I still miss Co Yen on Spadina and haven't found it's equal yet. You guys want to pipe up with your faves. My main disappointments so far have been blah or tough headcheese and sogginess from pre-preparing. Also, often a paucity of the more "refreshing" side - daikon, cilantro, spice, carrot combo.
Also I read a few articles lately about them in the NY press and it seems customary there to toast (?) them. Anyone tried this? I can't figure out yet if that would be a good thing.
Any and all rec's welcome!