NAMEKO MISO SOUP
7.
nameko mushrooms, tofu, scallions, wakame
CORN TEMPURA
13.
sour cream, togarashi & dry miso
DUCK EMPANADAS
14.
duck confit, panko crust, rocoto aioli
YUZU GUACAMOLE
S/16. L/30.
yuzu, pico de gallo, house made chips
WAGYU BEEF GYOZA
16.
pumpkin purée, ginger scallion & ponzu butter
SPICY ROCK SHRIMP
17.
with chilli garlic aioli
SALMON USUZUKURI
22.
yuzu truffle ponzu, lemon zest & crispy capers
TRUFFLE FRIES
S/15. L/25.
shoestring fries, parmesan, chives, parsley & smoked garlic aioli

Executive Chef Daniel Ken

CHEF’S TASTING MENUS

7 COURSE TASTING MENU   99.

Wine parings starting from 55.

10 COURSE TASTING MENU   129.

Wine parings starting from 65.

15 COURSE TASTING MENU   189.

Wine parings starting from 80.

Dietary restrictions can be accommodated
Vegan option is available with 48 hrs notice
Vegetarian options available

PROVENANCE

Fogo Island NF or Organic Ocean, BC

Ocean Wise Certified

Burton Meat / Schaus Farm, ON

Bespoke Butchers / Linton Pasture Pork, ON

Beverly Creek, ON

Cheese Boutique, ON

GREEN DRAGON
16.
avocado, yuzu aioli, salmon, masago caviar
SHRIMP TEMPURA
15.
avocado, spicy mayo
TURBO NINJA
20.
spicy rock shrimp tempura, tuna, spicy mayo & tempura bits
SPICY TUNA
16.
chives, spicy mayo, tempura bits
TOFU JALAPEÑO
16.
avocado, cucumber, jalapeño mayo, micro cilantro

Executive Chef Daniel Ken

WHITE MISO PANKO EGGPLANT
14.
caramelized onions, white miso glaze, panko crust
CHICKEN KARAAGE
26.
volcanic salt edamame, dehyrated tomato powder & sudachi ranch
LAVELLE SUSHI BOAT
S/36. L/125.
green dragon roll, shrimp tempura roll, turbo ninja roll, tofu jalapeño roll
DASHI SOY SHORT RIBS
32.
served on a binchotan charcoal konro grill, honey bourbon anticucho
WAGYU BURGER
25.
US Wagyu beef patty, Ontario cheddar, cucumber pickles, garlic aioli fries
SHITAKE & WASABI TRUFFLE RICE
19.
crispy shitake, crushed wasabi peas, yuzu truffle ponzu
PANKO MARROW & BEEF TARTARE
28.
served on a baked canoe cut bone, spicy aioli, crispy capers
WHOLE BRANZINO
42.
shio koji, wasabi chimichurri
BUTTER AGE STRIPLOIN
48.
Black Angus striploin, mille feuille potatoes, charred asparagus, soy hollandaise sauce

Executive Chef Daniel Ken

CHICKEN YAKI TORI
12.
with yuzukoshō
PORK BELLY
16.
spicy kimchi sesame glaze, jalapeño salsa, micro greens
WAGYU SLIDERS
S/28. L/50.
Wagyu Japanese style patty, Ontario cheddar, cucumber pickles
OCTOPUS
17.
red & yellow anticucho sauce
CHARRED ASPARAGUS
16.
with soy hollandaise sauce

Executive Chef Daniel Ken

CRISPY TARO SALAD
15.
arugula, watercress, heirloom carrots, taro chips, sesame miso dressing
JAPANZANELLA
24.
crispy rice, tomatoes, cucumber, kalamata olives, kombu yuzu vinaigrette
BEETS & BLUEBERRY SALAD
14.
golden & red beets, vegan queso & blueberry mint

Executive Chef Daniel Ken

1.5oz COCKTAILS

SAKE IT TO ME
16.
Grey Goose La Poire, mandarin orange saké, lychee juice, fresh lime, mint
SANTA-GRIA
S/15. L/50.
Grey Goose La Poire, mulled red wine, pear liqueur, spice blend, white cranberry
EAT MY COOKIE
16.
Grey Goose vodka, coffee liqueur, espresso, vanilla bean infused coconut cream, Oreo crumb

2oz COCKTAILS

KYOTO KOKO
17.
Bacardi White rum, Cazadores tequila, coconut cream, pineapple juice, fresh lime, vanilla bean
HOTTER-MELON
16.
Bombay Sapphire gin, melon liqueur, muddled cucumber & jalapeño, basil, mint, lime
PINK & JUICY
16.
Bacardi White rum, passionfruit, guava, cinnamon, fresh lemon
DAT PEACH
16.
Dewar's scotch, momo peach liqueur, peach compote, torched thyme
PUMPKIN SPICE PAPI
18.
Remy Martin VSOP, Amaro Montenegro, amaretto, pumpkin spice, star anise
SPICY MAMI MARGARITA
16.
Cazadores tequila, orange liqueur, passionfruit puree, black peppercorn, chai spice & lime

1.5oz CLASSIC COCKTAILS

BERRY MOJITO
15.
Bacardi white rum, mint, seasonal berries
MOSCOW MULE
15.
Grey Goose vodka, ginger beer, fresh lime
VODKA REDBULL
15.
Beach Blend Edition Redbull

2oz CLASSIC COCKTAILS

APEROL SPRITZ
17.
Aperol, prosecco, fresh orange
OLD FASHIONED
17.
Ezra Brooks bourbon, Angostura bitters
NEGRONI
17.
Bombay gin, Campari, sweet vermouth, fresh orange
WHISKEY SOUR
21.
Ezra Brooks bourbon, fresh lemon, egg whites, cane sugar, Angostura bitters
RINOMATO SPRITZ
17.
Rinomato, prosecco, fresh orange
MANHATTAN
17.
Ezra Brooks bourbon, sweet vermouth, bourbon cherry
LAVELLE COSMO
17.
Grey Goose vodka, orange liqueur, white cranberry, yuzu

Executive Mixologist Zach Brincheski

SIDES

AVOCADO
3.
HAM
5.
TOAST WITH PRESERVE & BUTTER
5.
TWO EGGS ANY STYLE
6.

Executive Chef Daniel Ken

Born in São Paulo, Brazil, Daniel Ken Miyamoto practically grew up in the kitchen. His grandmother and father were both Japanese immigrants and decorated sushi chefs who opened the first sushi resturant in São Paulo.

Daniel started helping in the kitchen and learning the trade until he moved into an Executive Chef role in many upscale establishments across the globe, including Canada, Italy, Uruguay, Japan, Quatar and Brazil. He is best known in Toronto for leading the culinary team at Blowfish for 3 years.

His style of cuisine is Yoshoku, which is a new Japanese cuisine with a twist of West-East ingridents. Some would call it “Japanese Fuision”.

Executive Mixoligst Zach Brincheski

Born and raised in Winnipeg, Zach attended post secondary for Business Administration and began working at Earls. He stayed with the company for 6 years as Bar & Lounge Manager.

He moved to Toronto shortly thereafter and helped develop cocktail programs at Lee Restaurant and at Drake Mini Bar before starting at Lavelle in 2018.