https://www.aburihana.com/home daily 1.0 2025-09-29 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/0bea2c57-cdab-4131-88bb-a90f5fda66bc/red+star.png Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582523379067-2A39M0BX6G1JHBKT04YE/200128_Aburi+Hana_6942.jpg Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574212721867-IE6YH778DHM19313F9R1/IMG_3265.jpg Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582521270740-E93B7ZQITIMQ5SX4OT0K/Aburi Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582521828415-AX5O6P1Z22E74KLIMKPQ/Arita Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582523201548-FREYBS37P1M4GET9U5Q9/200128_Aburi%252BHana_7162.jpg Home - TEAM チーム https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582522982050-QBVK9NZEAVB9QEG5QN97/200128_Aburi%2BHana_6957.jpg Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574305020166-01JQUJ046N1NU5AR6EIO/IMG_3616.jpg Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1582522662072-L0VWDOIYBOI9YNIL7ANO/200128_Aburi+Hana_7888.jpg Home https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1713911002651-S2ONJGZX0UXSSFG0VIKX/Aburi+Hana+-+Maguro+Flower.jpeg Home https://www.aburihana.com/news daily 0.75 2019-11-19 https://images.squarespace-cdn.com/content/v1/58b47c8b59cc68eea9efaf22/1488400883996-STZX90PM44DUM8A52FVO/IMG_5693-Edit.jpg News https://www.aburihana.com/news/2017/3/1/new-desserts-wzyj5 monthly 0.5 2017-03-03 https://www.aburihana.com/news/2017/3/1/morbi-vitae-nisl-z49a4 monthly 0.5 2017-03-03 https://www.aburihana.com/news/2017/3/1/now-bottled-on-site-xyg9m monthly 0.5 2017-03-01 https://www.aburihana.com/news/2017/3/1/why-we-buy-local-rt5fm monthly 0.5 2017-03-01 https://www.aburihana.com/about daily 0.75 2019-11-20 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574212721867-IE6YH778DHM19313F9R1/IMG_3265.jpg About - PHILOSOPHY CONNECTING TRADITION AND INNOVATION 理念：伝統と革新の融合 Kyō-Kaiseki is a traditional Kyōto-style course menu steeped in history and ritual. Chef 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. Using both modern gastronomy with ancient techniques, Chef Nakagawa aims to introduce new flavours and textures to each guest. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574212721867-IE6YH778DHM19313F9R1/IMG_3265.jpg About - PHILOSOPHY CONNECTING TRADITION AND INNOVATION 理念：伝統と革新の融合 Kyō-Kaiseki is a traditional Kyōto-style course menu steeped in history and ritual. Chef 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. Using both modern gastronomy with ancient techniques, Chef Nakagawa aims to introduce new flavours and textures to each guest. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574213643826-MF0JF1R86CXTW4MJ7QLU/IMG_3340.jpg About - ABURI IDENTITY ”炙り”らしさ Aburi, literally translated, means flame-seared. Chef Nakagawa incorporates flame-searing into several of his creations, imparting smokiness and enhancing the depth of umami. Just as the flame transforms each dish it touches, Aburi Restaurants aim to innovate the restaurant industry. Read more about Aburi Restaurants here. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574213676325-7TO7081V482FOW61L6Y0/IMG_3471.jpg About - ARITA PLATEWARE THE ARTISTRY OF PRESENTATION 有田焼：芸術美の響宴 Originating from the town of Arita in the Saga prefecture of Japan, Aritayaki is artisanal and handmade, and its history traces as far back as 1616 when the first porcelain ever to be fired in Japan was fired in its region. Each piece is a unique piece of art ingrained with history; the perfect backdrop to Hana’s Kyō-Kaiseki creations. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574290622426-B8TUHFQA3R35VX2GIOAT/IMG_3610.jpg About - BEFORE YOU DINE ご来店の前に Read our FAQ https://www.aburihana.com/holding-page daily 0.75 2019-12-10 https://www.aburihana.com/new-page-1 daily 0.75 2019-11-19 https://www.aburihana.com/booking-information daily 0.75 2020-03-16 https://www.aburihana.com/team daily 0.75 2024-11-18 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/919ac7fc-c066-4376-8383-5495fdf4593e/20220517-HANA-AmyLee-1.jpg TEAM - AMY LEE SAKE DIRECTOR Sake Director Amy Lee arrived in Canada 10 years ago and very quickly became enamoured by the different hospitality scene here in Canada. Wanting to learn more about the level of attention and detail, she worked in some of the finer restaurants in Toronto, honing her skills while learning, as she says, “what true hospitality is.” Amy’s love for sake started when she began studying the fundamentals of sake production and fell in love with the brewing process. Her expertise with sake has led her to become a sake consultant in her free time, highlighting her passion for boutique craft sake brewers. In pursuit of broadening her perspective with the beverage program, Amy is currently studying for her WSET Level 3 in Wine. As Sake Director, Amy looks forward to guiding you through her pairings, passing along the passionate stories behind each bottle, and making your overall experience one you soon won’t forget. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1594056835478-GAHGRLAMNPZ1IOPT4DMG/_MG_5018.jpg TEAM - RYUSUKE NAKAGAWA EXECUTIVE CHEF Michelin Star Chef Ryusuke Nakagawa grew up on Shikoku Island, Japan, famous for its quality seafood. Born with a love of seafood, Ryusuke’s culinary journey began at 18, when he moved to Shiga (East of Kyōto) and took a job as a line chef at Kōyō Ryokan Hotel, where he studied authentic Japanese cuisine. Within seven years, he made his way through the ranks and earned the title of Head Chef. Hungry to learn more, Ryusuke studied under two master chefs of Kyōto style cuisine - Chef Murata Yoshihiro and Kotani Akihiro. Working at three-star Michelin restaurant Kikunoi under Chef Yoshihiro, Ryusuke learned the real meaning of kodawari- an obsession with quality and tradition. Branching out from his mentors, Chef Nakagawa has developed his own style of contemporary Kyōto-Style Kaiseki with modern influences. Inspired by the seasons, he approaches plating as an art form; a way to communicate the seasonality of his dishes. His goal is to introduce his unique style of Kyō-Kaiseki to the world and to inspire other young Japanese chefs to do the same. At ABURI Restaurants Canada, Chef Nakagawa’s wish is for each guest to experience true Japanese service culture (omotenashi) and to introduce Japanese flavours and ingredients that are new to North American diners. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/5589d92e-7640-4b60-a2b5-e1b6e9104831/240125_ABURI_Hana_Portrait_5072+amy+edit.png TEAM - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1594056468547-MNF8NW0FGD00KV7VQD61/_MG_5119.jpg TEAM - AIKO UCHIGOSHI EXECUTIVE PASTRY CHEF Hailing from Yamaguchi, Japan, Award-Winning Chef Aiko Uchigoshi brings 15 years of impressive knowledge and experience in culinary arts to ABURI Hana. Chef Aiko began her career with ABURI Restaurants Canada in 2012 and was an important member of the Miku Toronto opening team when the restaurant brand expanded in 2015. As the restaurant’s talented Head Pastry Chef, Aiko and her team proudly made every delicious dessert offering in-house. At ABURI Hana, Chef Uchigoshi brings her mastery of Japanese flavours and Aburi cuisine to the next level. https://www.aburihana.com/gift-cards daily 0.75 2025-02-12 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1574391675731-14P0H09M9B4LT02509CZ/IMG_3466.jpg GIFT CARDS https://www.aburihana.com/about-2 daily 0.75 2019-11-20 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1573856693958-BSGQSHFU0S1AEEE9KZGR/IMG_3340.jpg About 2 - ABURI IDENTITY ”炙り”らしさ Aburi, literally translated, means flame-seared. Chef Nakagawa incorporates flame-searing into several of his creations, imparting smokiness and enhancing the depth of umami. Just as the flame transforms each dish it touches, Aburi Restaurants aim to innovate the restaurant industry. Read more about Aburi Restaurants here. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1573856321350-2IOMITK4KEBJQUSUTB87/IMG_3471.jpg About 2 - ARITA PLATEWARE THE ARTISTRY OF PRESENTATION 有田焼：芸術美の響宴 Originating from the town of Arita in the Saga prefecture of Japan, Aritayaki is artisanal and handmade, and its history traces as far back as 1616 when the first porcelain ever to be fired in Japan was fired in its region. Each piece is a unique piece of art ingrained with history; the perfect backdrop to Hana’s Kyō-Kaiseki creations. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1573863442010-NA5UGREI2SWCXMO9QV5Z/IMG_3195.jpg About 2 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1573852846904-YGS438UQSSA5P80NPJ5N/IMG_3265.jpg About 2 - PHILOSOPHY CONNECTING TRADITION AND INNOVATION 理念：伝統と革新の融合 Kyō-Kaiseki is a traditional Kyōto-style course menu steeped in history and ritual. Chef 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. Using both modern gastronomy with ancient techniques, Chef Nakagawa aims to introduce new flavours and textures to each guest. https://www.aburihana.com/menu daily 0.75 2024-10-25 https://www.aburihana.com/contact daily 0.75 2023-07-05 https://www.aburihana.com/before-you-dine daily 0.75 2025-04-16 https://www.aburihana.com/reservations daily 0.75 2025-09-29 https://www.aburihana.com/wine-sake-pairings daily 0.75 2025-05-03 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/f2feb7d5-1bc1-4193-9aa0-d447b616dd09/20220616-LES06874+crop.jpeg BEVERAGE PAIRINGS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/11818e6b-8377-45c2-9f44-f9fad196b277/20220810-HANA-SakeContent-1.jpg BEVERAGE PAIRINGS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/1660923702215-NWK69LM3EQJIJP061ZS4/20220810-HANA-SakeContent-6.jpg BEVERAGE PAIRINGS - Make it stand out Late Summer Kyō-Kaiseki Five-Course Pairing https://www.aburihana.com/aburi-hana-welcome daily 0.75 2022-10-17 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/d9f45baf-d248-4c94-b335-b1e5eebd71d6/Aburi-Hana_Ryusuke-Nakagawa_Leslie-Seto_2.jpeg ABURI Hana - Welcome https://www.aburihana.com/newsletter daily 0.75 2023-07-05 https://www.aburihana.com/chef-collaborations daily 0.75 2025-06-04 https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/0f42db54-b675-4eef-b842-4ce1fb348414/Langdon+Hall+x+Aburi+Hana.jpeg CHEF COLLABORATIONS - ABURI HANA X LANGDON HALL (JUNE 2025) We’re thrilled to announce an exclusive collaboration between Aburi Hana and the iconic Langdon Hall. On June 25th, Chef @chefbangerter and Chef @ryusuke_nakagawa will come together for a one-night-only dining experience at Aburi Hana in Toronto. Chef Jason Bangerter and Chef Ryusuke Nakagawa draw from two distinct traditions—modern Canadian and modern Japanese. Both chefs approach their roots with deep respect, using local, seasonal ingredients to express heritage through a contemporary lens. Join us for an unforgettable evening of craftsmanship, creativity, and cross-cultural harmony. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/f1fa20e1-79fb-4c82-b2cb-64f16c552654/Park+Hyatt+x+Hana+Banner.png CHEF COLLABORATIONS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/c044d46a-22a9-4a12-9f15-1cf6bc5610d2/Hana+x+Ankor+Collab+%281080+x+1080+px%29.png CHEF COLLABORATIONS https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/381cc232-87bd-462f-97b2-cdb9e2449f4e/_R5A3903.jpg CHEF COLLABORATIONS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d8147f92bde7b4493260113/aa6d1adf-4faa-4394-b695-ea6cd6f0a395/_R5A6172.jpg CHEF COLLABORATIONS - Make it stand out Whatever it is, the way you tell your story online can make all the difference.