What’s on the menu at Guu, a new izakaya (from the original Guu chefs)
Name: Guu Izakaya
Neighbourhood: Parkdale
Contact: 1314 Queen St. W., 647-351-1314, guu-izakaya.com/toronto, @GuuIzakayaTO
Previously: Porzia
Owners and chefs: Masaru Ogasawara and Natsuhiko Sugimoto (Guu Vancouver)
The food
Last fall, after a conscious uncoupling between parent organizations, the city’s Guu restaurants were rebranded as Kinka Izakaya and Kinka Sakabar—but the O.G. izakaya is back. Fans will recognize many of the sharing plates, like the restaurant’s signature kakimayo (baked oyster with mayonnaise and cheese) and karaage (fried chicken). Lesser-known dishes include nankotsu (deep fried chicken cartilage) and uma (horse carpaccio with yuzu pepper). The chef-owners have also created new menu items specifically for their Toronto audience—beef taco spring roll, anyone?
The drinks
Sapporo and Asahi on tap, bottled and draught sake, plum wine and playful “Guuu’d” cocktails, like the Okinawa Iced Tea made with sake, tequila, peach liqueur, yuzu lemonade and Coke.
The space
Tapping into its izakaya roots, the new 60-seat location is set up more like a pub than a restaurant, with a long bar, and high top and communal tables. Fun fact: guests will find complimentary mouthwash in each of the washrooms.
&picture=https://torontolife.com/wp-content/uploads/2016/08/toronto-restaurants-guu-izakaya-parkdale-japanese-sashimori-2-2000x1333.jpg&description=Name: Guu Izakaya
Neighbourhood: Parkdale
Contact: 1314 Queen St. W., 647-351-1314, guu-izakaya.com/toronto, @GuuIzakayaTO
Previously: Porzia
Owners and chefs: Masaru Ogasawara and Natsuhiko Sugimoto (Guu Vancouver)
The food
Last fall, after a conscious uncoupling between parent organizations, the city's Guu restaurants were rebranded as Kinka Izakaya and Kinka Sakabar—but the O.G. izakaya is back. Fans will recognize many of the sharing plates, like the restaurant's signature kakimayo (baked oyster with mayonnaise and cheese) and karaage (fried chicken). Lesser-known dishes include nankotsu (deep fried chicken cartilage) and uma (horse carpaccio with yuzu pepper). The chef-owners have also created new menu items specifically for their Toronto audience—beef taco spring roll, anyone?
[caption id="attachment_392043" align="aligncenter" width="2000"] Gyu tongue: beef tongue served with garlic soy butter. $9.[/caption]
[caption id="attachment_392054" align="aligncenter" width="2000"] Harumaki: beef taco spring rolls, served with salsa and sour cream. $6.[/caption]
[caption id="attachment_392085" align="aligncenter" width="2000"] Sashimori: the selection of sashimi rotates, but can include hamachi, octopus, scallops, salmon and prawn. $15.[/caption]
[caption id="attachment_392050" align="aligncenter" width="2000"] Shoyu ramen: Tokyo soy ramen with grilled pork jowl, fish cakes, bamboo and seaweed. $9.50.[/caption]
[caption id="attachment_392042" align="aligncenter" width="2000"] Ogasawara (left) and Sugimoto have been with Guu (collectively) for almost 25 years, and were part of the opening staff for the original Guu Toronto.[/caption]
The drinks
Sapporo and Asahi on tap, bottled and draught sake, plum wine and playful “Guuu’d” cocktails, like the Okinawa Iced Tea made with sake, tequila, peach liqueur, yuzu lemonade and Coke.
[caption id="attachment_392046" align="aligncenter" width="2000"] Zakuro-Su Sunrise: tequila, orange juice and pomegranate vinegar. $8.[/caption]
[caption id="attachment_392045" align="aligncenter" width="2000"] Kyuri Basil Smash: gin, cucumber, basil, lime and simple syrup. $9.[/caption]
[caption id="attachment_392047" align="aligncenter" width="2000"] Okinawa Iced Tea: sake, tequila, peach liqueur, yuzu lemonade and Coke. $9.[/caption]
[caption id="attachment_392051" align="aligncenter" width="2000"] Some of the sake available by the glass, tokkuri (300mL) or bottle.[/caption]
The space
Tapping into its izakaya roots, the new 60-seat location is set up more like a pub than a restaurant, with a long bar, and high top and communal tables. Fun fact: guests will find complimentary mouthwash in each of the washrooms.
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