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Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5:30pm - 10pm Sunday 5pm - 10pm

Aburi Hana

Name: Aburi Hana
Address: 102 Yorkville Avenue Unit 4, Toronto, ON, M5R1B9, CA
Telephone: +1 647-343-8887
Price range: $$$$

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Aburi Hana

Aburi Hana by Michelin Star Chef Ryusuke Nakagawa offers a modern multi-course Kyō-Kaiseki experience

01/01/2026

Happy New Year from all of us at Aburi Hana.

As we welcome 2026, we’re excited to share that Hana is undergoing renovation to prepare for a brand new chapter ahead. Thank you for your patience, love, and continued support.

Stay tuned for updates, and here’s to a fresh year filled with great food, new beginnings, and special moments together. We can’t wait to welcome you back very soon.

09/23/2025

Thank you for your continued support of Aburi Hana. Beginning September 30, we will temporarily close as we undergo renovations to introduce a new dining concept.

We are truly grateful for the moments shared with our guests and look forward to welcoming you back soon with an exciting new experience.

Please join our newsletter via the link in bio for future updates.

09/22/2025

A graceful ending to the Kyō-Kaiseki journey, available only until September 29th. Reserve via OpenTable or the link in bio.

Okome Ichigo, our Grand Dessert course, is a delicate finale from Executive Chef Ryusuke Nakagawa, and this is the last week to experience it before his final service on September 29th.

Juicy Ontario strawberries, both fresh and compressed, crown a cloud-like rice cream made from steamed Fukushima rice blended with white chocolate and Tahitian vanilla bean. Crisp rice chips and Japanese strawberry chips, crafted from 100% strawberry purée without added water, add texture, while Japanese strawberry cream lends an elegant sweetness. Inspired by a Japanese strawberry shortcake reimagined with rice, this dessert balances nostalgia, innovation, and seasonality in every spoonful.

09/19/2025

We are deeply honoured to have retained our MICHELIN Star for the fourth consecutive year at Aburi Hana, and equally humbled to receive the Service Award.

Executive Chef Ryusuke Nakagawa and Executive Pastry Chef Aiko Uchigoshi were proud to celebrate this achievement alongside Toronto & Region’s incredible culinary community last evening.

A heartfelt congratulations to all of the outstanding restaurants recognized in this year’s MICHELIN Guide.

Thank you, MICHELIN Guide, for this continued recognition.

Photo by Ivy Knight

09/17/2025

Reservations via OpenTable or the link in bio. Available only until the end of September.

Maguro Flower, our signature sashimi course and the namesake of Aburi Hana, is the defining creation of Executive Chef Ryusuke Nakagawa, and this September marks your final chance to experience it as part of his last Kyō-Kaiseki menu.

Delicately arranged petals of dry-aged bluefin tuna, both lean akami and medium-fatty chutoro from Ehime, are shaped into a blooming flower, the result of a meticulous 14-day aging process that intensifies umami while preserving a silky texture. Nestled atop pickled midori daikon and grated daikon oroshi in rice vinegar, each petal is meant to be gently separated with chopsticks and dipped into a fragrant dashi shoyu sauce, accented with shiso and negi oil. Shiso flowers add a floral lift, while a dramatic presentation of hinoki-scented mist over dry ice completes the experience.

A union of tradition and modern artistry, Maguro Flower is more than a dish; it is Chef Nakagawa’s culinary signature and a lasting symbol of Aburi Hana’s spirit.

09/10/2025

Reservations via OpenTable or the link in bio. Available until the end of September.

Tachiuo Warayaki, our Sunomono course for September’s Kyō-Kaiseki, reflects a taste of Chef Ryusuke Nakagawa’s roots in Ehime, presented as part of his final Kyō-Kaiseki at Aburi Hana.

Swordfish is ice-bath aged for one week, marinated in shio koji, and seared skin-side only over fragrant straw fire, leaving the interior perfectly rare. It is paired with creamy white sesame sauce and complemented by Manganji togarashi, sweet Japanese peppers gently charred over straw fire and dressed with dashi and kuzu sauce, alongside vinegar-marinated kinjisou spinach. A final squeeze of fresh sudachi brightens each bite, signalling the vibrant arrival of summer.

A delicate interplay of smoke, sweetness, and citrus, this course offers a pure and seasonal expression of the sea.

09/03/2025

Reservations via OpenTable or the link in bio. Available until the end of September.

Corn Tamago Tofu, our Hiyashi Bachi course for September’s Kyō-Kaiseki, offers a refreshing taste of summer from Executive Chef Ryusuke Nakagawa, featured in his final Kyō-Kaiseki at Aburi Hana.

Delicate tamago corn tofu, crafted from local corn purée and dashi, is paired with sweet Hokkaido amaebi marinated in dashi soy. A vibrant sauce of tomato, shrimp head, honey, salt, and ginger with a touch of vinegar envelops the dish, enhanced by the subtle crispness of pea tendrils, aromatic nasturtium leaf, fresh Shizuoka wasabi, and tender junsai, Japanese water plants prized for their purity. Charcoal-grilled corn adds a gentle smokiness to complete the experience.

08/29/2025

Aburi Hana is honoured to have joined Ankor in Canmore, Alberta, for an unforgettable collaboration dinner. With Ankor’s vision of contemporary Canadian cuisine and Aburi Hana’s modern expression of Japanese culinary artistry, Chefs Ryusuke Nakagawa and Danny Beaulieu curated a menu that celebrated the harmony of two distinct traditions brought together on one table.

We extend our deepest gratitude to all who joined us for this remarkable evening and helped bring such a meaningful experience to life.

08/26/2025

Wagyu Kamonasu, the Shi-Zakana course in our September Kyō-Kaiseki, showcases a seamless interplay of boldness and freshness from Executive Chef Ryusuke Nakagawa, marking a memorable highlight in his final Kyō-Kaiseki at Aburi Hana.

A5 Miyazaki Wagyu striploin, marinated in aakamiso for two weeks before being charcoal grilled, is layered over deep-fried Kamo-Nasu, a prized round eggplant from Kyoto known for its summer-season depth of flavour. Fresh nagaimo, yuzu ponzu with kuzu, kinome, fresh sansho powder, sweet-vinegar-marinated kabu, and thinly sliced myoga add vibrant contrast, cutting through the wagyu’s luxurious richness.

Best enjoyed by combining wagyu and kamonasu in each bite, this course offers balance, texture, and a seasonal expression of Japanese culinary artistry.

Reserve now on OpenTable or via the link in our bio. The September Kyō-Kaiseki is available for a limited time until the end of September.

08/20/2025

Ō-toro & Caviar Sushi Monaka, our Shinogi course for the September Kyō-Kaiseki, captures a playful meeting of tradition and indulgence from Executive Chef Ryusuke Nakagawa, a highlight in his final Kyō-Kaiseki at Aburi Hana.

Rich, dry-aged ō-toro from Ehime is brushed with dashi soy and paired with seasoned sushi rice, then nestled in a crisp Monaka, a Japanese mochi rice cracker traditionally used for sweets, reimagined here as a savoury vessel. Topped with luxurious East Coast caviar, egg yolk–vinegar kimizu, pickled daikon, shio flowers, and chrysanthemum, each element layers flavour, texture, and artistry.

Best enjoyed in one bite, picked up by hand like a refined canapé, this course offers a playful yet deeply rooted expression of Japanese culture.

Reserve your table now on OpenTable or via the link in our bio. The September Kyō-Kaiseki is available for a limited time until the end of September.

08/14/2025

Hirame Ryuhimaki, presented as the Hassun course in our September Kyō-Kaiseki, is a must-try creation, a delicate showcase of seasonality and craftsmanship by Executive Chef Ryusuke Nakagawa, marking his final Kyō-Kaiseki at Aburi Hana.

Fluke from Hokkaido, aged for ten days in an ice bath and briefly marinated in vinegar, is wrapped in supple Ryuhi Kombu, a traditional Kaiseki ingredient simmered in vinegar, sugar, salt, and water to achieve a refined texture and brightness. The roll is accented with pickled ginger, fresh chives, red beet–infused dashi soy, and shiso sprouts, creating a refreshing harmony of flavors.

Served alongside is Sawagani, a deep-fried Japanese freshwater crab from Saga, intended to be enjoyed last on its own for the perfect crisp finale.

Reserve your table now on OpenTable or via the link in our bio. The September Kyō-Kaiseki is available for a limited time until the end of September.

08/01/2025

Chef Ryusuke Nakagawa’s final Kyō-Kaiseki service at Aburi Hana will be in September—reservations are now available on OpenTable or via the link in our bio. Seats are limited, so we highly encourage you to book early and be part of this unforgettable culinary journey.

Address

102 Yorkville Avenue Unit 4
Toronto, ON
M5R1B9

Opening Hours

Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5:30pm - 10pm
Sunday	5pm - 10pm

Telephone

+1 647-343-8887

Website

http://aburihana.com/

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