The Top 17 Tasting Menus Near De Mello
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Rank 1. KAPPO SATO
Japanese
Chef Takeshi Sato orchestrates a kinetic counter experience where a young team moves in controlled chaos, guided by his knife work and command of Japanese ingredients flown daily from across the water. Dashi broths anchor clever pivots—tempura mackerel with shiso, seared toro with scallion—that feel less ceremonial than instinctual.
- Air Canada 2023 · #1 · Best New Restaurants
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Nominee · North America's Best Japanese Cuisine Restaurant
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Rank 2. Shoushin
Edomae Sushi
At a hinoki counter opposite Jackie Lin, an omakase progression unfolds with surgical precision: kohada gives way to angler, seasonal uni, the rice a two-blend whisper calibrated to let fish speak. Service moves with intelligence, sakes arrive rare and considered, and the whole experience suggests a chef thinking several courses ahead.
- World Culinary Awards 2025 · Nominee · World's Best Japanese Cuisine Restaurant
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Winner · North America's Best Japanese Cuisine Restaurant
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Rank 3. Sushi Masaki Saito
Omakase Sushi
Masaki Saito presides over a hinoki counter in a temple-like space, his hands moving with the deliberation of ritual as he seasons rice and sources treasures from Japan's waters with connections few chefs possess. Each piece—whether topped with uni or buried under white truffles—arrives as a small revelation, the evening orchestrated to make you forget everything beyond this room.
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Nominee · North America's Best Japanese Cuisine Restaurant
- Canada's 100 Best 2026 · #52 · Best Restaurants
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Rank 4. Café Boulud
Luxe French
- AAA Four Diamonds
- Forbes Travel Guide Forbes Recommended
- Air Canada 2013 · Finalist · Best New Restaurants
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Rank 5. Auberge du Pommier
Innovative French
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Rank 7. Kaiseki Yu-zen Hashimoto
Kaiseki Japanese
You navigate narrow corridors to private dining rooms where Chef Masaki Hashimoto's kaiseki unfolds with seasonal precision—kinmedai soups, bamboo shoots with shima-aji, grilled Miyazaki wagyu. The cooking favors restraint and clarity over spectacle, each course balanced and complete, a philosophy matched by the hushed, intimate setting and carefully chosen sake pairings.
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Nominee · North America's Best Japanese Cuisine Restaurant
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Rank 8. Yan Dining Room
Chinese
Chef Eva Chin serves an eight-course tasting menu three nights weekly, weaving seasonal Canadian ingredients through regional Chinese traditions with restless fusion sensibility. The private dining room demands advance planning but rewards with dishes that feel both rooted and inventive.
- Air Canada 2025 · Best Concept · Best New Restaurants
- Air Canada 2025 · Top 10 · Best New Restaurants
- Canada's 100 Best 2026 · Recommends
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Rank 9. Canoe
Contemporary New American
A sleek tasting room suspended above the city, where the kitchen's ambition matches the view. Wild Pacific halibut arrives with Savoy cabbage and champagne cream; lamb saddle comes paired with its braised shoulder. Service operates with the precision of a practiced institution, and the tarte au sucre closes the evening with quiet confidence.
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Rank 10. Alo
Contemporary
Patrick Kriss's renovated dining room pairs European technique with Asian flourishes across a surprise tasting menu, the marble chefs counter offering ringside views of an unhurried kitchen. The bar treats walk-ins like regulars, and the whole place hums with the confidence of a restaurant that has learned not to take itself seriously.
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Nominee · North America's Best French Cuisine Restaurant
- Canada's 100 Best 2026 · #7 · Best Restaurants
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Rank 11. FK
Contemporary
At FK, a sun-filled room on St. Clair feels less restaurant than refuge, built around a kitchen that chases the season's best ingredients—garlic-scaped bread, soft-shell crabs, morels—without pretense. The Cornish hen glazed in smoky barbecue and braised oxtail tortellini, served small enough to start, prove that honest cooking and patient pacing are not flaws but features.
- Air Canada 2011 · Finalist · Best New Restaurants
- VineRoutes 2025 · Award of Distinction · Restaurant Awards
- Michelin Guide Selected Restaurant
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Rank 12. Aburi Hana
Kyō-Kaiseki Japanese
Down a Yorkville staircase into austere, drama-free rooms where Chef Ryusuke Nakagawa's modern Kyō-Kaiseki unfolds on historic Arita porcelain—each plate a study in layered technique and color. The maguro flower, a rose of raw tuna in two cuts, and duck breast with foie gras and black truffle announce a kitchen thinking carefully about restraint and indulgence in equal measure.
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Rank 13. Lucie
French
Yannick Bigourdan named this French restaurant for his grandmother, and her influence settles into the warm dining room like soft light filtering through pendant fixtures above an open kitchen. The cooking is rooted in classical technique but tilted toward the present—the cocktails, too, carry a French sensibility.
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Rank 14. Sushi Yūgen
Omakase Sushi
At an eight-seat counter in the rear, Kyohei Igarashi orchestrates a kaiseki-inflected omakase of eighteen courses sourced entirely from Japan, where seasonal rarities like okoze arrive alongside a wine list tilted toward rarefied white Burgundies and Japanese whiskies found nowhere else in the country. The precision feels less like service and more like a conversation conducted in fish.
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Rank 15. Casa Paco
Spanish
Rob Bragagnolo's small house restaurant delivers a tasting menu of crispy socarrat rice and briny seafood—P.E.I. tuna aged in-house, John Dory confit—drawn from his years cooking in Spain and Italy. Sundays pivot to family-style paella, served with mussels and uni from a wine list devoted to obscure regions.
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Two veteran chefs run a fish counter on Dundas West that doubles as a sixteen-seat restaurant, offering seasonal preparations of undervalued Canadian lake fish—whitefish katsu arriving as sandwich, rice bowl, or noodle dish depending on the day. The operation feels less like a restaurant than a fishmonger's love letter, minimal menu and all.
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Ten seats, ten courses, ten diners an evening—Julian Bentivegna's austere counter in Toronto orchestrates an entirely plant-based tasting menu with the precision of a conductor. Each dish builds on meticulous sourcing and technique, underscored by wines chosen to amplify the conversation between plate and palate.