Best Japanese meal in my life...
Went to Kaiseki Sakura finally last night with my pregnant fiance. In my opinion, better than Kaji. Not just the meal, but it's location, and the room is much more refined. But oh, the food...
Amuse: Martini glass with Yuba (tofu 'skin') mizuna, mint-wasabi, fresh chervil & fried yuba.
First: Tomatoe soup (I think gelled consomme) with concasse, seeweed dumpling and lime. I think spriggs of sea asparagus/cumumber too, and a sliver of fresh key lime. Wow...
Second: conga eel (?) and squid sashimi with diakon, shiso (japanese basil?) and spirals of red, golden beet with ume (pickled plum) on the eel. Two sauces, original soy for the eel & ume, and soy with natto (fermented soy bean) for the squid. Served with fresh wasabi that we both were left to grate on our table's shark-skin grater. Uh-huh...paired with sake
Third: BBQ eel with myoga (some vegetable) pickled seaweed, fresh grated ginger & spagetti squash served in a shot glass (I think his take on sunomono). Grilled salmon with sweet miso. BBQ duck slices with Tamago (omelete) & pickled ginger. Bocconcini marinated in soy. Fruit tomotoe (confit?),tempura edamame, stained lily bulb petals, cherry blossom carved daikon, and fried smelt rolled with shiso. Probably my favorite dish, served on a sort of volcanic shaped solid bowl thing...paired with another sake that tasted very much like fresh melon. Whew!
Four: Fried sesame tofu in bonito soup with uni, japanese eggplant and seeweed. Paired with Shoju (spelling may be wrong, berry spirit/whiskey)
Five: Sake steamed grouper, steamed spinach, tofu and ponzu sauce with grated daikon. Also yuzu/pepper paste. Paired with original sake cocktail of grapefuit, cointeau & grenadine.
Six: (or sex) Red miso sauced beef tongue (!) with maple leaf shaped braised carrots and french bagguette. My fiance heard "beef tender" and half way through the dish I could tell she didn't know. After she finished I refered to the outstanding texture of the tongue and she couldn't believe it was tongue, she had to hear it from the Chef...unbelievable.
Seven: cold somen with soba (?) noodle, grated leek & ginger. Palete pleaser
Dessert: Red cargo bean mousse, home made marshmellow (at last) filled with plum, and black sesame cookies. Paired with lychee flavoured sake.
so thereyou have it, the best $@#*^n' japanese meal of my life. What was most interesting to me was how few different components were used with each course. I can't believe this place is open on Sunday, and I don't have to drive to Etobikoe anymore...
556 Church (@ Wellesley!!!) Food was $100 pp. closed tuesday
Thanks for the details. I think one previous reviewer on this board said he "left hungry". Were you satisfied with the portions?
This was also my big discovery this year. Can't believe how long it took me to try this.
Superb food, expertly presented. A jewel!
And don't miss the beef tongue. Whatever your preconception is just trust me on this one (unless you're a vegetarian).
But, unless you're already a fan, pass on the Shoju in favour of their superb collection of sakes. (sake is more wine-like; shoku more spirits-like)
My hubby and I finally tried the 7 course meal with the drink pairings last month and we are definitely going back at least 4 times a year to sample different seasonal ingredients! It's not traditional kaiseki, but the chef creatively mixes ingredients like cheeses and creams to several dishes for uniquely fusion flavours..... and every morsel we ate was so delicious!
Do not expect large portions, as kaiseki is to be enjoyed by your eyes and flavour buds, but we were both happily satisfied at the end of our meal.
You must order the drink pairings together with the set meal - we had 4 cocktails, one sake, and one shochu. Each matched the paired dish wonderfully. They change their tasting menu every month..... and I can't wait to sample their fall dishes!
I also had the best Japanese meal of my life there, a few weeks ago, with my significant other. Been meaning to write about it in detail as you did, but now I think the moment has passed. Anyway, had the 6 course chef's tasting menu, with the drink pairings. The wife doesn't drink, so I got loaded. Hehe. Anyway, thought the meal was creative, inventive, wonderfully prepared...it was simply outstanding. Favourite was when the chef did a little french/japanese fusion, and prepared a bourgignon style beef tongue with a japanese flair. Anyway, sorry I can't recount the entire meal blow by blow, as it has been a while, but contrary to what some others have posted, I did not leave hungry! The *only* complaint is that it took 2-1/2 hours, and we had to ask the waitress several times to bring the bill, which took about 20 minutes as well. If you're in a hurry, this isn't the place to go.
Ate there last night and we both absolutely loved it. We had the Shiki 5 course tasting menu and it included:
amuse bouche of fig, soy jello, wasabi, and pomegranate dish
sashimi appetizer (1 salmon, 1 some kind of white fish)
consomme with shrimp, eel, and mushrooms
large plate with lots of little things: chicken 'balls', shrimp tempura, sweet potato, conch, more eel, and some things i can't remember
beef tongue stew, served with baguette
a pat of brown rice with apricot and ume compote on top, served with seaweed and broth we poured on ourselves
and desert: a red bean 'cake' (the filling was inside a kind of phyllo wrapper), green tea mousse, and black sesame cookies, plus tea.
We didn't get the drink pairings, but ordered sake cocktails with the lighter dishes, and then hot sake with the heavier dishes, and it worked out great. The Kyuri cocktail of sake, lemon juice, and cucumber was especially tasty.
Everything tasted great. I didn't think I'd like the beef tongue, but I was so wrong! All the dishes were beautiful (we were marveling over how much work it must take to prepare/arrange each one) with gorgeous fall leaves cut out of carrots and sweet potatoes. Service is friendly and helpful. It does take a while, but that's part of the experience. You'll need to ask for the bill, because they wouldn't dream of making you feel rushed.
We'll definitely return next season to experience the winter flavours and presentation.