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