A night to savour: Japanese-Canadian culinary brilliance at Aburi Hana

November 4, 2024
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Toronto’s fine-dining, MICHELIN-starred restaurant Aburi Hana recently hosted a memorable evening of culinary artistry, uniting two celebrated chefs for a 12-course tasting experience rich in unique flavours and textures. Executive Chef Ryusuke Nakagawa of Aburi Hana partnered with Executive Chef Danny Beaulieu of änkôr (one of Canada’s 100 Best Restaurants in 2024, located in Canmore, Alberta). Together, they created a menu that elegantly blended Japanese precision with Canadian richness.

Entering through a discreet side entrance at 102 Yorkville Avenue, guests were welcomed into an intimate, warmly lit space overlooking the Chef’s Counter. Each seat offered a direct view of the chefs and their teams as they crafted each course. The experience was led by an expert team of hospitality professionals, including Aburi Hana’s Sake Director, Amy Lee, and änkôr’s Sous Chef, Jérémie Boudreau, contributing to the evening’s atmosphere of refined hospitality.

The experience began with four carefully curated small bites. Chef Beaulieu’s Kegani featured Japanese horsehair crab with butternut squash, persimmon and a luxurious brown butter hollandaise—a perfect harmony of flavours. His next dish, Matsutake, highlighted Canada’s natural bounty with Alberta lamb belly and charcoal-grilled matsutake mushrooms. Chef Nakagawa followed with Maguro, a combination of Otoro tuna in a crisp monaka shell, complemented by smoked daikon and sturgeon caviar. The fourth dish, Aki Saba, paired Japanese mackerel with vinegar-marinated daikon, setting the stage for the courses to follow.

Each subsequent dish showcased the chefs’ commitment to craftsmanship, from Kuruma Ebi and A5 Wagyu to Quebec Duck, emphasizing a delicate harmony between Canadian and Japanese ingredients. A standout was Chef Nakagawa’s Lobster, Nova Scotia lobster tail, lightly battered and fried, dressed with uni, yuzu kosho and parsley oil, blending creamy umami with refreshing herbal notes. Chef Beaulieu’s Bison, bison short rib braised in red wine and topped with pickled chanterelles, accompanied by crispy sunchokes and a rich black garlic porcini demi-glace, was a luxurious exploration of smoky, earthy flavours.

Sake pairings by Amy Lee complemented each course with subtle elegance, including an Alain Ducasse sparkling sake paired with the Kuruma Ebi and Nova Scotia lobster. This kijoshu-style sake, brewed with sake instead of water, offered a delicate mousse with notes of white cherry and lemon that harmonized beautifully with the seafood.

The evening concluded with two exquisite desserts. Chef Beaulieu’s Foie Gras featured cognac and St. Germain misted foie gras ice cream atop pistachio, bee pollen, elderflower meringue, with rhubarb compote—a striking symphony of flavours. Chef Nakagawa’s Chestnut Kinome White Sesame, a creamy white sesame ice cream topped with shaved chestnut and kinome sauce on a bed of almond crumble, provided a subtly sweet, nutty farewell.

Each course flowed seamlessly, allowing guests to immerse themselves fully in the dining experience. This collaboration between Aburi Hana and änkôr fused Japanese tradition with Canadian terroir, leaving a lasting impression on all who attended.

For those interested in experiencing a unique evening of culinary collaboration, visit Aburi Hana’s website for upcoming events. And if you find yourself in Canmore, Alberta, Chef Beaulieu’s änkôr promises a welcoming and sophisticated dining experience among Canada’s finest.

Photography by Sara Afshar and James Miller.

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Story by James Miller

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