Pre-order online until THU Jul 15, 10pm
Pick up on FRI Jul 16, 6-7:30pm
In 2013, Japanese cuisine — washoku — was added to the Unesco intangible heritage list. A dynamic thing, rooted in centuries-long traditions, it is constantly evolving and incorporating new ideas in an ongoing exchange with the world. Diverse influences flow in: French, Chinese, American — Japan now host the world’s highest concentration of 3-star Michelin restaurants — and flow outwards, with dishes like sushi and ramen becoming hugely popular worldwide.
Chef Yasukazu Nakajima has been honing his craft for more than 18 years, developing a personal style rooted in traditional Japanese home cooking. Tonight’s dinner showcases the delicious flavours and elegant aesthetics that have turned the cuisine of this small group of islands into a truly global phenomenon.
Zensai: Gomae, Kinpira Gobo & Potato Salad
A trio of vegetable dishes start off the meal; gomae, blanched spinach, dressed with miso, mirin, sweet soy sauce, and finished with sesame seeds; kinpira gobo, a traditional dish of finely julienned burdock root and carrots, lightly sautéed in sesame oil and sweet soy sauce; an a smooth and creamy potato salad, with cucumber, onion, boiled egg and mayo complements savoury dishes.
Saikyo Miso Salmon Yaki
Saikyo miso is a delicately flavoured pale white-yellow, miso (fermented soya paste), lightly-salted and slightly sweet, in which the fresh salmon is marinated for 12 hours before being pan-fried
Omusubi, and their cousins, onigiri, are simple rice balls flavoured with a variety of fillings and/or toppings, and are as popular and common in Japan as sandwiches are here. This one takes its inspiration from the popular “California Roll” (a more recent sushi innovation, originating in the late 70s/early 80’s in LA & Vancouver). Pan fried shrimp, scallop, surimi (imitation crab), cucumber, cherry tomato with an olive oil & wasabi mayo dressing, attractively arranged on a ball of sushi rice.
Crispy Tofu and Tomato Sauce
3 pieces of crispy, fried tofu, dressed with a savoury tomato sauce seasoned with garlic miso, nutmeg, oregano, and studded with pieces of shiitake mushroom and carrot.
Negi Miso Omusubi,
Pan fried eggplant, shiitake, green bean, orange pepper, with green onion miso sauce and chilli pepper on a garlic rice ball.
Both meals are accompanied by a delicious, if less traditional, side of pan-fried chickpeas with cherry tomatoes, spinach, garlic and cumin, finished bit of red chilli pepper, lemon and olive oil.
Japanese Cream Cheese Pudding
A delicate panna cotta of silky soy milk and rich cream cheese, topped with tangy fresh kiwi and blueberry.
Salmon/Seafood, Vegetarian or 1/2+1/2
Japanese Dinner for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM AT THE DEPANNEUR.
Chef Yasu is dedicated to home cooked Japanese food, and a philosophy that good food inspires people and brings them together. Over 18+ years in the food industry he has worked on developing his own personal style, including a signature deconstructed omusubi rice ball (aka onigiri) that he is excited to share with Toronto. You can check out his other delectable dishes on Instagram at @yasu_13725