Chef Imrun offers an exclusive Omakase-style dining experience, where every dish is a carefully curated masterpiece, chosen and prepared by the chef. The term "Omakase" translates to "I'll leave it up to you," allowing diners to place their trust in the chef to craft a series of exquisite courses using the finest, seasonal ingredients available.

This bespoke culinary journey invites guests to explore the vibrant and diverse food cultures of Canada, with each dish reflecting the rich tapestry of the nation’s modern culinary identity. Chef Imrun’s menus promise an unforgettable experience, designed to captivate the senses and offer a truly exceptional celebration of contemporary Canadian cuisine.

Canadian Oyster, Cold-Pressed Sea Buckthorn Oil & Roasted Nori

Canadian Lobster Tail, Madras Curry Bisque, & Lovage oil

Seared East Coast Scallop, Pork Fat Toasted Bread Crumb, Roasted Morcilla Cream, Compressed Apple, & Watercress

Grilled Hen of the Woods, Kashmiri Chili Oil, Green Onion, and Corn Custard

Tikka Masala Spiced Chicken Liver Mousse, Butterfly Rice Cracker & Sumac

Seared Quebec Foie Gras, Blood Orange, Coffee & Date Purée, & a Date Tasty Paste

Chilled Rasam Broth, Peeled Cherry Tomatoes, Cucumber, and a Dill Oil

Ajo Blanco, Served chilled, with peeled red grapes seasoned with long pepper, cucamelons, and Vancouver olive oil

Shropshire Blue, Caramelized White Chocolate, Acidulated Pear, & Roasted Pear Purée

Confit Duck and Foie Terrine topped with Turkish Coffee and Perilla. Passionfruit Gelée and a Foie Mousse Robot

Seared East Coast Scallop, Desi Sauerkraut, Wakame, Chicharron, Pork & Crab Jus, and Sturgeon Caviar

Browned Cultured Koji Grass Fed Canadian Butter

Crispy Canadian Pork Jowl, Fermented Creamed Corn, Miso Chili Oil, and Cinnamon Basil

Seared Quebec Foie Gras, Sea buckthorn, 72% Dark Chocolate, Perilla, & Hazelnut

Vindaloo Beef Tartare, Black Cardamom Emulsion, Pickled Beetroot, Carrots, & Radish. Served with Papadam.

Caramelized Guernsey Girl Cheese, Prickly Pear Jelly, and Thyme

Compressed Ontario Watermelon glazed with a Watermelon Molasses sitting on top of whipped local feta with a nasturtium crown

Massaman Beef Tartare, Toasted Coconut, Wood Sorrel, and Chive Flowers

Peeled local cherry tomatoes, black garlic vinaigrette, Fior Di Latte, nasturtium & sweet cicely

Dry Aged Duck Breast, Massaman Curry, & Pickled Mushrooms

West Coast Pearl Bay Oyster, Kashmiri Chili Oil, Dill Oil, & Raw Quail Egg Yolk