Seven of Toronto’s hottest new tasting menus

Tasting menus are fussy, formal and falling out of favour…right? Not quite. Just try scoring a reservation at Alo, LSL, Pearl Morissette, Edulis or 20 Victoria—it’s like a blood sport. Despite the cost-of-living crunch, tasting menus aren’t just surviving, they’re thriving. Why are these multi-course meals (which can cost as much as a car payment) still launching? For chefs: control, creativity, less waste. For diners: a night out with a narrative and value that feels personal.

Related: Five Toronto restaurants bringing back the power lunch

Here are seven of the city’s best new tasting experiences—and why the chefs who make them think now is the time to go all in on multi-course maximalism.

Radici Project

Number of courses: Eight Cost: $140

At their brand-new restaurant in Little Italy, real-life couple chef Emiliano Del Frate (Noma, Don Alfonso) and sake sommelier Kayo Ito (Nobu, Joni) serve a tasting menu that’s a culinary love letter in two languages—Italian and Japanese—with local ingredients as the ink. Inspired by itameshi, where Italian soul meets Japanese precision, the menu unfolds in thoughtful, expressive courses. There’s Dungeness crab with almond milk and New Brunswick caviar, duck breast cured in beeswax with tangy plum sauce and duck neck sausage, karaage-style potato-stuffed chicken wings, and hand-rolled cappellacci in burnt onion dashi. The service is exacting but never stiff, powered by a young crew with serious chops and (we’re guessing) soon-to-be-famous names.

In this economy? “A tasting menu gives us control over rhythm, progression and contrast—we can guide the guest through a carefully considered experience, each dish building on the last. It also helps reduce waste, since we can plan more precisely. In today’s climate, it’s not about excess but meaning. We use humble, local ingredients and elevate them through technique and creativity. Guests get something thoughtful and rare—not because it’s expensive but because it’s intentional.” —Kayo Ito, Radici Project co-owner

Akin

Number of courses: 10 Cost: $275

At Akin, Eric Chong, a chemical engineer turned MasterChef Canada champ, delivers a three-hour tasting tour that takes guests across Asia. The younger sibling to R&D, his buzzy Chinatown spot co-owned with Hong Kong’s Alvin Leung, Akin is quieter and more refined. The blind tasting menu traces flavours from Hong Kong, Malaysia and Singapore, with thoughtful detours to Thailand and Japan. Each dish is distilled with lab-level precision, but perfection doesn’t mean restraint. There’s one-bite hot pot, a spoon layered with mala broth, lardo and Ibérico. Lobster hides out in the cheung fun, and some dumplings are stuffed with Wagyu, others with foie gras.

In this economy? “Especially in uncertain times, I think people are looking for more than just a nice dinner—they’re looking for an experience. At Akin, every course is built to tell a story, rooted in memory, heritage and technique. We use the format to bring guests into our world, one thoughtful bite at a time. Yes, $275 is a commitment. But, for that, you’re not just getting premium ingredients—you’re getting something personal, precise and completely unique to this place. It’s food with feeling. And when a guest leaves full, moved and maybe even a little changed, that’s when I know we got it right.” —Eric Chong, Akin chef-owner

Sushi Yugen

Number of courses: 16 Cost: $275

The Chef Counter menu at Sushi Yugen is an intimate, slow-burning symphony of kaiseki-inspired dishes and sushi omakase—precisely sequenced, quietly theatrical and steeped in Japanese hospitality. Leading the charge is chef Kyohei Igarashi, a Michelin-trained master with over 25 years of experience and a rare licence to prepare fugu (the potentially lethal puffer fish), whose exacting technique elevates even the simplest cuts. The menu spotlights pristine, often elusive ingredients (greeneye fish, Hokkaido rock fish) and sushi rice polished and seasoned to Tokyo standards. Pairings go beyond sake to included grower champagne, burgundy and rare Japanese whiskies. For a less formal affair, the Main Counter offers a streamlined omakase ($80 lunch, $98 dinner) that trades ceremony for casual luxury—the same philosophy, just a faster rhythm.

In this economy? “We chose the omakase format because it creates space for meaning. In a time when many are re-evaluating how and where they spend their money, we’ve found that guests are seeking deeper, more intentional experiences. Omakase allows us to slow down and tell a story—one that evolves with the seasons, the ingredients and the guests. It’s about trust: the guest entrusts us with their experience, and we respond with care, precision and presence. We create memories that last long after the final course.” —Kamen Sun, Sushi Yugen co-owner

Yan Dining Room

Number of courses: Eight Cost: $108

In the private dining room at Hong Shing, chef Eva Chin throws a dinner party like no other, three nights a week. Yan Dining Room is loud, lively and deeply personal—a feast shaped by folklore, peak-season Ontario ingredients and Chin’s own culinary roots. The menu jumps from Chinese fine dining to street food and dim sum bangers: scallop crudo in a Sichuan-pepper-spiked citrus sauce, wok-seared noodles slicked in clam-and-baijiu butter, and scallop and pork fat siu mai topped with sea urchin mustard sabayon. One night might end with lychee sorbet inspired by a mythical concubine with a 1,000-watt smile, another with a nostalgic sai yong crueller and preserved lemon Sprite custard. The kitchen is tiny, the team is tight and the mood is more underground supper club than fine-dining temple.

In this economy? “In this climate, people want value—but value doesn’t necessarily mean cheap. With our tasting menu, guests can surrender control and experience neo-Chinese cuisine the way it’s meant to be: as a journey. Every dish is intentional, seasonal and rooted in storytelling. It’s not just dinner—it’s a love letter to our culture.” —Eva Chin, Yan Dining Room chef-owner

Ficoa

Number of Courses: Eight Cost: $120

Little Italy’s best-kept secret isn’t a pizza joint, it’s a moody mid-century dining room where Patricia Toro is quietly steering the kitchen in a new direction. After the original chef’s departure, Toro took full creative control, streamlining the concept and shaping the menu into something more personal: a culinary mixtape of the Ecuadorian dishes she grew up with, plus favourites from across Latin America. Molotes, gooey plantain fritters, get a lick of smoke and a swirl of crema. Trout and sweet potato are paired with rich ancho-romesco. Pro tip: ask about the “secret” tasting upgrade, a seasonal deep dive into lesser-known Latin gems.

In this economy? “We created the tasting menu to offer a journey—one that lets guests experience the full breadth of our perspective without the pressure of choosing or the fear of missing out that often comes with à la carte dining. At the same time, we’re mindful of the moment. The $120 price tag reflects the care, ingredients and creativity that go into each course, but we also offer à la carte options for those who prefer more flexibility. It’s about inclusivity. The tasting format allows us to tell a more complete story—with seasonality, sustainability and emotion—and create something that feels both personal and grounded.” —Patricia Toro, Ficoa owner

Ten Restaurant

Number of Courses: 10 Cost: $155

Tucked into a sliver of a space on Dundas West, Ten offers 10 seats, 10 courses and a beautifully simple premise: let the vegetables shine. Chef Julian Bentivegna cooks with curiosity and zero fear—think green peas and white chocolate; white asparagus with finger lime and licorice root; or rutabaga shaved into a single long ribbon, rolled like pastry, roasted in brown butter and finished with chanterelle-sage sauce and a glossy, umami-packed, vegetable-based demi-glace. The vibe is low-key, the plating is high-concept and the flavours are bold enough to win over even the most committed carnivore.

In this economy? “With prices climbing and dining out becoming more of a luxury, a tasting menu may seem like a bold move. But I believe that, when guests experience outstanding hospitality and food, they see the value—whether it’s a tasting menu or à la carte. That value is personal, and that’s how it should be. For me, a tasting menu just made sense. I didn’t think twice. It gives us the freedom to cook what we love and guide guests through a thoughtful progression. Dishes that might never get ordered on their own—like our green peas and white chocolate—end up being the ones people rave about. It also lets us highlight what we do best: cooking with plants. Vegetables have long been an afterthought on tasting menus in this city—we’re showing what they’re really capable of.” —Julian Bentivegna, Ten chef-owner

Amano Trattoria

Number of Courses: Seven Cost: $149

For Amano’s first-ever all-pasta tasting menu, chef Michael Angeloni is going all in on carbs—and Canadiana. The patriotic parade of pasta dishes criss-crosses the country, from Manitoba sourdough cacio e pepe to Alberta beef cheek tagliatelle to Nova Scotia lobster agnolotti to a wild finale of chocolate spaghetti with Quebec foie gras and maple syrup. Even the wine list leans local, with a few Canadian bottles slipped in alongside the barolos. The menu runs until June 14 before taking a summer hiatus while Angeloni heads to Italy to dream up the next starch-laced tasting menu.

In this economy? “We launched the tasting menu because people are going out less—but when they do, they want something thoughtful, something that feels special. This menu lets us go all in on creativity and craft while staying true to what Amano has always been about: fresh pasta, Canadian ingredients and bold, unexpected combinations. It’s not luxury for luxury’s sake—it’s flavour, story and technique on every plate.” —Adam Teolis, Amano Trattoria co-owner