TORONTO — Last week on June 25, Michelin-starred Aburi Hana and Michelin-recommended Langdon Hall united for a one-night only collaborative dinner at Aburi Hana in Toronto.
The evening featured a seasonal multi-course tasting menu crafted by executive chef Ryusuke Nakagawa of Aburi Hana and executive chef Jason Bangerter of Langdon Hall. Priced at $450 per guest, the experience included an amuse bouche, eight savoury courses and two desserts, celebrating the harmony between Japanese Kaiseki traditions and Langdon Hall’s terroir-driven Canadian cuisine.
Nakagawa brings a refined approach to contemporary Kyōto-style Kaiseki. Originally from Shikoku Island, Japan, he trained under celebrated master chefs including Yoshihiro Murata at the three-Michelin-starred Kikunoi. At Aburi Hana, Nakagawa shares his vision of artistic plating and innovative Japanese flavours with North American diners.
Bangerter is known for his commitment to sustainable, locally sourced cuisine. With an international career and a strong focus on Ontario-grown ingredients, he leads a culinary team that reflects his passion for quality, innovation and mentorship. His approach blends terroir-driven cooking with refined techniques.
