We went inside the kitchen at Kojin to follow one of the restaurant's prime cuts from the aging fridge to the super-hot grill to the plate

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We stood in line to see how chef Fadi Zreik makes these amazing steak sandwiches

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We went behind the counter to see the process behind these soft, sprinkle-covered creations

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We visited the Dundas West restaurant to see how a hollowed-out piece of fruit becomes a tropical vacation

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We went inside the east-end smokehouse to see how The Austin comes together

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It has a pizza room and a private jet booth

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Culture

We went inside the kitchen at Yukashi to learn about the Shizuoka crown muskmelon

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Kensington Market

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How Momofuku Kojin prepares its top-notch T-Bone steak

We went inside the kitchen at Kojin to follow one of the restaurant’s prime cuts from the aging fridge to the super-hot grill to the plate.

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