#FOOD: AKIN, LES INCOMPETENTS, REVÉ, TAKJA, DOWN HOME, GEORGE AND FAT RABBIT RECEIVE 2026 MICHELIN DISTINCTIONS

Seven restaurants represented by Really Good People have been recognized in the 2026 MICHELIN Guide Toronto & Region, spanning One MICHELIN Star, Bib Gourmand and MICHELIN Selected distinctions.

aKin, TORONTO (ONE MICHELIN STAR)
Founded by chefs Eric Chong and Alvin Leung, aKin retains the One MICHELIN Star it first
received in 2025. Chong leads the restaurant’s tasting menu, drawing from his heritage
alongside flavours and traditions from across Asia. He was also named the 2025 MICHELIN
Guide Toronto & Region Young Chef Award winner.

LES INCOMPETENTS, ST. CATHARINES (BIB GOURMAND)
Les Incompetents earns its first Bib Gourmand, one of five restaurants newly awarded the
distinction this year. The downtown St. Catharines restaurant and bar is from Zach Smith, Owen
Walker, Adam D’Intino, Bee Lim and Geoff Dillon, with a menu centred on French-ish cooking,
seafood, wine and cocktails.

REVÉ, NIAGARA-ON-THE-LAKE (MICHELIN SELECTED)
Revé joins the MICHELIN Guide in its first year. Founded by Executive Chef Adriano
Cappuzzello, Nicole Pisarenko, Anna Katherine Kruusi and Kevin Gillingham, the
Niagara-on-the-Lake restaurant serves a 10-course tasting menu built around live-fire cooking,
local farms and producers, seasonality and Cappuzzello’s Sicilian background.

TAKJA BBQ HOUSE, TORONTO (MICHELIN SELECTED)
Led by chefs Jeff Kang and Edward Bang, Takja joins the MICHELIN Guide for the first time.
The College Street restaurant focuses on Hansang, meaning “a full table of food,” with seafood,
banchan, house fermentation, dry-aged meats and tableside Korean barbecue designed to be
shared.

DOWN HOME, MARKDALE (MICHELIN SELECTED)
Chefs and co-owners Joel Gray and Hannah Harradine are behind the 16-seat restaurant,
where the tasting menu is shaped by what the team grows on their own farm, gathers and
sources from nearby farms and producers. Down Home returns to the MICHELIN Guide for its
third consecutive year.

FAT RABBIT, ST. CATHARINES (MICHELIN SELECTED)
Fat Rabbit, the St. Catharines restaurant and butcher shop from chef and co-owner Zach Smith,
works with whole animals sourced from Ontario farms, supported by an in-house butchery and
charcuterie program and a seasonal menu. Fat Rabbit returns to the MICHELIN Guide for its
third consecutive year.

GEORGE RESTAURANT, TORONTO (MICHELIN SELECTED)
Executive Chef Lorenzo Loseto has overseen George’s kitchen for more than two decades, with
seasonally driven menus and a signature double-blind Chef’s Choice tasting experience tailored
to guests’ preferences. The restaurant returns to the MICHELIN Guide for its fifth consecutive
year.

#FOOD: TAKJA BBQ HOUSE NOW OPEN SEVEN DAYS A WEEK

Takja BBQ House is giving Toronto diners even more reasons to visit this summer.

Starting Monday, July 20, 2026 the Michelin Guide-recommended Korean BBQ destination will be open seven days a week, making Mondays the newest night to experience its elevated take on Korean barbecue.

Alongside the expanded hours, Takja has introduced a new premium seafood platter featuring the freshest seasonal selections, an innovative Korean-inspired cocktail program highlighting traditional ingredients and flavours, and curated wine pairings available upon request to complement its premium cuts and tableside grilling experience.

With Korean cuisine continuing to dominate Toronto’s dining scene, Takja’s latest offerings provide a fresh reason to revisit one of the city’s most exciting restaurants.

Reserve now.

#FOOD: TAKJA LAUNCH NEW HANSANG AND MUSHROOM STONE POT RICE

Takja on College West is Toronto’s destination for modern Korean dining. This summer season, chefs Jeff Kang and Edward Bang return with an updated Hansang and a Mushroom Stone Pot Rice prepared in the Anseong Jumul Gamasot, a Korean cast iron pot representing over 100 years of craftsmanship, widely used by Michelin-starred restaurants in New York. Takja is currently the only restaurant in Canada cooking with it.

“There’s no reason Canadian diners should have to go to New York or Seoul for this level of Korean food. That’s what we’re building at Takja.”

Jeff Kang, chef and co-owner, Takja BBQ The space blends natural wood, jade green accents, and traditional Korean design details, from mother-of-pearl cabinetry to moon jar-inspired ceramics. Each of the ten booths features a
brass-covered built-in grill with a ventilation system engineered specifically for the space, one of the strongest in the city. Takja’s staff handle all the grilling, so guests can focus on the food and the company.

New This Season: The Seafood Platter

An upgraded, Korean-inspired seafood selection and seafood platter is now part of the Hansang and includes:

– PEI Oysters with perilla mignonette
-Hokkaido Scallops with pine nut and black sesame sauce
-Seabass with gyeoja (mustard) and Valentine radish
-Bluefin Tuna with dashima soy (kelp-infused soy sauce) and pickled cucumber
-Shrimp with chojang (tangy, spicy dipping sauce) and puffed rice

In Korean homes, Hansang means a full table of food, prepared when a special guest arrives. At Takja, it is the fullest expression of what chefs Jeff Kang and Edward Bang do best.

The Hansang opens with the Seafood Platter and a Seafood Pancake with Caviar before moving into the BBQ course:

-Iberico Pluma
-Hanger Steak
-A5 Wagyu
-Galbi

Served alongside scallion salad, ssam vegetables, and banchan: white kimchi, mustard kimchi, ssam mu, and spicy pickled jalapeño. The meal closes with a Mushroom Stone Pot Rice prepared in the Anseong Jumul Gamasot, featuring morel, maitake, shiitake, shimeji, and portobello.

“Every dish we put on the table tells a story about where we come from, what we’ve learned, and what we believe great Korean food can be. When a guest sits down at Takja, we want them to feel like they’ve been invited into our home.”

-Edward Bang, chef and co-owner, Takja BBQ ON THE GLASS

The Spicy Omija Margarita, tequila and mezcal with Omija berry and a Gochugaru rim, returns for the spring and summer, alongside a wine list spanning biodynamic to classic selections. Takja also pours a house-brewed makgeolli made exclusively for the restaurant, and a selection of traditional Korean spirits imported by the team, unavailable anywhere else in Toronto.

UPCOMING EVENTS

This June, Takja will partner with Pearl Morissette Winery for a bar collaboration, bringing together two names defined by precision and a shared commitment to what’s in the glass and on the table. This summer, Takja will also join Langdon Hall for its 2026 BBQ Series.

More details to follow.

ABOUT TAKJA

Takja is located on College West in Toronto. Led by Chefs Jeff Kang and Edward Bang, the
restaurant offers a modern Korean dining experience defined by exceptional ingredients,
tableside service, and an atmosphere rooted in the warmth and togetherness at the heart of
Korean food culture. For reservations, visit takja.ca

#FOOD: WORLD CUP TORONTO DINING OPTIONS ROUND-UP

World Cup frenzy is hitting the City of Toronto, with many international visitors looking for the best places to dine at while they’re in town. Here are some ideas in and around the City that showcase some of the best Toronto has to offer!

Takja BBQ House
Takja BBQ House, where chefs Jeff Kang and Edward Bang are continuing to raise the bar for Korean dining in Canada with an updated Hansang experience for spring/summer. The new menu features elevated seafood offerings, premium cuts grilled tableside, and a Mushroom Stone Pot Rice prepared in the Anseong Jumul Gamasot — a traditional Korean cast iron pot currently used at Takja exclusively in Canada. Reservations here.

Oroshi Fish Co.
Oroshi Fish Co. offers thoughtfully curated sushi platters for your World Cup viewing parties with family and friends! These stunning sushi sets come with chopsticks, seasoned soy, wasabi and gari which allows the party host to focus on spending time with friends and the game instead of worrying about food prep. Order here.

George Restaurant
GEORGE Restaurant is a MICHELIN-recommended fine dining destination located in a restored 19th-century chocolate factory in Toronto’s Old Town. Since 2003, Executive Chef Lorenzo Loseto has led the kitchen with a philosophy rooted in seasonal ingredients, sustainable sourcing, and deeply personalized tasting experiences. GEORGE is owned by the Verity Group of Companies, founded by Mary S. Aitken, C.M. Reserve here.

Chaiiwala of London
For those running to catch the game or want to order takeout for a World Cup watch party, Chaiiwala of London offers quick, easy and tasty traditional chai and South Asian street foods with a nod to contemporary food trends. Signature offerings include Karak Chaii, Pink Chaii, Karak Coffee, and street food favorites like Desi Breakfast, Bombay Toastie, and indulgent Gulab Jamun Cheesecake. Find your nearest location here.

Riley’s Toronto
Toronto’s hottest new opening is the Michelin-recognized Riley’s. It’s a sophisticated yet approachable steakhouse and seafood concept that reimagines modern dining through craftsmanship, comfort, and community. It combines the refined service and theatrical flair that Glowbal Hospitality is known for with a menu that celebrates premium Canadian beef, sustainable seafood, and a curated raw bar experience. Reservations here.

Black + Blue Toronto
Located in the financial district, Black + Blue is Canada’s premier steak dining experience. They offer the magic of a classic steakhouse combined with a modern and energetic twist. They take great pride in being Kobe Beef certified, in addition to offering our guests a selection of the world’s rarest cuts. Black + Blue has private dining room options to host your watch parties with friends and colleagues. Reserve here.

Isaan Der
Isaan Der is Toronto’s only Northeastern Thai restaurant, led by Chef Ko. During the World Cup, they are offering a World Cup Grilled Platter and Beer Tower at only $109!

The World Cup Special includes: Grilled short ribs, Grilled pork ribs, Moo ping, Isaan sausage, Wings, Som tum, Shrimp chips, Sticky rice Beer Tower!! The combo platter is perfect for sharing with 5–6 people as you cheer for your favourite team! More here.

Hello Nori
Hello Nori is a premier dining destination specializing in innovative Japanese hand roll sushi, aburi oshi, and premium sake experiences. With multiple locations in Vancouver, Toronto and Calgary, they are pioneers of the hand roll experience in Canada. The team is committed to using fresh, high-quality ingredients sourced both locally and directly from Japan while delivering exceptional hospitality.

The striking restaurant designs and attention to detail are central to their brand, creating a memorable atmosphere that captivates the guests’ imaginations. Focusing on sustainability, they proudly collaborate with local and Japanese import partners and have partnered with Ocean Wise to minimize their environmental impact. More here.

Simpl Things
SIMPL THINGS is a cozy, all-day cocktail, wine, and snack bar in Toronto inspired by vintage Miami design. Known for its playful seasonal menus, inventive drinks, and community-driven atmosphere, SIMPL THINGS celebrates connection through thoughtful food, genuine hospitality, and good vibes—from brunch to last call. Reserve now here.

(Photo credit: BMO Field)

#FOOD: PEARL MORISSETTE WINERY X TAKJA BBQ HOUSE COLLABORATION

Takja BBQ House is partnering with Pearl Morissette Winery for a special one-night takeover on June 3, 2026 pairing Takja’s modern Korean BBQ with a curated lineup of Pearl Morissette wines available by the glass, bottle, and flight.

The collaboration brings together two brands known for precision, seasonality, and a thoughtful approach to hospitality. Pearl Morrissette sommelier, Ludovic Garnier, has curated a selection of wines to complement Takja’s bold, grill-driven flavours—from the bright, fruit-driven Va et Vient Chardonnay and the bright, fresh Roselana rosé to the juicy Cabernet Franc Furie and candy-like Primesautier.

It’s a compelling crossover between Ontario wine culture and one of Toronto’s most exciting Korean dining destinations.

Book now here.

#FOOD: TAKJA INTRODUCE NEW HANSANG EXPERIENCE FOR SPRING/SUMMER

Takja on College West is Toronto’s destination for modern Korean dining. This summer season, chefs Jeff Kang and Edward Bang return with an updated Hansang and a Mushroom Stone Pot Rice prepared in the Anseong Jumul Gamasot, a Korean cast iron pot representing over 100 years of craftsmanship, widely used by Michelin-starred restaurants in New York. Takja is currently the only restaurant in Canada cooking with it.

“There’s no reason Canadian diners should have to go to New York or Seoul for this level of
Korean food. That’s what we’re building at Takja.”
Jeff Kang, chef and co-owner, Takja BBQ

The space blends natural wood, jade green accents, and traditional Korean design details, from
mother-of-pearl cabinetry to moon jar-inspired ceramics. Each of the ten booths features a
brass-covered built-in grill with a ventilation system engineered specifically for the space, one of
the strongest in the city. Takja’s staff handle all the grilling, so guests can focus on the food and
the company.

New This Season: The Seafood Platter
An upgraded, Korean-inspired seafood selection and seafood platter is now part of the Hansang
and includes:
● Oysters with perilla mignonette
● Scallops with pine nut and black sesame sauce
● Seabass with gyeoja (mustard) and Valentine radish
● Bluefin Tuna with dashima soy (kelp-infused soy sauce) and pickled cucumber
● Shrimp with chojang (tangy, spicy dipping sauce) and puffed rice

In Korean homes, Hansang means a full table of food, prepared when a special guest arrives. At
Takja, it is the fullest expression of what chefs Jeff Kang and Edward Bang do best.

The Hansang opens with the Seafood Platter and a Seafood Pancake with Caviar before moving
into the BBQ course:
● Iberico Pluma from Leon, Spain
● Hanger Steak from Creekstone Farm in Kansas, US
● A5 Wagyu from Hyogo, Japan
● Galbi from Guelph, Ontario

Served alongside scallion salad, ssam vegetables, and banchan: white kimchi, mustard kimchi,
ssam mu, and spicy pickled jalapeño. The meal closes with a Mushroom Stone Pot Rice
prepared in the Anseong Jumul Gamasot, featuring morel, maitake, shiitake, shimeji, and
portobello

“Every dish we put on the table tells a story about where we come from, what we’ve learned, and
what we believe great Korean food can be. When a guest sits down at Takja, we want them to
feel like they’ve been invited into our home.”
Edward Bang, chef and co-owner, Takja BBQ

ON THE GLASS
The Spicy Omija Margarita, tequila and mezcal with Omija berry and a Gochugaru rim, returns
for the spring and summer, alongside a wine list spanning biodynamic to classic selections.
New to the menu this season is the Baek Kimchi Martini (White Kimchi Martini), Takja’s take on
a Vesper Martini made with their famous white kimchi. Takja also pours a house-brewed
makgeolli made exclusively for the restaurant, and a selection of traditional Korean spirits
imported by the team, unavailable anywhere else in Toronto.

UPCOMING EVENTS
Takja will offer full dinner service on Mother’s Day, with special drinks for moms. Reservations
are encouraged.

This June 3, Takja will partner with Pearl Morissette Winery for a bar collaboration, bringing
together two names defined by precision and a shared commitment to what’s in the glass and on
the table. This summer, Takja will also join Langdon Hall for its 2026 BBQ Series. More details
to follow.