Photos by Darren Calabrese for The Globe and Mail. Read Chris Nuttall-Smith's full review of Kasa Moto here.
The chefs
The cooking comes courtesy of executive chef Michael Parubocki (Momofuku Noodle Bar, Frank’s Kitchen, Centro), as well as the sous chefs Tsuyoshi Yoshinaga (Yasu, Kingyo) and Daisuke Izutsu (Don Don Izakaya, Kaiseki Sakura). Michael Steh, the Chase company’s group executive chef, oversees it all.
The room
The 410-seat restaurant, housed in the former Remy’s space, includes a chopped-up, split-level dining room on its ground floor and a massive top-floor bar and patio. At nighttime, that patio is often lined up down Old York Lane.
The food
A good (if entirely derivative) restaurant with a good kitchen and beautiful plates, and polished (or, at very minimum, charming) service.
