Bistro Camino is a little gem on the east side of the city.
Succulent and flavourful
There’s no better way than that to describe the lamb feature, which is served with a tasty herb balsamic reduction sauce. Yum!
Smooth and sweet
The house-made smoked salmon is one of the bistro’s specialties. It’s made with marinated Atlantic salmon that is cold-smoked for three days.
Hungry for more? Let’s dig in!
Bistro Camino, a surprising little gem of a place located east of Main Street on Danforth Avenue, is definitely worth taking the time to get to. In 2007, chef and owner Hiroshi (Hiro) Hattori— inspired by his 900-kilometre walking journey on the Camino de Santiago—transformed the home of his first restaurant, MIKA, into Bistro Camino. Hattori, who trained as a French chef in his native Japan, has created a menu consisting of classically French cuisine with the occasional hint of Japanese flavours. Having held several esteemed positions in various hotels and restaurants, Hattori has certainly perfected his art. Each dish that comes to the table looks absolutely beautiful and, delightfully, is matched in taste!
Off of the daily special board (you also have your choice of ordering one of Hattori’s dinner sets, $29/$32, or ordering from the a la carte menu), the grilled calamari ($10) with garlic oil appetizer is mouth-wateringly fresh. The house-made smoked salmon ($8) is smooth and sweet, not overwhelmingly salty as smoked fish can sometimes be. Beef carpaccio comes beautifully presented, drizzled with wasabi mayonnaise ($7), a perfectly pleasing touch of heat to balance out the cool beef. The main course, a broiled rack of lamb with a herb balsamic reduction sauce ($24), is tender and tasty. Hattori brings out a house salad with orange cream and oriental soya dressings, a combination he seems particularly proud of. Like most of his menu, it is brilliantly simple and well-executed.
Grilled calamari appetizer
The calamari appetizer is simple, fresh and grilled to perfection. Also available as a main course.
Beef carpaccio appetizer
Paper-thin slices of ribeye are drizzled in a wasabi-soy-mayo sauce, another perfect combination of textures and flavours.
A wide assortment of wines are on offering. The lovely, award-winning 2013 Radio Boca Tempranillo is a perfect accompaniment for the lamb dinner!
Chef Hiroshi (Hiro) Hattori, born in Kure, Hiroshima Prefecture, trained in French cooking and apprenticed at the Hiroshima International Hotel from
1968 to 1972. Hattori moved to Canada in 1972, where he spent the next four years working at the Badminton Racquet Club before moving to the York Club (where he cooked for Prince Philip), the Château Montebello in Quebec and the Law Society of Upper Canada’s kitchen as a head chef. He then opened up his first solo restaurant, MIKA.
2750 Danforth Ave., Toronto
Open: Tues–Sat 5:30 pm–10:30 pm • Sun 5 pm–9:30 pm Mon closed