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From a $999 steak to a $780 sushi dinner: These are some of Toronto's most premium dining experiences

Toronto is no stranger to fine dining, and the city has more than a few upscale restaurants to prove it. From world-class sushi to the best steak you’ve ever had, Toronto has something for every appetite—but it’ll cost you. These are some of the most premium dining experiences in the city.

Published: January 21, 2026 at 6:07AM EST

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Quetzal Toronto Chef Grant van Gameren’s Mexican restaurant has earned one Michelin star every year the guide has featured Toronto. Located near Bathurst and College streets, this west-end eatery is unique in that all its food is cooked on an open fire, which means that the restaurant can get quite hot and smoky. One of those dishes is the Bone Marrow & Wild Argentinian Shrimp. And while it’s not the most expensive dish on this list by a long shot at $56, its rich and smoky flavour is indulgent enough to make you feel like you’re splurging. “The bone is glazed with pasilla chile and Ontario wildflower honey and roasted in the woodfire oven,” general manager Louis Kotlyar said in an email. “It's served with grilled wild Argentinian shrimp that have been marinated in garlic and a salt made from pasilla chilies, chintextle and hand pressed tortillas. “To best enjoy this dish we recommend our guests peel a shrimp, place it in a tortilla with a spoonful of bone marrow, a little chintextle and finally a squeeze of fresh lime.” (Courtesy of Quetzal Toronto)

Barberian's Steakhouse Tucked away on Elm Street, near Yonge and Dundas streets, Barberian’s is one of the city’s oldest and most-beloved restaurants. Opened in 1959 by Harry Barberian, his son Arron is the driving force behind this Toronto institution. Their signature dish is dry aged bone-in rib steak and comes in 16 oz for $108 or 24 oz for $175. A choice of baked potato or French fries is included with the entrée. While Barberian’s is a steakhouse first and foremost, it also boasts a two-storey subterranean wine cellar which houses up to 30, 000 bottles of wine – one of the biggest collections in Canada. (Courtesy of Barberian's Steakhouse)

aKin This one-Michelin-star Asian contemporary restaurant is the brainchild of the first winner of MasterChef Canada, Eric Chong, and Alvin Leung, a three-Michelin star chef in his own right. The restaurant, located near King and Church streets, offers diners a blind tasting menu which Chong tells CTV News Toronto changes often. At $225 a pop, aKin uses top-shelf ingredients sourced from across the country to spoil their guests. One of those dishes, dubbed Tide to Table does just that, offering up what Chong says is “the best the sea has to offer.” “This is a throwback to one of our opening menu dishes called Anatomy of a Fish where we feature five separate components of the fish: flesh, skin, liver, eggs, bone. The flesh is dry aged hiramasa compressed in tom yum wrapped in a crispy nori tube topped with Bafun Uni from Hokkaido Japan. The skin is crispy salmon skin topped with B.C. Dungeness Crab dressed in our Singapore Chili Crab Sauce. Liver is Ankimo (monkfish liver) mixed with foie gras and turned into a parfait, then dipped in a cranberry gel paired with sour cherry jam & kefir. Eggs is Kaviari Kristal caviar on top of Nova Scotia lobster meat dressed in a lobster bearnaise. White fish bones are used to make a delicious fish fumet, clarified into a consomme, topped with scallion oil.”

Alo Ever since the Michelin guide began featuring Toronto restaurants in 2022, Alo has consistently been on the list with one star every year. Chef and owner Patrick Kriss opened the French restaurant in July 2015 at the corner of Queen Street and Spadina Avenue and has been treating guests to one of the finest dining experiences in the city ever since. These two dishes, from their $225 blind tasting menu that is constantly changing, feature some of the “best ingredients of the season from around the world,” says operations manager Mary Donison. “(This course) features different cuts of bluefin tuna (akami, chutoro, and otoro, all of which have varying fat contents) which guests are invited to enjoy in a specific order to display the change in flavour over various cuts of the same type of protein,” Donison said in an email. “The akami sashimi (on the large plate) is served with julienne radish, pickled cucumber, sea asparagus on a black vinegar dressing garnished with yuzu kosho. “The chutoro sashimi (in the small dark bowl) is served on tomato water with dashi dressing and demi sec tomatoes, and garnished with crispy ginger and finger lime. “The otoro sashimi (in the small flower bowl) is filled with Hokkaido uni on a sancho and soy sauce and garnished with kinome."

Don Alfonso 1890 One of the dishes on the latter menu includes their ravioli, which spokesperson Teghan Berry says has become one of the restaurant’s “signature dishes.” “The handmade pasta reflects time-honoured Italian craftsmanship, while the Genovese-style pheasant filling highlights a refined, less common ingredient rooted in tradition. King oyster mushrooms and Grana Padano add depth and balance, and the finishing touch of black truffle brings elegance without excess. Together, the dish represents Don Alfonso’s commitment to heritage, precision, and understated luxury,” she said.

Harbour Sixty One of the most famous steakhouses in Toronto offers up one of the most expensive dishes on this list. Harbour Sixty’s 14 oz Certified A5 — Kobe striploin is grilled over Japanese Binchotan charcoal and served on a custom-made presentation piece adorned with a golden cattle head made by the same design company that does work for New York’s Eleven Madison Park and chef Daniel Boulud. The dish at the steakhouse near Toronto’s waterfront costs $640.

Harbour Sixty “The Golden Statue behind (the steak) represents our designation of being a part of the Kobe beef association, an exclusive membership that gives confidence to consumers that the steak is Certified Kobe beef. The price difference between undesignated A5 Waygu and certified Kobe is over 300 per cent so its important to us to make sure there is traceability from farm to plate. Harbour Sixty is one of only a few steakhouses in Canada to be apart of the Kobe Beef Association and to have the exclusive meat on offer,” executive chef Solomon Mason said in an email.

Jacobs & Co. Steakhouse This A5 Kobe steak is prized for its exceptional marbling and depth of flavour, says spokesperson Jessika Dufour. It costs $990. Jacobs has been around since 2007 and moved in 2025 to its new home at Toronto’s CIBC Square—a space the restaurant describes as a reflection of “who we are today while honouring the legacy we've built.” It was recommended on Michelin’s most recent guide.

Animl Animl hasn’t been around as long as some of the older steakhouses on this list, but made a splash when it opened in 2024 with its Platinum Surf & Turf dish, which will cost you an eye-watering $999. “We’re constantly in conversation with our purveyors about new and exciting products coming to market,” Executive Chef Marc Cheng said in an email to CTV News of the ritzy restaurant located near Spadina Avenue and Wellington Street. “The Platinum Platter features a Tajima Wagyu Tomahawk from Australia — grass-fed, beautifully marbled, and simply delicious. The steak itself ranges from 55–60 oz. On the surf side, there’s a lobster tail about the size of a person’s forearm, weighing in at roughly 28–32 oz.” “Our purveyor regularly checks in with fishermen out east and, at one point, was bringing us new products almost every week. We actually had to ask him to slow down, since there just wasn’t enough time in the day to test everything, and we’d already added plenty of his finds to the menu. “The platter is perfect for 4 very hungry guests, but it can easily accommodate up to 6.”