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  • Kaito Sushi is bringing omakase to Corso Italia one hour at a time. Omakase is a Japanese phrase meaning “I’ll leave it up to you.” At Kaito Sushi, an omakase menu includes a meal of several courses, with courses selected by the chef based on seasonal availability. Meals last one hour, starting on the hour,

  • A stretch of Etobicoke a stone’s throw from a Costco isn’t where you’d assume one of the city’s — not to mention Canada’s — top sushi restaurants would reside. And yet chef Mitsuhiro Kaji has been sitting pretty for almost two decades, masterfully serving his omakase menu to an ever-keen array of diners willing to

  • KaKa, a popular spot for unlimited sushi, has opened its first location in the downtown core.

  • Kanda Izakaya

    Staring at the menu at Kanda Izakaya will drive you mad with hunger. The amount of scarfable options at this North York izakaya are too many to count, so you might just have to order them all. Serving up all the traditional classics like tonkatsu, ramen, udon, donburi and sushi galore, this menu is packed

  • KAYAGUM

    There’s a newbie in North York’s Koreatown strip: Kayagum. Situated in the space previously occupied by The Party Restaurant at Yonge and Finch, it sticks out among the plethora of other Korean options we have in this town, not least because starting next week it plans to stay open 24 hours a day.

  • Kingyo Toronto

    As patrons drift into Kingyo Toronto, each party is greeted with an enthusiastic chorus of "Irashaimase!" The latest addition to Cabbagetown’s culinary landscape, Kingyo is, in fact, a transplant from Vancouver. Out west, the eatery has been dishing out elegant Japanese pub fare for some seven years; this rendition is the first to make its way eastward.

  • Kinka Izakaya

    Kinka Izakaya opened in 2009, bringing the atmosphere of a Japanese pub to Church Street. It has since expanded and now includes locations in North York, the Annex and even Montreal. Kinka Izakaya invites you to explore Japanese cuisine beyond just sushi. Executive chef Ippei Iwata presents a menu of traditional and modern specialties made

  • Kinton Ramen

    When it comes to ramen in Toronto, choices have been scant compared to the bounty of New York City, with its Ippudo and Totto Ramen, or even Vancouver, with its Kintaro Ramen Noodle or Motomachi Shokudo. But now Toronto has a new player in the ramen scene: Kinton Ramen, opened last week in Baldwin Village, which aims to do away with the misconception of ramen as instant food that hails from plastic packages.

  • Kinton Ramen

    Fans of Baldwin Village’s Kinton Ramen know that it’s a pork lover’s spot. There, thick pork bone broth comes with heaps of pork belly or pork shoulder, and customers can request how much pork fat they want added to their soup (“rich” means a lot, “light” means less).

  • Kintori Yakitori

    Hidden up and away from bustling Bloor Street West is Kintori Yakitori. This dimly lit restaurant is positioned atop one of the Kinka Family’s 10 Kinton Ramen locations in the GTA and is the first yakitori concept from the Japanese restaurant group. When you walk up the stairs you’re immediately met with aromas of charcoal

  • kiyo japanese cuisine- food

    Using only fresh ingredients, Kiyo is bringing the traditions of Japanese cuisine and culture to the Bathurst and St. Clair area. “Kiyo” comes from the word “清,” meaning “of purity.” Kiyo’s very experienced sushi chef strives to keep the fish and all other ingredients at their purest form while ensuring diners have a delicious experience.

  • Koi Koi Saké Bar

    Nestled in Kensington Market, KOI KOI SAKÉ BAR​, from the folks behind the neighbouring Sukoshi Mart, boasts playful design touches like kabuki masks and lamps crafted from Japanese hanafuda cards. Sakes from all corners of Japan are on offer, with tasting notes listed beneath each pick. Newbies reach for the Dewazakura Oka Ginjo with a melon

  • Konjiki Ramen

    Konjiki’s original Tokyo spot has been included in Michelin’s Bib Gourmand guide for four years in a row, and when chef Atsushi Yamamoto led the Toronto expansion, the lines formed immediately. And for good reason. The menu is stacked with items you won’t find anywhere else, like velvety clam broth ramen scented with truffle, sous-vide chashu

  • Koyoi

    Opened in 2009, Koyoi is one of only a few pre-Guu izakayas in Toronto (yes, apparently izakayas existed in the city before Guu). Tucked away from busy Yonge Street on Irwin Avenue, it’s a neighbourhood spot that also draws a younger university crowd for its very affordable price point.

  • Matsuda Sushi

    Here at Matsuda Sushi, they’re versed in the art of indulgence. With an AYCE menu that is sure to fill you up again and again, Matsuda encourages you to come with a larger party to enjoy the true feast that’s offered here. Matsuda strives to provide quality service and food for a price tag that’s

  • Since opening in 2016, Miku has become the prime date night spot south of Queen Street. And beyond slim pickings in the area around Queen’s Quay, it’s no wonder why: Its main innovation, the aburi sushi, is a lightly torched morsels of fresh, creamy, and visually stunning slice of the season’s freshest catch on a

  • Omai

    Omai is a new Japanese temaki and sake bar on Baldwin Street from Edward Bang and Jason Ching.

  • On The Stick

    Innovative Japanese and Korean cuisine comes to Deer Park. On The Stick is run by chefs Ben Bae and CS Lee, formerly of Akira Back, Miku and Chotte Matte. As the name suggests, many of the dishes come, well, on a stick, for those who like their food skewered.

  • Pablo Cheese Tart

    Inspired by the made-to-order methods of steak house kitchens and the fearless work of Pablo Picasso came baker Masamitsu Sakimoto’s Pablo Cheese Tarts. Based out of Osaka, Japan, the bakery in Toronto’s Little Japan has formulated the perfect recipe for its beloved cheese tarts, cooking them fresh to order. The cheese tarts are served medium

  • Project:Fish Sushi + Kitchen

    Sushi + Kitchen may be one of three Project:Fish spaces, but they are the only people in Richmond Hill doing aburi. The flame-seared method of sushi making has been a significant factor in cementing Project:Fish as a North York favourite, in addition to the fresh fish served and oshi (layered and pressed sushi) unique to