Yoshoku is the term used to describe Western-influenced Japanese cuisine. It can be traced back to Japan’s early trading days with the Portuguese. Introduced as Nanban cuisine (Nanban literally translates as “Southern Barbarian”!), it has led to a variety of popular Japanese dishes common today. For example, the Portuguese introduced fried fritters to the Japanese, which in time went on to become Tempura. Tonight’s event will feature a interesting mix of classic European dishes mixed with Japanese ingredients and flair.

Asparagus & Edamame Linguine with Pea & Wasabi Cream $13
Linguine coated with rich and delicious cream sauce composed of peas, wasabi, onions, garlic, shaoxing wine, chicken stock and cream. The pasta is accompanied with Edamame (green soy beens) and local asparagus, and garnished with spring onions and chili threads.

Japanese Creme Caramel with Ginger Syrup $5
Delicate, Japanese-style custard pudding (Purin), made with whole eggs, milk, cream, sugar and gelatin, finished with a ginger flavoured caramel syrup.
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Black Tea & Honey Ice Cream $5
Home made ice cream, made using 3 different varieties of black tea along with eggs, milk, cream, sugar and honey. This ice cream boasts a much more complex and full bodied flavour than the usual Japanese green tea variety.
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Born and raised in Toronto, Tim Yan began studying Food and Cooking in 2004 and holds a Culinary Arts certificate from George Brown College. He began formal training starting in 2011 and has taken culinary courses/workshops in both Canada and Japan. Tim’s style of cuisine features a eclectic mix of classic French cuisine with Asian influences, exploiting his international background growing up in a diverse multicultural city.

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Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.

Learn more about our Drop-In Dinners