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“One of the Best in Toronto”
Review of Frilu

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Mon, 2/24
8:00 PM
Ranked #33 of 262 Restaurants in Thornhill
Restaurant details
Reviewed 4 weeks ago via mobile

We went for dinner to Frilu not knowing what to expect. Surprise! This is one of the best restaurants in the city! Spectacular tasting menu....right amount...very innovative and original. Service is perfect. Everyone shoul try it.

Date of visit: January 2020
Thank Natan_mx
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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2 - 6 of 17 reviews

Reviewed December 20, 2019 via mobile

Frilu is totally incredible for all your senses. The room is peaceful and beautifully designed. Staff are friendly but at the same time very professional. There is a very good wine and sake knowledge. The food....stunning in its presentation but magnificent in tastes and flavours. I love how Chef Owner John world incredibly hard to focus in on both the seasons and master utilizing all parts of the product for little waste.
This is a place for romance as well as special occasions ur personally I can’t wait just to dine here again. Try and sit at the bar by the kitchen to watch the chef ballet.
Please follow @joannasable on instagram for more food and travel fun.

Date of visit: December 2019
Thank Joannasable
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed December 1, 2019

Had the summer menu a couple months ago so we came back recently for the fall menu "Leaves change, Brisk morning, Still Time". As we found with their summer menu, the items were delicious, well presented, and creative. The courses here are interesting, and very, very good! Definitely a recommendation for others to try Frilu (once again)!

Date of visit: November 2019
    • Value
    • Service
    • Food
Thank Richard S
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 15, 2019

These days, when eating out and taking in certain fine-dining experiences, it would be hard pressed NOT to encounter cooking that had been infused with some form of fusion approach. Culinary landscape once dominated by main stream Chinese, French and Italian cuisines have now been joined by other popular, ethnic aspirants such as Spanish, Scandinavian, Japanese, Peruvian, Thai……etc.

In the hands of creative, talented chefs and their skilled and competent kitchen teams, thoughtful permutation and combination of some of these ethnic components very often resulted in dazzling and innovative dishes featuring exotic and delicious taste and intriguing textural profile.

At “FRILU”, Chef/Owner Troiano, together with his Sous Chef Sakata, have managed to successfully incorporate their knowledge of Nordic, Japanese and French cooking techniques and ingredients into the restaurant’s periodically changing tasting menu. The outcome is the emergence of some unexpected and striking creations from the back-of-the-house.

After thoroughly enjoyed their ‘Summer theme’ Omakase menu - ‘Warm Nights, Calm Skies‘ about a couple of months ago. I eagerly anticipate the arrival of their new seasonal endeavor. Thrilled to notice the latest, ‘Fall offering’ - ‘Leaves change, Brisk morning’ on their website two weeks back, I immediately took action and made reservation.

With Scandinavian, Japanese and other seasonal exotic ingredients that include Venison, Horse meat, Shima-Aji, Uni, Maitake mushroom, Ikura, Bone Marrow, Lobster, Duck…..etc, coming out in full force. The brand-new and revamped tasting menu looks like another delightful and fun culinary adventure in the making?! I cannot wait!

This evening, after settling down at our intimate table, close to the open kitchen. My foodie partner and I each ordered a glass of nicely chilled, relatively uncommon, spicy and floral Manseng based white, Pacherenc du Vic-Bilh and patiently await for the delivery of our food by the now, well acquainted and friendly staff.

Our ten course Omakase comprised of the following:

Late Harvest Snack
dry deer, beet, coffee / rye crisp, Quebec horse tartare
Shima Aji with Endive
koji, walnut, salted plum, koji
Pumpkin Patch
squash, bone marrow, FRILU bread
Earth and Sea
burdock, urchin, chicken jus
“When the Hen Danced with the Salmon”
maitake, salmon roe, mushroom soy, bannock miso
Lobster Loves Leaves
almond, beef garum, cabbage
The Bitter Boar
sweet potato, bitter sauce
Waterfowl Marsh 2019
charcoal duck, burnt onion, Koshihikari rice for two
Brisk Afternoon Walk….
yogurt, pear
Autumn Recalls Summer
parsnip, tonka bean, peach, whiskey
white chocolate, chickpeas, miso

Our reaction after the completion of the well proportioned meal? A few loud and satisfying burps coupled with a collective exclamation of OMG!! For me, the experience was like being nostalgically transported back to one of my Tokyo food-crawl and having a Michelin star caliber western /Japanese fusion meal at say, Le Sputnik, DEN or Sincere….etc......but at only a fraction of the price!

As for my usual long and detailed review?! This time, for once, I am going to take the lazy route and excuse myself from providing extended and laborious individual commentary on the lengthy list of captioned courses. All I am going to say is, the meal was ‘ mucho-memorable ‘, the execution near flawless ( only minor miss was the slight heavily-handed use of salt in the horse tartare and rye crisp), the plating artfully presented, the food tasted increasingly wonderful as the meal progresses, with links to some interesting textural interplay, the wine pairing spot-on, the service warm and attentive…….etc.

In summary…..the total package was most gratifying and at only $95 for 10 courses, did not disappoint! There were even a few wow factors popping up now and then.…..a rarity nowadays!

Best is for me to let the menu description, my posted photos and your imagination do the review and visualization. Have fun!

By the way, amongst all these dishes, a few elite ones did stand out a wee-bit above the rest. In my opinion, these are favorites and worthy of special mentioning:
- Shima Aji – the fish sweet and refreshingly. The delicious koji/parsley sauce requiring extra
bread to mop it up.
- Earth & Sea – the Uni was fresh and sweet; the Burdock tofu a nice sponge for the delicious
roasted chicken jus. The uni a perfect match for the off-dry Klack Gewurztraiminer
- Maitake Mushroom – the smell and taste of the char-grilled mushroom was beautifully paired
with the amazing Ikura foam. Very unique and very tasty!
- Roasted Boar – a gorgeous piece of meat with fascinating smokey aroma! That dollop of
creamy mashed sweet potato can rub shoulder with Robuchon’s creamy mashed potato!
Yup! That good!
- Clay pot duck rice with burnt onion – Sooo Japanese and sooo flavorful. A beautiful dish!
- Yogurt and pear tartlet was so simple yet so refreshing and delectable! I could easily eat
a half dozen more!!

When it comes to tasting menu, “ALO” is definitely the undisputed occupant of the ‘Downtown Iron Throne‘. However, up north in the land of the 905, even with the presence of the venerable stalwart – “Auberge du Pommier”, in my opinion, “FRILU” is definitely the new ‘Omakase King of the North’!

Date of visit: November 2019
    • Value
    • Service
    • Food
Thank cctyu68
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed September 21, 2019 via mobile

My last visit to Frilu was one that I will always remember. It was a totally enjoyable dining experience. All the dishes tasted fabulous. Why was it so memorable? Many chefs now are treating the presentation of their dishes like a work of art. Ingredients are used to surround the main star - meat or fish etc., then using sauces to complete the decoration. Chef Triano's dishes did not have the fancy designs. When he brought out the dishes, he emphasized that the main and complementary ingredients were to be eaten together - the very tender horse meat with the crunchy veggies; the soft habitat with the deep fried kale; the pork tenderloin and the deep fried crispy pork belly. The combination and the contrast really created great chewing sensations. A legionary chef in Taiwan once told me that besides the three traditional eating sensations - presentation, fragrance and flavour, there were two more; chewing and swallowing. This is the first time in Canada that I really appreciated the chewing sensation. The Chef and his staff, Kelli and Leo were genuinely friendly and hospitable making us felt most welcome. We'll definitely come back when they change their tasting menu in October.

Date of visit: September 2019
1  Thank Caneast8228
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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