Guu SakaBar

From WikiTO - The Toronto Wiki

Jump to: navigation, search
Recommend This Article:

This article requires further expansion. Please Help Expand this article by contributing additional content to it.

Restaurant Info

Cuisine: Japanese

Price range: $30 (entree, drink, tax tip)

Address: 559 Bloor St. W.

Main intersection: Bloor and Bathurst

Nearest subway: Bathurst Station

Neighbourhood: Annex

Telephone: 647-343-1101


Wheel chair accessible: No

Guu SakaBar

Guu SakaBar is a Japanese restaurant on Bloor St. West, in Toronto's annex district. It opened in March 2011. It is the sister restaurant of Guu Izakaya. It is located one block east of Bathurst St. on the south side of Bloor St. W. Capacity at Guu SakaBar is significantly larger than the its sister restaurant although wait times can sometimes be more than 1 hour. Fortunately the new location has a sheltered waiting area which makes waiting more comfortable. There is also a Zashiki room for a more authentic izakaya experience.

Weekly specials are posted on hand-written sheets in both Japanese and English. Staff members are very approachable and bilingual in Japanese and English, although not all are native speakers of English.



The food and drink menus are slightly different compared to Guu Izakaya. Most notably a selection of Kushiage (fried skewered items) . Full food menu can be found here


  • Mon - Wed: 5pm - 11:30pm
  • Thu - Sat: 4pm - 12:30am
  • Sunday: 4pm - 11:30pm

Worth Noting

  • No reservations -- the restaurant does not take reservations (although it has been known that exceptions are made for large groups as the management does not want to crowd up the indoor waiting area)
  • Parties of 7 or more will be charged an automatic 15% gratuity
  • Wait times can be long even with added seating capacity. Peak time is around 7pm, and may be up to more than 1 hour
  • Tables are available after 9pm with little or no waiting


Additional Photos

Guu SakaBar Interior
Guu SakaBar Mixed Kushiage Special 五種盛り合わせ
Guu SakaBar Special of the week: Fresh Sea Urchin from BC
Personal tools