Our Agemono course features Ayu (sweetfish), quintessential in Kyoto's summer kaiseki cuisine. Ayu is wrapped with Kombu (seaweed) and dashi-simmered before adding a dried Katsuobushi (bonito flakes) coat, then finishing with a deep-dry "Instead of offering Ayu in the more typical Japanese tradition, I look to offer you a culinary offering unique to ABURI Hana–with its own interpretation, fusing with Canadian culture," as Executive Chef Ryusuke Nakagawa explains. #aburihana #aburirestaurants #agemono #ayu #katsuobushi #sweetfish #kyokaiseki #kaiseki #torontofoodie #japanesecuisine #tastetoronto #foodismto #viewthevibe #japanesefood #summermenu #kyotocuisine #torontochef