Restaurants & Bars 9

Rikishi Rules!

mstacey42 | Apr 6, 200812:03 PM

I had a great meal last night at Rikishi (Bloor and Shaw); I am entirely surprised that it doesn't get more attention from chowhound humans.

We ate:

---Lotus root croquettes stuffed with shrimp and mushroom and encased in light tempura batter.

---Kimpira Gobo---burdock root, simmered in mirin and served cold with carrots so that it makes a pleasant and sesame-ee slaw.

--- Nigiri: Maguro and White tuna---both very fresh seeming and sitting on good rice--my only measure of the goodness of sushi rice is that the individual grains of rice are noticeable and not mushy like at the places in the Spadina-Bathurst corridor, aka BloBeSpaBath.

--- Anago Tempura: Same light tempura batter, encasing tasty anago filets, not as fluffy and delicious as a similar dish was at Aburiya Kinnosuke in NYC, but tasty nonetheless.

--- Zaru Soba: Pretty good rendition of the dish, but the noodles were a bit more watery than I would like. They did however provide a generous serving.

More than the food itself, which was mostly just pretty-tasty and very reasonably priced, the great thing about Rikishi was that they seemed to serve a variety of actual japanese dishes, as opposed to the sushi standards served at the aforementioned joints farther east on bloor.

They also have those great curtains that look like really wide pants---for me this is a sign that I am in a Japanese restaurant that caters to tastes beyond the maki-oriented college-crowd sushi places. The food was also served on pleasing pottery!!!!

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