuchon and Paul Bocuse.

Le Calvez is thrilled to serve Amour Espresso with tiramisu cream, and ladyfinger cookies, glazed with Roasted Mokable at Skylight Rooftop Bar & Restaurant. Indulge in Le Calvez’s Mokable feature, Amour Espresso from February 9-16th.

Head Mixologist Olivia Arezes
Those enjoying Valentine’s Dinner at Skylight can also experience Mokable as a cocktail. Developed through the vision of beverage manager and mixologist Olivia Arezes, with over 20 years of experience, the Certified Sommelier (The Court of Master Sommeliers) has crafted a Mokable Martini, which features Fruity Mokable fat-washed vodka, creme de cacao blanc, Licor 43, and Aztec chocolate bitters, garnished with a Fruity Mokable covered strawberry.Mokable Martini will be featured in both Skylight Rooftop Restaurant & Bar and Living Room Restaurant & Bar from February 3-16.

DaNico
Proudly awarded one-MICHELIN-star this year, DaNico redefines modern Italian cuisine with global flavours and seamlessly blends modern Italian culinary traditions with world-class service, unparalleled hospitality, and an exquisite, custom-designed ambiance.
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Executive chef Daniele Corona and his Mokable feature, Save The Coffee

Chef Daniele Corona is the first and only Italian chef in Canada to earn one-MICHELIN-star in two restaurants in Toronto. During his leadership at Don Alfonso 1890, Corona’s exceptional talent earned him a prestigious one-MICHELIN-star, and now DaNico has garnered the same esteemed recognition. Corona has perfected his craft at the prestigious I.P.S.E.O.A. Duca Di Buonvicino Culinary Institute and honed his skills at Trussardi alla Scala in Milan.

Partnering with Corona’s pastry chef, Nikhil Londhe, DaNico will be offering a new dessert feature, “Save the Coffee” which features Itakuja namelaka a fabulous cross between a ganache and a crème pâtissière, Jivara soft caramel, finished with Fruity Mokable crunch with cocoa.
For a limited time only, indulge in “Save the Coffee” from February 3-16.

The Visionary Behind the Innovation
Akinori Itoyama, founder of Mokable, brings a unique blend of expertise to the table. Holding a doctorate in molecular biology from the Graduate School of Systems Life Sciences at Kyushu University, Itoyama’s career has been marked by innovation. At Suntory Holdings Limited, he honed his skills in product development for iconic coffee beverages like “BOSS,” as well as R&D strategy planning and new business development. With twelve years at Suntory Holdings Limited and his time in the coffee industry, he was inspired to dive further into research and development for sustainability. Thus, Mokable was born.

Through Suntory’s internal venture program, Itoyama conceived a groundbreaking concept to consume the whole coffee bean recognizing the significant amount of coffee grounds traditionally discarded in the coffee industry. By merging his molecular biology expertise with a commitment to sustainability, Itoyama collaborated with 01Booster Inc. to bring Mokable to life.

A Historic Moment
Mokable is more than a new ingredient; it launches an entirely new product category. It represents an innovative fusion of sustainability, craftsmanship, and culinary excellence. With Toronto, as the first city in North America to explore this revolutionary product, diners have the unique opportunity to savour world-class chefs and mixologists’ bold creativity and artistry.

Through these incredible collaborations, Toronto diners will be the first in North America to taste Mokable. This debut is not just an introduction—it’s a bold foray into the future.

Visit these incredible venues in Toronto to experience Mokable in February. For more information on Mokable’s launch and sustainability story, visit their Instagram @mokable_na, and their website, https://cafexlate.jp/ (branded as CAFEXLATE in Japan).