After enduring another seasonal holiday that involved attending parties with predictable and repetitive pot-luck dishes. Things have finally reverted back to normal. This mean my foodie chowhound brother-in-law and I can once again continue our regular men-only culinary adventure routine.
To kick off the New Year and to help us forget about all those pathetic, mass-produced party food. We decided to pay a visit to our favorite neighborhood dining destination for another round of innovative and refined cooking by Chefs Troiano and Sakata.
The following is the new Winter theme Omakase menu conceived by this pair of creative chefs and their talented kitchen team:
“ICY WATER, SNOWY PINE TREES”
lettuce, pumpkin seed miso
rye crisp, raw meat ( beef tartar )
Turnip in Dirt
lemon, turnip tops
Ground and Sea
celeriac, scallop, beef garum
“Cod Roe with Dark Flour”
smoked butter, buckwheat noodle
Icelandic Blue cod, horseradish foam, cabbage
The Bitter Bison
sweet potato, bitter sauce
Waterfowl, Marsh 2019
duck ( in our case, replaced by Ontario Angus Striploin ) furikake, burnt onion, sweet Dashi broth
Aged Peaches & Creme
goat milk, peaches from summer
Filbert and the Earth Apple
hazelnut, sunchoke, chocolate
Wow! What an enjoyable meal from start to finish!
Both chef Troiana and Sakata really out did themselves with this new menu offering. IMO, the best and most delicious of our four visits! Every dish possesses its own uniquely independent and diverse appeal, both in terms of taste profile and textural interplay. Even a simple ‘amuse‘ skewer of lettuce topped with house made sweet chickpea miso dressing and crunchy pumpkin seed managed to garner an head nodding ‘wow’ approval from us. A few humble nuggets of juicy, piping hot, turnips with a surprising green herbal filling could well be one of the tastiest morsels of root vegetable I have ever eaten! Other stand out dishes include the warm Oysters, the Sous-Vide Scallops paired with a home-made ' oyster sauce tasting ' beef garum, the melt-in-the-mouth, fork tender braised Bison short-ribs paired with a most aromatic red-wine based sauce, the pan seared, salt-cured Blue Cod with sweet, house wasabi foam.......etc.
Remembering we have already savored the duck and rice dish from our previous fall visit, Chef Troiano automatically substituted the duck with some perfectly cooked and tender Ontario Angus Striploin! What a nice touch and gesture! This type of attention and professional approach alone is well worth our repetitive visit. Coupled with the great food, great value and great service, making this place our ' neighborhood canteen ' is a natural no brainer! Ha!
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