Top 10 komonjapan.com Competitors

hatanosen.com

Hand-crafted Katana Steel Accessories

toshoknifearts.com

The craftsmanship, attention to detail and passion required to forge the finest Japanese knives is comparable to that of a chef experimenting with food to create a dish. Both include elements of alchemy. The chefs and their knives that we service at Tosho Knife Arts prepare some of the finest meals in the city of Toronto. We are proud to be a part of the culinary industry which allows us to provide the fundamental tools and services that help chefs succeed. We wanted to honour that bridge connecting our two worlds. As a team we decided to visit restaurants in the city in order to truly immerse ourselves in the food and beverage industry in our rich, diverse city.  On our second night out, the Tosho team ventured East to little India to visit the charming and eclectic pan-asian gastropub, Lake Inez. Inside the dining room, romantic chandeliers and other antique fixings gives the space an idyllic look. The back wall that also serves as the beer tap is adorned in a beautiful tiled mural of Virginia Woolf and Kate Bush. It’s a Tuesday night and everyone is speaking in low voices as a 2000’s alternative playlist sets a chill mood in the dining room. The menu is decorated in dreamy, ethereal graphics and is broken up into categories such as “Lil BBs”, “Cured or Raw”, “Vegetables”, “Medium”, and “Bigger. True to Tosho’s love for food, almost every item on the menu is ordered. One of the “Lil BB’s” is the Deviled Eggs, which comes in two pieces. Made with house fermented lemon kosho, togarashi, and smoked chicken, it is perfectly salty with a light smokey taste. The other “Lil BB’s” are the Miso Molasses Pork Skewers, which also come in two pieces, made with pork shoulder, apple cider, a side of chilli dip, and lotus root. The skewers are an intoxicating combination of sweet, spicy, and crunchy.   In the “Cured or Raw” section of the menu is the Chicken Liver Mousse and the Teriyaki Beef Tartare. The Chicken Liver Mousse has a subtle liver taste, which is contras