#doctornom

[gastropost]

From Gastroposter Janice Choi, via Instagram:

Just a few days left for the Winter Village at Evergreen Brickworks! Fluffy steamed baos with thick cut braised pork belly. The fat is melt in your mouth accented by the caramelized peanuts!

[doctornom]

Miku  - 1st Aburi Restaurant in Toronto

There seems to be a recent surge of restaurants originating from Vancouver making their way to the East Coast. Miku is receiving some intense buzz around town with their Aburi-Style Sushi techniques. It is located in an expansive 7,000 square foot establishment at the RBC Waterpark Place building at Bay and Queen’s Quay. 

From their website 

“Aburi Sushi was inspired by the innovative idea of flame-searing sushi with signature sauces. In Japanese Aburi tradition, a light sear direct from the flame enhances the natural flavor of the fish. By creating specialty sauces to go with each different Aburi style sushi and introducing flavors beyond peoples’ expectation...“

Aburi Ebi Oshi & Salmon Oshi. The searing gave each piece a lightly smoky buttery flavor atop lightly pressed fresh rice. Delicious!

I sampled a variety of their delicious specialty cocktails, but the Miyazaki #2 was hands down my favourite. This was a perfectly balance citrusy sweet beverage containing Havana Club 7 yr, ginger liqueur, mango puree, basil & citrus foam and spritzed with lemongrass aroma. The Miyazaku #2 is an upgraded twist from the original Miyazaki served at their Vancouver location.

Of course who can forget about sashimi! Fresh, delicious and expertly prepared compared to many of the sushi joints you find uptown. 

Red Wave Roll - crab, avocado, wrapped in red tuna with masatake sauce. One of top picks of the rolls I got to sample.

In the back some cocktails: Miyazaki #2 (which I’ve mentioned above), Rakuten (beefeater gin, pimms, lillet blanc, Aburi jingo, cucumber), Oni No Chi (cerrano pepper infused tromba, ginger liqueur, creme de cassis, lime)

As for dessert, mini sized Green Tea Opera - green tea genoise, matcha butter cream, dark chocolate ganache, adzuki bean cream, hazelnut wafer with matcha ice cream. We were told the Green Tea Opera takes days to make and it sure tasted like it. Deep chocolate & matcha flavor with a nice crunch from the wafer.

Overall, I had a wonderful dining experience at Miku. From the gorgeous establishment, wonderful atmosphere but most importantly great food I would definitely visit again. 

105-10 Bay Street (at Queen’s Quay), entrance RBC Waterpark Place lobby (T): 647-347-7347 

MikuToronto.com reservations thru OpenTable

[doctornom]

Mr. Tonkatsu - North York

Finally got the chance to try Mr. Tonkatsu at its newly opened North York location. 

Went around 4:30 pm on a Friday and there was no wait at all but it became packed quickly. There’s a small parking lot in front for around 7 cars.

Nice open concept kitchen with industrial wood design and subtle Japanese decorations within the wood. 

I have seen so many instagram/yelp posts about their cheese katsu, unfortunately I was disappointed to find out that they had run out for the day! I’m not sure if it was because it’s their new location and they’re still figuring out how much to prepare, but I guess that means I’ve got to make another trip here =p

I ended up getting the Pork Loin Katsu with Soba ($14.5).  

You’re given a small mortar & pestle to freshly crush your own sesame seeds to add into their special tonkatsu sauce. Fun concept, just make sure you don’t have the seeds flying everywhere.

The pork loin katsu was so moist and was perfectly fried. Not too heavy or oily. They even bake their own bread to make the panko crumbs.

The soba is served in a warm broth with green onion & seaweed toppings. I was definitely stuffed!

**Cabbage, miso soup and rice are FREE to refill**

Overall great meal in this newly opened location. Will definitely call in next time to make sure the cheese katsu is available

[doctornom]

New Orleans or rather N’awlins!

I feel like the best way to experience the culture of a new place is through its food! 

Raw and chargrilled oysters!

Pan-fried Flounder with Lobster Pernod Sauce

Duck, Andouille & Shrimp Alfredo Pasta

Blackened Stuffed Pork Chop Marchand de Vin