Toronto’s sake revival is here, and it’s spectacular | TasteToronto

Toronto’s sake revival is here, and it’s spectacular

Everyone defaults to wine when they’re having food, but wine actually wasn’t made for that. Sake is.

Evans (centre) and his Nippon team members—Akiko Onishi (left) and Amy Lee (right).

President of Heiwa Shuzou, Norimasa Yamamoto (centre) with the Nippon team.

Smoky Ontario Rainbow Trout with buttermilk.

Chicken Liver and onions.

Fresh pasta dish with butter, pecorino cheese, fava beans, and spring peas.

2-week aged Linton Pasture Pork and plum miso dish.

Salted ricotta, caramelized konbu, and lemon curd .

Vegetable nigiri from Miku’s Garden Select dish.

Oysters paired with Gokujo Ginjo from Yoshinogawa brewery.

Miku’s Kyoto Saikyo Miso Sablefish & Lobster.