Kingyo

4 Reviews on “Kingyo”

• Julia C.

  Food does not disappoint. Karaage is tender and juicy, and the accompanying salt augments the savoury flavour, which I can’t say about the beef tongue. Death chicken is really spicy, but delicious nonetheless. Citrus salmon is fresh and surprisingly well balanced considering how many ingredients were on that plate. The pork bowl was my favourite item of the night. Protein is tender, and the rice is appropriately crunchy after being pressed against the stone bowl. Beer is fresh, service is extremely pleasant and friendly.

  October 23, 2017, 10:02 pm

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• Nothing2Fancy

  I’ve lately been exploring Toronto’s Izakayas and although there have been a few great dishes, there still is a long way to go vs what’s available in Japan. Kingyo has a pretty large menu with a number of seasonal specials, however I would have liked a few more traditional options (Yakitori).Food – 3.5Overall the food was good, but there were a few slight issues that I found. We started with the Lotus Root Shichimi, prepared cold, and advertised as spicy but did not have much heat. Next we had the Pork Belly special, which was a nicely cooked portion on a bit of mashed potatoes. The Belly portion was quite good (melt on your mouth, great texture) but a few of the non fat pieces were slightly over cooked and dry. The third course was Sashimi and we had Albacore Tuna, Yellow Tail, Scallops and Sea Urchin. Overall the fish quality was pretty good, although I thought the tuna had a slightly mushy off putting texture. The Sea Urchin was probably the best piece, great texture and a nice mild flavour. To end we finished with Kaarage – slightly oily, slightly underdone, but good flavour and the ‘magic dust’ was very good. We also had a few oysters (probably could have passed on those – nothing special, and they had spilled out most of the water in the preparation/ service), and lastly had the fried mackerel served as a cold preparation marinated with nice bright pickled onions. That was probably one of the better dishes, but it was slightly overlooked.Overall it was a positive meal experience, however the few things slightly off prevented me from rating it as a 4. I would go back, but not after trying a few other Izakayas first.Service – 3.5 – fairly attentive staff, but missed one of our courses (Karaage) that we had to reorder.Ambiance – 3.5 – decent, clean fun vibeValue – 3.5 – about $130 including tip for the meal above plus about 4 beers each. Drinks (at least the beer) was affordably priced and we were able to leverage 2 rounds of 3 dollar beers for their happy hour.

  July 14, 2017, 5:22 pm

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• AlexAlder

  I have been really wanting to try Kingyo for a long while, and was very interested in the Lunch bento box of which they only produce a set number of each day…We arrived at 11:30am on Family Day. We were the 2nd table to sit and by the time were leaving, the entire place was packed!!! We ordered 2 of their limited number bento boxes. Each individual dish on the tray was carefully prepared and presented. I would say that I enjoyed them all. With the lunch bento box combination, your can have unlimited rice and miso soup refills. We got additional soups that came promptly. Lunch beers – hilariously advertised…these slightly smaller ( size wise) $3 beers were a perfect addition to our bento boxes.The washrooms are located in the basement – well stocked with all amenities. There are also some brightly lit Pachinko games in basement. Good service – attentive yet not over bearing. Frozen grapes in the flower vase at the end if the meal was a refreshing surprised that was presented uniquely.I will most definitely be back to try some of the other dishes that made my mouth water to just read about them. Be sure to check out Kingyo instagram to see up to date special offers and more mouth watering pictures!

  July 17, 2016, 5:03 pm

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• Izayoyi

  Having lunch here for twice and I just cannot be more love it! I enjoyed the combo so much and the food was so fresh. I also love the dessert here, especially the matcha brle!

  June 4, 2016, 12:06 am

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