Soluna Begins a New Chapter with a Fresh Culinary and Design Evolution

TORONTO – November 12, 2025: Soluna, Toronto’s ultimate escape within the city, enters its next chapter with a completely reimagined menu and refreshed interior design that transports guests to a world where flavour, music, and ambiance move in harmony.

Led by Executive Chef Daniel Ken, the evolution in Soluna’s culinary journey is inspired by Nikkei cuisine - the meeting of Japanese precision and Latin passion. Presented in an izakaya-style format, dishes are designed to be shared and savoured, blending Latin emotion, Japanese technique, and global coastal influences for an experience that’s spontaneous, alive, and ever-evolving.

​​Born in São Paulo and of Japanese-Brazilian heritage, Chef Daniel began cooking at the age of 17 and has honed his craft across Brazil, Italy, Qatar, Uruguay, and Japan. Drawing from his international experience, he creates a distinctive expression of Japanese and Western flavours. Throughout his career, Daniel has helmed the kitchens in many acclaimed Canadian restaurants, including Blowfish Restaurant, Flyjin, Lavelle, and Mademoiselle.

To complement this new culinary direction, Soluna is also unveiling a refreshed interior that transforms its former white, Tulum-inspired aesthetic into a warm Moroccan palette of terracotta hues, layered textures, and lush greenery. The new design deepens the connection between food, space, and sound, creating an atmosphere that feels both intimate and vibrant.

Extending beyond the menu, Soluna’s Latin Wednesdays will continue weekly, featuring dinner, dance lessons, and performances by Toronto’s top dance academies. Soluna After Dark also returns every Friday, showcasing international artists. In the new year, Soluna will introduce brand-new Thursday night programming and a monthly brunch series launching in February, with more details to be shared in the coming weeks.