A One-Night-Only Culinary Collaboration: Park Hyatt Toronto × MICHELIN-Starred Aburi Hana Unveil the Sakura Season Finale Dinner Event
TORONTO — On Sunday, June 1, two of Toronto's top culinary talents collaborate for a one-night-only tasting dinner event at Park Hyatt Toronto. With only 30 seats available, this exclusive experience promises an unforgettable evening of craftsmanship, seasonality, and artistry.
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Aburi Hana × Park Hyatt: Chef Ryusuke Nakagawa & Chef Jonathan Williams is a first-of-its-kind dining experience between Park Hyatt Toronto, one of the city's most iconic luxury hotels, and Aburi Hana, Toronto's top MICHELIN-starred Japanese kaiseki destination. Marking the finale of Sakura Season, the dinner showcases the refined techniques of Chef Ryusuke Nakagawa, trained under a master chef to the Emperor of Japan, alongside the contemporary Canadian style of Chef Jonathan Williams, the creative force behind Park Hyatt Toronto's culinary resurgence.
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Only 30 guests will experience the 8-course tasting menu, with dishes presented in alternating courses by chef Ryusuke Nakagawa and chef Jonathan Williams. The menu features Chef Ryusuke's famed Lobster Kimiyaki with uni and chia seed soy and Maguro Flower Sashimi, paired with Chef Williams' locally inspired creations, including Aged Duck and Mimosa Springs Trout. The meal concludes with a Miyazaki Mango dessert by Aburi Hana's Executive Pastry Chef Aiko Uchigoshi, whose 15+ years of award-winning pastry experience reflect her roots in Yamaguchi, Japan.
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The evening begins with a welcome cocktail and canapés, crafted in partnership with Roku Gin, set against the sweeping skyline views from Park Hyatt Toronto's 17th-floor Terrace Room. Live music will accompany the dinner, creating an immersive, multi-sensory experience.
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'I'm excited to be teaming up with Chef Ryusuke for this event,' says Chef Jonathan Williams. 'It's always inspiring to work alongside other chefs in Toronto who are pushing boundaries. This dinner is about more than great food—it's about celebrating the incredible talent in our city and giving guests a new perspective on what fine dining can be.'
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Chef Jonathan Williams, Executive Chef at Park Hyatt Toronto, has built an international reputation in kitchens such as The Clove Club and Dinner by Heston Blumenthal. His approach highlights local ingredients, modern Canadian cuisine, and thoughtful wine-forward pairings.
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'I'm thrilled about this unique opportunity with chef Jonathan to honour the beauty of the Sakura season, which is a profound symbol of renewal in Japanese culture. It's a beautiful way to showcase the rich tapestry of both Japanese and Canadian heritage through culinary expression,' says Chef Ryusuke Nakagawa.
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Chef Ryusuke Nakagawa brings a deep connection to traditional Japanese multi-course dining, reinterpreting kaiseki through a Canadian lens. His work at Aburi Hana has earned critical acclaim and a MICHELIN Star for its precision and elegance.
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Executive Head Chef of Aburi Hana, Chef Ryusuke, brings the soul of Kyoto's kaiseki to Toronto. Having trained in elite Japanese kitchens, including under a master chef to the Emperor of Japan, Ryusuke made the bold move to Canada to lead Aburi Hana's vision. His reverence for Japanese culinary tradition is matched by his passion for local Canadian ingredients, helping earn the restaurant a Michelin Star in the program's inaugural year.
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Executive Chef at Park Hyatt Toronto, Jon Williams, has led some of the most celebrated kitchens in Toronto, London, and New York. With roots in Richmond Station and Michelin-starred experiences at The Clove Club and Dinner by Heston Blumenthal, Williams is redefining modern Canadian cuisine with a focus on sustainability, regionality, and wine-forward gastronomy.
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Park Hyatt Toronto is a refined urban retreat recognized among the city's most distinguished hotels. One of the few properties in Toronto awarded a MICHELIN Key, it blends understated luxury with deeply personalized service and immersive cultural and culinary experiences. Located in the heart of Yorkville—Toronto's most fashionable neighbourhood—the hotel features 219 elegantly appointed guestrooms, including 40 suites, and is home to Writers Room Bar, named one of Canada's 50 Best Bars. For more information and reservations, visit parkhyatttoronto.com or follow @parkhyattto on Instagram.
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One-MICHELIN-Star Aburi Hana brings an unprecedented Kyō-Kaiseki experience to Toronto, a traditional Kyōto-style, course menu steeped in history and ritual. Executive Chef Ryusuke Nakagawa's modern interpretation embodies and elevates the tradition to create a distinctively contemporary experience. Starting with a foundation of the finest Japanese ingredients from the land and sea, he incorporates local produce to reflect the changing seasons. Aburi Hana ranked #29 on Canada's 100 Best Restaurants of 2025.
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