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Shoushin is a Japanese restaurant in Toronto, Ontario, Canada. [ 1 ] [ 2 ] The restaurant serves sushi and has received a Michelin star. [ 3 ] [ 4 ] Jackie Lin is the owner and head chef.
Aburi Hana is a Japanese restaurant in Toronto, Ontario, Canada. [1] The restaurant has received a Michelin star. [2] [3] Recognition. Canada's 100 Best Restaurants ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
The restaurant had received a Michelin star in Toronto's 2022 and 2023 Michelin Guides. [ 2 ] [ 3 ] The restaurant lost its star in 2024, becoming, alongside Alobar Yorkville , the first restaurants in Canada to lose this designation while still remaining in operation.
Sushi Masaki Saito is a Japanese restaurant run by chef Masaki Saito. It has two Michelin stars. [1] Saito opened the restaurant in Yorkville in 2019. He previously ran Sushi Ginza Onodera, in New York, which earned a Michelin star in 2017, and two stars in 2018. [1] On September 13, 2022, the first ever Michelin Guide Toronto was announced ...
And other Japanese foods like ramen and sushi have found ... Cream cheese is mixed with a pungent Japanese pickle called "iburigakko,” for instance, and each onigiri costs 250 yen ($1.60 ...
Types of Japanese restaurants include: Conveyor belt sushi – a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table and counter seat; Izakaya – an informal Japanese gastropub
At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, [2] have excellent texture, and are "marvelously sweet, especially the morning-caught squid shipped alive". [2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.