Showing posts with label scallop. Show all posts
Showing posts with label scallop. Show all posts

Richmond Station's Chef Menu (Toronto)

There’s no better way to get into the mind of a restaurant than through their chef’s menu. At Richmond Station, every two weeks, their chefs create a tasting menu ($120) with an optional beverage pairing ($75) that tests ideas in progress (some finding a permanent home on the a la carte menu) and others simply showcasing the amazing ingredients available.

Their late July menu started us off with a selection of canapés, a great way to begin so diners have something to nibble on while waiting for the main attractions to arrive. We start with the salmon tart filled with finely chopped salmon, onion, and dill aioli creating a fresh savoury bite. The pastry has a soft crispiness that’s a little unexpected – it tastes like thinly compressed shortbread. The fish was great, but the shell made me ponder.

Luckily, I didn’t have to think for long as my mind was blown by the buttermilk oyster. It is SO good! What a genius idea to use buttermilk and herb oil as the flavouring – the creaminess combines wonderfully with the silky briny oyster, while still having a touch of acid. Ultimately, it allows the oyster to finish sweeter. Move over red onion mignonette, let’s hope buttermilk rains supreme.  

Our server suggests we follow the oyster with the thick tomato bisque, which was fine but not nearly as great as the oyster. Be sure to dig to the bottom of the teacup, that’s where you’ll find pieces of Parmesan crisps that add a salty hit to the soup.

Following orders, we sample the profiterole last as its sweet and salty filling (perhaps a liver mousse with maple syrup?) brings an almost dessert-like finish to the canapés. Personally, I think Richmond Station should consider including one of these with the bill, in lieu of the typical chocolate (the restaurant does put a sweet and salty spin on the mignonettes), as it’s unexpected and ends the meal on a lighter note.

It’s no surprise that the summer menu features a host of seafood: the starter, a scallop crudo, takes a fresh clean scallop and adds bits of radish to enhance the soft shellfish. I love the diced pickled jalapeño that add an unexpected hint of spice, which is calmed by the lime crème fraiche. I’ve always associated Richmond Station with meat (likely because of their famous burger), but this menu shows they do seafood well.

We’re advised the summer squash salad is created from things grown in their garden – barely cooked rounds of zucchini and sweet, peeled tomatoes sitting on a surprisingly rich squash purée that’s spiced with miso. Somehow, they created a feeling of having a “warm” salad without raising the temperature.

The black sea bass was steamed to perfection and the mound of mushroom foam, once mixed with the vermouth cream, creates a comforting cream of mushroom taste – an unexpected and enjoyable twist. While the dish could have become heavy, once you pop one of the Saltspring Island mussels into your mouth, the acidic bite resets the taste buds.

In terms of food, the only slight slip on the menu was the honey-glazed Muscovy duck. While it was cooked well and had great flavours, our piece had a chewy silvery bit running through the meat. Since the duck was left as a larger piece (likely to ensure it stays warmer), that grizzly flaw made it difficult to cut thinly and made for a chewy bite.

My recommendation, if there is a tell-tale silvery sign after cutting into the duck, is for the kitchen to proceed to slice the breast into thin slices… even at the detriment of the meat arriving cooler than normal. In this case, perhaps pour the au jus from a hot vessel tableside to bring heat back into the dish? It’s just a shame when you can’t enjoy the duck to it’s fullest because you have a mound in your mouth that you’re chewing through like Bubblicious.

Cheers to the duck sausage, which was delicious, especially when mixed with a bit of creamed Swiss chard, chanterelle mushrooms, and sour cherry jus.

Richmond Station was smart to serve their pillowy soft bread with the duck, so diners don’t fill-up on the warm milky creation. Normally, I would have devoured both, but by the end of the meal I could only have one. In hindsight, I should have skipped the cup of tomato soup to save room for the roll.

Dessert brought us a custardy vanilla panna cotta topped with tart stewed gooseberries, berry sorbet, and meringue pieces. Like many of the other dishes, Richmond Station seems to always like to feature at least two flavours – in this case sweet and sour – to keep every bite interesting.

The petit fours bring the meal full circle with a fruit tart made with the same crust as the salmon… yes, I still remembered the shortbread like shell by the end of the meal, and it works better for a sweet.  

While the food was a hit, service could improve with two slight adjustments:

  • Richmond Station’s cozy upstairs dining room doesn’t make it easy to hear people – especially when they are wearing a mask. I’d recommend having the chef remove their mask when explaining the dish or letting the maskless servers do the talking, as I could only catch every third word of the explanation and didn’t have the heart to keep asking them to repeat themselves.
  • If need be, slow down the food service to give the front-of-the-house enough time to do their part. For example, we had to follow-up on our drinks that hadn’t arrived by the time the canapes were presented – champagne goes so well with oysters that it would be a shame not to have them together. And there was an instance where a dish was presented before the cutlery was set – to their credit, the chef noticed right after explaining the dish and went to get the cutlery… at the same time our server arrived to lay it out. I get it, there’s a staffing shortage so these things will happen. Perhaps, slowing down the pace of how quickly dishes are coming out will give servers (especially new and inexperienced ones) more time to complete all their prep work.

At least bill settlements are kept simple. Richmond Station’s prices already includes gratuities, so when you ask for the check, they just add on taxes. The pay machine arrives with the total inputted and ready to tap. So, finalizing the transaction is simply a snap. Don’t worry, I’ll stop doing rhymes now. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 1 Richmond Street West


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:



Pluvio (Ucluelet)


Pluvio is in Ucluelet, an eerily calm town about a 20-minute drive from Tofino, and had we not used GPS to find the restaurant, we might have driven by the quiet street the inn and restaurant was located on. In fact, we were able to park right out front despite securing a prime dinner reservation. A win for Ukee!

With a choice of a five-course chef’s menu and three-course prix fixe, we opted for the select your own three-course option ($88) because sometimes it’s nice to have a bit of choice. The meal started with three crispy one bite wonders: a puffed cracker with a smoked fish (?) creamy topping, a delicate lattice leaf chip and refreshing chive dip, and little nests filled with a delicious meaty filling that had me wondering if anyone would notice if I swiped another one from the open kitchen near us. 


After being talked down by my friends, I focused instead of the wine and conversation and soon the first course arrived. Before getting into the dishes, we noticed that food tends to be overly seasoned in BC. Perhaps it’s due to their proximity to salt water, but we found that 80% of the things served were a little saltier than we’d like. And this was true for Pluvio’s dishes, so if you prefer things a little less seasoned, I’d suggest letting them know while ordering.

The cubes of torched sablefish were wonderfully prepared but overpowered by the strong pickled radish and poached apples that surrounded the black cod. Still, the colours did make for an artistic creation adorned with crispy butterflies and translucent fruit flowers. It’s a dish that is best eaten with the eyes. 


If the sablefish was a dish signifying spring, the polenta would pay homage to the cooler months. A surf and turf moat made from side stripe shrimp and lamb sausage surrounded the creamy luscious polenta. The strips of sausage being removed from the casing, flattened, and grilled almost had a steak-like quality to it and made for an interesting protein. Everything worked well together, especially when combined with the dollop of mint purée. 


Smartly, Pluvio serves their bread after the first course to discourage guests from filling up before the mains. Perhaps they should sandwich the bread before dessert as I still couldn’t contain my excitement and dug into the fresh crusty country bread and corn bread. Why oh why is it so difficult to keep away from the carbs?! 


Luckily, I still had room for the hefty piece of confit halibut swimming in a creamy corn and toasted yeast beurre blanc that provided a light but decadent sauce against the meaty fish. The sauce was also great for dipping the crispy chips, which shielded the skinless poached cherry tomatoes. With the halibut, I added three grilled scallops ($12) because as the menu describes, everything is better with scallops, especially when they are cooked wonderfully. 


Pluvio’s desserts are described as “forest”, “field”, and “sea”.  Neither were spectacular and if I could choose, I would have simply wanted the green spruce sponge cake from the forest served with a side of the cold lemon semifreddo of the field. 


In general, I’d stick with the land desserts as the “sea” was way too citrusy from the sea buckthorn caramel and the hard pieces of sponge too sweet when paired with the chocolate crémeux. In fact, if I could have a do over, I’d stick with the cheese plate as you can’t really go wrong with cheese (except if you’re lactose intolerant, I guess). 


Pluvio presents a “search” for your own chocolate truffle box to end, which may stump a baby but made us feel like geniuses. It was a sweet gesture, but after the filling meal the large truffles were too rich. 


Maybe a search for a fruit jelly would work better? Or they could have hidden another one of those meaty nests that were found in the earlier snacks … for me, that would have been such an amazing surprise to find.  

Overall mark - 7 out of 10


How To Find Them
 Location: Ucluelet, Canada
 Address: 1714 Peninsula Road


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:


Great Room @ The Long Beach Lodge Resort (Tofino)


My expectation for hotel restaurants is guarded – they’re generally adequate but rarely outstanding and tend to be overpriced. Still, after a long drive into Tofino from Victoria, all we wanted to do was take in the beach, eat, and go back to our lovely quaint cottage at the Long Beach Resort. Food wasn’t a top priority; we took what we could get in terms of a last-minute reservation at the Great Room restaurant situated in the resort.

Then a plate of beef tartare ($21) was presented and one bite in I knew the Great Room would impress. The steak was cut into perfectly sized pieces that were small enough to let the condiments permeate the meat but not become a minced meat texture. The seasonings, despite the variety of herbs, sauces, and shavings worked together and didn’t detract from the vibrant high quality olive oil. The dish was great, but their service could rise a notch if someone warned the kitchen we were a four-top, so that they could adjust the appetizer to include eight crostini to make it easier to share. 


Our dinner at Long Beach kicked off consecutive days of eating halibut and their halibut for two ($89) was one of the better versions we sampled. The fish was cooked until flaky and properly seasoned, not an easy feat for such a large thick piece of meat. The platter could have fed three people with all the sides that was included: smoked kelp butter roasted potatoes (tasty but could be cooked longer to create a crispy crust) and kelp and cabbage coleslaw (the kelp creates a unique twist and was cleaned well so that it was refreshing against the meaty halibut). 


I was thoroughly impressed with the well caramelized crust on the scallops ($43), which didn’t leave the shellfish overcooked. You won’t leave the Great Room hungry as the dish included a hefty portion of the charred corn risotto and six sizeable scallops. For the risotto, the kitchen uses corn in lieu of butter and cheese so while the grains seem decadent it wasn’t heavy. My friend and I agreed that while we love corn, it did start to overpower the dish so a bit more rice wouldn’t hurt. 


We ended up having such a great meal that we stayed longer at the Great Room, transitioning to the couches by the fireplace to converse rather than going back to our cottage. A wonderful way to start the Tofino trip and to allow us to take in the beach from a comfortable and dry space. 

Overall mark - 8 out of 10


How To Find Them
 Location: Tofino, Canada
 Address: 1441 Pacific Rim Hwy


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:


Quatrefoil (Dundas)


For my husband and I, each summer brings a week (at least) of staycation, where we take time off work and spend it exploring Toronto and its surrounding cities. Any locality that’s a 2 hour drive or less is fair game for a visit and after four years there’s still plenty of places to see.

Hamilton and its surrounding neighbours have been a favourite haunt. A typical outing consists of driving for an hour, hiking through beautiful scenery to stretch our legs, changing as discretely as possible in the car, strolling through a quaint town, and having a lovely meal to cap off the day.

August 2019 brought us to Dundas, Ontario and dinner at Quatrefoil. Their town is made for the eco-conscious with numerous stores selling sustainable and earth-friendly products (I found some great reusable produce bags for grocery shopping).  The end of the walk lead us to a quiet side street and a house that’s morphed into a restaurant. While the outside is a historical home, the dining room looks rather modern, complete with Instagram friendly white marble table tops.

On Fridays they offer a five course tasting menu ($72 a person) with wine pairings (additional $55). Like traditional meals, it starts off with an amuse bouche, a portion of braised veal cheek situated on a light tapioca cracker with dollops of crème fraiche. It’s a tasty bite, but a tad salty even with the tangy yoghurt.  


Followed by a great selection of bread including brown sugar pumpernickel (great combination), chewy French bread, oily poppy seed puff pastry, and a decent cheese and chive puff. It’s an enticing place and I had to try a bit of everything.


Quatrefoil presents beautiful plates. The seared sea scallop arrived with a lovely golden crust and while it was starting to split, the centre was cooked perfectly remaining tender and sweet. The buttery sauce was lightened with strawberry vinaigrette and the dish kept fresh with sweet spring peas and crunchy fennel. It paired wonderfully with the Chablis.


For a sweet and savoury course, I rather enjoyed the compressed cantaloupe salad. The melon was squeezed until the juices are removed so you get its sweet essence but it doesn’t overwhelm the other elements. It went nicely with the creamy whipped ricotta and the garlicky pesto and arugula keeps the dish savoury. It’s all topped with slices of summer truffle – eat these with the ricotta as with the strong pesto its mild flavours become lost.


The apex of the night was the Arctic char where the fish’s meat was flakey and tender but the skin could be a touch crispier. Paired with a tomato vinaigrette – a popular choice - at Quatrefoil it’s seasoned beautifully so you get a fresh tomato jus that’s also flavourful. The warm quinoa base acted as a great side.


Sadly, the last half of the meal is where the menu starts to falter. Tenderloin, when left in a longer cut, can be finicky to work with given it’s thicker in the middle and tapers off at the end. This leaves the thickest part of the steak arriving medium rare while the rest of it was really overdone – the heated plate probably didn’t help.


Without a proper steak knife, cutting through the thinner portions was difficult. Yet, the passable beef aside, the rest of the dish was tasty – the red wine and shallot jus lovely and slightly thickened so it clings to the meat. All the accompaniments were also great: meaty maitake mushroom, crispy broccolini, and the scrumptious potato and cheese croquette… it was the highlight of the dish.


The strawberry crémeux looks pretty but is a really sad dessert. Our waitress takes a fairly long time explaining all the individual sorbets (yogurt cheesecake, strawberry, and strawberry cream) and describes the dish as having an olive oil cake. It took me a while to realize that this “cake” was actually the crumb that propped up the decorative leaf.


I’m done with the deconstructed dessert and wish the preparation would just go away. If this is meant to be a trio of sorbets than give a larger scoop of each and call it that. Meanwhile, if this is meant to be a cake than just create a cake. As it stands, the meagre portions and laying each element out on a dish just seems like a lazy excuse to not employ a proper pastry chef.

Sweets are definitely not Quatrefoil’s forte, even the final bites were a letdown: the cappuccino macron too sweet and while the dark chocolate and strawberry truffle had promise (well balanced flavours and good quality chocolate) the shell was too thick.



Nonetheless, the friendly service and easy going pace of the dinner is what makes dining at Quatrefoil a treat. They were also accommodating, allowing me to get half a wine pairing so that I could have a taste with every dish without falling asleep on the hour drive home.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Dundas, Canada
 Address: 16 Sydenham Street

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:




The Restaurant at Pearl Morissette (Jordan Station)


A day of sipping wine in the Twenty Bench region should end with some sustenance, why not a lovely dinner at The Restaurant at Pearl Morissette? Although Pearl Morissette is a winery, a low supply of wine means all tastings are cancelled “for the foreseeable future”, which means to try their wines you need to visit the restaurant.

One option is to add the wine pairing ($60) to your meal. Having already sampled a fair share already, I opted for two produced by the winery at dinner. To begin, a glass of the 2016 Cuvée Roselana ($11 for 5oz), a vibrant red rosé that’s just as fruity to match, in an aromatic but not sweet manner. Even their 2014 Cuvée Madeline ($10.50 for 3oz), a cabernet franc, had big bursts of cherry notes that when combined with a savoury main calms down and mellows into a lovely finish. Pearl Morissette makes vibrant and easy drinking wines.


The meals are tasting menu only ($85 a person, inclusive of gratuities), which changes daily. Located in the Niagara Escarpment, it’s no surprise the dinner includes a lot of produce, showcasing the bounty from the local environment. The first dish, a braised eggplant, covered with plum slices, fig leaves, and basil is the sexiest eggplant I’ve ever seen (no emoji pun intended). While the eggplant’s flesh looked white, the texture was soft and creamy accentuated with bursts of floral, sweetness, and licorice (a flavour I’m not normally a fan of but somehow works in the dish).


After all the wine tasting, I was ecstatic to see the wedge of crusty sourdough bread, served warm with a side of butter. Pearl Morissette mixes corn meal into the dough so the bread has that sponginess of sourdough but a wonderful sweetness as well.


A palm-sized bean tartlet continues the meal. On the bottom, a creamy and tangy chevre goat cheese topped with diced butter beans that adds a lovely crunch against the thin buttery tart shell. Give me more!


A scallop is lightly warmed and cubed amongst a Doe Hill pepper purée, which is surprisingly flavourful... to the point that it covers the delicate scallop. Learning more about the pepper, it’s described as very sweet. For me there was a slight bitterness mixed with a rich capsicum flavour, which pairs nicely with the sweet corn but less so with the seafood. Personally, I enjoyed the scallops plain with flecks of marigold petals.


While I don’t mind the scallop undercooked, the grilled hand-caught line cod was too rare. The outer edges were fine, flaking away and cooked through, but the thicker section had a slightly gummy texture and fishy essence – it needed another minute on the grill. Maybe if the accompaniments were stronger the fishy taste could be covered, but the tomato juice and razor clam broth were so light that couldn’t mask the undercooked fish. The best part of the dish was the freshly picked tomatoes, simply amazing. Oh, the bounty of Niagara!


While the first half of the meal was light and summery, the following wild mushrooms was a nice progression towards the main. I can see why the lobster mushroom gets its name with the red outer skin and the inside being white. Moreover, it even has a meaty texture and slight seafood essence. Along with black trumpet mushrooms, they are tossed with a bread miso so the dish has an Asian flair with a hint of smokiness.


I urge the chefs to rethink the crumble topping in the mushrooms as it adds a grainy texture to the dish, so it feels like you’re eating sandy fungi. Moreover, the dish would have benefited from a grain (like barley or a parsnip/potato puree) as it was too salty on its own. As a plus, it went wonderfully with the Cabernet Franc, the earthiness tempering the cherry notes of the wine.

Two pieces of roasted rib of beef ended the savoury courses. The Longhorn beef was wonderfully flavourful and delicious. I felt guilty that it was so enjoyable; just moments before the dish arrive I  watching two calves in the field, nuzzling each other and play fighting. Even the vegetables were fantastic: pan fried zucchini that had a lovely caramelized crust on the cut end and just cooked through retaining a crunchy texture; and lightly pickled onions that kept the meaty main bright.


The first dessert acted as a palette cleanser, a rich strawberry sorbet with a tart sweet grass sabayon that’s surprisingly light for something made with egg yolks. It’s a dish with many tastes and textures as sitting on the bottom were salted strawberry pieces dotted with herb oil.  


A goat cheesecake followed for a richer dessert, flavoured with blueberries that were plump and sweet. A side of goat cheese verbena granite added a cool element. 


After the cheesecake, we thought the meal was over - at this point, we were satisfied but not stuffed. Then two freshly baked shortbread arrive, still hot so the butter is melted throughout creating a cookie with crunchy edges but a sinfully soft centre, with peach preserve and spicebush giving it flavour. If it weren’t rich enough, a side of butter is given – great for those who like a salty and sweet combination.


Twenty Bench is such a tranquil environment that you can’t help but be present and in the moment. At Pearl Morissette there’s so much wildlife surrounding the winery: the ducks in the pond kept us entertained – the baby ones diligently swimming and so cute that it’s hard to look away. The elevated dining room with the large windows creates such an airy environment that you almost feel like you’re eating outdoors, with the benefit of central heating and cooling.

The two hours just flew by, I couldn’t believe the meal came to an end. During late August/early September, don’t be afraid of the cannon/gunshot sounds that pierce through the air every few minutes. It’s simply compressed air used to deter birds from eating the ripe grapes. I just don’t know about the effectiveness of the machine, it certainly didn’t scare away the ducks, those little fellows could swim forever. 

Overall mark - 8 out of 10


How To Find Them
 Location: Jordan Station, Canada
 Address: 3953 Jordan Road

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:



Tachi (Toronto)


Hidden behind a screen to the left of Shari is a stand-up sushi bar that promises freshly made sushi served in less than thirty minutes. The 12-piece omakase menu ($55 per person) changes depending on ingredient availability and like their sister restaurant Shoushin, is served piece-by-piece with condiments pre-added to ensure the sushi is eaten at the ideal temperature and flavour.


Interestingly, the meal started with hotate, a piece that historically is lightly torched and served at the halfway point. At Tachi, the scallop is left unsinged. Light and refreshing, it worked well as the first bite.   


The chef then presented us with grouper (habuku) with seaweed sandwiched between the fish and rice, which added a nice depth of flavour. Maybe it was due to our early reservation, but Tachi’s rice is warmer than most resulting in a creamier texture, which is balanced by vinegar. Their rice was perfectly seasoned.


Popular pieces that grace many omakase menus followed. First, the seabream (madai) a soft and meaty lighter fish. Followed by kanpachi, the fleshy fish is slightly fuller flavoured but still has a fresh clean texture.


During the middle of the meal the three tunas with varying fatty levels arrived: the akami was vibrantly coloured and flavourful; the chutoro builds in richness; and the otoro, which was leaner than some other restaurants, but still deliciously melt-in-your mouth.


After the flavourful otoro, it can sometimes be hard to find pieces that are equally rich. The smoked bonito or katsuo was a lovely choice, bits of green onions adding a refreshing bite.


The chef pounded the octopus (tako) with the back of a knife, so the seafood was well scored, tender, and as soon as it hit the mouth, the octopus’ flavours erupted onto the tongue.


Having had great experiences with horse mackerel or aji at Shoushin, we had to add it to the meal ($7 supplement). Like Shoushin, it was just as delicious… they seriously know how to prepare this gamier fish well.


If a piece of sushi could be refreshing and thirst quenching, the juicy salmon roe (ikura) would be the poster child. For those who are squeamish about fishy tastes, rest assured, the juices are salty and clean.  


The sea water eel (anago) was soft and sweet from the sugary glaze. It was a good alternative to dessert as surprisingly Tachi does not end off with a piece of tamago.


Instead, the last piece was a tasty tuna hand roll (temaki) with green onion mixed into the fish for even more flavour.   


Even though the meal was done in 25 minutes, both chefs took the time to have a conversation with us, keeping the experience warm and friendly (when it could have turned into a robotic task of making and eating sushi). A stand-up sushi meal is definitely something to experience, just bring some cash (for tipping) and make reservations to score one of the limited eight spots. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 111 Richmond Street West

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this: