At Hana, our sushi is masterfully crafted by Sushi Chef Toaki Kyo. He embeds one of Japan's most essential food cultures, sushi, into our contemporary take on Kyō-Kaiseki that incorporates Japanese and local ingredients. In the Late Summer Menu, discover Nova Scotia Lobster poached in Clam Dashi topped with Wasabi, Avocado Creme, and Truffle Miso to create this gastronomic sushi roll. #aburihana #hanayorkville #aburirestaurants #novascotialobster #lobstersushi #clamdashi #avocadocreme #trufflemiso #torontosushi #torontofoodie #tastetoronto #foodismto #gastropost