Bellis, a Japanese-Italian fusion restaurant, is getting ready to open in Toronto at 561 Bloor St. W.
The restaurant will move into a space between Insomnia and Big Way Hot Pot in the Annex and is connected to the upcoming Nomas Hotel, according to BlogTO. Bellis will function as the hotel lobby and provide room service to guests. Customers can expect Japanese izakaya-style cuisine blended with Italian influences, along with a cocktail program built around the food menu.
The project comes from Nomas co-founder Jeffrey Chu, also associated with Yuugi Izakaya, 915 Dupont, and Tebasaki Wing House. He partnered with Attila Baksa, whose background includes serving as General Manager and Chef at Guu Izakaya, Executive Chef at Tebasaki Wing House, and bartending at Cold Tea. Together, the two are developing Bellis as both a neighborhood destination and part of the boutique hotel experience.
“Bellis is a very personal project for us,” Baska tells What Now. “We wanted to create a space that feels warm, intimate, and easy to return to, whether it’s for a quick coffee, a casual drink, or a full evening. We’re really looking forward to becoming part of the neighbourhood. Jeffrey and I have a lot of love for this project, and we are so excited to open it for everyone!”
Baska tells What Now Toronto that the team is putting the final touches on the space ahead of opening.
“We’re in the final stretch now and planning to open Bellis within the next few weeks. We’ve been slowly refining everything behind the scenes, and we’re excited to share the space with everyone soon finally.”
The menu will reflect a balance of Japanese and Italian flavours, with seasonal ingredients guiding the offerings.
“The menu is inspired by both Japanese and Italian flavours, with a focus on seasonal ingredients and technique. Expect a mix of thoughtful small plates, a few comfort-driven dishes, and a drink program built around coffee, cocktails, and wine that work naturally with the food. A few dishes to highlight include Bellis Rigatoni, a classic vodka sauce rigatoni with miso for added depth, and Shiso. The torched kamo tataki, sous vide duck breast, finished with a torch, served with sesame Mizuna salad and honey soy balsamic reduction.”
The cocktail list will also pull directly from the kitchen. “The cocktail program takes a lot of inspiration from our food as well, and you’ll see a cross of flavours there as well. The caprese fizz, using tomato and basil, dirty dashi martini using our dashi olive brine.”
