ABURI Hana

We are incredibly honoured to have retained our MICHELIN Star for the third consecutive year at Aburi Hana. Executive Chef Ryusuke Nakagawa and Executive Pastry Chef Aiko Uchigoshi were thrilled to be a part of Toronto & Region’s celebration last evening. Congratulations to all the outstanding Toronto & Regional restaurants included in the Guide this year, including the four new 1-Star restaurants @restaurant_pearlmorissette, @hexagonrestaurant, @danico.to, @the_pine. Thank you MICHELIN Guide for your recognition and Destination Toronto, Destination Ontario, and Destination Canada for your support. #MICHELINGuide24 #MICHELINGuideTOR #MICHELIN #Toronto #Canada #AburiHana #MICHELINGuide

We are pleased to announce that we have received one of the first Michelin Guide Stars in Canada. This nationally unprecedented honour is the result of the dedication of our team helmed by Executive Chef Ryusuke Nakagawa who together continue to keep culinary standards high on all fronts. “We are humbled and so grateful for this honour. We work for the love of the craft and to deepen connections with people everyday by sharing our stories through food. And to receive a Michelin star it motivates us even more to uphold our standards of excellence.” -Executive Chef Ryusuke Nakagawa Thank you to all our guests for your endless support. We look forward to continuing to offer an unparalleled modern Kyō-Kaiseki culinary experience. #aburihana #aburirestaurants #michelinguide22 #michelinguidetor #michelinguide #michelintoronto

The team at Aburi Hana and Executive Chef Ryusuke Nakagawa are honoured to be included on the @canadasbest100 inaugural list at No. 33. Our gratitude goes to everyone who has supported us since day 01 and our incredible team whom none of this would have been possible without. We look forward to continuing to excel and cultivate a kitchen that celebrates the best of Japanese and Canadian heritage. 🌸 #Canada100Best #AburiHana

Go behind the Zuwaigani Ebi Imo course with chef Ryusuke Nakagawa featuring snow crab from Ishikawa. This course is available until January 18 as part of our Winter Kaiseki. After that, Aburi Hana will be presenting a Timeless Collection menu, featuring 8 of Chef’s most popular dishes over the years. Reservations can be made via the link in our bio or via AburiHana.com #cheflife #MichelinChef #AburiHana #Yorkville #Toronto #FineDining #TorontoEats #TorontoFoodie #torontorestaurants #torontolife #RyusukeNakagawa #Aburi #luxurylifestyle

Buttery A5 Miyazaki Wagyu Striploin is featured on our Winter Kaiseki Menu. Marinated in AKA miso for 2 weeks and then charcoal grilled, the extraordinarily tender piece of beef is placed on a portion of creamy cashew nut miso, topped with a spinach purée, and a ribbon of AKA miso truffle sauce comprised of shaved black truffles and fresh wasabi. Executive Chef @ryusuke_nakagawa learned the recipe for this AKA miso sauce from a 3 Star MICHELIN restaurant in Kyoto. This particular condiment aids in retaining the juiciness of the wagyu and ensuring it is umami forward. Reservations for the Winter Kaiseki menu can be made at the link in bio. The last day to reserve this experience is January 18th. The Timeless Collection Menu will begin on January 22nd, highlighting favourite dishes from past menus, executed by the Aburi HANA team, in the absence of Executive Chef Ryusuke Nakagawa. Reservations for the Timeless Collection Menu can also be made via the link in bio. We look forward to welcoming you this New Year! _ #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant #ArtOfPlating #TorontoDining #TorontoHoliday #CanadianIngredients #TorontoEats #JapaneseIngredients #TorontoTastingMenu #Wagyu #A5MiyazakiWagyu #A5Wagyu #AKAMiso

Saturday, January 18th will be the final day to experience our Winter Kaiseki menu before the team at Aburi HANA takes over in the absence of Executive Chef @ryusuke_nakagawa for the Timeless Collection Menu, which will begin on January 22nd. This experience highlights a selection of favourite dishes from past menus, crafted with premium seasonal ingredients sourced locally and from Japan. This includes favourites like the O’toro & Caviar Sushi Monaka, which can also currently be found on our Winter Kaiseki. In this mochi rice shell find nori, sushi rice, and kimizu covered by an indulgent layer of ō-toro that has been dry-aged for 14 days. Prized for its rich, buttery flavour and melt-in-your-mouth texture, the O'toro is then embellished by a dollop of caviar and garnished with shio flowers, chrysanthemum, and Iburigakko – a smoked pickled daikon. Reservations for both the Winter Kaiseki and the Timeless Collection Menu can be made via the link in bio. _ #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant #ArtOfPlating #TorontoDining #TorontoHoliday #CanadianIngredients #TorontoEats #JapaneseIngredients #TorontoTastingMenu

Happy New Year from Executive Chef Ryusuke Nakagawa, Executive Pastry Chef Aiko Uchigoshi, and the entire Aburi HANA team A reminder that we are closed today but will reopen this Friday, January 3rd. Reservations are open until the end of January. February and March reservations will be available on January 15th at 4PM ET. - #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant

A scoop of delicate chamomile ice cream topped with bright yuzu zest sits in a vibrant Shungiku sauce made from leafy chrysanthemum greens. This sauce is a winter delicacy commonly enjoyed with hot pot and sukiyaki dishes rather than sweets. Executive Pastry Chef @okia_dessert likes using a vegetable component in dessert to give her creations a unique twist. In this case, the shungiku sauce adds floral and herbal notes to each bite. Covering the ice cream are pieces of meringue made from Wasanbon, a special fine-grained Japanese sugar made from thin sugarcane plants. Try this Intro to Dessert Course on our current Winter Kaiseki menu. Reservations can be made at the link in bio. _ #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant #ArtOfPlating #TorontoDining #TorontoHoliday #CanadianIngredients #TorontoEats #JapaneseIngredients #TorontoTastingMenu #Shungiku #DessertCourse #Chamomile #IceCream #TorontoDessert

The Owan course is the first to welcome you to our Winter Kaiseki. Utilizing Chef's favourite local ingredients the Lobster Kikka centres around lobster tail that's dashi simmered. This dashi is complex as it's made through a combination of three broths: lobster, vegetable, and ichiban (seaweed and bonito flakes). The Omi Kabura and Uguisuna Japanese turnips featured in this dish have been simmering in the vegetable dashi, alongside Kintoki Ninjin, a rare heirloom variety of Japanese carrot known for its big red roots. The Omi Kabura is a big sized turnip that originates from the Shiga Prefecture, where Executive Chef @ryusuke_nakagawa first started his culinary journey. The dish is further garnished with boiled yellow and purple chrysanthemum flowers and a sprinkle of Kuro Shichimi, Kyoto's famous seven-spice blend where sansho pepper is the star. Reservations for our Winter Kaiseki can be made via the link in bio. _ #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant #ArtOfPlating #TorontoDining #TorontoHoliday #CanadianIngredients #TorontoEats #JapaneseIngredients #TorontoTastingMenu #OwanCourse #LobsterTail #Dashi

The Petit Fours on our Winter Kyō-Kaiseki menu end the evening on a festive note. Aburi HANA will be open on December 24th and December 31st to celebrate the holidays and ring in the New Year with you. The first of two bites is a piece of Tuile, a baked wafer of sesame, pine nuts and caramel. The second treat is a Shikuwasa Macaron. Sikuwasa is known to be an original species of Mandarin orange, which originates in Okinawa. Its name comes from the Okinawan dialect, with "Shi" translating to "sour" and "Kuwasa" meaning to "make you eat." This macaron is citrus forward and filled with a shikuwasa white chocolate ganache and shikuwasa gelée. We look forward to welcoming you this holiday season. Visit the link in bio for reservations. _ #AburiHana #AburiRestaurants #KyoKaiseki #KaisekiCuisine #SeasonalMenu #YorkvilleToronto #MichelinDining #MichelinGuide #TorontoRestaurant #FineDiningRestaurant #ArtOfPlating #TorontoDining #TorontoHoliday #CanadianIngredients #TorontoEats #JapaneseIngredients #TorontoTastingMenu #TorontoDessert #Macaron #Shikuwasa

A new addition to Aburi Hana’s collection of Chef Ryusuke Nakagawa’s Winter Kaiseki - the Unagi Gobo Sakizuke course. Unagi (or freshwater eel) from Aichi, Japan is rolled with Gobo (burdock roots) from Yahata to create an Unagi Yahatamaki - chef’s interpretation of a sushi roll named after Yahata City in Kyoto, which is very famous for Gobo harvest. The Unagi Yahatamaki is brushed with a tare sauce made with Unagi bone and head stock, alongside Aka Konnyaku, a type of jelly made from red konjac, a type of yam, that has been simmered in Sansho dashi. Experience this exquisite course on our Winter Kaiseki this month. Reservations via the link in our bio. #unagi #Kaiseki #kyoto #aichi #sakizuke #gobo #burdockroots #toronto #finedining #aburihana #Hana #Michelin #Yorkville #torontoeats #torontofoodie #yyzeats #yyzfoodies

Kobako-Gani Ebi Imo is the Agemono (deep-fried) course of our Winter Kyō-Kaiseki menu. Deep fried with rice cracker flour, the Ebi Imo is filled with boiled snow crab, known as Kobako Gani and is dashi simmered with ebi imo – shrimp-shaped taro. Garnished with a sauce comprised of Kobako-Gani’s eggs tomalley and Mizuna, a Japanese mustard green. For this year’s Winter Kaiseki, chef has made an updated topping choice from deep-fried ginkgo nuts to deep-fried leeks and shiso leaf. Reservations for December and January are available via the link in bio.