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Kaiseki Yu-zen Hashimoto
Category: Restaurants Japanese Japanese [Edit]
6435 Dixie RdUnit 10
Mississauga, ON L5T 1X4
(905) 670-5559
2 reviews for Kaiseki Yu-zen Hashimoto
2 reviews in English
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Review from kim n.
10/20/2011
I was lucky to have chef Masaki Hashimoto and his excellent kaiseki cuisine come to me. In a collaboration with chef Dominique Crenn, they put together a 10 course meal that was beautifully executed, awe inspiring to look at and of course wonderful to taste. Chef Hashimoto's artistry and techniques are definitely up there with the best I've ever seen. To the food:
Appetizer
-Hay smoked and poached prawns, rouille
2010 Fousse-Piste L'Ortolan, Roussanne, Columbia Valley
Appetizer
-Sesame Tofu, Chestnut Rice in fried Chestnut Shell, Saikyo Miso Egg Tofu
Manotsuru Junmai
Garden
-Mushrooms in different forms, eggplant, candied pine nuts, tomato veil, herbs from the garden
2008 Scholl Gobelsbeg, Steinsetz Vineyard, Gruner Veltliner, Kamptal Austria
Sashimi
-Wild Porgy, Thinly hand cut daikon, freshly grated wasabi, house made soy sauce
Manabito Junmai Daiginjo
Sea
-Oysters lightly poached, tapioca peas, mirin, sake gel, lime, sea beans
MV Forest-Marie Brut de Blacns Champagne, Trigny
Baked
-Mased Taro Potato ball with spicy Chicken core, coated with Japanese rice cracker, Plum infused carrot, butternut squash, fried ginger, soy sauce
Dewatsuru Kimoto Junmai
Land
-Foie Gras log, poached, shaved, balsamic reduction gelee,
-Foie Gras lobes simply seared
2006 Corte Majoli, Amarone della Valpoicella
Lightly Fried
-Hamo Fish with matsutake, ginko nuts skewered with pine needles, Popped rice gramins with Okinawa salt, Daikon crane with carrot dressing
Yuki No Bosha Junmai Daiginjo
Dessert
-Flash frozen chocolate, menthol
2010 Ceretto Moscato D'Asti
Dessert
-Fresh Green Plum with edible gold leaf, Concord grape sorbet, Matcha Jelly
Yuki No Bosha Junmai Daiginjo Nigori
The skill in presentation and flavor combinations were incredible. We got to talk to the chef Hashimoto after all was said and done around 1am. He thanked us for coming out, we chatted about his journey from Japan to Toronto and his food. A very humble man (what else would you expect from a Japanese artisan) that has a mastery of his cuisine. If you're in the Toronto area and love Japanese cuisine, you owe it to yourself to check his restaurant out. -
Review from Bob R.
Etobicoke, ON
3/1/2011
How many have been hoodwinked by this phony nonsense ? The grand sum of the 2 kinds of fish used was 3"x2" all in tiny dishes, some delicious some soso. Add lots of bowsand you with sake get a bill for 350$ . I'll pay that for Joel Robichon , for this , a ripoff!
