A globally recognized chef just opened this luxe sushi spot inside a Toronto hotel

Tono by Akira Back: What's the vibe?

Yorkville’s W Toronto Hotel underwent a dramatic transformation this year, and its crowning jewel has just been unveiled: Tono by Akira Back. Perched high on the ninth-floor rooftop, the restaurant marks Michelin-starred chef Akira Back’s second venture in Toronto. Its arrival signals not just another fine dining spot, but a bold new chapter in the city’s culinary scene.

The globally celebrated chef, whose restaurants stretch from Paris to Dubai, has built a reputation on inventive, boundary-pushing flavours. With Tono, Back brings Toronto a menu devoted to Nikkei cuisine, which marries Japanese techniques with Latin American ingredients. Each plate is both comforting and surprising, showcasing the chef’s signature ability to balance elegance with innovation.

Step out of the elevator and you’re immediately transported into a sleek, reimagined setting — one that previously housed the Mediterranean-inspired rooftop lounge Skylight. Now redesigned around a dynamic sushi bar, the room hums with energy as chefs craft dishes in full view of diners. Floor-to-ceiling windows and an open, airy layout heighten the sense of occasion, making Tono as much a destination for skyline views of the city as for its signature dishes.

Tono by Akira Back: What's the menu?

Back's first Toronto outpost opened inside Bisha Hotel in December 2017, inspired by the chef's Korean heritage and travels around the world. For his next act, though, he knew exactly which concept to execute. "I was excited to create something new within Japanese cuisine and have always loved Peruvian flavours, so Nikkei cuisine came naturally to me," says Back. 

The menu is broken down into cold tartares and crudos, hot soups and tempura, robata (charcoal-grilled) meats and mains like the Tajima Wagyu Short Rib. 

"The food — including hot rock, dynamite tiradito, crudo taco temaki, maki oichu and Aji and Pearl desserts — all feature incredible Peruvian ingredients paired with traditional Japanese techniques and flavours," says Back. "These dishes truly represent Nikkei cuisine, which has been my vision and dream since 2009."

Expect plenty of flair: Our ceviche, in a spicy, citrusy tiger's milk, and hamachi crudo with an aji lime ponzu sauce, arrive on a platter in a plume of smoke. Later, spicy tuna tacos are served with a spray bottle of soy sauce, so we can perfume our handrolls in the condiment like the divas that we are. Despite the wizardry, Back says they made an effort to keep things reasonably laid back. 

"The key to all cuisine is consistency and balance. With a flavour profile as exciting as Tono's, it’s important to maintain traditional culinary technique while combining global flavours with local ingredients and approachable plating."

Tono by Akira Back: What's on the cocktail list?

Bold flavours continue with Tono's cocktail menu, which echoes the Nikkei propensity for Japanese precision and Latin American flair. Smoky mezcal is a lovely foil to the brightness of yuzu, while ingredients like matcha and pisco nod to the respective cultures.

Sake is a mainstay with options by the glass or bottle. I loved the Smokeshow Spritz, a tableside stunner that combines yuzu liqueur with sparkling sake and a kiss of mezcal, which dramatically appears from beneath a smoky cloche. The Huacatay Highball brings Japanese whisky into play, with huacatay syrup and shiso bitters for a herbaceous and unmistakably Nikkei sipper.

With a strong global footprint, the Korean-American chef and restaurateur admits he is keen to reduce his environmental impact where possible.

"Sustainability is hugely important to me, not only at Tono but across all my restaurants worldwide." Back explains that in Toronto, responsible sourcing is a major focus. "At Tono, that includes citrus, yuzu, wasabi and huacatay."

A meal at Tono by Akira Back may be a splurge, but it’s far less than a flight to Japan or Peru — which is exactly the escape Back hopes to deliver. “I hope guests remember Tono as a place where the food, service, and experience stand apart from other restaurants in the city, and where, for a moment, they are transported out of the city and into Peru within their mind and soul.”

Dinner and drinks for two: Around $230 before tax and tip

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