156 Cumberland, located in Toronto’s upscale Yorkville neighborhood, offers a unique dining experience that blends Korean and French culinary traditions. The restaurant, housed in a chic, dimly lit space with both lower and upper dining areas, maintains an inviting yet sophisticated atmosphere. The interior features velvet and leather seating, crystal chandeliers, and an eclectic mix of local artwork, creating a perfect backdrop for an elegant dining experience.
The menu is known for its innovative approach to Korean cuisine, incorporating traditional flavors into familiar dishes. Highlights include the beef tartare, inspired by the Korean dish Yook-Hwe, served in a crispy tofu skin with gochujang and pickled daikon, and the potato pancakes topped with spicy pollock roe mayonnaise and steamed mussels. Another standout dish is the squid noodles, which combine pan-fried squid with jjajang (Korean black bean) romesco, charred cabbage, and kimchi oil, offering a complex and umami-rich flavor profile.
For main courses, the restaurant’s take on Korean BBQ with beef short rib, sous-vide for 48 hours, and finished with a kalbi glaze, is a must-try. This dish is served with kimchi, lettuce wraps, and a variety of banchan (side dishes), providing a balanced mix of textures and flavors. The menu also features a variety of other dishes, such as the halibut basted in nori butter and the comforting rice congee soup with three types of mushrooms and a poached egg.
In addition to its impressive food offerings, 156 Cumberland is also known for its creative cocktails, such as the Orange Mermaid, which combines Beefeater Gin, Aperol, rhubarb syrup, and thyme lemonade.
Overall, 156 Cumberland stands out in Yorkville’s competitive dining scene by delivering a fusion of Korean and French cuisines in a stylish and intimate setting, making it a top choice for both casual and fine dining experiences.
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Bredgy L.
4 months agoFollow @bredgyeats for more food! Look for casual Korean restaurants for comfort, but come here for a discovery of thoughtfully assembled flavours, harmonizing Korean with modern techniques. The trio of starters are the perfect sharing portions, or if you aren't satisfied with just one bite cause it's so good. The stuffed peppers were the favourite, encrusted in crispy breadcrumbs and stuffed with juicy ground beef and glass noodle filling, served with three different mayos. The experience continued to heighten with the Sujebi and Mushroom Jook. The sujebi are like oval-shaped pasta, with a pleasant al dente texture and plenty of surface area for the perilla seed butter to cling onto. It's garnished with a delicious melody of tender duck confit, maitake conserva, sweet corn, and crispy sage, and finished with tangy lemon zest. It's a complete bite that makes you want to lick the plate. I never used to be a big fan of congee/jook, but I'd be easily converted if you embellish it with such tasty ingredients. With a texture similar to risotto, each bite is bursting with mushroom umami, which is complimented by the subtle earthiness of the barley and a salty tanginess from the grating of parmesan on top. In the centre of it all is a gooey poached egg that adds a rich, creamy undertone to each bite. The microchives aren't just for garnish either, because they provide a subtle crisp along with a bit of freshness. I was smart enough tonight to order both desserts, as the banana milk tiramisu was simply irresistible, and the hojicha ice cream was even better. The quintessential tiramisu features two moist layers of lady, sandwiched with banana milk-infused mascarpone cream and topped with a heavy dusting of espresso powder. The ice cream though, is a must try. The silky smooth ice cream is infused with a fragrant roasted rice flavour and a comforting milkiness, contrasting with a lightly sweet and citrusy yuzu syrup. The sesame caramel brings a complex, butterscotch-like aroma to each bite, which amplifies the roasted flavours even more along with the roasted barley. It's garnished with a delicate and thin crisp on top for a little fun with textures. The service was attentive. We got the Stuffed Peppers, Chicken Wings, Beef Tartare, Mushroom Jook, Sujebi, Roasted Brown Rice Ice Cream, Banana Milk Tiramisu
Hilary Hoang
5 months agoHad a great experience at 156 Cumberland! Every dish we ordered was creative and flavorful—like eating Korean food but with a unique twist. It’s clear why this place has made the Toronto Michelin List three years in a row; they’ve definitely earned their recognition. It’s also a great spot for date night, with a cozy atmosphere and affordable prices, especially for a Michelin Guide restaurant in Yorkville. Highly recommend checking it out if you’re looking for something a little different!
samantha cheng
4 months agoUnique and tasty Korean fusion dishes, intimate atmosphere deserving of its Michelin recognition. 1. Mul-hwe: pricey but refreshing, complex, delicious 2. Beef tartare: enjoyed the inari pocket with beef combination, but wasn’t a standout for me 3. Chicken wings: disappointed with this dish, most of the chicken part was burnt and could only eat the rice on the inside 4. Sujebi: amazing! perfect texture with lots of juicy shrimp and succulent lobster bisque 5. Mushroom truffle jook: a must-order. was absolutely fantastic, so comforting with lots of mushrooms and hearty with the barley rice. an amazing example of fusion done well. 6. Cornpop bingsu: a light, not too sweet and refreshing end, better than places specializing in bingsu! highly recommend!
Christine C
4 months agoCame for a friends birthday with a group of 8. We shared the dishes family style, and everything was so tasty and unique! My favourite was the tuna tar tar and lettuce wrap short ribs.
Vini T
4 months agoExcellent dishes - never tasted a better steak in Toronto than here. Their sujebi pasta and potato pancakes were mind blowing. The only thing is they’re small so they’re very strict with seating time and only allow for 1.5-2 hours which they will keep reminding you about. Other than that I had a great birthday dinner.