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Posts Tagged ‘Aburi sushi’

An impromptu dinner on a Friday evening took us to Torafuku, the new brick and mortar location brought to you by the Le Tigre food truck team. Frankly, and feeling guilty to admit to it, I never ate at Le Tigre. With the rave reviews about Le Tigre, I was quite excited to try Torafuku.

TorafukuTorafuku

Food

The Rye So Messy Chicken Wings was an award winning dish. The gochujang marinate really came through as you can taste this garlicky, spicy flavour. The skin was crispy, meat was juicy, and I like the ramen crumble to add even more texture to it. These were really good wings, but 5 wings for $12 maybe a bit too expensive.

Rye So Messy Chicken Wings

Dr. Octopus vs. Mr. Tuna seriously sounds like a superhero movie title!
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Joyce and I were lucky enough to be a part of Lincoln Canada’s Blogger Date Night experience, where we were treated out to have dinner at a restaurant of our choice, and given a 2013 Lincoln MKZ to drive for a couple days. I’m a big fan of the new Ford products, and was quite excited to have the opportunity to test this car. Here are my thoughts.

[Click here to read what Joyce says about this experience]

Prequel: the Food

Miku Restaurant was overall a positive experience. The service is impeccable. The food is a little more tricky. We were lucky enough to try a number of different things on the menu, and as with most restaurants, there were dishes that oozed flavour and made me want more and more, and there were dishes that left me with a couple nods and a shrug. You can’t go wrong with their aburi and aburi oshi sushi; they are all good. The mussels with pork belly is another winner. Go with the seafood (obviously), and go with their popular dishes, and you will have a great time.

Aburi Saba Oshi Sushi

Since Joyce covered the food in great detail, so let me jump into the car, and tell you a bit about the 2013 Lincoln MKZ.

Lincoln MKZ

Lincoln MKZ

The Lincoln MKZ was first introduced as the Lincoln Zephyr, named after an entry level Lincoln from the old days. MK = Mark, Z = Zephyr.

Without going into too much detail, you should know that MKZ shares its platform with the Ford Fusion, which in turn was derived from the Mazda 6. (more…)

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Being a foodie couple, you can imagine date night with Mr. would most likely be a visit to a new or hot restaurant in town. Thanks to our partner at Lincoln Motors, we were sent on a Blogger Date Night experience that’s much more exciting and unique. Not only daid we get to enjoy a nice dinner at a restaurant of our choice, but we also got to drive a new Lincoln MKZ for a day, which was right up Mr.‘s alley. Many of you aren’t aware, but Mr. is a huge car guy; he reads up a lot about cars, and he enjoys fixing up his cars. The car guy in Mr. plus the foodie in me, this date night couldn’t be more fitting. And, it was the day before the blog’s 4th anniversary. Yes, this is how we celebrated our 4th anniversary — in style!

We went to Miku Restaurant for dinner. It has been on my list for awhile now, since its former Coal Harbour location. Now that it has moved to a prime location neighbouring Canada Place, I was quite excited to have the opportunity to check it out.

Miku Restaurant

Miku Restaurant

We started with a couple of cocktails and some appies. Of the two cocktails, I quite liked the Miyazaki Mango. It was strong with the dark rum, but the mango flavour made it tropical and the ginger beer gave it a subtle kick.

Miyazaki Mango

First of all, we ordered some of my favourite oysters, Kusshi. I like that they aren’t too big, but with a crisp, refreshing cucumber taste. Fresh Oysters here are served with 3 sauces. The kaffir lime mignonette and ginger cocktail sauce are a twist of the traditional mignonette and cocktail sauce, so they worked pretty well. Personally I didn’t understand the wasabi chimichurri. It reminded me of the green onion/ginger mixture that Chinese people dip their steamed chicken in; it was too overpowering and covered up the original taste of the oysters.

Kusshi Oysters

Miku prides themselves for their Aburi style of cooking (giving the fish a light sear directly from open flame then match each of them with a specialty sauce), so it’s on our must-try list. The Aburi Sashimi was a trio of fish: (more…)

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Rajio is a sister restaurant of Kingyo and Suika Snackbar, located in Kitsilano near West 10th and Alma. With an invitation from the team at VANEATS, we checked out their latest Rockin’ RAJIO package.

Rajio Japanese Public House

Rajio Japanese Public House

Food

As soon as we were seated, we were given a bowl of Cabbage Salad to start. It’s given to each table for free at the start of the meal. It came with a simple soy-based dressing. I ordered myself a Honey Pom-Pom Mojito while Mr. grabbed a Sapporo. The Honey Pom-Pom Mojito was refreshing, sweet with tartness from the pomegranate juice and prominent minty flavour.

The 4-item menu started with our choice of Cold Tapas. With an exception of two items, you can basically choose from either the list on the regular menu, or from the fresh sheet. We went for the Seafood Marinated Mekabu Cold Tofu on the fresh sheet. The kelp marinate gave the scallop and topshell bits a savoury taste, which made the otherwise “blank canvas” tofu quite flavourful. The ikura (salmon roes) added extra saltiness to the dish, as well as a bit of a crunch. For some reason it reminds me of Chawanmushi, except this is in a cold form, and it’s tofu instead of steamed egg custard.

Seafood Marinated Mekabu Cold Tofu

Seafood Marinated Mekabu Cold Tofu – Seaweed kelp “Mekabu” with scallop, ikura and topshell on cold tofu

Continuing with another cold dish we had the Mini Carpaccio of Salmon, Tuna and Hamachi. (more…)

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Last week, I went to Minami Restaurant’s grand opening party. Minami is the sister restaurant of Miku, which is among the best Japanese restaurants in Vancouver.

Minami Restaurant

Minami Restaurant

The evening began with the Kagami Biraki ceremony, which is the opening of a cask of sake using a mallet, conducted by owner Seigo and two of his guests. Minami offers a large variety of sake on the menu; they even have someone on staff who specializes in sake.

Kagami biraki ceremony

Kagami biraki ceremony

Seigo-san spoke about the philosophy behind his restaurant group and the three main pillars: food, atmosphere, and people. We heard about his quest for the mural artist and the custom-made porcelain.

Murals by Hideki Kimura

Murals by Hideki Kimura

He talked about his passion for delivering high quality of food, as well as his vision in providing top-notch service through his knowledgeable staff. Everything was demonstrated at this grand opening event. (more…)

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