Aburi Hana

The air is charged, and as you descend underneath Yorkville, you sense that your evening is headed somewhere interesting. Minimalist in design, Aburi Hana saves the drama for the plates, using handmade Arita pottery that has a history tracing back to the 1600s.Chef Ryusuke Nakagawa presents a modern take on the history-steeped Kyō-Kaiseki menu. His cooking is personal and intricate, weaving multiple techniques and colors into every dish. The signature maguro flower, a rose made from pieces of akami and chutoro, is stunning, and kurobuta kakuni, simmered pork belly over foie gras, dazzles. Aji fry takes fish sourced from the chef's home prefecture and riffs on his mother's recipe for a deeply satisfying effort. Dessert delivers a sweet finale.

Modern Kyō-Kaiseki Experience

• Aburi Hana offers a contemporary take on the traditional Kyō-Kaiseki cuisine, emphasizing hyper-seasonal ingredients and innovative cooking techniques that blend Japanese tradition with local Canadian produce.

Aritayaki Plateware

• The restaurant uses artisanal Aritayaki plateware from Japan, which dates back to 1616, enhancing the presentation of each dish with unique, handcrafted artistry that reflects the history of Japanese porcelain.

Kakurega Private Dining Rooms

• Aburi Hana features intimate private dining rooms called Kakurega, which translates to "hidden gem" in Japanese, accommodating small groups for a personalized culinary experience.

Tasting Menus

• Signature kyō-kaiseki 12-course experience: $430 per guest
• Introductory 8-course kyō-kaiseki experience: $300 per guest