Daimaru Sukiyaki

From the team behind Gyubee, Daimaru is Toronto’s clearest argument that Japanese sukiyaki and shabu-shabu belong on a hot pot list. The broth is lighter—soy, sugar, and dashi clarity instead of chili oil—and the point is tasting the meat, especially if you climb into the Premium or Wagyu AYCE sets. Bamboo-lined private booths give the Scarborough room a calmer, more precise mood than the city’s louder Sichuan halls. Open late on weekends; book or arrive early if you want a booth rather than a walk-in wait.