Maison T

This is such an incredible place. The passion, dedication and quality that comes through each dish is really unmatchable. From when we first stepped in and were greeted by Carolina, to when we ordered our dishes with Chris’s help and guidance, to when the food arrived, we were so impressed. It was all beyond magical and amazing! Amazing people serving amazing food! Thanks so much Maison T, we will be back with family and friends!

October 19, 2024 on Google

This place is an absolute gem. I've walked by it for months always intrigued by it until I finally decided to go for my friends birthday yesterday. The service was fantastic. Everyone was very friendly, informative and attentive. And the food really blew us away. The Japanese fried chicken in the broth was an amazing flavour explosion in our mouths and the duck confit + braised short rib were outstanding. I want to come back to try other things on the menu now too. Overall - one of the best places to eat in the city!

October 17, 2024 on Google

Every detail was paid attention to, and every bite was a delight. Our server and the chef made us feel so taken care of for a very special evening. Ambiance was perfect. Definitely will be coming back!

October 7, 2024 on Google

First time to this cosy restaurant . Everything from service to food was excellent. I couldn’t ask for more. Onion soup was divine , steak tartare and scallops are amazing. Main course duck confit, skin was crispy and meat flavorful. Fish of the day Arctic Char was perfectly cooked. Coffee was also very good ( some latte art will be great😊). Creme Caramel was a wonderful sweet ending. To sum up, for sure I will be back. Thank you Chef Masa and Carolina for the excellent meal experience.

September 26, 2024 on Google

Maison T We ordered seared Hokkaido scallops and seared foie gras for appetisers. I was expecting a crispier seared exterior, it was not seared enough in my opinion. Yet, since scallops are too easy to be overcooked. I am satisfied that the scallops were cooked just right and has not gone to a chewier texture. The scallops were accompanied by some maitake mushrooms which tasted much stronger than the scallops. I have to say that the flavour of the maitake mushrooms overpowered the scallops. The foie gras was not seared enough in my opinion. The lentil stew matched the foie gras and lightened the dish a little. It was a good match. For mains, we got the duck confit and steak and frites. The duck confit was served with a crispy seared skin. That crisp was what I was hoping to see in the previous dishes. The duck itself was soft and tender. I can easily take the meat off the bone, with barely any effort or force. The dish was accompanied by a side of crispy roasted potatoes, napa cabbage, broccoli, red bell pepper, portobello mushroom, green beans, cauliflower and yellow carrot. With one or two pieces from each vegetable, I was satisfied with the proportion of vegetables and proteins. The frites are thinly cut and has a nice golden colour. If I had to decide, it would be a tad bit browner than golden. It was served with a yuzu mayonnaise which was refreshing and was a good match with the fries. The steak was soft and tender. I found it a little bland, however. It could be a little more seasoned and flavourful. The portions were designed well without being too difficult to finish. I find it a very thoughtful act. We paid $156 for two with tips included. I find it rather reasonable for French cuisine. It definitely was worth a casual intimate dinner. Would come again.

July 20, 2024 on Google

I am thrilled we discovered this hidden gem! Everyone who worked there made us feel incredibly welcome from the moment we walked in. The appetizers were fantastic, especially the Scallops; and the French onion soup was delightful. For our mains, we chose the Duck and the Ribs—both were incredibly filling and delicious, practically melting in our mouths. To end the evening perfectly, we had the Mousse and Crème Caramel (the latter was indescribably delicious). We also tried the Maison Bleu and a Chamomile and Honey-based cocktail (Bee's tea~), which were both excellent. This place is perfect for a date night and comes highly recommended! P.S. Carolina was so sweet—on a chilly night, she kindly offered to get me a blanket to cover up while we sat on the patio. I really appreciate the kind gesture <3

July 1, 2024 on Google

Absolutely fantastic service! The food was delicious and fresh, generously portioned as well. The dashi sauce served with the fried chicken was incredibly well balanced. Will definitely be back again to try the other menu items!

June 22, 2024 on Google

This neighborhood joint doesn't seem like a whole lot from the outside, but it is operated by one of the most celebrated chef in Toronto, Masayuki and his lovely wife Carolina. If you are interested in the background of this dynamic duo, please feel free to look them up and you will know why this joint is one of our favorites in Toronto. We love neighborhood joints, because their focus is always about the food, and doing what they love. You will find exactly that at Maison T. You won't find marble countertops, twice fold and ironed table cloths, Laguiole en Aubrac and Christofle cutlery, Baccarat wine glass and Bernardaud tableware. But you will find a small but diversed menu with some of the most desired French dishes with a surprising twist, under the Nouvelle Cuisine classification. Everything was made with love. We tried mostly everything on the appetizer side and picked the duck confit and the short rib as main. The foie gras was crispy and melts in your mouth, the portion was just right to give you enough to tease but not to fill. The lentils stew perfectly balanced the fattiness and lightens the taste, just in time for summer. The Japanese fried chicken is served over a dashi broth, and I tasted some miso in there somewhere, crispy chicken Karaage, perfect combination. This is the first time I have had it served in this fashion and I loved it. 😍 The mushroom tempura and softshell crab special was on point, light and fluffy, great flavors. The beef tartare follows the French recipe pretty closely, just the right amount of Dijon mustard and egg mixed with a perfect cut of sirloin. We also loved the olive puree on the seared scallops, surprisingly it didn't over power the freshness of the scallops, strongly recommended. Finally the duck confit, one of the most crispy on the outside and tender on the inside version we have ever had, top 3. The short ribs were fork tender, with a perfect red wine reduction. To be honest, I wish I had multiple stomachs, but I will just have to come back here next time to try the rest. Thanks so much Masayuki and Carolina!

June 22, 2024 on Google