Sukiyaki House – Family Outing

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Before my brother and his kids left the province, I took the whole crew to Sukiyaki House. Sure, BC has no shortage of Japanese restaurants, but I had a feeling this place would stand out. Let’s listen to “Conga” by Miami Sound Machine for this post.

When we arrived, Justin greeted me and asked what brought us in. I gestured toward my clan and said my family was visiting. Once we got to the table, the kids asked me about Justin. I told them he was the owner’s son and a graduate of the Haskayne School of Business. They both looked thoroughly impressed and whispered I’m famous. Sadly, I’m not famous. I’m not even verified on LinkedIn. The owners just make a point to get to know their guests.

I ordered a range of appetizers. First up was Roblox and Jellybean’s favourite dish: seared tuna tataki. The tuna was delicate and soft, which contrasted with the crunchy garnish. Jellybean thought the sauce tasted like a juicy orange. Roblox said the tuna tasted like the inside of sashimi. Jellybean leaned in and said, “This is the best thing I’ve eaten the whole trip.”

The karrage was a hit. Narc said he could eat a whole bucket of this chicken. Roblox found his words and noted it was super crunchy on the outside and very soft on the inside. Another winner!

Narc enjoyed the fried shrimp, noting the generous ratio of shrimp to batter. I took a bite and noticed the flavour of sesame oil in the creamy sauce.

Boss Lady loved the octopus tataki and the marinated squid. She even ate the greens, noting how fresh the garnishes were. Asians love their vegetables. The kids pointed out that the octopus was both chewy and crunchy.

Narc noticed how different the California roll tasted with real crab. When I chewed, the taste of the fluffy crab filled my entire mouth. There was so much crab that it was poking out slightly at the ends. My mother nodded in approval.

With the sashimi and nigiri platter, Boss Lady’s favourite was the wild sockeye salmon and scallop nigiri. She practically squealed with delight when she bit into the enormous piece of scallop. Tentative on her first bite of raw scallop, Jellybean wasn’t quite sure what to make of the smooth, silky texture. Both kids liked the sashimi and devoured everything.

I realized at this point I’d forgotten the tempura and miso soup. Not that it mattered, as everyone was already stuffed. My mother was really impressed with the food and said she’s never had better in Vancouver. I patted her on the head. Boss Lady doesn’t hand out compliments lightly, and especially not for other people’s cooking.

Near the end of the meal, Judith came by to check on us. When Jellybean asked who she was, I said, “That’s Judith. She and Justin are Anna’s kids, and Anna owns the restaurant.” Roblox and Jellybean looked at me in awe and asked, “You know Anna, too?”

I nodded and then ordered them dessert, homemade mochi with red bean paste. I told them Anna made the desserts herself. Boss Lady admired the knife work and couldn’t stop marvelling at the fruit, especially the longan.

This lunch was a resounding success. It was a bloody Christmas miracle! Everyone was happy! No drama! Hitting the Sauce gives Sukiyaki House two phat thumbs up.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – Kaiseki

June 18, 2023June 19, 2023 Hitting the SauceLeave a comment

L and I finally made it to one of Chef Koji Kobayashi’s kaiseki dinners. Koji spent weeks working on the menu, as this was the first big event since COVID. We counted roughly 30 customers in attendance, a mix of couples on dates and regulars who you see throughout the evening, genuinely appreciating Koji’s creations.

Every guest sat at their table, as the restaurant was closed to the general public. When we were seated, I could sense the excitement in the air, similar to the tension you feel moments before the conductor waves his baton before his orchestra. I was downright giddy from anticipation. Let’s listen to some appropriately Zen-like music.

L and I added the sake sommelier pairings ($60), comprising 15 ounces of alcohol to match with Koji’s seasonally influenced eight-course meal. Our photos do not do the food justice. Check out Sukiyaki House’s Instagram photos to get a sense of the caliber of the presentation of the dishes.

The sakizuke comprised four elements: daikon smoked salmon, mozuku seaweed, okra and edamame pure, and temari sushi. Judith paired the appetizer with Tenbi, Tokubetsu Janmai Genshu. The smoked salmon was bright with lemon and crunchy from the daikon. The cup of seaweed was phenomenal, cool, slippery and delicate. The flavour reminded me of walking into a tranquil forest. I had never tasted anything like it and worked to get every last strand of seaweed.

The ossuimono consisted of minazuki tofu, seared uni, jyunsai (water shield) and lime. The soup was full of distinctly Japanese flavours. Light and lovely, I would pick out the juicy little sea treasures and then sip on the beautiful broth. The soup was my favourite dish; it was so sensual in flavour and texture.

The munkozuke was a showstopper, Japanese halfbeak with yuzo and shiso. Twisted in circle, the spine of the whole fish encircled the sashimi. L loved the showmanship of knife skills and the freshness of the sashimi. The yuzu foam was dreamy, a fresh and gentle complement to the delicate, clean white fish. The soy pairing was familiar, and the contrast made the flavour pop. Judith paired the sashimi with Senki Muku, Junmai Daiginjo.

The takiawase was outstanding. My meat-loving, eggplant and tomato-hating husband was so impressed he declared the cold-style dish his favourite of the night. The eggplant was silky and smoky, gorgeously rich and luxurious. The tomato was plump and so refined in flavour that I couldn’t believe what I was tasting. Between sips of Hououbiden Kanbashi, I would slowly nibbled on the generous scattering of black truffles.

The yakimono course reminded me of the fall season. The grilled miso snapper was adorned with crispy fish scale chips and seaweed paste, reminding me of a cold October night. I loved the char on the baby corn and the giant crunchy spot prawn.

Before our shizakana course, we could smell the grounding fragrance of burning wood. I noticed the classical Japanese music was curated to each course at a volume low enough that my Shazam app couldn’t detect. Our plate of A5 Japanese Wagyu was decorated with a quail egg, foie gras mousse, lotus root chips and emerald-green fiddleheads. The foie gras melted in my mouth like whipped cream, salty and full of umami. Judith paired this dish and the next one with Terada Honke, Junmai.

The gohan mono was a rice dish of marinated squid, caviar, tamago and burock. The dark sauce was heavy and sweet. I enjoyed the combination of the sticky rice and salty crunch from the tobiko. We drank warm cups of sake, which heated me up like a good cup of tea.

The final course, mizumono, was a fun way to end the series. The vanilla ice cream was sandwiched with red beans and strawberries. Koji said the red beans would ward off evil spirits. When I saw how much L enjoyed his dessert, I gave him mine to eat as well. I loved the pairing drink, hojicha infused sochu, a concoction of tea, cold brew coffee and Kahlua.

L and I were impressed with all the skill, imagination and beauty that went into each dish. The dinner took a tremendous amount of effort and coordination from all the staff, and we appreciated the performance. We look forward to the next kaiseki. Thank you, Koji and L, for a glorious experience.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – GOAT (Greatest of All Time)

June 3, 2023June 3, 2023 Hitting the SauceLeave a comment

L won an award, and I received good news, so when we came home, we decided to go out and celebrate at Sukiyaki House. When I sat down at our table, I noticed almost every diner coming in was a regular. That’s pretty telling of a restaurant if all your customers are repeat offenders. Let’s listen to “My Cherie Amour” by Stevie Wonder for this post.

We started with an ice-cold Asahi beer (16 oz, $9) and munched on piping-hot pieces of chicken karaage ($14). When I took my first bite, I hollered, “La, la, la, la, la, la. How do they make these fatty, crunchy morsels so freaking delicious?” L grinned and looked around because I was being pretty loud. What can I say? I get excited easily. L commented that the marinated chicken was so juicy, brightened by the yuzu kewie sauce like a summer day.

That night, when I posted that Sukiyaki House is the GOAT (Greatest Of All Time) of fried chicken, a follower on Instagram DMed me to say it’s the best because it’s KFC (Koji Fried Chicken). I know Koji doesn’t prepare the kaarage because he creates specialty dishes at the front of the restaurant, but I get the gist: the standard in the kitchen is very high.

We selected some rolls and nigiri to round out our meal: Amabei (Raw Shrimp / Fried Shrimp Head, $5.50), Ebi (Cooked Shrimp, $3.60), Hamachi (Japanese Amberjack, $5), Maguro (Tuna, $3.5), Shake (Salmon, $3.50), Tako (Octopus, $4.20), Hotategai (Raw Scallop, $4.80), Negitoro (Toro / Green Onion, $7.50) Shake Maki (Salmon, $5.50) California roll ($15), and Kelly Tempura ($14).

Generally, I’m not too fond of sushi rolls, but Sukiyaki House has the only rolls my heart beats for. The rice was perfectly seasoned with vinegar and sugar. The tempura in the Kelly roll was still warm, and Sukiyaki House’s trademark airy batter with that mouthwatering flavour you only get from clean oil. So effin’ good.

I always get the California roll when I come here. The flavours hit right. I love the layers and textures of the buttery avocado, crisp nori, roasted sesame seeds and fluffy crab meat. The selection of nigiri was fresh as always, with the scallop being the highlight, plump and creamy as the Milky Way.

Next week, L and I are attending Sukiyaki House’s ‘kaiseki,’ a traditional fine-dining, multi-course meal. Koji spent a decade perfecting his craft in Osaka. So if the restaurant can make fried chicken and California rolls the highlight of my year, I can only imagine what to expect at the kaiseki.

Japanese · poke · Sushi

Goro + Gun

March 4, 2023March 21, 2023 Hitting the SauceLeave a comment

On my first day of work, my boss MRP took me out for lunch. He suggested ramen at Goro + Gun, conveniently located minutes from our office. For this post, let’s listen to “Feel So Good” by Mase.

MRP ordered the Tonkatsu Ramen ($18) and the Steamed Buns ($10). I asked our server if she favoured the Tuna Poke ($16) over the Veggie Roll ($13), as I was unsure what to order. MRP encouraged me to get both, which solved my dilemma.

MRP said he always orders the buns whenever he comes to Goro + Gun. These little baos overflow with deliciousness. The warm bun was soft and squishy, soaking up the juicy braised pork filling. My tastebuds danced from the sweet, sour and savoury notes of the BBQ mayonnaise and chilled pickled root vegetables. The steamed baos are worth ordering again.

The flavour combination of Goro + Gun’s poke is better than fast food joints, such as Banzai and Po-ke. What I loved about this dish was the delicate sheet of paper-like rice cracker that tasted like a freshly fried shrimp chip. Along with chunks of ahi tuna, the poke came with crunchy fried onion bits, pea shoots, cucumber, creamy cubes of avocado and chewy pieces of seaweed. The sauce was zingy and bright. I would order this again.

The veggie roll was hefty, as the filling and the amount of rice were generous. The dominant flavour came from the grilled king oyster, which was meaty and satiny. The crunchy cucumber, pickled vegetables and creamy avocado brightened the flavour profile. The sushi rice was a tad sour, but it wasn’t a dealbreaker.

The next day, everyone in our office went ice skating and snacked on churros and hot chocolate. When the office social committee organizer, Miss K, discovered I’m obsessed with banhi mis, she said we could order Vietnamese subs for our next event. I looked at her like she hung the moon and stars, because she can. Hitting the Sauce gives her office two phat thumbs up.

Japanese · Seafood · Special Occasion · Steakhouse · Sushi

OMO Teppan & Kitchen – Celebration dinner

February 19, 2023February 21, 2023 Hitting the SauceLeave a comment

I accepted a position in a cool, entirely new (to me) industry! To mark this happy event, L and I went out to celebrate. I wanted to go somewhere fun and boisterous to unleash my glee with gay abandon. I immediately thought of OMO Teppan & Kitchen. For this post, let’s listen to “Worth It” by Fifth Harmony.

OMO specializes in teppanyaki, a cooking style involving a chef who cooks your food on the grill, along with some entertaining displays of fire and knife skills. In Calgary, there are three teppanyaki restaurants, Japanese Village, OMO Teppan and Kitchen and Tobe Teppanyaki Lounge. Japanese Village is the oldest, with a reputation for curt servers and being rushed to finish your meal. Tobe is the newest, located in Deerfoot City. OMO has been around for about five years and has over a thousand glowing Google reviews raving about the fun entertainment.

As we walked in, the most delicious smells wrapped around us. I was surprised that at 5:30 pm, the restaurant was already full of families. Robots zoomed in the background, bringing chefs meats and vegetables. Periodically, a recording of a birthday song would pop up in the background noise. While we sat and waited for our table, we watched a chef delight small kids with tricks and shouts of “party, party!”.

Our server Ari asked our table if we were celebrating a special occasion. I mentioned I accepted a new job. Another person was celebrating a birthday. The other four were a family, and even though they didn’t say so, it looked like they were meeting the daughter’s boyfriend for the first time.

We ordered a Sake Bomb ($9), Asahi ($9), Wagyu Gyoza 5 pcs ($10), Japanese Wagyu Sushi (2 pcs, $25), Brant Lake Wagyu Sushi (2 pcs, $12), New York Steak 6oz ($40) and Rib Eye 10 oz ($58). All the teppanyaki meals include a shrimp appetizer, soup, salad, grilled vegetables, rice and ice cream.

The Wagyu gyoza is worth ordering again. Be careful, as these dumplings are messy. Hot juices would squirt onto the table when I bit into the plump gyoza. The beef tasted rich and intensely flavoured. L noted the liberal amount of spicy chili oil in the meat filling.

The Brandt Lake wagyu nigiri was leaner and had a cleaner flavour profile than Japanese wagyu. Of the two, I prefer Japanese wagyu for its tender, silky texture and deeper flavour. Next time, I would opt for OMO’s number one-selling sushi, the Flying Dragon Roll ($23).

When Chef Kenny arrived at our table, I knew we were in for a treat. First, his sharp eyes cooly assessed our table, taking everything in. Next, he carefully stretched out his muscular, tattooed arms and kindly greeted everyone, customers and staff. Then, he started the show.

Chef Kenny exhibited impressive juggling skills with sharp objects and fire. He fired broccoli pieces into our mouths, flinging each piece with his spatula like a missile. Birthday Boy and his spouse caught it. What a power couple. Even though Chef Kenny had a great aim, both L and I missed; somehow, the broccoli bounced off my mouth. I told L we needed to practice our food-catching skills at home.

Watching Chef Kenny cook the rest of our food was a delight. Birthday Boy was so excited when Chef Kenny generously squirted his beef with a sauce he shouted in encouragement, “Yeahhhh! Yeahhhh!” Wow, he sure likes his sauce! The Father ordered fried rice, and it was neat to see Chef Kenny crack an egg and then toss it back and forth through the air like a hacky sack.

Chef Kenny nailed our food. The vegetables were hot and crunchy from the grill and well seasoned with fresh pepper. L doesn’t like mushrooms, and he even ate them. Part of the magical flavour of the food is the amount of garlic butter Chef Kenny used. He caught my expression when he put a huge chunk of butter on my steak; he reassured me and joked, “Don’t worry – it’s good cholesterol.”

My ribeye was rich and buttery in texture, a perfect medium rare. The New York is less moist and rich than ribeye, but it has a beefier flavour and more of a chew to it. I enjoyed the “magic sauce” side, which tasted like a yummy blend of sesame oil, soy, mustard and mayonnaise. I would get the ribeye and NY steak again, though I might try the filet mignon on my next visit.

Birthday Boy at our table got cake and a song. Ari asked me if I wanted a cake and apologetically informed me that they didn’t have a song to sing for a new job. Instead, Ari offered to take our picture to remember the night.

Throughout the evening, I observed all the staff working as a team to ensure customers were happy and entertained, particularly the children. We also had a genuinely good time and enjoyed the food. Hitting the Sauce gives OMO, Chef Kenny and Ari two phat thumbs up.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – Welcome back dinner

June 15, 2021June 15, 2021 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.

Restaurants · Seafood · Sushi · Vietnamese

Cooking Mama YYC – COVID-19 edition

May 29, 2020February 6, 2021 Hitting the SauceLeave a comment

Lovegastrogirl did it again! When I opened the bags she dropped off for our dinner, L shook his head and said, “You finally met your match. I don’t think even you can top her.” If this was a competition, she won. For this post, let’s listen to “All I Do Is Win” by DJ Khaled, Ludacris, Rick Ross, T-Pain and Snow Dogg.

Lovegastrogirl said she was bringing over snacks. In reality, what she brought over was an epic feast. As she had food for her fiancee Pomp sitting in the car, she wouldn’t join us for dinner. I was able to persuade Lovegastrogirl to enjoy a glass of wine with me. When she left to bring Pomp their dinner, we opened up the treasure bags she left behind.

We started with Assorted Sashimi ($24.99) and Coho Salmon ($10.99) from True World Foods. The pieces of fish were sliced thick and bursting with flavour. The sashimi at True Worlds reminds me of Japan. There’s a noticeable difference in the freshness, moisture and the texture of the sashimi.

L and I were impressed with the rich, buttery taste of the tuna sashimi. The salmon was marbled and smooth with a rich mouth feel.

The sashimi with the translucent colour had an enjoyable, crunchy-like texture. The sashimi with a beige like colour tasted smoky with a rich, fatty flavour profile.

Lovegastrogirl drove across the city to pick up two special dishes from CookingMamaYYC. The feature of the day was Crack Cha Nem ($16) – shrimp spring rolls with vermicelli. Anyone who is a fan of Vietnamese food needs to try Cooking Mama’s crack rolls and steamed rice rolls.

Lovegastrogirl contacted Cooking Mama and asked if she could save an order of Cuon Thit Heo – steamed rice pork rolls with sausage ($14) from the previous day. Cooking Mama is a one-woman show – so she only makes a set number of select dishes per day.

I reheated the spring rolls in the oven until it was crispy. The dominant flavour of the thick shrimp shell reminded me of the famous garlic prawns from Lotus of Siam in Las Vegas. I’ve never met Cooking Mama, but I can tell she cooks with love, generosity and mad culinary skills.

The mixed mushroom and noodle filling was very tasty. L noticed that the noodles were thicker, smoother and bouncier than the usual vermicelli noodles at Vietnamese restaurants.

I loved the pork steamed rice rolls as much as the crack spring rolls, though the two dishes are completely different from each other. These rice rolls were total comfort food – savoury, soft and squishy.

L and I both enjoyed the slices of pork. The texture reminded me a bit of a fish cake. The flavours were perfectly balanced – there was no jarringly sweet or sour notes. The softness of the rolls contrasted with the fried shallots and steamed bean sprouts. The sprouts tasted sweet and clean. The portion was so generous that I gorged myself and still had leftovers.

Cooking Mama told me I should try their rice rolls when its fresh. I resteamed the rolls in my rice cooker and this dish was so good, I can’t imagine it could be even better. Cooking Mama’s food is making it on my Best #YYC Restaurants, even though technically, it’s a home business.

As I ate, I could sense my rapturous cries alarmed L. I looked up from my food and asked him if this was not the most exquisite food he’s ever eaten? He said the food was excellent and he would be happy to order again, but he felt my enthusiasm was in part due to the fact Lovegastrogirl and I had consumed a bottle of wine. I informed L that I have enjoyed wine prior to a meal before and I didn’t experience this euphoric joy. L referenced an incident seven years ago. My neighbour the Wine Wizard and I indulged in a couple of drinks and a pizza from Papa John’s. I had proclaimed the pizza the best thing I’ve ever eaten. I remember that night well. I told L I would order catering from Cooking Mama for a future party and then we can settle this dispute once and for all.

I asked Lovegastrogirl what she thought of Cooking Mama’s food. She thought it was fantastic. Pomp said it was great considering the food sat in her hot car for over three hours. Sorry Pomp, I can get a little chatty. I promise I’ll make it up to you.

Lovegastrogirl also bought us mochi from True World and a bottle of wine her father-in-law recommended. Holy moly! This is serious business. How am I going to match her, let alone top her?

I have a few restaurants in mind. If you have any suggestions, shoot me a message. Thanks again Lovegastrogirl for making my week. I’ll break open that bottle of wine you bought me when you visit me in June.

Japanese · Restaurants · Special Occasion · Sushi

Sukiyaki House – Birthday Dinner

February 1, 2020August 11, 2020 Hitting the SauceLeave a comment

My last meal at Sukiyaki House was so memorable, I returned a week later to celebrate my milestone birthday. That day, L and I were literally counting down the hours before our dinner. For this post, let’s listen to “Number 1” by Goldfrapp.

Justin called L to confirm our reservations. He also wanted to check with him that the ingredients and price range of the two dishes that head chef Koji Kobayashi wanted to create for our meal was suitable. That’s some next level customer service. We were impressed with Justin’s consideration of our taste and budget.

sake 2

L and I toasted to my old age with a flute of Kozaemom Junmai Ginjo Omachi ($12). I thought this sake was fragrant with a viscosity similar to a riesling. I also tried Kuheiji ($15), which in comparison to the other sake was more delicate. If pretty had a flavour, it would be Kuheiji. I’m a fan of both sakes.

glass

Koji made two special off the menu dishes for us. The first to arrive was Koji’s signature dish – Duck Breast with Braised Daikon, Foie Gras Mousse and Matcha Potato Brûlée ($24). Personally, I think Justin should have charged much more for this dish. The portion was huge, and the flavours were stunning. I could tell a lot of labour, love and talent when into this dish.

duck

The duck is sous vide for five hours, resulting in tender, succulent meat. The edging of duck fat melted beautifully as I chewed. The duck gravy was so mouth-watering that I wanted bread to mop up every last drop. The matcha brûlée was lacy and crisp, a nice contrast to the velvety smooth foie gras. The daikon was so warm and juicy, it made me weak in the knees. I know it’s early in the year, but so far, this is the best dish of 2020.

duck piece

The second dish Koji prepared just for us was Aji Four-Ways ($45), but I think it should be called Aji Five-Ways. L thought this dish showcased Koji’s talent for knowing how to combine different flavours and ingredients together.

platter

Koji used an entire horse mackerel flown in from Japan to create five different experiences. The sashimi showcased the strong flavour of the mackerel – light and not fatty like tuna or salmon.

tartare

For some reason, I thought the mackerel nigiri was more mellow in comparison to the sashimi. L thought the fresh wasabi and the crispness of the scallions were the perfect pairing for the fish.

fish nirg platter

The mackerel tempura was tossed with matsukaze matcha and rice cracker batter that reminded me of cornmeal. The texture of the fish reminded me of a fish meatloaf nugget. I thought approach created a scrumptious bite that illuminated the oily, dense flesh.

tempura

I found the mackerel tartare light in flavour but heavy in texture. I could taste a hint of fresh ginger, soy and mirin in the mixture. I love the colourful garnish of flowers and greens on top of the tartare.

fish bone

The deep-fried bones made for a nice crispy snack. At this point, I was getting too full so I only nibbled on the meatier bones. I appreciated that Koji used a type of fish I’m unfamiliar with. The texture and taste of horse mackerel made me think because it wasn’t the usual salmon or tuna I’m accustomed to eating. This dish was a thoughtful creation and got us out of the comfort zone of eating the more common and popular types of Japanese fish.

uni

Justin informed me the Uni Sea Urchin ($15) I ordered has a premium platinum status. Flown in from Hokkaido, the uni was unlike the more common type in British Columbia. I’ve never eaten uni so sweet and creamy, it melted in my mouth. So good, I had a foodgasm.

nigiri platter

The Aki Maguro Chu Toro ($4.20) was nice and fatty. I also liked the fat high content in the Shima Suzuki Striped Seabass ($5). The bass was smooth and firm, with a sweet aftertaste. The Ebi ($3) at Sukiyaki House is consistently superior than other Japanese restaurants. The steamed prawn was crunchy and flavourful.

crab

The Kani ($3.70) was also a winner. The crab was sweet and juicy. The texture of the crab meat was tender and flaky. I’d order this again.

shrmip head

I happily chomped on my Amaebi ($4). The raw shrimp was perfectly crunchy and cool on my tongue. The fried shrimp head was still warm when I ate it. Oh my goodness – turning forty never tasted so good.

chopped

This part of our meal always gets my heart racing with sweet anticipation – raw scalllops. The Special Scallop ($3.80) was full of buttery goodness, dotted with the crunchy, salty pop of fish roe. The chew of the nori was a good contrast to the creamy scallop mixture.

scallop flower

A highlight of our selection of nigiri was the Hotategai ($4.20). The scallop was sliced in a way that it gave the same sensation of being chopped. The scallop crevices glided over my tongue like silk. When I chewed, the scallop fell apart in my mouth in a textural explosion. Below is a photo of me after eating the hotategai. I have to credit sous chef Yuki Koyama for his sushi masterpiece. Phenomenal. Yuki truly is an artist.

For dessert, we shared the Matcha Shiratama Zenzai ($9) and a glass of plum wine – Ume Niwa No Uguisu Tomari Umeshu ($10, 3 ounce). I don’t normally like plum wine, but this wine was delightfully tart and refreshing.

UMI

I knew the moment our dessert hit our table that L would be pleased. After ten years together, I can read him like a book. If you appreciate the subtlety of Japanese sweets, you will love this dessert. The mochi was soft and smooth. The flower was still warm, and I thought I could taste the essence of mandarin oranges. The grapes gave a nice pop of sourness, a contrast to the natural sweetness of the red bean paste.

dessert

L and I were surprised that we didn’t have a favourite dish of the night. Everything, from the specialty dishes to each piece of nigiri was spectacular. I highly recommend that if you want to try something authentic or non-pedestrian to call ahead of time and arrange something with Justin. My Instagram friend lovegastrogirl is the opposite of me and she is a super baller. I told her to contact Justin so he and Koji can prepare something special for her.

Screen Shot 2020-01-31 at 5.23.04 PM

Sukiyaki House is something special. This is artistry and craftsmanship in culinary motion. With Koji and Yuki at the culinary helm and Justin at the hospitality front, they are an unstoppable trio. Thank you for preparing such a memorable meal for me. You are ichiban (#1) in my books.

Beer · Japanese · Restaurants · Seafood · Special Occasion · Sushi

Sukiyaki House – Ichiban (#1 in #YYC)

January 11, 2020January 17, 2022 Hitting the SauceLeave a comment

Now that L and I no longer have our annual trip to Japan, we crave sushi all the time. I noticed on Instagram, Sukiyaki House receives constant praise from foodkarmablog, Miss Foodie and Loaf2go. Sukiyaki House is located in the heart of downtown core. Pro tip – after 6:00 p.m., there is free heated parking.

Loaf2go

Sukiyaki House is known in Calgary for Head Chef Koji Kobayashi’s elaborate omakase dinners. Chef Kobayashi was born in Osaka and trained in “kaiseki”, the highest form of Japanese fine dining. Below is a picture I took without permission from their Instagram account.

koji best

Foodkarma recommends the agadashi tofu, tempura and special event dinners. Miss Foodie orders the sukiyaki hot pot and other specialty dishes. I like to focus on the nigiri. For this post, let’s listen to “Lights Out” by Santogold.

L knows the owner’s son – Justin – a graduate from the Haskayne School of Business. I think it is endearing that when we visit, there are other U of C graduates dining there. I’m thinking of organizing a get together with our previous Japan kids at Sukiyaki House, who are also Haskayne alumni.

Justin impressed me with his knowledge of sake. He treated us to a glass of premium sake – Kozaemom Junmai Ginjo Omachi ($90 bottle, 3 oz glass $12). Wowzers. The sake was flavourful and it smelled incredibly nice. I loved the dryness and the viscosity of the sake. This is hands down my favourite sake. I would order this again.

We started our meal with a dish off the regular menu – Sawara Tataki ($24). Holy Mackerel! This dish made me appreciate the subtlety of fine dining. The delicate textures of the daikon and chrysanthemum was a nice contrast to the mackerel. The greens and garlic chips added a dainty crunch to each bite. The sauce was refreshing and perfectly balanced.

We ordered an assortment of nigiri and maki rolls, as well as a pint of Asahi ($7, 16 ounce). Justin informed us that he imports the beer from Japan. I could tell the difference between Asahi made in Japan and the stuff made elsewhere. In 2019, L and I visited the Asahi factory to learn about their brewing process. Asahi made in Japan tastes purer and the bubbles are tinier.

The Aka Maguro (red tuna, $4.20) is a must order. The tuna was firm in texture but rich and fatty. The tuna literally melted in my mouth when I slowly chewed it. L noted that the fish to rice ratio was balanced.

red tuna

Amaebi (raw prawn, $4) is one of my favourite things to order. The prawn was cool on my tongue, sweet and crunchy. Equally delicious was the accompanying fried shrimp head, dusted with matcha salt.

The shrimp head was served still warm. The fried shell was covered in a soft, light layer of tempura. The texture and taste of the shrimp head meat reminds me of fried soft shell crab.

I think Sukiyaki’s Ebi (steamed prawn, $3) is the best in town. The prawn was tasty with a pleasant crunch to it. We both thought the Shake (Atlantic salmon, $3) was creamy with a rich, smooth flavour. The Tamago (egg omelette, $2.40) was sweet with a light, almost foamy texture.

The Hotategai ($4.20) was large and plump. The freshness of the scallops was exceptionally lovely – silky smooth with a clean flavour profile. L noted the use of wasabi in the sushi was just as it should be – present but not overpowering.

We also ordered one of the specials of the night – Sawara ($6). When I put this piece of Spanish mackerel in my mouth, my head exploded with the realization that I don’t have to go to Japan in order to eat excellent sushi.

L enjoyed the Special Scallop ($3.80) even though he doesn’t care for scallops or mayonnaise. Despite the thick and almost buttery dressing, I could still taste the freshness of the scallop. The pop of saltiness from the flying fish roe added to this insanely decadent bite.

L ordered a Prawn Dynamite ($11). What a rookie move! I didn’t want L to order a dynamite roll but sometimes you gotta let your man order his food. Don’t get me wrong – the dynamite roll was made well, but there’s so many better things you can get. For example, my Shake Skin Roll ($12). Now this is a roll worth ordering.

The semi raw salmon was scorched on the top. The salmon skin was crunchy and smoky. I enjoyed the sauce which added a touch of sweetness. L doesn’t like salmon skin but he admitted that he now understands the appeal of BC rolls.

After our meal, L spoke to Justin to book my milestone birthday at Sukiyaki House. I normally shy away from extravagant meals but at Sukiyaki House, I see the value in such an experience.

dishes

The sushi was so excellent, I couldn’t stop raving about our meal. I haven’t been this excited in a long time. When we went to bed, I told L that if I died that night, I would die happy. I was serious. If you love sushi, you must check out this restaurant out. Hitting the Sauce thinks Sukiyaki House is the best sushi restaurant in Calgary.

Japanese · Restaurants · Seafood · Sushi · Vancouver/Richmond

Richmond – Sushi Hachi – L’s birthday dinner

November 29, 2019December 8, 2019 Hitting the SauceLeave a comment

I booked L’s birthday dinner at Sushi Hachi Japanese Restaurant. Run by a husband and wife team, Sushi Hachi is open from Tuesday to Saturday, 6:00 p.m. to 9:00 p.m. Reservations are required, as the small restaurant is perpetually booked.

Sign

I invited N and Beep Beep to L’s dinner. N asked if she could bring her new gentleman friend A-OK. When I spoke to the owner to request an extra seat, I confided to the owner that I was excited to dine at his restaurant. He sounded pleased, but cautiously mentioned that he only serves sushi and sashimi. There is no teriyaki or tempura on the menu. I told him that was fine with me, as I’ve been to Japan before and I’m aware of the difference between real sushi and the North American version. He sounded worried and humbly stated that he didn’t want to get my my hopes up, as his sushi is not as good as what you can get in Japan. For this post, let’s listen to “Saw You in a Dream” by The Japanese House.

When we were seated, L commented that he knew Sushi Hachi was a good restaurant based on the tantalizing smells wafting from the kitchen and sushi bar. Unfortunately, the description of the food we ate won’t be as detailed as I would have preferred. Beep Beep and I were too busy sizing up A-OK. I usually hate the guys N dates, but A-OK was a refreshing break from the norm.

A-OK and I shared a bottle of cold sake – Hakutsuru Nigori ($17). The flavour was floral, lush and milky in texture. L, Beep Beep and N refrained from drinking alcohol. Beep Beep was driving. L wanted a good sleep. N just came back from her second ayahuasca trip in Peru. Her shaman said she could eat seafood again, but not alcohol, meat or soy sauce. I asked A-OK if the next time, he could slip the shaman an extra twenty bucks so N could eat meat again.

miso soup

The Miso Soup ($2) was subtly different from the norm. I read in other reviews that the female owner makes her fish miso in small batches. Each bowl contained a collarbone.

nigiri

I ordered four Chef’s Special ($120) – a selection of ten pieces of nigiri and tuna maki. We were given a description of each fish, but I didn’t have time to write any of the names of the fish down.

The balance of vinegar and sugar in the rice was perfect. The temperature of the rice was neither cool or warm. I noticed the rice was a bit softer than I’m used to. L and I liked the proportion of fish to rice.

piece

My favourite piece was the bright white glossy piece – it was both crunchy and creamy. The simplicity of garnishes on the nigiri still let the freshness of the seafood shine through.

The scallops were tender and sweet. My favourite version was the chopped scallop. There’s just something so winning about the combination of delicate scallops and the rich egg flavor of velvety Kewpie mayonnaise.

I enjoyed crunching into the raw prawn ($3.50). Cold, sweet and with a texture that was both gooey and crunchy. The uni ($4.00) was the most buttery and briniest I’ve ever had. I’d order this again. L ordered an extra piece of his favourite sushi – tako ($2.50).

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L noted he’s never tried so many pieces of white fish, each with its own unique flavour. All the seafood tasted pure and clean.

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A-OK and N ordered a plate of Toro ($18) and Sockeye Salmon ($14). No comment as we didn’t try any of it.

A-OK also ordered the Grilled Squid ($10.50). The squid was tender and the juices were reminiscent of charcoal. This dish was simple and delicious.

grilled squid.jpg

N ordered a Tempura Roll ($6) because she was still hungry. She took one piece and announced she was full. I ate a couple of pieces. The roll was crunchy and warm from the tempura, made even tastier with a generous slathering of mayonnaise.

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N mentioned that while she can eat fish, she only wants to eat white fish. She felt that the fish with a pink tinge was closer to meat. I disagreed but didn’t feel the urge to argue with her. I’m not a hot shot shaman.

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My favourite part of the night was when L thanked the sushi chef. In Japan, locals go crazy over my husband’s enunciation while I am generally frowned upon for breaking protocol. After L broke out his perfect Japanese, the chef’s expression didn’t change and he simply nodded to L. When I went to thank the sushi chef in English, he beamed and bestowed me with a big grin. Take that L.

Sushi Hachi is a gem. Now that L and I are no longer going on our annual trip to Japan, we can look forward to dining at Sushi Hachi. I’m eager to try more of the adventurous seafood on their sushi menu. Hitting the Sauce gives Sushi Hachi two fat thumbs up.