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Crane - Kaiseki Yu-zen Hashimoto

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The only Kaiseki in North America.

Almost all newspaper reviews use the word "unique", and Mr. Hashimoto directly uses www.kaiseki.ca as the website address of his website. This is naturally a bit conceited, but more is his insistence on Japanese traditional Kaiseki cuisine.

“I also hope that diners can feel the Japanese style completely different from Toronto culture, whether it is food or atmosphere.”

The daily necessities in Toronto are mostly izakaya and ramen shops, and the rest of the pork chops are not so easy to find, let alone traditional Japanese materials. Even if I went to Yuzu, fish soup, sashimi, grilled meat, etc., I finished eating it. I looked at the ice cream ball that the waiter took up and felt strange anyway.

So I booked my seat early in the morning two weeks, and I am going to try this long-awaited Kaiseki Bridge.

The restaurant moved from Mississauga to the Japanese Cultural Center in Toronto a few years ago. It is indeed a lot more spacious. I first circled the exhibition hall around the Cultural Center, and I estimated that it would be almost half an hour earlier, and I would walk slowly.

Mrs. Hashimoto has been waiting at the entrance to the cloister of the restaurant.

As Mrs. Hashimoto, who was taking a small step in the kimono, came to the entrance of the restaurant, the one who met me was Mr. Hashimoto’s son, Kei, who was also the manager of the family store.

Take a few steps in the middle, in the middle of an artificial view are two small tables and ringing winds. In the middle of the two tables is a short screen with a pair of cutlery on one and a short pot on the other.

I think I should be the only guest tonight.

I ordered a sake of clear-cut sake, and when I was waiting, I began to look around. Compared to these two tables, the store seems to be a bit too big, thinking that it should be the convenience provided by the cultural center. A long table was placed not far from the front, and a fan with the name of the store was placed on the table. There are a lot of calligraphy and paintings hanging around the wall. From the table to the side of the flower arrangement, each piece is delicate and tight.

(This image is from the network)

On-Jyaku Zen (Amuse Bouche)

- White rice with rice cracker, Saikyo Miso with Shungiku Egg Tofu and Nameko Mushrooms

Topped with mustard, Sesame Tofu fried with rice cracker

The first three of the three should be inseparable, rice, tofu and broth.

Sashimi

- Ma-dai (Wild Porgy), thinly hand cut Daikon and watermelon Daikon, Seaweed Agar,

Chrysanthemum flower, Fresh Wasabi

Each piece of the sashimi sashimi bears the words thin as a flap. The squid was caught in the south of Japan and then airlifted. The food was refreshing and refreshing. It only felt slightly sweet. The few items used to clear the mouth seemed redundant.

Owan-mono (Soup)

- Hamo, Anago, Daikon, Suizen-ji Nori, Kameido Daikon, Sudachi skin

The Suizen-ji kelp is born in the spring water, and the elasticity is more sufficient; the radish here is the heart of the whole radish, and the rest is cut and used elsewhere. The soup is not a clear soup, the fiber of the vegetables is mixed in, and the smoothness of the silk is smooth.

Yaki-mono (Grilled)

- Ayu fish with bones fried, Sudachi citrus, Gooseberry and Lotus root vinaigrette

Similar to the kelp above, the fish here grow in the spring. Perhaps this is the meaning, the sauce of this dish also uses kelp as a raw material, and a thin layer is applied.

Ni-mono (Steamed and stewed)

- Renkon-Manjyu (mashed Lotus and shrimp steamed), Taro Potato, minced Quail, Summer

Vegetable, Plum taste carrots

Shrimp and vegetables can be pinched with chopsticks, but they can't be felt in half a minute. They slide down the esophagus along the saliva. Different from the previous ones, this is made with pure vegetable broth.

Sii-zakana (Lightly fried)

- Wagyu Beef topped with lotus root chip, Lightly fried corn, Baked Eggplant with miso topped

With fried Somen and Edamame, Fresh Uni from Quebec

The most troublesome thing in the Japanese material is this matcha salt. A similar salt can easily get too much, causing the beef to be salty. In addition, after the matcha is mixed with salt, it does not have the taste of matcha, which is a flawless existence.

A4's beef is cooked and cooked, not so greasy; the volcano has more or less the feeling of burning corn in Jiangsu and Zhejiang; the eggplant is miso for ten thousand years.

I didn't really want to eat the crane at first... But listening to Kei said that the radish soup on the left was for the two wings of the crane, and I still couldn't resist the removal of the crane. This crane is a sign of Mr. Hashimoto. No matter how the menu changes, the crane will definitely have it.

Main

- Unagi rice, chilled somen with Shimeji Mushroom, Sudachi, fried Ma-dai

This Main Course takes the correspondence of hot and cold. Hot rice on the cold vegetables and fry.

Dessert

- Matcha mouse topped with Agar jelly and sweet red beans, Sour Cherry Agar, Home-made

Vanilla, Strawberry, and Matcha ice cream, Plum Agar leafs

Desserts are quite mixed (why still have ice cream, fall!)

I think, across Toronto, you can't find a restaurant with a better dining experience. The environment has already been mentioned before, let's talk about the service. Kei, as a waiter, each dish will come no less than three times: the first time you serve, after you uncover the lids of each tableware, explain to you the choice of each of the ingredients; the second time Tea is added; the third time is to clean up the tableware. Every time I went out, I must go back to the door and go back to the door. After a long while, I turned and left.

Unfortunately, the restaurant is not allowed, otherwise I really want to send a few pieces of tableware - a tree is carved on the Bento Box of Sashimi, all the lines are affixed with gold silk; the glaze of the porcelain exhibition with sake is hard to put down; Even a bowl of ice-cold ice wine is the same antique. Every piece of tableware is a piece of art.

After eating, Mr. Hashimoto finally came out of the kitchen and finally saw the real person. It is very different from the photo, and it is quite different from the imaginary Kaiseki master. The real person is a little old man full of joy. In order to ensure the quality of the products, from the selection of materials to preparation and cooking, all the procedures are completed by Mr. Hashimoto. In this family-run restaurant, he is a chef, his wife is responsible for trivial matters, and the wife of Kei and Kei undertakes the reception work. Also to ensure quality, almost all ingredients and spices are airlifted from Japan, which is why we recommend that you book at least two weeks in advance, and then booked the reason for canceling the money or the same.

For a long time, Mr. Hashimoto asked if I was interested in attending their Tea Ceremony and feeling the traditional tea ceremony. So I took off my shoes and entered the room and the room. Kei’s one-shot movement is actually not clear. I only remember the tea scent and the interesting rules of turning the cup after a cup of tea. It is said that if there are many people involved, it needs to be shared. reason).

Oh no, remember one thing.

I have been sitting for too long, I can’t stand even standing...


(All images and menu content in this article are provided by Kaiseki Yu-zen Hashimoto)