The Chef and the Daruma

Drawn from Chef's first French fine dining experience. This modern twist on the classic beef tartare features treasures from the Pacific. Luxurious Bluefin, rich Albacore tuna, avocado and crisp organic cucumber. Finished with Tojo's signature tuna sauce and wasabi.

Marinated Shiromi fish, tsubugai, and seasonal vegetables. Mildly sweet, with a touch of complex sake flavours. Featuring seasonal produce from Betty and Klaus’ farm.

Awakening a childhood memory of pure joy and discovery, apples remain to this day, Chef's favourite fruit. Hokkaido scallop sashimi, namasu daikon and carrot are nestled in a bright red honey apple. Shiso & yuzu garnish.

Symbolizing Tojo's culinary journey from his first lesson in slicing fish to now, this traditional Osaka-style sushi is prepared two ways. The first features the classic pickled mackerel, and the second, house-smoked Canadian sablefish - one of Chef’s beloved local delicacies. Crafted in Tojo’s signature style and finished with rikyu kombu, Kyoto shibazuke pickles, grated ginger & green onion garnish.

Inspired by his trip to Kyoto, this beloved homestyle recipe is elevated to new heights. A richly layered dashi crafted from Hokkaido kombu, Kagoshima Katsuobushi and Wakayama Iwashi forms a sophisticated base for this heartwarming, nostalgic dish. Tender organic chicken, egg, shiitake mushrooms, scallions are simmered to perfection.

Highlighting Tojo’s cherished hometown ingredient, this dish evokes a sense of nostalgia and simplicity. Japanese sweet potato, matcha cream, azuki beans and fresh fruit

Symbolizing Chef’s culinary journey from his first lesson in slicing fish to now, this traditional Osaka-style sushi is prepared two ways. The first features the classic pickled mackerel, and the second, house-smoked Canadian sablefish - one of Chef’s beloved local delicacies. Crafted in Tojo’s signature style and finished with rikyu kombu, Kyoto shibazuke pickles, grated ginger & green onion garnish. Choice of pickled mackerel or smoked Canadian sablefish. 4 pieces.

Drawn from his first French fine dining experience. This modern twist on the classic beef tartare features treasures from the Pacific. Luxurious Bluefin, rich Albacore tuna, avocado and crisp organic cucumber. Finished with Chef’s signature tuna sauce and wasabi.

Marinated Spot Prawn, Hokkaido scallop, Tamanohikari sake jelly. Baked bell pepper, edamame, yellow beets. Miso mustard, ume sauce. Edible flower garnish.