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Guu Izakaya Review
Torontonians went crazy when Guu opened in 2009, and for good reason. There simply isn't another place like it here. The passionate staff shouts greetings at the top of their lungs before patrons sit down. It's noisy, rowdy, and ultra-friendly—very much in line with the traditional izakaya (bar with drinks and small plates), complete with an open space and communal tables. The salmon natto yukke (a mixture of chopped salmon, natto, wonton chips, garlic chips, and egg yolk wrapped in crunchy nori) makes the introduction to natto (fermented soybeans) a pleasant experience and offers amazing textural differences among its elements. For a hot dish, the kakimayo (grilled oysters with spinach and garlic mayo topped with cheese) is savory and creamy. Even midst a menu of small plate items, you'll still find excellent rice dishes. Kinoko cheese bibimbap, rice and garlic sautéed mushrooms with seaweed sauce and cheese in hot stone bowl, take this humble ingredient to new heights. Choose from an array of sake cocktails to sip.
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