Cuisine by Chef Hachiro Fujise (from Toronto’s Guu). The tonkotsu ramen w/ pork, or the sake-steamed cherrystone clams washed down w/ a gin & yuzu tonic. Try it and let us know what you think!
KYO is the newcomer: You pretty much can’t go wrong with their menu, especially if you order the Gaijin maki rolls (caramelized onions, tempura cheese, avocado, spicy mayo, and beef sashimi).
Traditional wood-hews Japanese aesthetic with late-served menu goods like green tea-braised spare ribs, roasted half-chickens in kimchi sauce, and awesome pork pancakes w/ grilled Nordic shrimp.
How about the ebimayo (fried shrimp with peanuts and spicy mayo), their bacon-wrapped asparagus, grilled okonomiyaki pork belly, and their famed takoyaki octopus balls.
The menu: From their grilled tuna belly, spicy mayo shrimp burger, or 48hr pork on rice (go with the pork), then washing it all down with a rare yuzu draught beer, mixed w/ Japanese citrus. Go there!
