Weekly Tips: January Edition
Casually perusing year-end comments on food and restaurant trends in 2025, we came upon a number of articles discussing the growing popularity of sushi and sashimi in our diets. New restaurants are opening in New York specializing in flying in Japanese raw sushi-grade fish. Prices at these new restaurants for omakase (chef’s choice) were north of US$500. That’s for lunch!
Another development was the growing popularity of sushi and sashimi among children aged four and up. Starting them at an early enough age does have the advantage of weaning them off salt, sugar and fat-laden fast food which, if you can afford sushi, sounds like a good thing – I suppose.
Executive Chef Lorenzo Loseto has provided GEORGE diners with raw sushi-grade Japanese fish for years. There are usually two offerings on the GEORGE dinner or tasting menus, which are changed according to Toronto availability. Chef has a reputation with our fishmongers as a stickler, frequently returning products that lack perfect freshness.
Currently, GEORGE has two alternatives: raw Japanese hamachi dressed in verjus accompanied by matcha, and raw tuna with a pepper crust, very lightly grilled tataki-style with a tapioca sauce. And these do not cost an arm and a leg. By the way, we always carry Japanese sake to match the raw fish.
When visiting the Ontario Food Terminal at the start of the year, Chef noticed excess inventories of produce, some of which were on the verge of spoiling. He speculates that volumes of food consumed over the holidays may have been down somewhat. Consequently, he suggests that you watch at your grocery store for overripe imported fruit like mangos and persimmons this week. Prices have not yet been reduced to clear the shelves.
Chef did find that Ontario produce available from cold storage was in very good shape. He particularly liked the Ontario squash. He noted that the Ontario leeks looked good, but they are getting thinner as the farmers peel off the outer layers.
Chef avoided Ontario hothouse products. This produce was smaller and less flavourful. Instead, he bought U.S. produce like fennel, rapini and broccolini. He bought parsley and cilantro from the U.S., and other herbs like tarragon were available from Colombia and Israel.
Chef also bought U.S. citrus and recommends satsuma mandarins, as they were the best he saw at the Terminal.
Caused by supply problems, U.S. celery prices were three times higher than usual and brussel sprouts were expensive.
The usual extensive December fish offerings from our three surrounding oceans are still available in January. Chef particularly likes the Atlantic mackerel and Nova Scotia scallops.
New meat dishes include veal stuffed with breadcrumbs and soft polenta, as well as hen croquettes known as coxinha in Brazil.
For dessert, Chef is producing a three-cheese chocolate unbaked cheesecake. He also offers a seasonal apple and chestnut tart.
Gelato Alert: Chef has made a new batch of gelatos which include salted caramel, very smooth ungritty almond, and his favourite — a difficult-to-make, luxuriant creamy banana with chocolate streusel.
In January, GEORGE will offer a very special Year in Review menu featuring the best dishes of 2025 — seven courses for the advantageous price of $125pp. Matching wine pairings are available.
There will also be a special champagne and truffle evening on January 23. Priced at $185pp, this will include Chef’s best Italian truffle dishes comprising the following courses: seafood, pasta, meat or fish and cheese. Champagne is available by the glass at an affordable price.
To everyone, all of us at GEORGE wish you a happy and prosperous 2026!
Le patron