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The ssämjang is fermented in-house, which is either a signal that the kitchen takes Korean barbecue seriously or that it has too much time on its hands, probably both. This upscale Korean BBQ spot on College Street dry-ages an international roster of proteins and has servers manage the grill so you don't have to. The banchan rotates with the seasons, and the cocktail list leans Korean. Canada's 100 Best landed it at number 46.
The awards strongest first
- Air Canada 2024 · Top 10 · Best New Restaurants
- Canada's 100 Best #46 · Best Restaurants
- The 50 The 50 Discovery
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Seafood pancake
“Appetizers, like the seafood pancake packed with seasonal shellfish and topped with uni “tongues,” are equally attention-worthy.”
Canada's 100 Best, 2026 -
Tajima wagyu
“45-day-aged Tajima wagyu from Australia — is dry-aged in-house.”
Canada's 100 Best, 2026 -
Ssämjang
“A punchy, nutty ssämjang is fermented in-house, as are many different types of kimchi.”
Canada's 100 Best, 2026
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