Aburi Hana
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Aburi Hana, a sushi restaurant located on Yorkville Avenue, offers a modern multi-course Kyō-Kaiseki experience created by Michelin Star Chef Ryusuke Nakagawa. The menu features unique flavor combinations such as Snow Crab Shinjo with Hokkaido Green Bean soup base and deep-fried Nova Scotian Lobster marinated in black vinegar. Don't miss out on the Komekoji Ice Cream for dessert!
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Address
102 Yorkville Avenue Unit 4
Toronto, ON
M5R1B9
To reach this sushi restaurant located on Yorkville Avenue in Toronto, there are several transportation options. For public transport, you can take the subway to Museum Station, which is a 7-minute walk from the restaurant. Alternatively, you can take any of the buses that stop at Bay St and Bloor St W and walk for 3 minutes to Yorkville Avenue.
If you decide to drive, there are multiple paid parking lots available in the area. One of them is 'Green P Parking' located on Cumberland Street near Bellair St. Other nearby parking options include 'Yorkville Village East Garage,' 'The Colonnade,' and '55 Avenue Road Parking Garage.' It's important to note that parking rates may vary depending on the day and time of visit.
Opening Hours
| Tuesday | 5pm - 10pm |
| Wednesday | 5pm - 10pm |
| Thursday | 5pm - 10pm |
| Friday | 5pm - 10pm |
| Saturday | 5:30pm - 10pm |
| Sunday | 5pm - 10pm |
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What people say
Aburi Hana is a sushi restaurant located on Yorkville Avenue in Toronto that offers a modern multi-course Kyō-Kaiseki experience. The restaurant is led by Michelin Star Chef Ryusuke Nakagawa, who has created an exceptional menu that will leave your taste buds wanting more. One of the best things about sushi restaurants is the freshness of the ingredients used, and Aburi Hana does not disappoint in this regard.
Their Late Spring Kyō-Kaiseki menu features some truly unique dishes that are sure to impress even the most discerning palate. For example, their Edamame Tart is a delicious combination of edamame cream cheese filling and edamame infused sweet katsuo dashi, with katsuo dashi gelee, all encased in a tart cookie crust. Another standout dish from their Yakimono Course is the Nova Scotia lobster prepared Kimiyaki style, brushed with egg yolks as it cooks over charcoal and topped with fresh Hokkaido uni, chia seed soy sauce, tosaka nori chips, white and green asparagus, kelp, shrimp head oil, all served within the lobster's shell.
The attention to detail in each dish is evident and speaks volumes about the skill and creativity of the chefs at Aburi Hana. If you're looking for an unforgettable dining experience that combines traditional Japanese techniques with modern twists and fresh ingredients, then Aburi Hana should definitely be on your list of must-visit restaurants in Toronto. Reservations for their Early Summer Kyō-Kaiseki menu are available on Tock and can be made via the link in their bio.