Skippa, together with Alo and Pearl Morissette are, IMO, three of the current toughest tables in town (and out-of-town). The success of napping a reservation would require military style planning and shear discipline in execution.The process involves regular monitoring of the restaurant's website/Instagram posting. Next, with alarm set on a specified time and date, get up early in the morning to log onto their website.....all the while, with one finger constantly on the refresh button and simultaneously praying that no one else is faster and beat you to it! Making a reservation at a popular top restaurant nowadays is tantamount to executing and fighting a high-tech cyber-war against all comers!
Our hard-to-come-by reservation at Skippa was such an example. Thanks to my daughter who got up early and glued herself to the computer screen at exactly 9.00 am on the first Tuesday of a new month. She managed to secure a priced table for our family of four, weeks in advance! Her success was then followed by an extended period of anticipation and the hope that the experience is worth the excruciating drive down town during rush-hour traffic!
I am glad to report, Skippa's exquisite and memorable Omakase offering, crafted by Chef Ian Robinson ( a protégé of Mitsuhiro Kaji ), did not disappoint.
Overall, to me, there's a poetic element to the Skippa menu which somehow has the effect of instilling a sense of spiritual satisfaction that comes from consuming great culinary art! By amalgamating the elegant refinement of Kaiseki with casual rusticness of Izakaya and raw offerings of Sashimi and Sushi, the lovingly prepared Kappo centric tasting menu delivered a continuous parade of deliciousness that joyously sing and dance in the mouth! The gifted chef managed to explore the most fundamental flavour and techniques required to reflect traditional Japanese food at its best, yet allowing extra room for him to play, imagine and create! These skilful creativity can be seen throughout the entire spectrum of the meal.....from simple garnishes and condiments to the Otsumami appetizers then onto the Meinkosu entrees and beyond!
Combined with one the the most charming, attentive and friendly service found anywhere, our non-pretentious and sans-gimmick total dining experience was truly outstanding, unforgettable and great value!
Some highlights of the evening include.........Every Courses!!
Yes! Every plate presented was of winning calibre, lovingly prepared and flawlessly executed.......the accompanying, wonderful sauces, oh so delicious! From the Ponzu based marinade for the Chu-Toro Sashimi, to the 3 types of miso sauce used to pair with the interesting 'Squash-Tofu', to the sweet and tangy plum sauce for the grilled Japanese Spanish Mackerel to the lip-smacking, super umami broth for the A5 Matsusaka Wagyu beef and Matsutake mushroom Shabu-shabu.......and so on and so on! ( additional detail will be presented in the caption of the individual posted photos ). Even the top quality, delicate tasting, house brewed soya sauce deserves a special mentioning!
Seasoning, consistency and texture of the Shari for the Edomae Nigiri Sushi was spot-on! Each grain of rice distinct and the flavor harmonious, with just the right amount of sweetness from the vinegar. One of the best in town and IMHO, superior than Kaji and at par with Zen!
Neta were pristine fresh, featuring some exotic and uncommon fish species from Tokyo's Toyosu Fish Market. However, the outstanding Chu-Toro and O-Toro from a 420 Kg Blue-Fin caught off Nova Scotia were definitely the star of the evening! Super-oily and melt-in-the-mouth tender!
Real fresh wasabi was used!
Even the desserts, normally a ho-hum component to a Japanese meal were superb and outstanding!
If one has to be super-critical to an otherwise perfect meal, it has to do with the slightly slow pacing between the various courses. But with the food that great......who cares?!!
PS: I was hoping to provide additional descriptions to the attached photos. Unfortunately, activating the Image title and Description option triggered the Error 500 message. Sorry!
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