Latest news with #AburiHana
National Post
12-05-2025
- Entertainment
- National Post
A One-Night-Only Culinary Collaboration: Park Hyatt Toronto × MICHELIN-Starred Aburi Hana Unveil the Sakura Season Finale Dinner Event
Article content 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. Article content Article content 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. Article content 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. Article content 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. Article content '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.' Article content 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. Article content '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. Article content 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. Article content 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. Article content 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. Article content 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 or follow @parkhyattto on Instagram. Article content 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. Article content Article content Article content Article content Article content Article content
Yahoo
12-05-2025
- Entertainment
- Yahoo
A One-Night-Only Culinary Collaboration: Park Hyatt Toronto × MICHELIN-Starred Aburi Hana Unveil the Sakura Season Finale Dinner Event
TORONTO, May 12, 2025--(BUSINESS WIRE)--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. 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. 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. 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. "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." 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. "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. 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. Event Details Date: Sunday, June 1, 2025Time: 6:00 PMLocation: Terrace Room, 17th Floor – Park Hyatt TorontoTickets: $600 per guest (+13% tax & 20% gratuity)Includes: Welcome cocktail, canapés, 8-course tasting menu, curated wine pairingsSeating: Limited to 30 guests only Reservations are now open. Reserve your seat HERE. About Chef Ryusuke Nakagawa 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. About Chef Jonathan Williams 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. About Park Hyatt Toronto 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 or follow @parkhyattto on Instagram. About Aburi Hana 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. View source version on Contacts Jessica BertoloDirector, Marketing & CommunicationPark Hyatt
Business Wire
12-05-2025
- Entertainment
- Business Wire
Park Hyatt Toronto × MICHELIN-Starred Aburi Hana
TORONTO--(BUSINESS WIRE)--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. 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. 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. 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. '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.' 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. '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. 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. Event Details Date: Time: 6:00 PM Location: Terrace Room, 17th Floor – Park Hyatt Toronto Tickets: $600 per guest (+13% tax & 20% gratuity) Includes: Welcome cocktail, canapés, 8-course tasting menu, curated wine pairings Seating: Limited to 30 guests only Reservations are now open. Reserve your seat HERE. About Chef Ryusuke Nakagawa 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. About Chef Jonathan Williams 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. About Park Hyatt Toronto 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 or follow @parkhyattto on Instagram. About Aburi Hana 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.
Globe and Mail
10-05-2025
- Globe and Mail
In the kitchen, high-tech gadgets are cool but the smartest buy for your kitchen is a chef's knife
Modern kitchens are overflowing with techy gadgets and gimmicks – some useful, others a little absurd. Does anyone really need a Bluetooth pizza thermometer that pings your phone when the pie hits the perfect internal temperature? Among the noise of smart appliances, one ancient, analog tool remains essential: the knife. More specifically, the so-called chef's knife. This all-purpose blade is a power player in any kitchen. Typically around 20 centimetres long, a good chef's knife balances size and functionality. With a sturdy, ergonomic handle that should fit well in the palm, it's designed to handle everything from slicing and dicing to mincing and chopping a variety of proteins, fruits and vegetables. 'A great knife is an extension of a chef's hand,' says Susur Lee, celebrated restaurateur, TV host and TikTok personality. 'When you truly know your knife, it makes you that much more confident in the kitchen. A knife is the most personal tool a chef can use.' Personal is the right word. There are almost as many options out there as there are styles of cooking. Not to mention price points, with top knives costing as much as a mortgage payment. So the question remains: How to start looking for the right knife for you? According to Ryusuke Nakagawa, executive chef at Toronto's Michelin-starred Aburi Hana, two things matter most when he is considering the plethora of options out there. 'How long the sharpness lasts is important,' he says. 'And also how well it fits your grip when you actually hold it.' Nakagawa began his career near Kyoto, Japan, where he purchased his first knife from Aritsugu – a local, small-batch knife maker that has been producing blades from ultrahard steel for more than 500 years. 'The harder the steel, such as Japanese Hagane, the better,' he explains. 'The harder it is, the sharper it will be.' Lee agrees, citing a preference for high-carbon Japanese Shirogami steel and Aogami steel (in general, the higher the carbon, the sharper and the higher the strength). Also for him, like Nakagawa, the handle is just as critical as the blade. 'Comfort, control and how it feels in my hand are key,' he says. This can be very subjective. Everyone has a different grip and likes different materials. Lee specifically opts for the smooth feel of a wood handle. 'It must be a wood handle!' he says. Whereas others much prefer metal or plain old (not to mention more affordable) plastic. His go-to knives come from Japanese brand Nenox. 'The quality and attention to detail are unmatched in my opinion,' he says. 'Much of their process is done by hand.' Still, both chefs agree that owning a great knife is only half the equation. Proper maintenance is just as invaluable. 'Simple care goes a long way,' says Lee. 'Regular honing with a whetstone and proper storage – like using a magnetic wood board – is essential. I also avoid chopping on hard surfaces like marble, and I only ever hand-wash my knives.' Nakagawa echoes the sentiment. 'It is important to check and care for the daily condition of the knife you use,' he says. 'Most dishes start with cutting ingredients. If you start with a knife of poor quality, the final result will also be poor.' When shopping for a good chef's knife, look for a hard blade and comfortable handle.
