The Soul of Naari
Fire, heart & neighbours. Naari represents the spirit found across Thai culture warmth, generosity, bold flavour, and fire. Our food is inspired by that energy. The room feels easy and welcoming.
At the centre is Chef Nagu, who cooks the food he loves to eat big flavours, easy decisions.
His story began at home, learning by watching and tasting: shallots hitting hot oil, chilies pounded into paste, lime cutting through coconut richness. He chased flavour to Southern Thailand, where he learned to trust the markets at dawn, the grills at dusk, and the vendors who treat fire as an ingredient. He kept a grease‑stained notebook of ratios and brought it back to Toronto.
Naari is that notebook translated to real life: one‑bite starters that disappear as fast as they arrive; share plates that set conversation free; curries and bowls that always land with rice. For Nagu, the goal is simple: keep the flavours bright, keep the smoke gentle, keep the decisions easy—and send you home happier than you came.
The Naari Way
Good food you don’t need an occasion for. Naari is chef‑led Thai barbecue shaped by Southern brightness and quiet depth—lime, turmeric, herbs, and chilies meeting charcoal and wok sear. Our compass is culture and ingredient respect: greens stay crisp, seafood tastes clean, meats are well‑sourced, finishes are light. The bar follows suit with wines, cocktails, and zero‑proof pours tuned to heat and balance. Our rhythm moves with the day—lunch, Sunset Hour at dusk, and late bites when the night keeps going.
Our Founder
Mr. Hemant Bhagwani is an accomplished and acclaimed entrepreneur with 25+ years of experience in the food service industry. Until recently, he owned the Amaya Group of Restaurants (2002-2024), which includes brands like Amaya Express, Goa Indian Farm Kitchen, Popa Burmese Kitchen, Good Karma, Mumbai Frankie, and Charcoal Biryani, among others. He also has 2 Michelin restaurants to his name. He launched his first restaurant in 2002. Since then, with ORO, he celebrates the milestone of opening his 70th restaurant. In 2015 and 2017, Hemant was nominated for the Ernst & Yonge Entrepreneur of the Year due to his outstanding contribution to the culinary scene.
