A new Japanese whisky bar is bringing cocktail-based omakase to Toronto
Mizunara follows a drinks-first philosophy
Whisky fans, take note: the Entertainment District is poised to welcome a polished new venue specializing in the Japanese stuff. Inspired by Asian bar culture and hospitality, Mizunara is a contemporary cocktail bar and restaurant with food created by a local chef who’s bringing a world of experience home.
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It’s the latest addition to a welcome onslaught of Tokyo-inspired food trends taking over Toronto—listening bars, egg sandos, sushi push pops, hambagu steak—and we’re here for it.
More subdued than some of the neighbourhood’s raucous nightclubs, the sultry and sleek Mizunara (named for a rare type of Japanese oak used to age premium whiskies) was inspired by owners Michael Liu’s and Jessica Huang’s travels throughout Asia. “One of our goals when we started this project was introducing our community and visitors to a product we love,” says Liu. “We’ll be working alongside Suntory, Nikka and the LCBO to create a catalyst for a deeper appreciation of Toronto’s Japanese whisky scene.”
Divided into a main room (dubbed “the Archive”), a private dining space (“the Gallery”) and a social lounge, the restaurant will offer an à la carte menu as well as seasonal tasting menus. Executive chef Alyssa Figueira will combine expertise gleaned at Langdon Hall and San Francisco’s three-Michelin-starred Atelier Crenn. Though the team is tight-lipped about menu details given their threefold goal of “surprise, delight and immersion,” they did share that some dishes were inspired by artists including Vincent van Gogh and Antoni Gaudí.
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But Mizunara follows a drinks-first philosophy, and beverage director Orlando Carreira will introduce Toronto to a cocktail-based omakase experience: instead of a parade of precious dishes, many courses of libations. His à la carte drinks, meanwhile—grouped into categories such as “Time,” “Forest” and “Whimsy”—will reflect the seasons, memory and Carreira’s own mixological journey. The Tetsu Highball, for instance, involves something called “cheesecake distillate,” and is a collaboration with everyone’s favourite cake-making Japanese uncle, Tetsushi Mizokami.
Mizunara is slated to open this summer at 235 Adelaide Street West.
