Japanese · Restaurants · Seafood · Special Occasion

Sukiyaki House – COVID-19 dine-in edition #2

On Saturday, L and I met up with Grohl and Flower Child for dinner. Grohl wanted Chinese food but Flower Child insisted we have sushi. I was relieved. Grohl lived in China for a period and ever since, he’s been trying to relive his culinary experiences. He doesn’t listen to my recommendations and orders what he remembers from his travels, then complains the food is terrible and not at all like it was in China. I told L we had to pick a restaurant that Grohl couldn’t find fault with. My reputation was at stake. We decided on Sukiyaki House because we knew head chef Koji Kobayshi and sous chef Yuki Koyama’s culinary creativity would impress our friends.  For this post, let’s listen to “Great Balls of Fire” by Jerry Lee Lewis.

This post won’t list the prices as Grohl and Flower Child treated us out. As well, I won’t describe the assorted tempura, agadashi tofu and nigiri we ate as I’ve written about it extensively in past posts.

tempura

When I saw FoodKarma Instagram posts on Koji’s summer creation – the Irodori Hiyashi Udon – I knew I had to try it. This bowl of sea treasures cost around $17, which is fantastic value. Our bowl was filled with generously sized pieces of hamachi, snow crab, scallop, ebi, ikura, shitake, tamago, and shredded seaweed.

udon

The chilled udon noodles were thin and chewy. The cold dashi soy broth was refreshing and light enough that it didn’t mask or take away from the natural sweetness of the seafood. I made use of the side of yuzukosho, which added a spicy kick. This cold seafood udon special is available only for a few more weeks, so come quick before it is too late.

special

Koji created a stunning plate of tuna and hamachi tataki. I thought the sweet onion ponzu sauce went well with the denser, stronger flavour of hamachi as well as the lighter, softer pieces of tuna. The garnishes of daikon, micro greens and edible flowers tasted as pretty as it looked.

hot roll

Grohl requested a spicy roll. I asked our server Justin if there was a roll so hot it would burn Grohl’s ass. Justin laughed at my grossness and said Yuki could create something off the menu – the Spicy Aka Oshizushi. The roll was hot but in a restrained way that really worked with the flavor of the red tuna. The topping of micro greens, green onions and crispy shallots added a freshness and crunch factor with each bite.

L said he could taste gochujang spice in the sauce. Justin informed us that there were two other Japanese spices added for extra heat. Grohl raved about how good this roll was and just like that, my reputation was restored. Thanks Yuki.

Sushi

Grohl ordered a piece of the house made smoked wild eel. Apparently, wild eel has a smokier flavour profile and more texture than regular eel. Justin mentioned the chefs reduce the unagi sauce from the soy cure the eel is boiled in.

Grohl and I ate a piece of Hokkaido sea urchin (uni). He closed his eyes as he ate and exclaimed that the uni tasted like a blast of the ocean. I enjoyed the clean sea flavour and the cool, creamy texture. Justin mentioned Hokkaido uni is much sweeter compared to other sea urchin in Japan and the rest of the world.

We all tried a piece of chu toro. Justin informed us that Koji and Yuki use the fattier cuts of bluefin tuna. This one was a winner! I thought the white and pink hue was particularly pretty and the tuna richly flavoured with a soft, almost buttery texture.

dessert

For dessert, we shared the flourless chocolate soufflé with house made green tea ice cream. The souffle was warm and coated my tongue with the taste of dark, rich chocolate. I really liked that the flavour of the matsu kaze tea matcha was so intense.

empur

Thank you Grohl and Flower Child for an epic meal. Hopefully you will have time for us to take you out before you leave. I know a great Korean restaurant for ass burning ‘fire chicken’.

Japanese · Restaurants · Seafood · Sushi

Sukiyaki House – COVID-19 dine-in edition

To celebrate my good news, I told L that I was taking him out for dinner at Sukiyaki House. Judith, Justin and Chef Koji Kobayashi must have also been in a celebratory mood because they spoiled us rotten with complimentary bougie treats. For this post, let’s listen to “Wanna Be A Baller” by Lil’ Troy.

Judith treated us to a taste of Masumi, a sparkling sake that is fermented using an ancestral method. The sake tasted like a mellow champagne. When I sipped on this liquid gold, my entire scalp tingled.

sparkling

Judith also poured us a glass of an exclusive bottle of sake. Jikon is a sought after brand in Japan – there are only 30 stores that carry this sake. She informed us that Kiyashō brewery was going down the drain until his son decided to take sake into a different direction. He wanted to make a better product, so he focused on a smaller batches of sake, paying more attention to koji and rice quality.

sake glass

Judith added that omachi is one of the oldest rice strains with no cross breeding. This type of rice is extremely hard to grow due to its tall height, which can get damaged easily in the wind. Omachi rice grain is also difficult to brew due to its fat round shape. Brewers prefer to work with a flat grain. The extra effort is worth it because omachi rice creates sakes that are layered, earthy, diversified, and herbal.

sake

As we were enjoying our sake tasting, Chef Koji Kobayashi sent over a stunning plate of red snapper sashimi. His food is art because it appeals to our sight, smell and taste. Sorry Koji, my poor attempt at photography doesn’t do your work justice.

sashimi

The fish was so buttery soft it melted on my tongue. With each bite, I’d take a piece of snapper, swirl it in the ponzu sauce and then top it off with the micro greens and a flower. I thought I could taste sesame in the little crunchy bits sprinkled on the top.

bite

We ordered the Assorted Tempura ($20) and a pint of the Asahi Draft ($7). Our tempura arrived steaming hot. This is the first time since Japan that I’ve been impressed by the taste and texture of tempura.

beer

Judith instructed us to add the grated ginger and daikon into our tempura sauce. The batter was pale blonde, ultra light and crisp. The tempura tasted clean, not the least bit oily or greasy. Double damn – this was some fine ass tempura.

Tempura

My favourite pieces of tempura were the kinoko (enoki mushroom) and black tiger shrimp. I enjoyed the process of pulling the delicate enoki legs apart and then dipping it into the sauce.

mushroom

The shrimp was cooked until it was a pretty pink hue. The shrimp meat was delicately crunchy and sweet. Next time, I want to special order just the shrimp and enoki mushrooms. The heart wants what it wants, or else it does not care (Emily Dickinson, 1862).

platter

We ordered a selection of our favourite pieces of nigiri. Aka Maguro ($4.20); Hotategai ($4.20); Amaebi ($4), Ebi ($3); Kani ($3.70); Maguro ($3); Shake Atlantic ($3); and Sockeye ($3.50). Always having the same sushi chefs at the helm means that we can expect the same consistency when we dine at Sukiyaki House. Yet again, the sushi rice was perfectly cooked and seasoned. This is important to me, as personally, I think the rice is just as important as the fish.

ebi

I preferred the firmer texture and richer flavour of the sockeye salmon over Atlantic salmon. Compared to the sockeye, the Atlantic tasted milder and fattier. The cooked shrimp was excellent, with its trademark crunchy texture and sweet flavour. Unlike other Japanese restaurants, the ebi at Sukiyaki House actually has flavour.

shrimp

The regular maguro (tuna) was smooth and tasty, but the fatty, satiny Aka Maguro (bluefin fatty tuna) was mind blowing. Spend the extra dollar and get the blue fin tuna! Best buck you’ll ever spend. L enjoyed it so much he wanted to get a second piece.

scallop

I love the way the sushi chef prepares the hotategai. The scallop is sliced so that all the silky crevices glide all over your tongue. Sensational! I don’t know any other sushi restaurant that does this.

second order

L’s colleague Dallas recently told him that he dined out at a fancy Japanese influenced restaurant.  One of the dishes was a $12 slice of raw fish. Dallas said he wished the server told him why this piece of fish was so special to warrant the price tag, because as someone who doesn’t know much about sushi, he wanted to know what he was eating. L wants to bring Dallas and his wife to Sukiyaki House to get an understanding of the high standard used in excellent Japanese cuisine. At Sukiyaki House, not only do you get Koji – who is trained in Japanese fine dining and Yuki – a sushi artist, but you also get educated by servers whose knowledge of saki and food enhances the experience by giving you a deeper appreciation of the food and drink you are consuming.

Sukiyaki House Menu, Reviews, Photos, Location and Info - Zomato
Restaurants · Seafood · Sushi · Vietnamese

Cooking Mama YYC – COVID-19 edition

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 would have 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.

Photo credit: CookingMamaYYC

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.

Photo credit: CookingMamaYYC

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.

Cheap Eats · Japanese · Restaurants · Seafood

Takumi Sushi – COVID-19 edition

My friend Aga just told me that she’s moving to Lethbridge. Dammit! That’s bad news for me as she’s been my number one pandemic buddy. I keep losing my friends to different cities. For this post, let’s listen to “Real Friends” by Camila Cabello.

Last Thursday, Aga treated me to a sushi feast from Takumi Sushi. We ordered: Miso Soup ($2.25); Tako Nigiri (raw octopus, $2.50); Aburi Salmon Sushi (grilled salmon, $2.95); Aburi Hotate Sushi (grilled scallop, $3.25); Tuna Maki ($4.95); Salmon Maki ($4.95); Dynamite Roll ($6.25); Mango California Roll ($9.95); and a Pink Lady Special Roll ($12.95). As you can tell, I didn’t fuss over plating the food because I wanted to eat right away.

plaatter

My friend Feedmeyyc recommended the aburi sushi. The smoky flavour in the aburi salmon and hotate came on strong. The scallops were a good size and silky smooth. The rice was cooked well but a touch sweet for me.

callo

The spicy heat in the jalapeno on top of the salmon wasn’t overpowering. I thought the rice ratio to salmon was proportional. I could eat each piece of aburi in two clean bites.

salmon heat

Feedmeyyc also recommended the spicy salmon roll. This roll was a winner – the salmon and tempura mixture was sweet, spicy, soft and crunchy. I’d order this roll again.

salmon

The Pink Lady Special Roll ($12.95) has a lot going on. Instead of nori, the roll is wrapped in soy paper, deep fried and drizzled with spicy mayo sauce. The filling consists of red tuna, asparagus, cream cheese, jalapeno, and cucumber. The dominant flavour was the cream cheese, which was heavy and thick.

pink lady

All the ingredients in the dynamite roll tasted fresh. The tempura shrimp was plump and still crunchy, accented by a deliciously unhealthy smear of Japanese mayonnaise, avocado and cucumber.

platter two

I found the sauce on the Mango California Roll sweet. The mango was ripe and smooth. I could see this roll being popular with kids or people into non traditional sushi flavours.

mango

I read online that Takumi is operated by the same owners of Nami Sushi. I haven’t verified this rumour because it’s more fun to speculate than to confirm it as a fact. I noticed a similarity in the names and ingredients of specialty rolls, pricing and end product. Both restaurants serve up affordable maki rolls that are light on sushi rice and heavy on the fillings. Takumi offers a 15% discount if you pick up your order and pay by debit. Nami Sushi gives customers a 10% discount for pick up orders.

rolls

Thanks Aga for treating us. I’m already planning our next feast. Perhaps I’ll order from Nami so we can do comparative analysis to Takumi Sushi.

Takumi Sushi Menu, Reviews, Photos, Location and Info - Zomato

Japanese · Restaurants

True World Grocery Store – COVID-19 edition

Have you every eaten an excellent bowl of instant ramen? In Japan, I could buy an instant version of an award winning ramen made by Nissin Foods and a Michelin-starred restaurant. Back home in Calgary, I noticed the ramen from T&T Supermarket and E-Mart isn’t nearly as good as the Nakiryu and Nissin ramen I bought at 7-Eleven.

L agrees with me. As a result, we buy our instant ramen at True World Foods, a grocery store that sells authentic groceries from Japan and take away lunches. For this post, let’s listen to “She’s Just My Style” by Gary Lewis and the Playboys.

True World sells a limited amount of freshly made sushi and sashimi. On our most recent visit, the special of the day was a plate of sushi and a bottled beverage for only eleven bucks. We bought the Coho Salmon Sushi ($10.99) and a Mixed Sushi Roll ($10.99).

salmon

The salmon was tender and fat with flavour. The mayonnaise offered a spicy kick, which helped to liven up the cold, thick mound of sushi rice. I found the portion surprisingly filling.

sushi

The mixed maki roll was filled with tuna, salmon, avocado, tobiko and Kiwi mayonnaise. Despite the fact the roll was made beforehand and eaten after a long car ride home, it was still one of the better rolls I’ve tried in Calgary. The tuna and salmon were so flavourful, it was obvious True World uses high quality seafood.

sushi piece

I only buy soba noodles ($7.99) if one of the ingredients is yam. Otherwise, I find the noodles too soft. I couldn’t tell the difference between the soba noodles I bought from True World and E-Mart. Both stores charge roughly the same price.

soba pack

I add a healthy squirt of wasabi to the dipping sauce (soba tsuyu), toss in the noodles, then top my bowl with nori, a sliced farm egg, green onions and cucumber. No matter how hard I try, my version isn’t nearly as tasty as the premade soba I bought from 7/11.

noodles

L and I tried a pack of ACE Cook Wonton Mein ($12.99). L informed me that Chinese  ramen is popular in Japan because ramen originated from China. I didn’t care for the wonton broth, I prefer miso or tonkatsu.

ramen pack

We tried this ramen with the seasoning included, a miso soup package, and the leftover broth from Con Mi Taco. The noodles were good –  thick and toothsome. I’d buy this pack again, but in a different flavour.

nood pull

I found the noodle texture of the ACE Cook Wonton mein superior to the Ace Cook Maru Uma Miso Ramen ($3.99) instant noodle cup.  The miso noodles were light and almost papery in texture. The broth was mild, the dominant flavour came from the sweet kernels of corn.

instant

When I cooked up the Daikoku Big Sauce Yakisoba with Spicy Mayo ($4.99), I added enoki mushrooms and a poached egg. I wouldn’t do this again because the extra ingredients watered down the yakisoba sauce.

Despite being too watery, the flavour of the sauce was still creamy and spicy. The noodles had a good chew to it. I’d buy the yakisoba noodles again.

Make sure you google the instructions on how to prepare the noodles because there is no English translation. Some of the packages include two or three seasoning packages, and in the case of the yakisoba and tempura soba noodles, there’s an order to follow procedure of draining the noodles and layering the seasoning.

When I made the Nissan Tempura Soba Noodles ($5.99), I mistakenly poured the hot water over the tempura cake. I should have added the cake after the noodles were cooked. Despite my error, this was still a killer bowl of noodles.

The broth was legit. The tempura, despite my blunder, had that same distinct flavour I experienced in Japan. The soba noodles were a tad light and lacked that bite I like. However, the flavour of the broth made this worth it. I drank every last drop, and I normally try not to drink the broth because of the fat and sodium.

Whenever L and I visit any Asian grocery store or bakery, he always buys mochi. He stated emphatically that True World sells the best mochi in Calgary. You can find several varieties in the freezer section.

Screen Shot 2020-05-16 at 8.41.19 AM

Here’s my final tip for you. If you show up two hours before the store closes, you get 10% off select sushi and sashimi. I hear from reliable sources that the sashimi in particular is stellar.

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Japanese · Restaurants · Seafood · Special Occasion

Sukiyaki House – COVID-19 takeout edition

Hot diggity damn! Sukiyaki House reopened for pick up and delivery! When I saw FoodKarma’s post on her recent pandemic meal, I knew I had to order the exact same thing. That way, I could bum off her husband’s photos. For this post, let’s listen to “Mad World” by Gary Jules.

I ordered a bucket of Japanese beer ($30), which included an Asahi bucket, six beers, and two glasses. L was thrilled and said he was going to keep the glasses for our bar he’s designing for our house.

Screen Shot 2020-04-08 at 5.18.58 PM
Photo credit: @realbuntcake

The Hitachino Nest White Ale from Kiuchi Brewery was light with a pleasant banana-like flavour to it. This is everything I want in a beer – easy drinking and refreshing.

kitachno Nest Kiuchi Brewery

Despite the 15 minute ride back home, the skin on the chicken karaage ($12) was still crunchy. The meat was juicy and it tasted like it was marinated beforehand. The lemon aioli added a brightness to this dish. The karaage is cheaper than a plate of wings at a pub, and triple the amount of meat and crispy skin goodness. I would order this again.

Screen Shot 2020-04-08 at 5.14.23 PM
Photo credit: @therealbuntcake

The chirashi for two ($50) is value packed and brimmed full of precious edible jewels. Our meal set included two miso soups and two containers of potato salad. This is hands down the best chirashi I’ve tried in Calgary.

Screen Shot 2020-04-08 at 5.13.56 PM
Photo credit @therealbuntcake

The chirashi was studded with so many colourful treasures. Soft slices of yellow tamago, shredded tofu, orange pearls of fish roe, sweet, brown mushrooms, a plum-like condiment, and green asparagus tips that were so fresh, it tasted like spring.

chirashi

The rice itself was flawless. Each grain was firm with a bit of a chew to it. The balance of vinegar to sugar was spot on. Whoever made the rice nailed it. I can’t remember the last time I had sushi rice that was this stellar.

mix

I enjoyed all the seafood but there were a few pieces that stood out. The fresh crab was sweet and juicy. The scallops were buttery in texture and delicate. The ahi tuna was soft and firm, with a fresh, fatty flavour. The ebi was delightfully crunchy and sweet.

akeout

When I was eating at home, I could picture myself sitting at the restaurant. I felt normal again. I went to bed with a huge smile plastered on my face and I had one of the best sleeps since COVID-19 hit Alberta. Hitting the Sauce gives Sukiyaki House’s new takeout menu two fat thumbs up. Thanks for giving me a taste of normalcy again. Arigato!

Sukiyaki House Menu, Reviews, Photos, Location and Info - Zomato

Japanese · Restaurants · Special Occasion · Sushi

Sukiyaki House – Birthday Dinner

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. – creating a scrumptious bite that illuminated the fish’s 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.

me

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.

Sukiyaki House Menu, Reviews, Photos, Location and Info - Zomato

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

Sukiyaki House – Ichiban (#1 in #YYC)

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 complimentary 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

Sukiyaki House Menu, Reviews, Photos, Location and Info - Zomato

Japanese · Restaurants · Seafood · Sushi · Vancouver/Richmond

Richmond – Sushi Hachi – L’s birthday dinner

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

Sushi Hachi Menu, Reviews, Photos, Location and Info - Zomato

Fusion · Japanese · Restaurants · Seafood · Sushi

Big Catch – 2.0

I had a long week. To improve my mood, L suggested I pick a restaurant for dinner.  I remembered Big Catch expanded from its small kiosk inside Market on Macleod into a full service restaurant in the Save-On-Foods shopping plaza (#130-8835 Macleod Tr. SW).

For this post, let’s listen to Antonio Vivaldi – The Four Seasons (recomposed by Max Richter). I think this segment suits Big Catch’s food. Also, I find the emotional range of the violin electrifying.

L admired the woodwork across the walls. He wants to create something similar in our new house. When L complimented the interior design, one of the owners – Non  – informed us the interior was designed by Tomo Nakahara.

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L and I started off with Agedashi Tofu ($6.95) with kalamansi mushroom sauce. L liked how the daikon and sauce remained on the tofu. I enjoyed the crispy, chewy outer layer of the tofu. The brown topping was tasty, made from four types of mushrooms, sake and low sodium soy sauce.

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Non recommended the evening’s special appetizer – Chicken Nanban ($8.75). I noticed the chicken wasn’t heavily battered or super crunchy. As a result, I could better taste the marinade. L raved about the dipping sauce, which he thought was refreshing and light, similar to tzatziki sauce.

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Non was excited when he talked about the specialty rolls – all of which are Big Catch’s original creation. He recommended the Autumn Haze ($15.95) and the Iron Goddess ($15.95).

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The presentation was so alluring, I was drawn into the plate. I marveled at the colours painted and dotted along the rim of the bowl. The placement of the garnishes and  flowers on the sushi was stunning. We didn’t even realize that the paint on the bowl was edible until half way through our meal.

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Each piece of sushi was bite-sized. I noticed there was no reliance on mayonnaise in any of the rolls. Non confirmed there was only one roll that had mayonnaise – the Passion Sunrise.

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L wanted to try the nigiri to see how it compared to their specialty rolls. We ordered a Dynamite Roll ($6.50), two pieces of Atlantic Salmon Nigiri ($2.25), two pieces of Albacore Tuna Nigiri ($2.25) and one piece of Bluefin Toro Nigiri ($4.50).

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The Albacore Tuna was soft and delicious. The taste of the tuna really shone through and just melted in my mouth. I thought the Bluefin Toro had a stronger, fishier taste. I was almost sorry to eat each piece, as it took away from the beauty on the plate.

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I saw several customers dropping in to pick up platters to go. If you check out their takeout menu, you’ll see that there are specially priced combos and platters. I also noticed Big Catch is vegetarian friendly and even has a new vegan roll coming soon.

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Don’t expect to get the volume you would get at an all-you-can-eat sushi joint. Experience is one thing you can’t get for nothing. But at Big Catch, the prices are more than reasonable. Our feast come up to $70 and we were both full.

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Big Catch is a place for those who appreciate visually gorgeous food in unpretentious digs. L and I can’t wait to return to sample more of the menu. If you are a fan of art and sushi, you need to check out Big Catch. For the full experience, dine in. If you want to eat from the comfort of your house, their takeout is fabulous and well-priced.

Big Catch Sushi Menu, Reviews, Photos, Location and Info - Zomato