Restaurants & Bars

Ontario (inc. Toronto)

Kaiseki Yu-zen Hashimoto - Review w/ pics!


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Restaurants & Bars Ontario (inc. Toronto)

Kaiseki Yu-zen Hashimoto - Review w/ pics!

superchick | | Sep 18, 2006 04:41 PM

We did the 8 course tasting at $150 pp. There is no beer served, only tea and sake (either warm or cold). The boy only tried the cold which was Wakatake Daiginjo:

Fruity and STRONG.

1st Course

Right hand corner - fried eel, left hand corner - pickled cucumber wrapped smelt garnished with Japanese seaweed. Inside the paper was a little ramkin of sesame tofu garnished with roasted pine nuts.

2nd Course

Bonito sashimi. Bonito is in season this month, fish is fresh from Japan. Fresh grated wasabi. They ask you place the piece of lime into your soy to bring out the best flavour of the fish.

3rd Course

Hammo Fish Clear Broth, served in cast iron teapot. Rich flavourful broth made from a fish that is widely respected as one of the best in Japan. Also in the broth are fresh pine mushrooms and clouds of shrimp paste. Lime can also be added to the broth for a different taste.

4th Course

Miso flavoured grilled black cod. Fresh Alaskan black cod. Served with veggie chips - yam, chestnut, beet and lotus root, and rice cracker crusted quail egg. Garnished with fried soba.

5th Course

Stewed Tile Fish. A fish that mostly found only in Japanese cuisine. The skin and scales are also edible as served deep fried. Accompanied by a mini-daikon, plum-soaked carrot and tofu & seaweed puff.

6th Course

Fried Rolls - of king crab and sweet corn, served on a bed of grated radish. Right hand corner is a dumpling made from purple potato. The crane is made purely from the most tender portion of fresh daikon and is edible. Served with a carrot vinagrette.

7th Course

Clam Rice, Lobster White Miso and Daikons. Rice is simple, made with clam flavoured broth with whole fresh clams. Sweet white miso soup compliments the sweet lobster meat. Daikons consist of salty pickled cucumbers, squid ink marinated daikon dipped in sesame seeds, and picked burdock. Unlimited servings. (I had 3 bowls of the miso soup, it was that good!).

8th Course

Concord Grape Jelly and Sorbet. Jelly is made from an agar agar base. Sorbet packed a punch - an explosion of flavour, served in a chilled glass bowl.

Overall this was a fantastic food experience. Service was top notch and the food is very delicate. It is a very different experience from Kaji, not better/worse, just different. I'm looking forward to going back in a different season to try new dishes. Thinking of winter/spring to see what types of root vegetables Chef Masaki Hashimoto will serve.

I'd highly recommend this if you are a fan of japanese cuisine.