Latest news with #SakuraSeason
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.
Yahoo
04-05-2025
- Entertainment
- Yahoo
'I think I've found some of the best sushi in London and you should try it too'
I had the absolute pleasure of dining at Kaia Japanese Restaurant at The Ned recently, and I'm still thinking about the experience days later. From the moment my boyfriend and I arrived, everything about the experience felt special, starting with the warm and welcoming service. In particular, Ludo looked after us with such genuine care and attentiveness — she struck that perfect balance of being present without ever hovering, offering thoughtful recommendations and detailed insights into each dish that really elevated the meal. The food? Honestly, some of the best sushi and fish I've ever had, and I mean it. (Image: Immy Share, Newsquest)Everything was impeccably fresh, beautifully presented, and bursting with flavour. We started with the salmon and avocado roll, which was perfectly balanced — rich and buttery from the avocado, with a zing of brightness from the lime mayo that really brought it to life. It was the kind of dish you want to order twice, and maybe even three times if you're not careful. It came on a movie-like platter with the sashimi three ways - tuna, salmon, and seabass. Each slice was expertly cut and just melted in the mouth. The quality of the fish was exceptional, and you could tell it had been sourced and handled with real attention to detail. (Image: Immy Share, Newsquest) You could tell it was more of a fatty tuna, which is my absolute favourite, and means each piece is thick and succulent too. Alongside that, we tried the Kaia tartare, which was a standout. A fusion of textures and flavours that somehow managed to be both delicate and bold at the same time, again including salmon, tuna, seabass and avocado all mixed into one. We paired our sushi starter board with a Jasmine Bloom cocktail each from the new Sakura Season menu. It was sweet, but not too much, and was refreshing with a hint of jasmine, citrus and passion fruit. The salmon poke bowl was hearty and satisfying, packed with vibrant, fresh ingredients and layered flavours that felt both wholesome and indulgent. (Image: Immy Share, Newsquest)The colours #were bright, the presentation was impeccable, and every single flavour complimented each other. If it weren't for me being full, I'd have wanted to order another. My boyfriend finished with the lamb chops, which were cooked to absolute perfection — juicy, tender, and seasoned just right. While Kaia is known for its sushi, this dish proved the kitchen's versatility and depth, and the menu is incredibly versatile with other hot dishes such as miso black cod and salmon teriyaki – two things which I found it difficult to resist. I was full but resisting a chocolate mousse is not something I am capable of, and I'm glad I didn't. (Image: Immy Share, Newsquest) Rich, but not too rich, moist, and chocolatey, I'm still dreaming of having that again. Kaia sits next to The Ned Sunday Feast, another absolute MUST to go on your London eats list. Kaia isn't just another Japanese restaurant - it's an experience – and even the setting is beautiful with high counter long tables or round tables near to the chef for a more immersive feel. A place where the service, atmosphere, and food come together to create something truly special. Whether you're a sushi connoisseur or just someone looking for a beautiful night out, I can't recommend it highly enough. I'll absolutely be back, and soon. (Image: The Ned) Kaia is welcoming the beauty of cherry blossoms for the annual Sakura Season, featuring a faux stained-glass installation by renowned artist Hiroko Imada, cocktails which celebrate Japanese artistry and nature using House of Suntory spirits and a special dessert crafted by Executive Pastry Chef Darian Smidt. These seasonal specials will be served in Kaia until June 29. Jack Cohn, F&B Director of The Ned, said: "For the first time in over 100 years, our windows are the centre of attention for Cherry Blossom season. The faux stained-glass installation will fill the atrium of Kaia with a beautiful light, bringing to life one of the most cherished seasons in Japanese culture. "We invite our guests to bask in the creative artistry while enjoying expertly crafted drinks featuring The House of Suntory spirits and a dessert inspired by the season.".' Kaia An Asian-Pacific-inspired restaurant specialising in healthy food, with poke bowls and mains from the grill served over the counter. Expect an open kitchen and bar seating. Opening Hours Monday – Friday: midday – midnight Saturday: midday - 3pm, 5pm – midnight Sunday: Closed The last kitchen order is at 10:45pm. Bookings + 44 (0)20 3828 2000 restaurants@
Gulf Today
30-04-2025
- Entertainment
- Gulf Today
Sonam Kapoor spends ‘unexpected week off' with her ‘baby boy' Vayu
Actress and fashionista Sonam Kapoor shared a glimpse of how she spent her 'unexpected week off' with her son Vayu and no distractions. Sonam took to her Instagram, where she shared a handful of moments featuring the 'beautiful time' she spent with her 'baby boy.' The images and videos featured the actress and her son spending time on the swings, in pilates sessions, and at home. 'An unexpected week off with no agenda and what a beautiful time spent with my baby boy. No distractions and just life as it should be. @anandahuja we've made such a little peace of heaven for ourselves. Love you so much. #everydayphenomenal,' she wrote as the caption. It was in May 2018, when Sonam and Anand got married after years of dating. They welcomed their son, Vayu, in August 2022. On April 15, Sonam delivered a sleek look in a monotone attire which made her look absolutely boardroom-ready. Her look was styled by her sister, Rhea Kapoor. Sonam looked extremely elegant in a tailored black double-breasted jacket along with side buttons, and flap pockets on either side. The diva added a belt over the blazer, to enhance the appeal. She paired the blazer with a white shirt with cuffs visible from the blazer's sleeves. These cuffs were further styled with cufflinks. Keeping in tune with the Sakura aesthetics, Sonam's makeup included a sculpted base, along with defined eyebrows, neat eyeliner, pink-toned eyeshadow, pink blush, and lipstick. As for hair, Sonam styled them in a sleek center-parted bun. Sharing the pictures on her IG, the actress wrote, 'Namaste Japan! Looking forward to the show tomorrow @dior,' while her sister captioned, 'Sakura Season with @sonamkapoor in Kyoto with @dior.' Talking about Sonam's work commitments, post the actress' maternity leave, she made her acting comeback with the 2023 crime-thriller 'Blind.' Up next, Sonam will be seen in the 'Battle of Bittora.' It is based on Anuja Chauhan's 2010 novel of the same name that shares the love story between two upcoming politicians who despite being in love are contesting elections against each other. The drama will be produced under the banner of Anil Kapoor Film, in collaboration with Communication Network. Meanwhile, as Rhea Kapoor's film 'Crew' turned one in March, Sonam heaped praise on her sister and tagged her as brilliant. Rhea first shared a black and white video featuring Tabu, Kareena Kapoor and Kriti Sanon with the song 'Choli Ke Peeche' playing in the background. Sonam shared the video on her Instagram stories and wrote: 'My sister is brilliant.' 'Crew' is a heist comedy film directed by Rajesh A Krishnan. Produced by Ekta Kapoor, Rhea Kapoor, Anil Kapoor, and Digvijay Purohit under Balaji Motion Pictures and Anil Kapoor Films and Communication Network. In the film, three air hostesses become involved in a gold smuggling operation. The film is noted to be a parody of Vijay Mallya owned Kingfisher Airlines, which closed down due to bankruptcy and non-payment of dues and salaries to employees. Indo-Asian News Service
