This intricate starter features a multi-component presentation of seafood, including Hokkaido uni, hiramasa, caviar, and dungeness crab, showcasing a range of textures and oceanic flavors.

"flesh - hokkaido uni, hiramasa, tom yue liver-ankimo, foie gras, sour cherry eggs - kaviari kristal caviar, nova scotia lobster, beeneoise skin - b.c dungeness crab, salmon skin, tomalley bone - fish fumée, ginger, scallion"

Joseph Chan

A luxurious combination of A5 wagyu with jalapeno kosho and Hokkaido scallop with nuc châm and makrut lime, offering a balance of rich and bright flavors.

"My favourite dishes were the Hokkaido scallop (Land & Sea), wagyu (pho), veal (Christmas Dinner), OmuRice, and the apple crumble, though honestly, everything was great."

Anthony Moreau

A deconstructed or reimagined take on the classic Vietnamese soup, often featuring wagyu and marrow, delivering the deep, comforting flavors of pho in an elegant bite.

"One standout for me was the “pho in one spoon,” which is honestly my favorite version of pho so far. It perfectly captures the depth, warmth, and complexity of a classic pho in a single, elegant bite—comforting yet incredibly refined."

YTT

A rich and flavorful dish featuring Nova Scotia lobster and well-balanced noodles, often with a curry or tomato-based sauce.

"lobster noodles: lobster also like some seconds OVERcooked. Noodles were FANTASTIC. The tomato sauce was super well-balanced."

Lovie Li

A sophisticated interpretation of omurice, often featuring Périgord black truffle, koshihikari rice, and lap cheung, with an optional wagyu or foie and truffle add-on.

"My favorite dish was definitely the wagyu with fried rice ☺️ The price is up there and worth it, however i was a little surprised the chef did not introduce himself after such an intricate meal!"

Shavonne Jackson

A visually stunning and delicious black sesame dessert, often shaped like a lantern, with mochi for texture and intricate decorations.

"Oh, my, the dessert course just blowed us away! If you are big fun of black sesame dessert like we are, you will be more than happier to see the red lantern cake with the tiny golden year of horse chocolate plate and lantern handle decor! They are too adorable to eat! AND they are so so delicious and the mochi added in the the sesame filling also gave the texture to the bites and make the flavors stayed longer! What an imagination!"

W. Gao

A delightful selection of small, intricate desserts, with the Thai milk canele and bubble tea macaron frequently highlighted for their unique flavors and textures.

"The Petit Four was the best part — totally unexpected. The Thai milk canelé has a strong Thai milk flavour. The best canele in TRT.So good. The bubble tea macaron has a strong taro flavour. Thanks to the mochi, it’s got a great texture, and the sweetness is well-balanced. The macaron is super crispy."

Melonlover

A thoughtfully curated selection of cocktails designed to complement each course of the tasting menu, often with creative and unexpected twists.

"If I had to choose a single favorite restaurant in Toronto, this would be it. Akin is truly exceptional. Every course was thoughtfully executed and absolutely delicious. We did the cocktail pairing as well, which I highly recommend, each drink complemented the dishes perfectly and elevated the overall experience."

aj rijal