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Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs ar
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big enough to open up brick-and-mortar locations.
And it’s not enough to have consistently good food: kitchens are pushed to be creative and embrace food trends. Spanish tapas and Korean fusion have replaced French and Thai as the newest crazes in the city and izakayas are out while ramen is in. Farm-to-table shows no sign of slowing down, with many menus citing the source of their meats and produce. While Toronto is still young as a foodie travel destination, it’s drawing in the crowds, or at a minimum world-famous chefs such as Daniel Boulud and David Chang, who have landed in Toronto with Café Boulud and Momofuku. And as locals will tell you, first come the chefs, then come the savvy foodie travelers, always posting a tweet or photo to Instagram at the city’s newest hot spots.
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When Kinka Izakaya opened in 2009, it quickly defined the Japanese izakaya-style dining experience (drinks and small plates) in the minds of Torontonians; it’s lively, complete with an open kitchen and ultra-friendly staff. The Truffle Carbonara Udon with mushrooms, onions, soft-boiled egg, and truffle oil reaches new heights.
Established in 1984, Nami is one of the first authentic Japanese restaurants in Toronto and continues to serve fresh sushi sourced locally and from Japan to a loyal clientele. Kimono-clad servers and wood booths replicate an older version of Kyoto. In addition to its standard menu, Nami offers daily specials and seasonal promotions—there’s always something new and interesting to try.
55 Adelaide St. E, Toronto, Ontario, M5C 1K6, Canada
Experience the future of food service at this all-you-can-eat Japanese joint where most items are brought to your table by real robots with storage compartments for bellies.
865 York Mills Rd., Toronto, Ontario, M3B 1Y6, Canada
TSUJIRI is a popular Japanese dessert café that came to the city in 2016 and introduced new ways to experience authentic and high-quality Japanese matcha, in the form of innovative drinks and sweets. Popular menu items include their green-tea soft serve, matcha rare cheesecake, and o-matcha espresso.
147 Dundas St. W, Toronto, Ontario, M5E 0A8, Canada
When this Japanese franchise came to Canada in 2015, people lined up to try their take on cheesecake, which is a little eggier, firmer, and less sweet than the typical New York variety. The company was so successful, they launched several additional locations throughout the city.
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