In a city renowned for its cultural diversity and vibrant dining scene, the 2025 Gold Plate Awards have cemented Toronto’s reputation as a global culinary capital. From meticulously crafted omakase to bold international fusions, the recipients of this year’s Gold Plate Awards reflect not just excellence on the plate but a dedication to originality, quality, hospitality, and a palpable sense of place. In evaluating this year’s winners, criteria such as ingredient sourcing, preparation, ambiance, service, originality, and overall experience were paramount.
1. Aburi Hana — Gold Plate Japanese
Aburi Hana’s modern interpretation of Kyō-kaiseki — a multi-course Japanese dining tradition — has captured both local and international attention. Nestled in a Yorkville alley, its minimalist design lets the artistry of each plate take center stage. Chef Ryusuke Nakagawa’s precision and commitment to seasonal ingredients create an experience that is at once refined and deeply rooted in tradition. This balance between authenticity and innovation earned Aburi Hana the Gold Plate Japanese distinction.
2. Sushi Masaki Saito — Gold Plate Japanese
At 88 Avenue Road, Sushi Masaki Saito represents the zenith of omakase in Toronto. Renowned for sourcing premium fish flown in regularly from Japan, Chef Masaki Saito curates a sequence of nigiri and specialty items that transform delicate simplicity into sublime expression. The intimate counter seating and the chef’s personal engagement with each guest elevate this restaurant to one of the city’s most exclusive and lauded experiences.
3. Osteria Giulia — Gold Plate Italian
Osteria Giulia’s reception of the Gold Plate Italian award highlights its dedication to Northern Italian culinary heritage. Under the leadership of Chef Rob Rossi, the menu focuses on seafood-centric dishes and house-made pastas that manifest precision and soul. This Yorkville institution blends relaxed elegance with a memorable exploration of Mediterranean flavours, bringing Italian tradition vibrantly into Toronto’s dining fabric.
Osteria Giulia
4. Silent H — Gold Plate Mexican
Silent H has emerged as a standout destination for Mexican cuisine, showcasing bold flavour profiles tempered with meticulous technique. Blending traditional Mexican ingredients with local produce and creative presentation, the restaurant’s ambiance and service contribute significantly to its Gold Plate honours. While perhaps less documented in major guides, Silent H’s local acclaim and devoted following make it a notable champion of Mexican gastronomy in the city.
5. Akin — Gold Plate Chinese
Chef Eric Chong’s Akin has redefined contemporary Chinese cuisine in Toronto, earning its Gold Plate Chinese recognition. The menu juxtaposes classic techniques with adventurous interpretations, integrating ingredients like lobster cheung fun with refined service and creative presentation. Elegant yet approachable, Akin stands as a testament to how heritage and innovation can synergize on a plate.
6. Jacobs & Co — Gold Plate Steakhouse
Jacobs & Co Steakhouse is an institution for meat connoisseurs, where each cut is selected with obsessive care and served with precision. Quality of ingredients, from dry-aged steaks to locally sourced accompaniments, is paramount. The restaurant’s dedication to impeccable service and the theatricality of its steak presentations elevate it beyond the ordinary steakhouse into Gold Plate territory.
7. Alobar — Gold Plate International
Alobar celebrates a more eclectic approach to fine dining, weaving international flavours into its menu with finesse. The restaurant’s attention to global ingredients, thoughtful wine pairings, and an inviting yet sophisticated ambiance have made it a favourite among diners seeking breadth and quality in equal measure.
8. Adrak Yorkville — Gold Plate Indian
Adrak Yorkville champions Indian cuisine with a contemporary twist, balancing bold spices and traditional techniques with high-end execution. The Gold Plate Indian award reflects not only the depth of flavour in its dishes but also the thoughtful sourcing of ingredients and the restaurant’s capacity to create a cohesive, memorable dining experience.
9. Chiado — Gold Plate Portuguese
Chiado brings Portuguese tradition to Toronto with dishes rooted in heritage yet reimagined for a cosmopolitan audience. Fresh seafood flown in daily, vibrant seasoning, and warm hospitality typify Chiado’s philosophy. Its recognition underscores how regional cuisines can flourish through meticulous preparation and an evocative dining environment.
10. Pizzeria Badiali — Gold Plate Pizzeria
In a city saturated with pizza options, Pizzeria Badiali stands out for its disciplined approach to dough, toppings, and balance. Wood-fired precision and high-quality local ingredients culminate in pizzas that are as artful as they are comforting. The Gold Plate Pizzeria award acknowledges a mastery of simplicity done with uncompromising standards.
11. Chef Masaki Saito — Gold Plate Chef
Chef Masaki Saito’s personal accolade underscores his influence on Toronto’s culinary landscape. His commitment to Edomae sushi traditions, attention to detail, and ability to consistently deliver world-class omakase have made him a revered figure both here and abroad.
12. Chef Eric Chong — Gold Plate Chef
Eric Chong’s visionary work at Akin exemplifies how contemporary cuisine can honour heritage while charting new territory. His Gold Plate Chef recognition reflects not only technical prowess but an ability to articulate identity through bold, textural dishes. Forbes
13. Chefs Daniel Hadida and Eric Robertson — Gold Plate Chef
Chefs Daniel Hadida and Eric Robertson, known for their work at Pearl Morissette, are celebrated for their regenerative approach to sourcing and deeply thoughtful culinary philosophy. As they describe, “We use the produce from our own regenerative farm year-round, utilizing overwintering and cellaring techniques… we use exclusively Canadian produce, including Canadian ethically harvested caviar. Our wine list features low-intervention winemakers.” This ethos — marrying sustainability and fine dining — marks them as influential figures in Canada’s culinary evolution.
The Gold Plate Awards celebrate restaurants and chefs who push boundaries while steadfastly maintaining the fundamentals of excellent cuisine. Standards such as quality of ingredients, originality, atmosphere, service, and value are not merely checked boxes but woven into each nominee’s identity. Toronto’s 2025 list proves that remarkable dining experiences are as much about narrative and purpose as they are about taste.
Gushing about this years recipients, Gold Plate Awards Canada Head Richard De Sousa said “Sustainability and responsibility are no longer optional at the top level. Seeing chefs like Daniel Hadida and Eric Robertson build world-class dining around regenerative farming and Canadian sourcing is incredibly encouraging for the future of the industry.”
“These awards are not about trends or hype. They’re about recognizing places you can return to again and again, confident that the experience will be as strong as the last time.” he added.
Finally, while this year’s honourees have set high benchmarks, the conversation is already underway for the 2026 Gold Plate Recipients. With Toronto’s dining ecosystem growing more diverse and experimental by the day, anticipation is high for the next wave of innovators ready to redefine what exceptional means. Look for the red Gold Plate Award plaque that signifies a restaurant that received this years distinction.
Stay locked in to the GoldPlateAwards.com website for all the latest news and info.