Category: Japanese

17th Ave · Fusion · Japanese · Sushi

Sushi In – Revisit

Hitting the SauceLeave a comment

Another boring Saturday in what I consider the worst month of the year. January is generally cold, dull, and downright depressing. The only thing keeping my mood up is my latest obsession with Joan Jett. Now, that’s a chick who knows how to rock and roll. Let’s listen to “Do You Wanna Touch Me” for this post.

I told L I was taking him out for dinner at Sushi In, a Japanese restaurant in our neighbourhood. We ate there once when it first opened, but I gathered we went on an off night based on recent reviews on Instagram.

Our sushi and sashimi were the first dishes to come out. L enjoyed the Dynamite Roll ($8). This roll was simple – filled with a small piece of tempura shrimp and a smidge of avocado. He also tried the Salmon ($2.50), Tuna ($2.50) and Tako Nigiri ($3). He said the portion of fish to rice was proportional, and the seafood tasted fresh.

The Salmon Aburi ($12) is worth ordering again. Most places that serve aburi make it overly sweet. At Sushi In, the salmon had that perfect amount of char, just faint enough so that the flame-seared flavour wasn’t overpowering. The squeeze of lemon added an excellent brightness to the fish. The fatty flesh of the salmon was tender and warm.

The Assorted Sashimi ($25) was also a winner. Except for the surf clam, each piece was large and plump. The scallops were large and lightly seared. The hamachi (yellowtail) and salmon belly were rich and buttery. The tuna was creamy and smooth. The surf clam was sliced into segments, the texture was crisp and chewy. Our only qualm was the sashimi was served too cold. After letting the dish sit for about 10 minutes, the temperature was optimal. L and I both agreed the sashimi is worthing ordering again.

I noticed other customers raving about the Best Ever Roll ($9). However, this style of sushi was not for us. The roll was drenched in a sweet, crunchy coating. I could taste the garlic and seasoning that reminded me of spicy bbq potato chips. I know Sushi In is popular with customers for its specialty rolls, bedazzled with sauces and crunchy adornments. However, L and I prefer the traditional dishes, like the sashimi and nigiri.

The Vegetable Tempura ($10) was toothsome. All the vegetables were served still sizzling from the fryer, coated in a crunchy batter. I particularly enjoyed the rich, creamy texture of the pumpkin and avocado. I was also a fan of the zucchini, which melted in my mouth.

L wanted to try the Spicy Chicken Karrage ($10.95). This boneless chicken was spicy, saucy, and a little sweet. I enjoyed it, but I still prefer the crispness and flavour of Sukiyaki House’s chicken karrage.

I’m glad we gave Sushi In another try. We found the sashimi and sushi fresh and affordable. If you are looking for some neighbourhood sushi joint – traditional or fusion, I would recommend checking out Sushi In. Hitting the Sauce gives Sushi In two phat thumbs up.

Japanese · Restaurants · Seafood · Special Occasion

Sukiyaki House – L’s birthday dinner

Hitting the SauceLeave a comment

On Friday, we celebrated L’s birthday at Sukiyaki House. On that particular night, because the restaurant was short-staffed, I couldn’t request omakase (a special menu curated by the chef). L said that was fine with him, as everything off the regular menu is exceptional. For this post, let’s listen to “Waltz for Roxy” by The French Note.

To start the festivities, we ordered a bottle of Mizubasho Junmai Daiginjo ($55). Judith has superb taste – her sakes never disappoint. L marvelled at the smoothness and pureness of the rice wine. He said, unlike other sakes, this one was so easy to drink, almost like soda pop. This sake tasted so pretty; I could imagine fairies sipping it.  

Head chef Koji Kobayashi sent over a stunning gift for L’s birthday – seabass and snow crab sushi. L and I just sat there a moment in silence – admiring the food art. I didn’t notice there was an absence of rice until L mentioned it to me. The silky texture of the fish on fish was sublime. The creamy sauce tasted like roasted sesame seeds with a touch of sweetness. I loved the sea burst pop of the salmon roe and the crunchier snap crackle of the tobiko. I was smiling the entire time I ate. I never experienced this flavour and texture combination before. This dish was incredible – the best thing I’ve eaten in 2021. I thought the seabass sushi illustrated Koji’s wide range of creative talent. After sampling Chef Koji’s specialty dishes in the past few years, I can say he has multiple platinum hits and not a one-hit-wonder.

Our next dish was another beauty – Kanpachi Tataki ($24). I think this was the first time I tried Amberjack. I found the texture of the fish unique – the flesh was substantial and buttery with a clean flavour profile. L appreciated the subtle smoky sear, which he thought added to the experience.

The Tekka Roll (tuna maki roll, $5) was outstanding. The tuna was rich and creamy, which contrasted with the crispness of the toasted nori. I don’t understand how with only three ingredients, a dish can taste so good.  No picture was taken, as I had incorrectly assumed it would taste just like a regular old tuna maki roll.

I don’t know anyone else in the city that can do a better Shrimp Tempura ($12) than Sukiyaki House. The batter was light and flaky, and the shrimp was sweet and crunchy. My favourite part is the tempura sauce because I think the daikon and the grated ginger adds warmth and depth to the flavour profile.

If you like wings, you need to try the Chicken Karaage ($12). This is fried chicken perfection. The meat is so silky and tender, that chunks of meat easily split apart with a mere poke of a pair of chopsticks. The squeeze of lemon was perfect for helping cut into the fattiness of the crispy chicken skin. When I mentioned to L that the karaage was cheaper than wings at a pub, he noted that Sukiyaki House’s version also had no gristle or that purple bone marrow bruising you find in hot wings.

We ordered a round of nigiri: Amaebi (sweet spot prawn, fried shrimp head, $4); Ebi (steamed prawn, $3); Hotataegai (Hokkaido scallop, $4.20); Tako (steamed octopus, $3); Shake (Atlantic salmon, $3) and Toro (albacore tuna belly, $4.50). L mentioned all the crevices made eating the scallop an elevated experience.

I enjoy having sake at Sukiyaki House, but for some reason, whenever I eat sushi, I crave a dry white wine. I was happy with the sauvignon blanc ($11) Judith picked out for me as I found it a well-balanced, easy-drinking wine.

For dessert, the birthday boy ordered Matcha Shiratama ensai ($9). I noticed all the fruit was at the perfect stage of ripeness. L loves Sukiyaki House’s homemade red bean. When he was eating his dessert, he looked like a kid enjoying his special treat. I think L was Japanese in his past life. Myself, I think I was Wilbur in Charlotte’s Web. L can tell when I’m impressed with a meal because I always announce that if I died that night, I would die happy. I’m glad I woke up the next day because now I get to do it all over again. We are looking forward to Sukiyaki House’s future omakase nights. Thanks, Koji for making dinner a special event for L.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – Welcome back dinner

Hitting the Sauce3 Comments

On June 10th, Alberta entered its Stage 2 reopening. No surprise here, to celebrate the lifting of government restrictions L and I dined at Sukiyaki House. For this post, let’s listen to “Dancing In The Streets” by Martha and The Vandellas.

This is my first dining out experience since I’ve started using Noom – a health and fitness app. I’ve never lasted more than six hours on any diet, but I figured it was time for me to become healthier. After surviving two days, I assessed Noom to be a Debbie downer. There are no fun foods that I can eat without breaking my daily calorie count. As Foodiegyal7 informed me, Noom is not a site for foodies. L timidly observed that I’m noticeably more irritable since I’ve been on Noom. Poor L.


Our server Judith has the best taste in sake. When we asked for a suggestion, she recommended Fukucho Hattanso 50 Junmai Daiginjo ($46, 10 ounce). The sake smelled fragrant. The flavour was light and clean, with a honeyed sweetness. If fairies existed, this would be their drink.

For our first dish, we ordered BC Spotted Prawns (market price). Head chef Koji Kobayashi hit a home run on this creation. The spotted prawns sat in a gorgeous tomato yuzu shisho sauce. The raw shrimp was soft and creamy. The sea lime green sauce was refined and balanced, with bright, summery notes. L said the hint of lime in the sauce reminded him of Mexico. I could eat this dish all day long. The fried shrimp heads were scrumptious. I could tell the difference between the BC prawns and the regular ones. The BC prawns are sweeter and the meat has a lighter flavour.

We ordered Sawagani Crabs ($2.50 each). I’ve seen these crabs before in the food markets in Tokyo and Kyoto. The shell was thin and crunchy, similar to the outside layer of a candied apple. When I bit into the crab, the flesh was warm and juicy, with no fishy aftertaste.


Every time we visit Sukiyaki House, we order the Tako Carpaccio ($16). The octopus was thinly sliced and crunchy. I loved the balanced flavours in the yuzu sauce and the added layers of texture and flavour from the topping of arugula, kewpie mayo and potato strings.

L ordered Kani (Snow Crab $3.7), Tako ($3), and Atlantic Salmon Nigiri ($3). He said the salmon melted in his mouth. The snow crab was sweet. L mentioned the sushi rice was a cut above other Japanese restaurants in Calgary. He liked how the amount of wasabi in each piece of nigiri was subtle and not overwhelming like other restaurants.

I ordered the Irodori Hiyashi Udon ($24). This is a great summer dish. The udon noodles were thin and chewy. The tamago (egg omelette) was sweet, with a soft firm texture. I thought the yuzu dashi broth perfectly highlighted the flavours of the hotategai (hokkaido scallop), hamachi (snapper), ebi (steamed shrimp) and Ikura (salmon roe).


We enjoyed being back so much that we didn’t want to leave after we finished dinner. Instead of dessert, I asked for the driest white wine and L ordered an Asahi, so we could sit and soak up the exuberant vibes. You could feel the excitement to be back from the customers. Better times are coming. I’m hoping Calgarians get their vaccine so we can get on with Stage 3.

Japanese · Restaurants · Sushi

Takumi Sushi

Hitting the SauceLeave a comment

I can’t believe it rained all weekend. I felt like I was back in Vancouver. L sensed I was getting squirrelly. He told me to pick a place for lunch and mentioned that a long drive wasn’t an issue for him. I was about to suggest something on my to-eat list when he wondered if I felt like sushi. I said yeah, I could do sushi but Sukiyaki House wasn’t open. L wanted to try Takumi Sushi to compare it to Nami Sushi. We used to eat at Nami Sushi but noticed that in the last two visits, there was inconsistency with the quality. We found out recently that the owner of Takumi sold Nami two years ago. For this post, let’s listen to “The Rain” by Missy Elliott.

I ordered the Lunch Special ($13.50), which allows you to pick three rolls from a select list. I chose the Salmon Maki, Dynamite Roll, and Salmon, Tuna, and Ebi sushi. I also ordered Hokkigai (Surf Clam, $2.05); Tako Nigiri (Octopus, $2.55); Hotate (Raw Scallop $2.85); Salmon Nigiri ($2.05); Spicy Salmon Roll ($6.95) and a Chopped Scallop Roll ($7.25). Takumi gives 10% off all pick up orders.

I’m a fan of Takumi’s nigiri sushi. The ratio of rice to fish was spot on. The surf clam was tender and chewy. The shape of the clam over the rice reminded me of a top hat, covering both sides of the rice ball. I would order this again.

The scallops were big in size and smooth in texture. The scallop tasted fresh, with no fishy aftertaste. I enjoyed the pop of tobiko, which was sprinkled on the top of the scallop. The rice itself was firm and sticky, fragrant with the scent of vinegar.

The salmon sushi tasted creamy and cool. There was nothing wrong with the salmon sushi and I felt like we got what we paid for.

There are two types of nigiri that I wouldn’t recommend – the tuna and ebi sushi. The ebi sushi from the lunch special was razor thin and fishy tasting. I noticed the ebi sushi was crammed in the box, so that the shrimp was wedged in-between the rolls and tuna sushi. As a result, the rice underneath the shrimp fell apart when I tried to lift it up. The tuna sushi didn’t have any flavour. L said next time, he would go for a fattier cut. I agree – spend a little more and get something tastier.

The maki rolls are better than your average sushi restaurant in Calgary. I noticed that the filling to rice was about 4:1. A pet peeve of mine are Japanese restaurants that give you a disproportionate amount of sushi rice. In the salmon maki roll, you can see how much bigger the proportion of salmon is to the rice.

In the spicy salmon roll, the bits of tempura were still crunchy. If you are a spice wimp, don’t worry. The heat in this roll was incredibly mild, and I detected a little sweetness in the sauce. I would order this roll again.

The chopped scallop roll was banger. Again, there was a generous amount of silky smooth chopped scallops to rice. The richness of the Kewpie mayo added to the luxurious pop of the bright orange tobiko. I liked that there was very little cucumber to scallop, so that the flavour and texture focused on the creamy scallops.

All the rolls were tried were great except for the dynamite roll, which was still fine. The shrimp tempura was crispy and tasted fresh, but proportion of avocado to the tempura shrimp was off. In a dynamite roll, the shrimp should be the dominant flavour, not the avocado. This is the only roll I wouldn’t order again. I would pass on the lunch special, though it’s cheap. I personally would rather spend a couple more bucks and get the sushi that I would enjoy.

Takumi is a solid spot for fresh, inexpensive sushi. Lunch for two of was just over $40. I can’t think of any place that competes with Takumi in this price range. Hitting the Sauce gives Takumi two phat thumbs up.

Cheap Eats · Japanese · Restaurants

Koji Katsu

Hitting the SauceLeave a comment

On Friday, I told L to pick the restaurant for our takeout. Usually when I ask him, I don’t mean it. I just want to see where he would eat if I did let him decide. L was craving food from Koji Katsu. For this post, let’s listen to “Drunk” by Elle King and Miranda Lambert.

Based on my last experience, I ordered Ebi Katsu ($17). My platter contained five deep-fried jumbo prawns. L ordered the Koji Special Mixed Katsu ($18), which has two prawns, tenderloin and two pieces of deep-fried cheese with pork. Each order comes with rice, miso soup, pickles, lemon, two sauces, mustard, and a cabbage salad.

Photo credit: L

Koji makes one of the best ebi katsu in town. The prawns were long and fat, juicy and crunchy. L was surprised Koji didn’t charge more for this dish. I wish Koji could do what he does to the price of prawns for wine. I’d save fat coin.

Photo credit: L

I tried L’s deep-fried mozzarella cheese and pork tenderloin. Despite the 11-minute ride back home, the mozzarella was still creamy and warm. The thin slice of pork added another subtle layer of flavour. This dish is best shared, just because of the pure decadence.

Photo credit: L

The pork was tender and meaty. The tenderloin was cooked perfectly. I could still taste the natural juices of the meat. The breading on the katsu seemed different from my past visit. The batter was softer but still crispy, and the crumbly texture reminded me of breading at Katsuten.

I love nibbling on the side dishes between bites of the katsu. The sourness of the pickles help to cut into the fattiness of the dishes. The miso soup was tasty, loaded with seaweed and strands of enoki mushroom. The large cabbage salad was refreshing. I particularly liked the way the cabbage was julienned; the cool, delicate texture was pleasant to bite into it.

Photo credit: L

L and I couldn’t finish our food. Even after I ate some of his food, there was a mozzarella stick and half his rice leftover. I left behind an ebi and just under a quarter of my rice. When I reheated our food the next day, it was still delicious.  

This third round of restrictions is really hard on restaurants. If you can, support local businesses. L and I will be eating out more often this month, in what I hope is our final lockdown. If I could name this month, it would be Eat, Pray and Love (your local restaurants).

Japanese · Restaurants · Seafood · Special Occasion · Sushi

Sukiyaki House

Hitting the SauceLeave a comment

Monday sucked balls. I told my man I was taking him out for dinner. Since we were both in a bad mood, I didn’t want to risk trying a new place. And for L, there is only one restaurant beyond reproach – and that is Sukiyaki House. For this post, let’s listen to “Buddy Holly” by Weezer.

We ordered a glass of Sohomare Tokubetsu Junmai Kimoto ($14, 3 ounce), which turned out to be L’s new all-time favourite sake. I found the Kimoto smooth, with a sweetness that blooms on the tongue. The flavour was pure and clean, without the booziness I find in some sakes.

L could smell mushroom and then after we finished our sake, honey. He wanted to buy a bottle for the house, but I don’t want something that delicious in our home. Summer is coming, and I can do without the temptation.

Our first appetizer to arrive was the Tako Carpaccio ($16). Double damn, this is a fabulous dish. The octopus was crisp and crunchy. The citrus dressing, mayonnaise, and crunchy seasoning went well with the greens and octopus.

Chef Yuki Koyama sent out a special dish for us to try – Hachibiki Carpaccio. The flesh was a reddish hue, with a firm, fatty texture. I had no idea that a slice of raw fish could have so much flavour. This fish is downright decadent. L loved the yuzu miso sauce, which he said reminded him a little of gomae, a Japanese spinach salad.

The Grilled Ika ($14) was cooked perfectly – each piece of squid was tender. I thought the ginger sauce made this dish the ultimate comfort food. L said the dish smelled a little like yakitori.

I wanted to try the Volcano Roll ($11) and L ordered a Tekka Roll ($5). The moment the plate hit our table; the smell of roasted nori wafted up. I enjoyed the warmth of the crisp sheet of nori against the cool, creamy tuna filling. The white sauce paired well with the squid in the Volcano roll, the combination reminded me of tzatziki and calamari.

Our selection of nigiri was excellent. I also noticed how much larger the seafood was in the nigiri compared to other Japanese restaurants in Calgary, such as Nami and Takumi.

The Aka Maguro ($4.20) was so good, it induced an exclamation of pure joy from L. The toro was soft and buttery, the flavour was rich and smooth.

I’ve always enjoyed the Amaebi ($4) at Sukiyaki House, but on this occasion, it was extra fabulous. The head was almost the size of a chicken drumstick. The deep-fried shrimp head was covered in a fluffy batter, and the meat inside the shell was hot. The flavour reminded me a bit of fried crab innards, another delicacy L won’t try. I swear, I can eat a plate of these. Had I known the fried shrimp heads would come out like this, I would have ordered two more.

Look at the inside – it was filled with shrimpy goodness! I’m glad I was sitting because surely, I would have swooned.

L does eat amaebi, which he enjoyed. The shrimp was served cool, the flesh was crunchy and sweet.

We loved the Hotategai ($4.20). The scallop was extra thick and wide. So effing good. The rice in all the nigiri was on point. I thought each piece of sushi had the perfect amount of wasabi – just enough to give each piece a touch of heat.

L was still hungry, so for dessert, we ordered Chicken Karaage ($12). These were gorgeous, crispy nuggets of meat. You can never go wrong ordering the karaage at Sukiyaki House. Personally, I would have liked more salt on the chicken, but I’m a salt fiend. The portion was generous. After eating this, how can I go back to paying $15 for a plate of hot wings at a pub?

The restaurant is at half capacity due to COVID safety regulations, but every socially distanced table was taken. I could hear the phone ringing off the hook, and see all the deliveries going out the door. Despite this, our food and service was excellent. There was one server we noticed in particular, because she exhibited polite mannerisms that reminded us of the culture in Japan, such as bowing and folding the receipt in half.

Thanks Sukiyaki House, your team succeeded in turning our bad day around. Hitting the Sauce is grateful this gem exists in Calgary. We don’t have to drive far to get a taste of Japan.

Curry · Japanese · Restaurants · Tonkatsu

Katsuten – Tonkatsu

Hitting the SauceLeave a comment

By Friday, I was getting extra squirrelly. I texted my brother Jacuzzi to ask him how he was dealing with B.C.’s pandemic restrictions. He said he loved staying in and he was happy playing video games with his wife.

L was already a step ahead of Jacuzzi. This ain’t his first rodeo. L suggested we order dinner from Katsuten, as it was conveniently located by our neighbourhood liquor store. For this post, let’s listen to “Ex’s and Oh’s” By Elle King.

Back in the day, Katsuten and Redheads Cafe were the only restaurants in Calgary that specialized in tonkatsu. Months after Katsuten opened, it was hard to get a table. With the pandemic and our cold snap, it was unusually quiet when L picked up our order.

I ordered the Tenderloin Katsuten ($16.50) and L picked the Loin Katsu with Curry ($15.99). Both entrees come with rice, salad and miso soup. I thought the portions were heartier than I remembered from past visits. Takeout from Katsuten travels well – everything was still hot and fresh.

Katsuten’s batter is different from Redheads, Koji Katsu and Shimizu Kitchen. Katsuten’s panko is made from white bread crumbs from Glamorgan Bakery, and the result is a fluffier, airier batter. Despite the fact our tonkatsu was deep-fried, it wasn’t greasy or heavy.

I tried a piece of L’s loin to compare to my tenderloin. My katsu is darker in colour and softer in texture. I was surprised that I actually preferred L’s loin, which is a thicker, leaner cut. The loin had this clean flavour profile that contrasted well with the richness of the batter. I noticed the curry wasn’t chunky like Redhead Cafe’s version, but runnier and more like a soup.

The shredded cabbage is refreshing. The yuzu dressing is tart and fragrant, with bright lemony notes. I also really liked the katsu sauce – much more subtle than the bottled stuff you can buy.

I’m pleased Calgarians have a variety of katsu restaurants, because each place has their unique take on tonkatsu. I would recommend all of them, each for something different. I love Koji’s supersized ebi katsu, Redheads Cafe’s chicken karrage curry, Shimizu’s ramen and tonkatsu combos, and Katsuten’s extra fluffy loin katsu. I’m sure right now, they could all use your business.

Japanese · Sushi

Sushi In

Hitting the SauceLeave a comment

L and his colleagues ordered sushi for their Zoom work dinner. L picked Sushi In – a newish Japanese restaurant in our hood – for his takeout. For this post, let’s listen to “Here Comes the Sun” by the Beatles.

I saw on Google that Sushi Inn has only favourable reviews. That took me by surprise because no matter how good a restaurant is, there will always be awful customers. Sometimes I’ll read a review on Yelp and think to myself that I hope I never have interact with such a wretched human being.

L ordered two of Salmon Nigiri ($2.5), Tuna ($2.5), Tako ($3), Hokky Gai ($2.5), and one Ebi ($2.5) and Red Tuna ($3.5). The ratio of fish to rice was more than double. The rice itself was a little hard and colder than he would have preferred.

I ordered the Chirashi ($24). I noticed the amount of seafood in my bowl was generous. I counted three pieces of salmon, tuna, and sockeye salmon. I also received chopped scallop and two pieces of tamago. The tuna had a strong flavour to it.

The sushi reminds me a little of Red Ember in that you get more fish than rice. The prices at Sushi Inn are more than the nearby E-Mart but the quality is better. At E-Mart, the only prepared food I enjoy is the kimbap and fish cakes.

If I order again, I would try the cooked dishes like the chicken nanban and katsudon. When I went to pick up our food, I immediately noticed the appetizing smell of tempura hung heavily in the air.

Japanese · Restaurants · Seafood · Special Occasion

Sukiyaki House – Birthday Omakase

Hitting the Sauce2 Comments

For L’s birthday, I took him to Sukiyaki House for “omakase”. In Japanese, omakase translates to “I’ll leave it up to you”, meaning you entrust the menu up to the creativity of the chef. I got to say, Chef Koji Kobayashi knocked this dinner out of the park. For this post, let’s play “I Feel Fine” by the Beatles.

L and I toasted to his birthday with a glass of Kamoshibito Kuheiji Human Junmai Daiginjo, 2011 (3 oz, $15). Judith informed us that Sukiyaki House was the first restaurant in Calgary to bring in this particular bottle.

Judith is a sake nerd. Known as the white Burgundy of sakes, she described this sake as “bougie”, with lots of umami and sweetness. As we took our first sip, she pointed out the notes of bruised apple and pear. I thought this sake was light and not overly sweet.

We started off our meal with a plate of Hamachi with Daikon and Ponzu. L liked the seasoning as he thought it complemented the light, sweet flavour of the fish. If you notice my pictures have improved, it’s because L took all the photos below.

Our second dish was the Duck Tempura with Shiso and Mozzarella. The ume jam was tart and plummy, which cut into the richness of the duck. I thought the garnish of nori and green onion was a nice pop of flavour against the warm, velvety cheese filling.

One of L’s favourite dishes of the night was the Rice Cracker with Deep Fried Salmon, Potato Salad and Yam Crisp. Shwing! The crunch of the batter against the soft creaminess of the potato salad was killer. The salmon itself was flavourful, made even richer with Koji’s special homemade teriyaki sauce. Koji’s sauce has this intensity that makes you stand up and notice.

At this point in our meal, I wanted to try another sake while L stuck to a pint of Asahi.  I ventured off and tried a glass of Yamagata Masamune Kimono Akaiwa Machi 1898 (30z, $11).

Judith informed us this sake is made from hamachi rice from the Akalwa region. The brewer uses a traditional method of sake brewing. Rather than having the lactic acid introduced in the fermentation process to cultivate yeast, the sake is allowed to naturally develop lactic acid on its own. This makes for a fuller, complex and richer sake. I enjoyed the melon flavour and the dry, light finish.

Our fourth course was the Matsutake Soup with Crab. The soup arrived boiling hot. The broth was clear and clean, which allowed the subtle flavours of the crab and mushrooms to shine. The wild BC pine mushrooms were thinly sliced, with a fragrance similar to sake. Drinking this soup felt so nourishing – simple but refine.

Next up, Judith showcased A4 Wagyu Nigiri. She torched it and then shaved a ton of black truffles. Real truffles taste so different from the truffle salt I buy. The flavour is gentle and earthy. The texture of the truffles was feathery and light. Seared, the wagyu gave off a mouthwatering smoky flavour. I loved the crunch of the salt. I thought this was an elegant bite.

Our sixth course was the Maple Smoked Anago. L doesn’t normally eat eel, but he loved Koji’s version. The seared aburi was soft, warm and deliciously smoky.

My favourite course was the Lemon Dengaku. Double shwing! Dengaku is similar to a cheesy seafood motoyaki but a billion times better. Half a lemon was filled with mussels, crab, scallops, asparagus, enoki, and matsutake mushrooms, then baked with a creamy, sweet miso sauce.

The flavour and freshness of the the seafood wowed me. The sauce had the perfect amount of saltiness in it. The lemon wasn’t overpowering – just enough to perfume each bite.

Koji created a beautiful platter of nigiri for us. This was an advanced sushi tasting. Each nigiri pairing was an adventure.

The bluefin chu toro was topped with sturgeon caviar. I liked how the salty pop of caviar mingled in with the fatty creaminess of the toro. The “Mother and Child” sockeye with ikura and chrysanthemum petals was another winning salty, creamy combination. The hamachi (yellowtail) was juicy. I found the lime zest with the kanpachi subtle. The cuttlefish had a pleasant crunchy texture. The bluefin tuna in the negitori with shredded kombu was soft and buttery.

Dessert was devastatingly charming. Not only was this the cutest creation, but the mochi had the nicest chew to it. As always, the fruit at Sukiyaki House was served at the optimal ripeness, just like in Japan.

Photo credit – Sukiyaki House

Koji, you truly are an artist. This was the best meal L and I have ever experienced. We are so lucky to have you in Calgary. L and I have an upcoming wedding anniversary to celebrate in December. We can only order takeout because we are staying with in-laws. We might just have to hit up Sukiyaki House for their new premium bento takeout box of spicy prawns, beef tataki, miso sablefish, a hosomaki, and a mini chirashi. Whatever takeout we end up picking up, we’ll make sure to support one of our favourite restaurants.

Japanese

Chicken the Hutt Pop-up Event- Bite Grocery and Eatery

Hitting the SauceLeave a comment

Karplop is friends with Kaede Hirooka, the founder and co-owner of Respect the Technique. She wanted to support Kaede and co-owner Jonathan Chung and asked me if I would check out their latest pop-up event at Bite Grocery and Eatery. I looked at the menu and noticed the predominant theme was fried chicken. Say no more, I was in. 

When Karplop called to book our reservation, she was informed that the event was sold out. She told the person on the phone that she knew there were seats available for walk-in. Therefore, he could give her a reservation right when the event was open at 4:00 p.m. I love that about Karplop – she won’t take no for an answer. For this post, let’s listen to “Shut up and Drive” by Rihanna. 

As we examined the menu, I asked Karplop if she would share an appetizer with me. She glanced up and announced that we were going to share everything. Another thing I like about Karplop is that she knows what she wants.

The Gyoza Stuffed Wings ($10) came in a set of three. Is it just me or do these legs look sexy to you? Karplop sized up our appetizer and announced it was going to be difficult to share. 

The wings were lightly drizzled with black vinegar mayo and rayu. Rayu is a Japanese chili oil commonly used on noodles and rice. The pork filling tasted just like a gyoza. I was impressed with how much gyoza stuffing was inside the wing. Karplop noted that stuffed wings are difficult to make. 

Next up was the Fried Chicken Ramen ($15). The spices in the broth made me sneeze repeatedly throughout our meal. The chicken broth was light and the noodles were thick and springy. We both thought the chicken was really juicy and cooked well. Karplop regretted not ordering another piece of chicken because it was that good. Despite the bath of broth, the batter held up and made a loud crackling sound when I bit into the meaty thigh.

The Hutt Sando ($12) came with a macaroni salad. The bun was sweet and the texture was soft and milky, similar to the rolls you get at a Chinese bakery. I liked that the flavours of the tangy slaw, crunchy chicken and melted cheese held up to the heavy proportion of the bun. I can’t get enough of this cold macaroni salad – it is so creamy, generously speckled with mortadella, pickles and herbs. 

Kaede and Jonathan nailed the batter. When I was eating I felt like Jughead Jones in an Archie comic. I just needed a caption with the words “Chomp. Smack. Munch.”

Karplop said she was glad to see Kaede and Jonathan doing more pop-up events. She always enjoys the food and hospitality. I can see why. Looking forward to the next one! Urp.