Amazing food, great service and an amazing experience. Went for an anniversary and it did not disappoint. Truly one of the greatest food experiences I’ve had in Toronto.
Atmosphere: 5
Food: 5
Service: 5
Farrukh Mirza
Amazing!! Every course was exquisite and the service, flawless. Couldn't recommend this place more highly.
Atmosphere: 5
Food: 5
Service: 5
K W
Flawless service. Nigiri have room to do better.
Atmosphere: 5
Food: 4
Service: 5
Jasmine Tsang
Such a wonderful experience, the service was great, food was amazing and I loved how it was a sustainable take on a traditional kaiseki. Instead of having all the ingredients flown from Japan all the time, the chef uses local ingredients to create unique dishes. The drink pairing was done really well too.
Atmosphere: 5
Food: 5
Service: 5
Kevin Greer
When we made our reservations, we noted that one person was gluten-intolerant. They later called us back to cancel the reservation because they couldn't accommodate that person. They said it was because they don't have any gluten-free soy sauce. I often find myself amazed at the lengths most high-end restaurants will go to to accommodate food allergies (baking a loaf of cornbread from scratch, for example), so find myself greatly disappointed that this restaurant is unwilling to make even this simple substitution. There's more to being a great restaurant than just having great food. Service and hospitality are also important.Dietary restrictions: They were unable or unwilling to accommodate a member of our party with a gluten intolerance, so instead cancelled our reservation. They said it was because they didn't have any gluten-free soy sauce.
Service: 1
Claire Hoon
"On the cusp of something great".Having traveled extensively in Japan, I'm pretty critical about Japanese food. Aburi Hana sits somewhere between the best and average high-end restaurants: A good baseline quality of food for a nice night out, but still a way to go in terms of creativity and technique.First off, the hospitality is unmatched and you'll feel like you're taken care of the moment you walk in until you walk out of the door. The servers were very attentive and the service was befitting of the calibre of this restaurant. I was expecting the chef to show up and engage with us at some point but he did not, so that was a slight disappointment.However, the food was where it didn't quite hit the mark for me. I appreciate the use of premium ingredients (which is expected for kaiseki like uni, maguro, A5 wagyu etc) but it felt more like Japanese-inspired Canadian food.While the presentation was very pretty with some video-worthy moments, it felt like it was mostly just for show and not an actual reflection of creative/modern Japanese cuisine. An example would be starter course, the meatball (tsukune). The basket it came in with the flower buds was supposed to represent early spring (which is rather thoughtful considering the name of the course), but the dish itself had nothing to do with the theme. The choice of foie gras filling was rather bizarre, as a matter of fact.In terms of course flow, it felt like it was leaning heavily towards seafood and fish. Don't get me wrong - I love fish, but the lack of meat was very glaring. I know this was a "cheaper" course compared to their usual omakase menu, but it threw off the balance.So, I was really looking forward to the wagyu when it finally arrived but the cut was so thick that it made it difficult to chew. It was a shame because the flavours were good and you could see it was such a generous cut. The fu next to it on the same plate was sadly, much easier to eat. This was the only real meat dish so it felt like a missed opportunity.Dish after dish, I had the same feeling of something missing: I couldn't feel the soul in the food I felt in some of the most memorable kaiseki restaurants I've been to. At the end of the course when asked which was my favourite dish, I couldn't answer because nothing really stood out.But if I had to pick one, it would be the rice dish near the end because of the medley of ingredients (uni, yuba) and warmth of the rice. It was simple, but heartwarming and a fitting close to the course. The pickles were also some of the best I tasted.At the end of the day, for almost $400 after HST and the mandatory 20% tip, I was expecting an unforgettable night but this wasn't quite it. I would have liked to see more thought being put into the menu - specifically how to make the ingredients sing and become the star of the show, instead of focusing on immaculate presentation.
Atmosphere: 5
Food: 3
Service: 5
Event Certificate
One of the best dining experiences I've had to date. Food was spectacular and service was no less. Highly recommend.
Atmosphere: 5
Food: 5
Service: 5
Fraser
Thank you Aburi Hana staff for the wonderful meal and service.The level of hospitality was overwhelming, the food phenomenal and the entire experience a delight.Meeting a Michelin star chef on the way out was heart warming.Best wishes for a safe travel home and congratulations on your accomplishment.
Atmosphere: 5
Food: 5
Service: 5
Ragu Sivapalan
A collaborative dinner experience between Chef Patrick Kriss from the renowned Alo restaurant and Ryusuke Nakagawa from Aburi Hana. This special menu, expertly paired with fine beverages by Wine Director Christopher Sealy and Sake Director Amy Lee, aims to marry contemporary French cuisine with modern Kyō-Kaiseki dining, bringing diners to a destination of unimaginable taste and refined culinary skills.This experience was beautiful. Each dish was spectacular. You can tell the quality of products used in each dish, paired perfectly with either sake or wine.Shout out to amy for the amazing service and insight on sake and the food. And of course the two best chefs in the city made it a special event.
Outstanding experience! Excellent service with beautifully executed dishes and unique flavours. Perfect for a special occasion.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Maguro Flower
Aquib Ali
what an amazing experience. This place is so calm and peaceful. The service was phenomenal. The food was exquisite, unique, and tasty. you must try a few of the teas while there. The fruit melon is a definite try.
Atmosphere: 5
Food: 5
Service: 5
Clément Fuji Tsang
Most of the efforts are on the presentation, I found the food just “good” and nothing great for a $500/person meal (without drinks), and quantity was on the low side. I also felt cheaped out by having a “sustainable dish” with a fish from one of our local lake (which are hugely polluted) while almost all the other ingredients are from Japan…
Atmosphere: 4
Food: 3
Service: 5
Holly Lane
We’re foodies, the dining experience is a big part of any place we visit. Dining at the top of the Eiffel Tower in Paris is our benchmark for any restaurant we have visited and Aburi Hana didn’t disappoint. It was a dining experience we will never forget. Impeccable food and service.
Atmosphere: 5
Food: 5
Service: 5
HE Jennie
Good quality. Food is good but taste and flavor didn't match.btw Diarrhea after eating....so
Amazing food, great service and an amazing experience. Went for an anniversary and it did not disappoint. Truly one of the greatest food experiences I’ve had in Toronto.
Atmosphere: 5
Food: 5
Service: 5
Amazing!! Every course was exquisite and the service, flawless. Couldn't recommend this place more highly.
Atmosphere: 5
Food: 5
Service: 5
Flawless service. Nigiri have room to do better.
Atmosphere: 5
Food: 4
Service: 5
Such a wonderful experience, the service was great, food was amazing and I loved how it was a sustainable take on a traditional kaiseki. Instead of having all the ingredients flown from Japan all the time, the chef uses local ingredients to create unique dishes. The drink pairing was done really well too.
Atmosphere: 5
Food: 5
Service: 5
When we made our reservations, we noted that one person was gluten-intolerant. They later called us back to cancel the reservation because they couldn't accommodate that person. They said it was because they don't have any gluten-free soy sauce. I often find myself amazed at the lengths most high-end restaurants will go to to accommodate food allergies (baking a loaf of cornbread from scratch, for example), so find myself greatly disappointed that this restaurant is unwilling to make even this simple substitution. There's more to being a great restaurant than just having great food. Service and hospitality are also important.Dietary restrictions: They were unable or unwilling to accommodate a member of our party with a gluten intolerance, so instead cancelled our reservation. They said it was because they didn't have any gluten-free soy sauce.
Service: 1
"On the cusp of something great".Having traveled extensively in Japan, I'm pretty critical about Japanese food. Aburi Hana sits somewhere between the best and average high-end restaurants: A good baseline quality of food for a nice night out, but still a way to go in terms of creativity and technique.First off, the hospitality is unmatched and you'll feel like you're taken care of the moment you walk in until you walk out of the door. The servers were very attentive and the service was befitting of the calibre of this restaurant. I was expecting the chef to show up and engage with us at some point but he did not, so that was a slight disappointment.However, the food was where it didn't quite hit the mark for me. I appreciate the use of premium ingredients (which is expected for kaiseki like uni, maguro, A5 wagyu etc) but it felt more like Japanese-inspired Canadian food.While the presentation was very pretty with some video-worthy moments, it felt like it was mostly just for show and not an actual reflection of creative/modern Japanese cuisine. An example would be starter course, the meatball (tsukune). The basket it came in with the flower buds was supposed to represent early spring (which is rather thoughtful considering the name of the course), but the dish itself had nothing to do with the theme. The choice of foie gras filling was rather bizarre, as a matter of fact.In terms of course flow, it felt like it was leaning heavily towards seafood and fish. Don't get me wrong - I love fish, but the lack of meat was very glaring. I know this was a "cheaper" course compared to their usual omakase menu, but it threw off the balance.So, I was really looking forward to the wagyu when it finally arrived but the cut was so thick that it made it difficult to chew. It was a shame because the flavours were good and you could see it was such a generous cut. The fu next to it on the same plate was sadly, much easier to eat. This was the only real meat dish so it felt like a missed opportunity.Dish after dish, I had the same feeling of something missing: I couldn't feel the soul in the food I felt in some of the most memorable kaiseki restaurants I've been to. At the end of the course when asked which was my favourite dish, I couldn't answer because nothing really stood out.But if I had to pick one, it would be the rice dish near the end because of the medley of ingredients (uni, yuba) and warmth of the rice. It was simple, but heartwarming and a fitting close to the course. The pickles were also some of the best I tasted.At the end of the day, for almost $400 after HST and the mandatory 20% tip, I was expecting an unforgettable night but this wasn't quite it. I would have liked to see more thought being put into the menu - specifically how to make the ingredients sing and become the star of the show, instead of focusing on immaculate presentation.
Atmosphere: 5
Food: 3
Service: 5
One of the best dining experiences I've had to date. Food was spectacular and service was no less. Highly recommend.
Atmosphere: 5
Food: 5
Service: 5
Thank you Aburi Hana staff for the wonderful meal and service.The level of hospitality was overwhelming, the food phenomenal and the entire experience a delight.Meeting a Michelin star chef on the way out was heart warming.Best wishes for a safe travel home and congratulations on your accomplishment.
Atmosphere: 5
Food: 5
Service: 5
A collaborative dinner experience between Chef Patrick Kriss from the renowned Alo restaurant and Ryusuke Nakagawa from Aburi Hana. This special menu, expertly paired with fine beverages by Wine Director Christopher Sealy and Sake Director Amy Lee, aims to marry contemporary French cuisine with modern Kyō-Kaiseki dining, bringing diners to a destination of unimaginable taste and refined culinary skills.This experience was beautiful. Each dish was spectacular. You can tell the quality of products used in each dish, paired perfectly with either sake or wine.Shout out to amy for the amazing service and insight on sake and the food. And of course the two best chefs in the city made it a special event.
Atmosphere: 5
Food: 5
Service: 5
Phenomenal service. Quiet and calm.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Outstanding experience! Excellent service with beautifully executed dishes and unique flavours. Perfect for a special occasion.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Maguro Flower
what an amazing experience. This place is so calm and peaceful. The service was phenomenal. The food was exquisite, unique, and tasty. you must try a few of the teas while there. The fruit melon is a definite try.
Atmosphere: 5
Food: 5
Service: 5
Most of the efforts are on the presentation, I found the food just “good” and nothing great for a $500/person meal (without drinks), and quantity was on the low side. I also felt cheaped out by having a “sustainable dish” with a fish from one of our local lake (which are hugely polluted) while almost all the other ingredients are from Japan…
Atmosphere: 4
Food: 3
Service: 5
We’re foodies, the dining experience is a big part of any place we visit. Dining at the top of the Eiffel Tower in Paris is our benchmark for any restaurant we have visited and Aburi Hana didn’t disappoint. It was a dining experience we will never forget. Impeccable food and service.
Atmosphere: 5
Food: 5
Service: 5
Good quality. Food is good but taste and flavor didn't match.btw Diarrhea after eating....so
Atmosphere: 2
Food: 2
Service: 4