This posting highlights the third and final episode of my culinary journey intended to savor and compare the cuisine of the trio of Japanese Sushi Omakase restaurants located along the Richmond Hill/Markham Highway 7 stretch……the first two being, Sushi Umi and Sushi Taki.
Presiding over the simply designed, yet chic and timeless Scandinavian look, U-shape sushi counter space of this new neighbourhood Sushi-Ya, is Chef Hiroki Takai. This Japanese born and raised, pleasant and communicative young chef was the talented prodigy and ex-Sous of GTA legendary Chef Mitsuhiro Kaji ( Sushi Kaji fame ).
In crafting his offering, this co-creator of Ibushi blended time-honored traditional Japanese technique and contemporary innovation with locally sourced Canadian ingredients augmented with assortments of distinctive, seasonal and alluring seafood from Japanese waters ( some examples featured since opening included Kuruma Ebi, shelled Torigai & Akagai, Kegani ( Horsehair Crab ), Awabi, Hokkaido Uni…etc ). As a result, a splendid, ‘Trust-the-Chef’ dining experience that featured a seemingly endless parade of inspired and lovingly executed, enjoyable and mouth watering delights was conceived.
Concurrently, the front-of-house is expertly and immaculately run by the other co-creator, Tokuda san, whose professionalism provides seamless friendly, polish and attentive service.
Tonight, our ‘ Sakura Spring Omakase menu ‘ featured a procession of seasonal Otsumami, Nigiri Sushi, Hand Roll, Noodle Soup and Dessert courses.
( Optional add-ons, promoting some exclusively sourced, seasonal delicacies were also offered. An enticing and welcoming touch. Tonight’s offering included: Hadate Nama Uni aka Premium Murasaki purple sea urchin; Wagyu Suki-shabu aka A5 Miyazaki Wagyu, White sesame tofu; Kegani aka Whole Japanese Hairy Crab; Shirauo aka Ice fish Tempura; Akagai aka Ark Shell and Uni Niku aka Aburi A5 Miyazaki Wagyu w/Uni )
OTSUMAMI:
- Sakura Mushi ( Domyoji, Sakura leaf, Bonito Broth )
- Sakura Dai / Sawara ( Cherry Bream, Spanish Mackerel ); Pristine fresh!
- Amadai Matsukasa Age ( Tilefish, Brussel sprout puree ); This is one amazing,
out-of-this-world creation. The delicate, moist and sweet fish was topped with
Its own super-crispy flakey fish scale, the crispiness created by pouring sizzling
hot oil over the scale. What a delicious, winning dish! Absolutely gorgeous! - Wagyu Suki-shabu ( A5 Miyazaki Wagyu, White sesame Tofu ); Another
standout star of the evening. The superb, melt-in-the-mouth beef in the
delicious sweet soya sauce base broth only to be trumped by one of the
tastiest piece of crispy plus silky smooth interior tofu outside of Kyoto!
NIGIRI SUSHI: The Shari crafted using both brown and white rice plus 3+ years
old red and white vinegar was one of the best rendition in town!
NETA: Kinme ( Goldeneye Snapper ); Sumi Ika ( Young Cuttlefish ); Hirame (
Flounder ); Zuke ( Bluefin Tuna ); O-Toro ( Tuna Belly ); Seki Aji (
Japanese Horse Mackerel ); Kuruma Ebi ( Japanese Tiger Prawn );
Hotate ( Hokkaido Scallop ); Mekajiki ( Swordfish )
All the ingredients used for the toppings were amazingly fresh and brushed with delectable glaze. Crunchy texture of the Sumi Ika, Seki Aji and Mekajiki was so enjoyable, the Zuke and O-Toro, using different composition rice for the Shari, were unforgettable delish!
TOROTAKU TEMAKI: Tuna Tartare, smoked daikon radish hand roll. Sooo good!
NOODLE SOUP: Fish broth using tonight’s fish, somen noodles, yuzu, scallions
HOMEMADE SAKURA MILK ICE CREAM with Raspberry Compote
In many respects, this evening’s enchanting, esculent, encounter exceeded our expectations!
Summarizing our delightful culinary journey. It started off by our party being invited into a bright and cozy environment of relaxing ambience and minimalistic, elegant decor. We then proceeded to indulge on skillfully composed, artistically plated and exquisite, delectable dishes, all the while being pampered with impeccable, attentive and warm service. Our gastronomic adventure finished off with a bill that reflects tremendous value and surprisingly friendly to the wallet. Indeed, these combined winning attributes have all the hallmarks of providing patrons with a pleasurable, gratifying and memorable ‘ Complete Dining Package’!
It is undeniable that, if one is willing to dole out ‘megabucks’, in some cases 2, 3 or even 4 times what Ibushi is charging, one could savor even more upscale, lavish, exorbitant and unique Japanese fare at Michelin establishments around town………Sushi Kiwami, Okeya Kyojiro, Aburi Hanna, Kappo Sato, Kaiseki Hashimoto, Shoushin, Masaski Saito.
However, for a more moderate and less extravagant alternative. Based on Ibushi’s current attractive and superb modus operandi, this hidden gem, IMO, offers, undoubtedly, hands-down, the BEST quality and value Japanese culinary experience in the Markham/Richmond Hill/Scarborough neighbourhood if not the entire GTA.
I wish Ibushi luck and success and am looking forward to many more return visits. Cannot wait for the October/November/December season, when hopefully they will bring in more Nihon no Kani ( Japanese Crabs ) varietals?!
