I first visited this Asian Fusion hidden treasure shortly after they opened … .way before they were recognized by foodies on social media and subsequently became one of the recipients of ‘Toronto Life 2024 Best New Restaurants Award’.
Impressed by chef’s Situ’s offerings and grilling skill, especially the rarely seen Japanese priced ‘ Kinki ‘ fish ( aged in the famed Tokyo Sushi legend, Sawada way! ) and his near perfect execution of rarely available Iberico Pork, Japanese Wagyu and Grass Fed Australian Prime and Wagyu beef. I decided to take the ‘untried‘ foodie members in my family for an infrequent mid week family dinner night out.
Based on my past experiences, I ordered the following pot-pourri collection of dishes for our party. Apart from the must-have fish and grilled meat dishes. Selection criteria for choosing other augmenting dishes were based on those dressed or seasoned with the chef’s superbly crafted and tasty dressing and sauces.
We had:
- Grilled Octopus ( marinated in Mirin, dashi and sake, double boiled
and then char-grilled to Perfection. Tender and wonderful tasting! ) - For sides - Multiple Spring Mixed Green Salad, Cabbage Salad and
Sauteed Seasonal Vegetables. ( both the roasted sesame based
and Balsamic vinegar based dressing were so darn delicious! We
ordered double! Afterall, they’re only veggies! ). Mashed potatoes
and French fries. - For fish, we ordered both the grilled whole Kinki and Branzino. (
the Kinki was amazing! The flesh, delicate and sweet. The texture,
velvety smooth with pleasant slight chewiness ) - For the meat, we chose the dry aged Australian grass fed Rib-eye,
the Japanese Wagyu Striploin and an aged Iberico Pork steak. (
Grilled to perfection! Well seasoned. Gorgeous charred-aroma.
Tender, oily and juicy as expected ) - Claypot rice of Iberico preserved Pluma, Chinese air dried Pork
sausages, Chinese preserved Duck liver sausage, Egg, aromatics
and seasoned soy-sauce. ( Fragrant and
delectable. The super-crunchy crispy burnt rice was so addictively
good with the soy-sauce ) - For dessert - Pear Tart and Souffle Cheesecake. ( Made with a
sweet and buttery shortbread crust that I love and topped custard
and juicy pear. This French creation was one of the best tasting
tart I have had in the GTA in recent history. The ‘ Uncle Tetsu’ like
cheesecake was decent and enjoyable, though nothing special.
Service by both of our lady servers was as friendly, attentive and professional as before!
For me, still one of the few, ‘ worthy of returning ‘ restaurants here in the GTA.
