Helmed by Sang Kim — of Blowfish and Ki Modern Japanese fame — who joined forces with head chef Shin Aoyama, the new relaxed, sharing-style restaurant aims to offer unpretentious fare. “I have a top chef, and we’re not going to be pushing the envelope too much. We are going to be quality and accessibility driven. We’re not doing exotic modern Korean cuisine,” Kim is quoted as saying in Toronto Life magazine.
According to MartiniBoys.com, the menu concept will be built on customer feedback. But, so far, meals of deep-fried lobster with snow peas and spicy tuna with garlic stems and okra have graced the page.
Aside form the actual food, the communal dining set-up is already creating buzz. The small space features ornate wood tables lined up against the wall with two eight-person tables on one end and seven two-person tables on the other.
