A new concept in Japanese cuisine

Founded in 2010 by three fellow lovers of fine cuisine, Midori Pinti, Shiho Kanamaru (Cha Do Raku), and Chef Taka Sakurai, TOROLI combines refined Japanese aesthetics with the rich flavours of the French culinary tradition.    Our dishes aim to be as stimulating to the palate as they are pleasing to the eye.    The name TOROLI comes from the Japanese onomatopoia describing the dripping of rich, thick sauce.    It simultaneously conveys both the simplicity and luxuriance that you will find in our food.

tartare cod duck shiratama
photos by Robert Guérin

crafted by Chef Taka

The TOROLI experience is a creation of Executive Chef Takashi Sakurai. Chef Taka was initiated into the world of fine cuisine by working as a chef at Chez Matsuo, one of Tokyo's premier French restaurants. After arriving in Québec, Chef Taka worked as a sushi chef at the vaunted Soto Sushi in downtown Montreal before becoming head chef at Outrement's highly-recognized Maiko Sushi. He is now owner and executive chef at TOROLI, where he has brought together his experience in top French and Japanese restaurants to produce a unique fusion that accentuates the best of both excellent cullinary traditions.

An enthusiastic review in Hour.ca.
A nice review by adventure blogger Chris Dugas .
"TheRichest" blogger Erin Schneider rates Toroli in her Montreal Top 10.

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Reservations required for dinner.