Toronto has a new cocktail bar worth knowing about. Located at 235 Adelaide St. W., Mizunara has officially kicked off its soft opening, morphing from its wildly popular 2025 First Taste pop-up into a permanent, warm, and inviting contemporary cocktail restaurant.
Named after the rare Japanese oak used to age whisky, Mizunara is all about craftsmanship, seasonality and storytelling. The space is thoughtfully designed to encourage guests to slow down and savour the moment over incredible food and drink.
At the heart of the concept is a deep reverence for Japanese whisky, brought to life through an inventive drink list. The star of the show is easily the Tetsu Highball — a viral-worthy creation made with brown butter cheesecake-washed Suntory Toki, tetsu distillate, fino and tetsu foam. Created in official collaboration with Uncle Tetsu Canada, the drink even got the personal blessing of Uncle Tetsu himself after a taste test in Japan. Other standout sips include the Oki Dokey (Planteray rum, ube, and mandarin) and the Sichuan peppercorn-infused Forest Ember.
The kitchen, open daily from 5:30 p.m. to 10:00 p.m., is led by chef Alyssa Figueira, whose impressive resume includes stints at Langdon Hall and the three-Michelin-starred Atelier Crenn. Her menus are rooted in intention and sustainability, with art, travel, and time as direct inspiration — with one dish conceived while visiting Vincent van Gogh’s “Irises” and another drawn from her walks through Park Güell in Barcelona. Refined seasonal pairings include Agedashi Tofu with pickled mustard seed, Charred Scallops in a smoked buttermilk dashi, Moules Frites with a vadouvan verjus sauce and a refreshing Watermelon Hibiscus Kakigori for dessert.
Guests can walk in or book a table today in The Archive, the main lounge surrounded by a warm glow. Coming later this summer is The Gallery, an intimate, 6-seat private bar that will offer a guided, seven-course cocktail omakase and Japanese whisky tasting experience.
Mizunara is currently open Tuesday, Wednesday, and Sunday from 5 p.m. to midnight, and Thursday through Saturday from 5 p.m. to 2 a.m. Soft-opening reservations for July and August are live now on Tock.
