(Image: Renée Suen)
Up on the third floor of the Momofuku complex is Daishō , an 80-seat space devoted to large family-style meals. Ample natural light spills into the airy space by day, while at night the room is softly illuminated by retro-modern Excel chandeliers from Rich Brilliant and Willing. Completely encased in glass, the room’s vaulted ceiling is dominated by a grand finned structure made of oak, which not only brings warmth to the minimalistic space but serves as an elegant beacon along University Avenue. Around the room’s periphery are a number of four-tops surrounded by black Maruni Hiroshima chairs, while the heart of the room is made up of communal seating (there’s also a central bar and, in the southeast corner, a Chinese-style round table that seats 10).
Of all the Momofuku Toronto concepts, Daishö has the most extensive menu, with “large-format” meals for parties of four to 10 guests ($125-$600, reserved in advance) and à-la-carte sharing plates ($10-$28). While the bossam ($240 for six to 10 people) and fried chicken ($125 for four to six people) options are comparable to those at NYC’s Ssäm Bar, Daishō also offers beef short ribs ($220 for four to six people) and a 65-day dry-aged beef ribeye ($600 for six to eight people). Likewise, the à-la-carte menu has a few Ssäm Bar classics (e.g., “apple kimchi and brussels sprouts with puffed rice”), but there are also a number of original dishes and, interestingly, a dish from New York’s WD-50 (“chicken (Harrison Co-op, ON)—egg, carrot, mole”). Although executive chef Sam Gelman oversees the menu, the kitchen is helmed by executive sous chef Matt Blondin (Acadia, Colborne Lane), and sous chefs Eran Bick (NYC’s Má Pêche) and Jed Smith (Paris’ Pierre Gagnaire, London’s Sketch ), who take care to use products from local vendors like Kolapore Springs and Cookstown Greens.
True to Daishō’s concept, the drinks are also available in large formats, including mini-kegs, gallon growlers and family-style sakes (there’s also a mostly European wine list and cocktails). Although walk-ins are accepted, reservations for dinner from Monday to Saturday are encouraged, in particular for the family-style courses—indeed, there’s only one rib-eye available per night, so advance planning is essential.
168636 Inevitably, cameras abound (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CAMERA-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CAMERA.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CAMERA.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_camera/ oct12momofukudaisho_camera 0 0
(Image: Renée Suen)
168644 Each order of bossam is sided by a dozen freshly shucked oysters (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_OYSTER-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_OYSTER.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_OYSTER.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_oyster/ oct12momofukudaisho_oyster 0 0
(Image: Renée Suen)
168634 The much-revered Momofuku bossam ($240; serves six to 10 people) includes a whole pork shoulder that’s been cured overnight and slow-roasted for six to eight hours in a brown sugar and kosher salt rub. Every order is accompanied by a dozen oysters, white rice, bibb lettuce, ssäm sauce, kimchi and ginger scallion sauce (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BO_SSAM_EAT-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BO_SSAM_EAT.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BO_SSAM_EAT.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_bo_ssam_eat/ oct12momofukudaisho_bo_ssam_eat 0 0
(Image: Renée Suen)
168638 Guests are encouraged to eat the family-format meals any way they please. Here, the chicken can be consumed as is or made into wraps with scallion pancakes (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKENEAT-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKENEAT.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKENEAT.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_chickeneat/ oct12momofukudaisho_chickeneat 0 0
(Image: Renée Suen)
168637 The fried chicken meal ($125; serves four to six people) includes two whole fried chickens with scallion pancakes, ginger scallion sauce, jalapeno garlic sauce, pickled vegetables, shaved radishes, herbs and Tabasco salt (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKEN-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKEN.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CHICKEN.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_chicken/ oct12momofukudaisho_chicken 0 0
(Image: Renée Suen)
168648 Rainbow Trout (Kolapore Springs, ON)—umeboshi, perilla, whitebait ($25): trout cooked sous vide in smoked chicken fat (allowing the flesh to maintain a silky rare texture) is served with green umeboshi, grains of paradise, fried whitebait and smoked fish foam (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TROUT-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TROUT.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TROUT.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_trout/ oct12momofukudaisho_trout 0 0
(Image: Renée Suen)
168646 Hubbard—birch syrup, malt, black almond ($10): the dish features Hubbard squash (a blue and red species from Cookstown Greens that’s been reserved for Daishō’s use) cooked sous vide with birch syrup and almond oil. The squash is finished with “soil” (malt flour, Ontario malt beer, roasted squash seeds and malted milk), and garnished with black almond oil and chervil stems (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_SQUASH-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_SQUASH.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_SQUASH.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_squash/ oct12momofukudaisho_squash 0 0
(Image: Renée Suen)
168641 From right to left: Daishō’s Eran Bick (sous chef), Jed Smith (sous chef), Sam Gelman (Momofuku Toronto executive chef) and Matt Blondin (executive sous chef) (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_EXEC-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_EXEC.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_EXEC.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_exec/ oct12momofukudaisho_exec 0 0
(Image: Renée Suen)
168647 Team Daishō (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TEAM-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TEAM.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_TEAM.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_team/ oct12momofukudaisho_team 0 0
(Image: Renée Suen)
168643 A view of Shōtō from the southeast corner of the dining room (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_LOOK-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_LOOK.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_LOOK.jpg 416 624 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_look/ oct12momofukudaisho_look 0 0
(Image: Renée Suen)
168633 Daishō’s bar acts as a barrier between the restaurant and the tasting menu-only Shōtō (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BAR-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BAR.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BAR.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_bar/ oct12momofukudaisho_bar 0 0
(Image: Renée Suen)
168640 The bright and spacious dining room is filled with clean white oak and illuminated by Rich Brilliant and Willing Excel chandeliers and floor lamps (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_DINING-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_DINING.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_DINING.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_dining/ oct12momofukudaisho_dining 0 0
(Image: Renée Suen)
168639 The only round table in the room is located in the southeast corner of Daishō’s dining room, and seats 10 (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CIRCLE-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CIRCLE.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_CIRCLE.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_circle/ oct12momofukudaisho_circle 0 0
(Image: Renée Suen)
168645 Daishō’s 80-seat dining room features white oak benches at communal dining tables, hand-crafted Maruni Hiroshima chairs and bar seating (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_ROOM-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_ROOM.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_ROOM.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_room/ oct12momofukudaisho_room 0 0
(Image: Renée Suen)
168635 The finned structure dominating most of Daishō’s glass-encased vaulted ceiling also acts as a light structure at night (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BOX-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BOX.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_BOX.jpg 416 624 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_box/ oct12momofukudaisho_box 0 0
(Image: Renée Suen)
168649 Looking out onto University Avenue (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_UNIVERSITY-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_UNIVERSITY.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_UNIVERSITY.jpg 624 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_university/ oct12momofukudaisho_university 0 0
(Image: Renée Suen)
168642 Daishō’s 80-seat dining room features white oak benches at communal dining tables, hand-crafted Maruni Hiroshima chairs and bar seating (Image: Renée Suen) Introducing: Daishō Introducing: Daishō https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_intro.jpg https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_intro.jpg 656 416 [] https://torontolife.com/food/introducing-momofuku-daisho/slide/oct12momofukudaisho_intro/ oct12momofukudaisho_intro 0 0
(Image: Renée Suen)
Momofuku Toronto, 190 University Ave., momofuku.com, @momofuku