Co-owned by “Top Chef Canada”, this restaurant focuses on locally sourced produce, and rather creative yet sound preparation. The “Chicken Fried Oyster Mushrooms” ($12), one of the small plates we ordered to share, is a fine example. Deliciously crunchy from having been coated in flour, dipped in egg, and flour again before tossed into boiling hot oil, the meaty fungi is served squiggled with a sweet and tangy sauce, kewpie mayo and togarashi. The result is highly addictive for sure. Even my mum liked this and she is notoriously hard to please.