What are the opening hours?

Tuesday 5pm - 12am Wednesday 5pm - 12am Thursday 5pm - 12am Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 12am

aKin Restaurant

Name: aKin Restaurant
Address: 51 Colborne Street, Toronto, ON, M5E1E3, CA
Telephone: +14163630151

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aKin Restaurant

Toronto’s premier Asian fine dining restaurant offering a ten course blind tasting menu.

04/02/2026

A closer look at how the journey begins.

Each element in the opening bites is thoughtfully composed, not just in flavour, but in meaning. The menu starts with a vegetarian course, reflecting the tradition of beginning the new year with intention, restraint, and a sense of renewal.

Small bites, layered with detail, setting the tone for what is to come.

Part of aKin’s Lunar New Year tasting menu, available until the end of April.

03/23/2026

The opening snacks.

Throughout the menu, small details quietly nod to Lunar New Year traditions. These first bites are vegetarian, inspired by the Buddhist custom of eating meat free during the first days of the new year, a way of starting the year with compassion and good intentions - Auspicious Vegetables.

A thoughtful beginning to the journey.

Part of aKin’s Lunar New Year tasting menu, available until the end of April.

Photo:

03/20/2026

Abundance.

Grilled madai over binchotan, paired with sauerkraut and a mala consommé.

Fish has long symbolized abundance in Chinese culture because the word for fish, “yu” (鱼), sounds like the word for surplus or abundance (余). It reflects the Lunar New Year wish “nian nian you yu”, meaning to have more than enough year after year.

Part of aKin’s Lunar New Year tasting menu, available until the end of April.

Experience the journey at aKin.

03/14/2026

Wealth.

Oysters and caviar come together in a course inspired by wealth. In Cantonese, the word for oyster sounds like “ho,” echoing words associated with good fortune and prosperity. It is why oysters often appear in Lunar New Year dishes meant to symbolize wealth.

And what better way to represent prosperity than pairing oysters with a little caviar.

Part of aKin’s Lunar New Year tasting menu, available until the end of April.

Experience the journey at aKin.

03/12/2026

The dining room at aKin lately.

There has been a great energy in the room as guests gather to experience the Lunar New Year menu. Inspired by the traditions of the holiday, the menu explores themes of prosperity, harmony, abundance, and family through ingredients and dishes that carry special meaning across Asian cultures.

A celebration of the season through food, shared around the table.

The Lunar New Year menu will be available until the end of April.

Experience the journey at aKin.

02/27/2026

Land & Sea is our interpretation of surf and turf served as a cold starter.

Hokkaido scallop ceviche dressed in nuoc cham.
A5 wagyu tartare seasoned with smoked shoyu and finished with jalapeño kosho.

Two distinct expressions meeting on one plate, each allowed to speak clearly while complementing the other.

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02/21/2026

Anatomy of a Fish explores the philosophy of using the whole ingredient.

Five components. One story.

Bone becomes a refined consommé.
Liver is transformed into ankimo parfait.
Flesh is hiramasa tartare crowned with uni.
Eggs appear as caviar paired with Nova Scotia lobster.
Skin is crispy salmon skin topped with BC Dungeness crab.

Serving the best the sea has to offer.

02/19/2026

Our signature CSB has appeared in nearly every iteration of aKin. It returns because it deserves to.

A crisp beignet filled with caviar & seasoned sour cream, finished generously with some more caviar.

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01/27/2026

T&T, a vivid pour of hibiscus tea with a soft, creamy foam. A nod to a Toronto staple, reimagined as Tea & Tonic. Grand genmaicha adds toast and depth, balanced with cream syrup and lifted by Mediterranean tonic.

Bright, layered, and alcohol-free. Zero proof, full expression.

01/22/2026

1 of 5 opening snacks from the Tide to Table course.

A quiet throwback to the opening menu and the Anatomy of a Fish, where five parts of the fish were explored. Liver, flesh, eggs, bone, and skin. This bite represents the liver.

Ankimo, monkfish liver, blended with foie gras and set as a silky parfait. Dipped in cranberry gel, then finished with dots of sour cherry jam and kefir piped into the crevices of a crisp tart shell. Rich, nostalgic, and deeply intentional.

01/15/2026

The Yunnan Tart.

The 11th course and current supplement, inspired by Yunnan, China, a province celebrated for its wild mushrooms. This option highlights some of Canada’s finest mushrooms. BC chanterelles and Ontario sh**un maitake, slowly cooked down in foie gras fat, set in a porcini tart shell. Finished with a soy gastrique and a generous shaving of Alba white truffles.

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01/10/2026

Captured during a photoshoot, maybe this with just this-

Chef Owner Eric Chong grates fresh white truffles, and the scent alone stopped everything. Deeply earthy, intoxicating, unmistakable.

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12/31/2025

A toast to 2025.

Silken and aromatic with a touch of umami depth, our Dragon Warrior is a study in balance. Delicate on the nose yet powerful on the palate, jasmine-infused vodka intertwines with gin, unfolding into dry vermouth and orange bitters, finished with a precise note of house-made umami brine.

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12/27/2025

A constant on the aKin menu.

aKin always features a Sphere, a single bite designed to capture the soul of a dish. Past iterations have included Tom Yum, Xiao Long Bao, Hainan Chicken Rice, and Hot Pot.

This menu’s Sphere turns to Vietnam’s national dish, phở. Warm, aromatic, and instantly familiar, distilled into one precise bite and paired with a hibiscus margarita for a bright, refreshing contrast.

Address

51 Colborne Street
Toronto, ON
M5E1E3

Opening Hours

Tuesday	5pm - 12am
Wednesday	5pm - 12am
Thursday	5pm - 12am
Friday	5pm - 12am
Saturday	5pm - 12am
Sunday	5pm - 12am

Telephone

+14163630151

Website

https://www.akintoronto.com/

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