“At its core, TOMO has always been about friendship and bringing people together,” says co-owner Ann Lee, who runs the restaurant alongside her husband, Ken Lee. “We also understand the importance of adapting to dining trends; while small plates and industrial aesthetics were once in vogue, today’s diners seek memorable experiences for special occasions. We aim to become the premier destination for celebrating milestones.”
The catalyst for this transformation? A partnership with Chef Daniel Ken Miyamoto, a longtime friend and culinary force with nearly three decades of global experience. Miyamoto’s influence brings a bold new direction to TOMO’s menu, seamlessly blending traditional Japanese flavors with global ingredients and innovative techniques. “We wanted to push boundaries,” Ann explains, “and Daniel has the creativity and expertise to do just that.”
Top, co-owners Ann and Ken Lee, the driving force behind the restaurant’s evolution and enduring success. Bottom, Chef Daniel Ken Miyamoto, the culinary visionary behind TOMO’s reinvented menu.
The story of how Miyamoto joined TOMO is rooted in friendship and shared passion. “We met Daniel when he worked at Blowfish in Toronto,” Ann recalls. “We quickly connected over our love of food, and that bond grew stronger over the years. It felt natural to bring him into TOMO’s journey.”
Miyamoto’s culinary background is as diverse as it is impressive. His career began at just 12 years old in his family’s restaurant in Brazil, a country with the second-largest Japanese population outside of Japan. His heritage— a blend of Brazilian and Japanese roots— combined with five years of culinary training in Italy, has shaped a style that honors tradition while embracing modern, global creativity.
Renderings of Tomo’s refreshed interior.
At TOMO, this fusion comes alive in dishes that balance innovation with familiarity. “Daniel’s approach brings something truly unique to the table,” Ann says. A standout example is the Salmon Tataki—a reimagined take on a classic, elevated with truffle ponzu sauce and topped with an unexpected yet perfectly balanced apple chili crunch.
Beyond flavor pairings, Miyamoto’s commitment to quality stands out. “Daniel is adamant about using Yokoi’s vinegar from Japan, which is favored by Michelin-starred chefs,” Ann explains. “To source this vinegar, We underwent an interview process where they evaluated our restaurant experience, background, and our Executive Chef’s expertise. The producers prioritize craftsmanship over mere business, ensuring their products are used by those who truly understand and appreciate their quality. This commitment to excellence aligns perfectly with our vision at TOMO.”
The menu overhaul has transformed TOMO from casual dining into something more refined—without becoming pretentious. Each dish is crafted with premium ingredients and clear intent to offer something truly unique. Guest favorites such as the Wagyu Rice and Ginza 6ix highlight indulgent flavors paired with elegant presentation. Miyamoto’s exceptional knife skills are on display in the nigiri selection, featuring delicately scored Albacore Tuna and Scallop nigiri, finished with accents like truffle salsa, yuzu zest, and ginger scallion for a complex and elevated taste experience.
Sushi and refined plates blending tradition with global flavors.
TOMO’s transformation extends beyond the menu to its refreshed interior, reimagined by designer Kayla Pongrac, who also crafted the original aesthetic a decade ago. “As we have evolved and grown, so has our aesthetic, which is now more refined,” Ann explains. “Kayla brings her extensive travel experience and expertise to the design, consistently delivering a forward-thinking vision that stays ahead of trends. We trust her to create an inviting atmosphere that complements our culinary offerings.”
With plans for revitalizing the Byward Market on the horizon, TOMO’s transformation feels timely. “The market has so much potential—it just needs a stronger foundation of substantial establishments to bring it back to life,” Ann says. “We’re proud to be part of that change.”
Chef Miyamoto highlights TOMO’s focus on quality and precision.
So, what’s been the secret to TOMO’s longevity? According to Ann, it’s simple: passion and meaningful connections. “We’re not just serving food—we’re creating experiences. We want every guest to feel special, whether they’re celebrating a milestone or just enjoying a night out. That’s what keeps people coming back.”
With a refreshed menu, a reimagined space, and the creative influence of Chef Daniel Ken Miyamoto, TOMO isn’t just keeping pace with Ottawa’s growing food scene—it’s setting a new standard. This isn’t fine dining in the traditional sense—it’s a refined, elevated experience where innovation and tradition converge.
For anyone looking to experience the next evolution of Ottawa’s culinary landscape, TOMO offers more than just a meal—it’s a place where every dish, every detail, and every connection counts.
Ann Lee, co-owner and driving force behind TOMO’s evolution.
