After nearly a year of wait, Yorkville’s Michelin-starred Aburi Hana is finally re-opening this month. On September 17, you can experience the all-new concept that includes an à la carte menu for the first time and a new — though familiar — head chef.
That’s right, former chef Ryusuke Nakagawa has left the restaurant that had previously offered a kyō-kaiseki cuisine, a multi-course experience with ties to traditional Japanese tea ceremonies. Now standing in his place in the kitchen is head chef So Sakata. Sakata already has the Michelin title under his belt, having earned the accolade in 2022 and 2023 with the now-closed Frilu in Thornhill, before a brief stint opening Bay Street’s Dopamina.
According to a media release, the reimagined Aburi Hana, created by Aburi Restaurants Canada, will have more focus on flexibility, with guests able to dine from a seasonal and refined à la carte menu at their own pace, indulge in the tasting menu, or pull up at the bar for cocktails, sake, or wine. The team even promises a prix fixe menu to come soon.
The new chapter for Aburi Hana takes inspiration from the hanamachi (a Japanese cultural entertainment district) of Edo-era Japan and puts a contemporary approach on it. Defined by the rule of the Tokugawa family from 1603 to 1868, the era is named after the city of Edo, which is modern-day Tokyo.
With pastry chef Aiko Uchigoshi, who has been with Aburi Hana since its inception, the culinary program will follow the rhythm of Japan’s seasons, evolving throughout the year to showcase ingredients at their peak. Think refined offerings like Matcha Shoku Pan, Kinmedai Prosciutto ae, and Saffron Tasazu Hamachi. Japanese ingredients and techniques will combine with Canadian products and contemporary influences for the Premium Bluefin Tuna Roll, Saffron Tosazu Hamachi, Kombu-Cured Wagyu Tartare, and Wasanbon ice cream.
Leading the beverage program is new bar director Troy Gilchrist, one of Canada’s most respected bartenders. As general manager and beverage director, he led the opening of No Vacancy, which earned a number of accolades.
Gilchrist’s beverage program promises to take inspiration from Japanese ingredients and culture while maintaining contemporary perspectives. Premium sakes, intentional wines and a refined collection of spirits sit alongside the expanded focus on cocktails — highlights of which include those with inventive names like the Bullet Train, Moshi Moshi and The End Has No End.
Designed by K.O.S. Design Inc., the new interiors, like the culinary program, promises a design that invites guests to move through various seasons over a single evening. We can expect deep black and gold tones at the entrance, illuminated by bamboo lanterns, with attention given to the Japanese native bamboo nandina. At the bar guests will be treated to red umbrellas and delicate cherry blossoms that will mimic the hanamachi culture while a vermilion marble column will be the focal point. The main dining room will be defined by deep indigo walls to depict a late night sky, while the private dining room is all about autumn, immersed in deep crimson tones with gold accents.
“We want Aburi Hana to be a place people return to for different reasons, whether for a celebratory dinner, a business meal, a few dishes with friends or a cocktail at the bar,” says Noriaki Okubo, president of Aburi Restaurants Canada, in the media release. “Our ambition is to become part of our guests’ everyday lives as well as their special occasions.”
