The last year was a a busy and exciting one for the Toronto food scene, in which we saw electric openings that ranged from highbrow to low, including modest local joints and grand, attention-grabbing eateries.
To highlight the standout newcomers, we asked esteemed chef Steve Molnar, recently awarded one Michelin star for Quetzal— Mexican eatery where the kitchen revolves around a firepit, and a raw bar adds to the culinary spectacle — to tell us what he thought was the best new addition to the city’s dining scene. Read on to find out which exciting spot he selected. 
“The food is inspired by Japanese izakaya and is incredibly delicious and comforting,” chef Molnar recently told us.
Sampo
Japanese snack bars or izakaya, seem to be all the rage in a city like Toronto, where folks seem to appreciate the art of minimalistic eating, where less is certainly more. Derived from the word sake-ya or “sake house,” the bars began popping up during Japan’s Tokugawa period (1603-1867), and along with guzzling a bounty of booze, patrons were known to enjoy simple snacks called sakana. At Sampo, chef Ippei Iwata has put a contemporary spin on the genre, with a menu that has broadened for contemporary palates — think chicken wings served Nagoya-style (more commonly known as karaage), fried and coated with sweet soy sauce and aburi tontoro made with slow-cooked seasoned pork cheek served with a delectable yuzu pepper and ponzu sauce. The izakaya features an extensive, well-chosen saki collection and a number of fruit sakes on offer, with flavours like plum and yuzu, known to be highly refreshing and well-balanced. Uncomplicated snacks like tsukemono (Japanese pickle) and hōjicha edamame are ideal for soaking up the bevvies. 370 College St.
To find out which new restaurant Michelin chef Eric Chong selected, click here, if you’re curious about what new spot Tobey Nemeth and Michael Cabello of Edulis chose, click here, And you’ll find chef Anthony Rose of Fat Pasha’s favourite new restaurant here.
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