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Park
Fusion
In a Westmount dining room soundtracked by 80s pop, Chef Antonio Park fuses Japanese precision with South American warmth—suzuki arrives with chimichurri and maitake, while his tuna preparations layer yuzu-steeped daikon against marinated jalapeño and ginger flower. The menu sprawls with restless invention, though the evening omakase distills that same wanderlust into a more focused journey.
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