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Ultra Restaurant
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Drenched in gold velvet couches with a sweeping gold curtain to match, metal chandeliers and ambient lighting, the Ochre room inside of Ultra Restaurant & Supper Club is one of two show-stopping spaces inside the venue.
The main bar, outfitted in a mix of crushed black velvet dining chairs and bar stools carries on the gold colour scheme, with an illuminated gold-panelled bar illuminating the otherwise dark and moody space. A nod to the British fashion designer, Alexander McQueen, gold accents can be found throughout the restaurant, from the various lamps and vases down to the chopsticks used to enjoy a variety of items off of an expertly curated menu.
While it acts as a dinner venue every Tuesday to Thursday from 5 to 11 p.m., come Friday and Saturday, Ultra transforms to an unforgettable stage, with DJs and various entertainment lasting until 2 in the morning.
"This type of venue has never been done in Toronto before," says CEO of Ink Entertainment, Charles Kabouth. "We see it a lot in Miami, but Ultra was designed in response to a demand for extraordinary entertainment, fine dining and an element of luxury, all in one venue."
Situated on St. Clair Ave. E., Ultra is far from the downtown crowd and Kabouth says the clientele is representative of that. "We're seeing an older, more affluent crowd coming in; it's for people who enjoy all kinds of performative art and music, who aren't looking to leave one venue and jump to the next," he says. "Ultra packages the entire experience into one."
Before creating the menu for Ultra, chef Kihyun Kim spent the last decade of his culinary career working as the executive chef at Akira Back. But his culinary background goes much further. Growing up in South Korea, Kim served a mandatory two years in the military, where he prepared meals for thousands of soldiers every day.
"I've worked in kitchens with locals from various cultures in countries from around the world," he says. "I strive to present dishes that fit the Ultra concept because I believe cooking is not just about taste; it's about memories and experiences."
With the belief that a good menu starts with a good team, Kim has designed a menu that highlights pan-Asian cuisine that fuses traditional ingredients and international flavours.
Guests can dine in the Ochre Room, or simply enjoy a cocktail and a live performance.
Before creating the menu for Ultra, chef Kihyun Kim spent the last decade of his culinary career working as the executive chef at Akira Back. But his culinary background goes much further. Growing up in South Korea, Kim served a mandatory two years in the military, where he prepared meals for thousands of soldiers every day.
"I've worked in kitchens with locals from various cultures in countries from around the world," he says. "I strive to present dishes that fit the Ultra concept because I believe cooking is not just about taste; it's about memories and experiences."
With the belief that a good menu starts with a good team, Kim has designed a menu that highlights pan-Asian cuisine that fuses traditional ingredients and international flavours.
The Ultra Tart Trio ($28) consists of three tarts in a flaky pastry shell, garnished with edible flowers— the diced avocado tart is creamy and refreshing, while the mushroom tart is earthy and meaty. Chef arranges the tarts in order of how they should be eaten: avocado, followed by salmon, then mushroom for a true sensory experience.
Ultra has a selection of sushi and sashimi, ranging in price from $15 to $30, as well as a sashimi platter ($88) that includes five kinds of premium sashimi hand selected by the chef.
The hirame and madai carpaccio ($26), served cold, is a deliciously refreshing mix of plum chojang, tomato-dashi gelee and sugar snap peas.
The Shishito Peppers ($17) make for a great snack or appetizer. They're done with a togarashi (Japanese chilli)-infused ponzu sauce, which adds a bit of heat to a typically sweet sauce, as well as a honey lemon ailoi and goma (sesame) sauce which adds for a slightly nutty flavour.
The Ginger Orange Heirloom Carrots ($17) are another side dish on Ultra's menu. This relatively simple dish uses crispy shallots and diced chives for added taste and texture.
The 10oz Australian Wagyu Striploin ($76) is served with charred kimchi and a side of Asian-style chimichurri sauce, which is meant to be poured over the meat.
The Australian wagyu steak, seared and sliced.
The Ice Cream Sando is Ultra's take on a classic ice cream sandwich, using thin biscuits and pistachio crumble.
Nishantha Nepulongoda, Corporate Mixologist for Ink Entertainment, is behind Ultra's cocktail program. He's also responsible for the cocktail menus at Daphne, Margo and Sofia, to name a few.
Working with a blend of ingredients, fresh juices and delicate garnishes that complement the menu, he's designed nine signature cocktails, as well as two non-alcoholic martinis. The majority of the drinks are citrus-focused, using juice from lime, grapefruit, lemon and blood orange, as the acidity of citrus pairs well with a large portion of the menu, like sushi, sashimi and crudo.
A large selection of imported wines are also available, and guests who request bottle service for their table can choose from more than 50 premium spirits.
The Midori Eastside ($21) gets its vibrant colour from a mix of green chartreuese and melon liquor. Tanqueray gin, lime leaf cordial, yuzu and fresh mint complete this refreshing cocktail.
The Pacific Passion ($21) starts with a falernum-infused Belvedere vodka, then adds a splash of sake, Disaronno, ginger beer and passionfruit.
The Crimson Tide ($21) uses fruit-infused Bacardi spiced rum, cinnamon blood orange puree, and Amaro Nonino, garnished with a fresh grapefruit wedge.
Ultra is located at 12 St. Clair Ave. E. and is open Tuesday to Thursday from 5 to 11 p.m. and Fridays and Saturdays from 5 p.m. to 2 a.m.
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