Mhel

Every dish was amazing! The simplest ingredients were turned into a masterpiece - my favourite was the spring cabbage dish, it was devoured before anyone could take out their camera. Even the rice was outstanding, and it goes well with the grilled dishes. The space and service were excellent as well, and I especially enjoyed all the cute plates and cups! A solid choice for any special occasion.

Each dish was thoughtful and delicious. We particularly enjoyed the grilled chicken, kanpachi and asparagus which were all phenomenal and packed with flavour. Great selection of sake and plum wine to complement. We got 6 dishes between 2 people, menu rotates daily.

Came here with a few friends and ordered the whole menu and everything was incredible. Expect elevated Japanese small plates with many Korean influences, mostly pescetarian with an understated vibe. Don’t miss the dessert. Worth all the hype.

Wow wow wow Mhel has got to be one of the best restaurants I’ve had the pleasure to dine at. Everything was amazing, every dish was mouthwatering, and the staff are very warm and friendly. I’d definitely come back!

What a lovely experience trying out Mhel. It feels like your local izakaya but with an elevated experience. The ingredients are top notch and the service is friendly. They have a rotating menu with seasonal ingredients, so no two days are the same. Highly recommend going for a night out!

Beautifully presented, unique, fresh and delicious dishes, great atmosphere and fast and friendly service. Will definitely come back to try more of the ever changing menu. On the menu: • Tamagoyaki: Tamagoyaki, sugar loaf, shiitake, thick dashi • Potesala: Potatoes, pickled ramps, sugar snap peas & sweet peas, soft boiled egg • Kampachi & sorrel: Charcoal grilled sagohachi marinated kanpachi, Tamarack's sorrel, green garlic • Sogogi: Austrailian wagyu striploin, galbi sauce, perilla ssam, barley ssamjang • Umma Kimchi: Mom made classic nappa cabbage kimchi • O-yi: Korean cucumber from Ontario marinated in dashi & yuzu • Shima Aji: Shima aji 줄무늬 전갱이, sesame sauce, umeboshi, shiso, myoga, scallions, mizuna Edit: Came back a year later and ended up going two days in a row. Every dish is still amazing.

The food is fantastic at Mhel- every single dish we ordered, I wanted to order again for seconds. Service was very attentive. The bar is the best seat in the house to watch the BOH work their magic, but the seats do get a little tight. Plenty of table space for food though. We came here on a budget of $60/pp and got 4 plates to share between 2. While they are 10000% worth the price-point, if you’re hungry, I’d recommend more.

Comfortable but luxurious, because they care so much about their ingredients and the guest experience. The attention to detail is meticulous. A treat to have them in Toronto.

Amazing food. Menu changes every day so come for the adventure! Service is quaint. Feels like a hidden neighbourhood wine bar but make it Korean / Japanese. The menu when we went was more Japanese so I'm going to have to go back for more! Keep an eye on their instagram for latest seasonal additions.

the constantly changing menu causes the kitchen to have limited ability to "perfect" a dish. For example, the yuan yaki ($35) sounded good on paper but didn't have the taste to match. The thick slice of kanpachi needed more seasoning and something stronger than just a yuzu marinade. Its uneven thickness meant the edges were cooked through while the centre to be raw. Ultimately, I had to leave a piece uneaten given it was gross and gummy. After all, the dish wasn't meant to be eaten raw like the ishidai sashimi ($33), a fish flown in from Nagasaki. In lieu of soy sauce, Mhel created a flavourful seaweed salad providing flavour and a chewy garnish that could be wrapped in the fish to create a delicious bite. In fairness, there's many dishes that Mhel gets right. The sogogi ($46) was fantastic, a sizeable slice of Australian wagyu cooked to perfection so that it's juicy and hot. Brushed with galbi sauce, the beef's Korean flavours reminded me why it could be eaten with chopsticks. Although, I would have loved for a small slice to be put on top of the sushi rice nugget. It's what Mhel describes as a perilla ssam, so a piece of meat would make the bite complete. Mhel's portion sizes are small. Hence, we followed their advice and opted for the heartiest dish for the evening, the dak gaseumsal ($30) with a bowl of steamed Japanese rice ($5), and side of kimchi ($8). The dak gaseumsal's buttery miso sauce was great for pouring over the sticky rice and I loved the accompanying sauteed seasonal greens (garlic scape, Swiss chard, and collard greens). Yet, the chicken breast, while juicy, wasn't overly exciting... perhaps because it was sous vide versus grilled. At least they were true to their word, this dish was much larger than the rest. Still, you may want to get a side of the potesala ($15), their version of a potato salad. The shallots added a slight bite to the potatoes and the pickled ramps and peas gave the dish a freshness that helped balance off the otherwise rich dish. Yet, it's the onsen egg that really made the dish, I wished there was more than a half. If anything, Mhel ensures you have room for dessert. The purin ($10) was a fantastic crème caramel, one of the best I've had in a while. The thickened Sheldon Creek cream was rich but perfectly balanced by a maple syrup glaze that had a toasty taste, much better than your regular caramelized sugar. My husband and I immediately regretted getting one to share.

Mhel was named one of Toronto's best new restaurants for 2024 so needless to say I was excited to try it - and it did live up to the hype. The menu rotates daily, which has its pros and cons since you're always getting fresh food and creatively made dishes, but you never know what you're going to get. I found that all the dishes we tried were good and well made, but there wasn't necessarily a signature dish that blew me away. Our favourite was the dessert - the caramel cake in a maple sauce which we loved! As for the rest of the meal, the potato salad / cucumber salad / sashimi were decent, but the cooked dishes (fish, wagyu, onigiri in broth) were excellent. The sauces / dashi broth for the cooked dishes really stood out to me, and of course everything was cooked perfectly. Overall, this was a wonderful experience, and I would love to come back once the restaurant has matured a bit more. My only qualm was that it wasn't necessarily good value, and I found the portions small for the price relative to comparable Japanese / Korean restaurants I've been to. It would be great if they had a tasting menu as well. Nonetheless, it's at least worth trying!

Part of a longer review... Despite the overall excellence of Mhel, there were moments during our visit when we felt a sense of urgency from the staff, as if we were being rushed through our meal. While this may have been due to the restaurant's popularity and the desire to accommodate all guests, it slightly detracted from the otherwise relaxed and intimate dining experience. This is a minor detail in an otherwise outstanding establishment, but it's worth noting for those who seek a leisurely and unhurried pace. At the heart of Mhel is the power of culinary innovation and the deep respect for tradition. Hoon Ji and Min Yi have created a space that is not just a restaurant, but a celebration of their heritage and a love letter to the flavours of Korea and Japan. Mhel's commitment to quality, authenticity, and innovation makes it a must-visit destination for anyone seeking an unforgettable dining experience. Bravo!

This place has a great vibe and I'm always happy to support local restaurants, especially when they're also trying to support local. They use great vendors such as Affinity Fish, Sheldon Creek, and Linton and constantly iterate on their menu with locality and seasonality in mind. The food portions are on the smaller side, but meant to be that way. You order a bunch of things, grab a sake off their extensive sake menu, and chill with your friends while enjoying a tasty variety of bites. My favourites of the evening were: (1) the menchikatsu, which was a blend of high quality pork and beef patty deep-fried to perfection; (2) the gyutan, which was tender, well-seasoned, and perfect with sake; and (3) honestly one of the creamiest, best balanced puddings I've had with a hint of burnt maple syrup flavour. Honestly if you're going to the supermarkets and buying the Japanese puddings for like $5-10 just go here instead. Service was pleasant and attentive throughout.

Great concept but terrible execution. Dishes were either bland or completely ruined by an overly salty sauce with not much flavour besides that. Terrible wagyu and extremely fishy fish dish. Not to mention it's not cheap either. It's pretty pathetic that this place got best new restaurant award.

Mhel, located in Dufferin Grove, is Toronto's newest sake bar serving a changing menu of Korean and Japanese small plates. They have an extensive list of sake (either by the glass or bottle) as well as few selections of beers, highballs, and non-alcoholic options. There is an emphasis on local and seasonal produce where fresh ingredients are highlighted. The dishes are small and meant to be shared while you drink your sake. The space is intimate and warm where if you sit at the bar, you can watch your food being prepared as it has an open kitchen concept. Reservations are recommended. We dined at Mhel on a Thurs evening where I made reservations 2 weeks ahead of time. My friend and I were promptly greeted and shown to our table. For our drinks, the server was kind enough to give us a description of the available sakes by glass, which was extremely helpful! For food, it was suggested that between two people, aim for 2-3 dishes per person. For sake, I ordered a glass of the Hiwata Kimoto Junmai (a drier sake), while my friend opted for the KID junmai ginjo (more fruiter in flavor). For food, we opted for the following options to share: - Anju (today's drinking snacks) - the drinking snacks today were cucumber and charred peppers. Great crunch and texture. - Chawanmushi (good eggs, ichiban dashi, corn cream, and marigold oil) - we both got our own chawanmushi as we knew it would be difficult to share this dish. Didn't realize the eggs were served cold but the eggs were incredibly creamy in texture. The corn was a nice touch and the you could definitely taste the ichiban dashi through the whole dish. I enjoyed it but my friend wasn't so keen on the "fishy-ness" of the dashi. - Yaki nasu (charred eggplant, miso, mizuna) - I enjoyed this dish. The char on the eggplant was present throughout and the broth didn't overpower the main star of the dish. - Tomato tomato (dashi tomato, yukari tomato) - the tomatoes were incredibly fresh! I loved how the skin of the tomatoes were peeled for you already. - Marguro zuke (Oroshi Bluefin tuna, tare, myoga, new onions) - another favourite dish, fresh tuna complemented by the myoga and onions. - Doyaji (Liton's 5oz coppa (pork shoulder), ssamjang, perilla leaf) - another favourite of the night. The pork was executed well and paired perfectly with the ssamjang and perilla leaf! Overall, the food is fresh, seasonal, delicate, and complemented the sake well! The lightness and freshness of the dishes did not overpower the fragrant nature and complexity of sake. Service wise, staff were friendly, knowledgeable and able to answer any questions we had regarding sake and food. What a great new sake bar with a beautifully crafted menu!