A new Thai-inspired tabletop barbecue and hot pot restaurant is introducing Toronto diners to Thailand’s popular mookata dining format as Accencis Group expands its growing portfolio of hospitality and lifestyle brands in Canada.
Located at 390 Silver Star Boulevard in Scarborough, Osha Mookata soft-opened earlier this spring and centres around communal tabletop cooking, combining barbecue grilling and hot pot dining in a single interactive experience. Diners grill meats on a raised dome-shaped surface while broth simmers around the perimeter, allowing juices and rendered fat from the proteins to gradually enrich the soup throughout the meal.
The restaurant occupies half of a roughly 10,000-square-foot space shared with sister restaurant Susu Siam, another Thai-focused dining brand operated by Richmond Hill-based Accencis Group.
The opening reflects growing consumer demand for social and experience-driven dining formats, particularly concepts that combine food, atmosphere, and interaction in a highly visual setting.
Brandon Lee, Chief Operating Officer at Accencis Group, said the idea for Osha Mookata emerged through the company’s ongoing research into hospitality concepts across Asia.
“Eugene Chan, co-founder of Accencis Group, spends a lot of time travelling throughout Asia looking at concepts that are successful locally but still underrepresented in North America,” said Lee. “When we experienced mookata in Thailand, we immediately saw the potential because it combines food, interaction, and a very communal style of dining.”
Lee said the company recognized an opportunity to introduce a more refined Thai-focused version of the experience to the GTA market.
“There are tabletop barbecue and hot pot restaurants across Toronto, but we didn’t really see a strong Thai-focused version that felt elevated,” he said. “We wanted to create something authentic to Thai dining culture while still making it modern and approachable for Toronto diners.”
Communal Dining Meets Premium Ingredients
Unlike conventional restaurant formats, Osha Mookata centres around shared cooking and group dining. Guests prepare meats, seafood, vegetables, and noodles directly at the table using customized grill and broth stations featuring soup options such as tom yum and coconut broth.
The menu includes premium meat and seafood platters designed for sharing, including the Osha Premium Set featuring pork jowl, pork belly, beef short ribs, ribeye, jumbo shrimp, scallops, vegetables, and sides. Appetizers include Crab Rangoon, Som Tum Tod, and Pork Jowl Salad, while the beverage menu features fruit slushies, Thai tea drinks, and desserts including mango sticky rice and Thai tea ice cream.
Accencis intentionally positioned the restaurant differently from the all-you-can-eat tabletop grill operators that dominate much of the GTA market.
“A lot of restaurants compete on quantity, but our focus was always quality and authenticity,” said Fadi Hammound, Vice President of Operations and Marketing at Accencis Group. “We’ve put a lot of emphasis into the marinades, sauces, ingredients, and flavour profiles so the experience feels closely connected to Thai cuisine.”
Hammound said the company has continued refining the restaurant since opening, making adjustments to menu items and preparation techniques based on customer feedback and operational experience.
“We’re constantly improving the experience,” he said. “The response so far has been very encouraging, especially considering most of our growth has happened organically through word of mouth.”
The company plans to introduce alcohol service as part of the restaurant’s upcoming grand opening, adding cocktails and curated beverage offerings designed to complement the interactive tabletop dining experience.
Silver Star Boulevard Emerges as Dining Destination
The opening of Osha Mookata adds to the growing concentration of destination dining concepts in the Silver Star Boulevard area, which has increasingly become known for Asian restaurants and highly specialized food offerings drawing visitors from across the GTA.
Osha’s contemporary interior blends industrial finishes with references to Thai street barbecue culture, creating an environment designed for social gatherings as much as dining itself. Sizzling tabletop grills, bubbling broth, colourful drinks, and communal preparation all contribute to an atmosphere built around interaction and shared experiences.
Lee described the restaurant as a more premium interpretation of the tabletop dining category.
“You still get the fun and interaction of grilling at the table, but with stronger Thai culinary influence and more attention to ingredient quality,” he said. “That’s what we felt was missing in the market.”
Accencis Continues Expanding Hospitality Platform
Accencis Group was officially established in 2020, though several brands within its portfolio trace their roots back more than a decade. Today, the company has expanded into one of Canada’s more active hospitality and lifestyle operators.
The company’s portfolio includes brands such as % Arabica, HeyTea, The Captain’s Boil, Midori Ramen, Bakebe, Dear Saigon, and several emerging concepts spanning wellness, fitness, entertainment, and immersive hospitality experiences.
Accencis describes its business model through three primary pillars: international brand integration, proprietary brand development, and expansion of established concepts across North America.
The company is also preparing additional projects including AKUA, an immersive Japanese-inspired wellness concept, and Altitude, a premium indoor golf simulator brand.
Lee said Osha Mookata is already being evaluated for future expansion opportunities.
“This is our first proof of concept for the brand, and we’re very encouraged by the early response,” he said. “We’re already studying additional locations and looking at how the restaurant can continue evolving and scaling.”
As consumers increasingly seek out immersive and socially driven hospitality experiences, Osha Mookata reflects Accencis Group’s broader strategy of identifying internationally successful dining formats and adapting them for North American audiences through design-forward, culturally rooted restaurant experiences.
