Kinka Izakaya: A proper and thorough tasting

Kinka Izakaya: A proper and thorough tasting

Last visit at Kinka Izakaya was impromptu. More precisely, I went there on a Valentine’s day, which was fully packed and I was lucky enough to be squeezed in under agreed conditions that I would leave an hour after. Evidently, I was rushed and simply ordered a few things.

Unlike last time, my recent visit was a nice 2-3 hours where I lost count of the constant cheer of “ARE YOU READY? YES!!!  WHEN I SAY SAKE YOU SAY BOMB!!!” The scene was lively even on a Wednesday.

I was so spoiled by my recent Vancouvert trip where I had over the top Japanese food that I was afraid that Kinka may not measure up even knowingly Kinka roots are from Toronto. My worries quickly dissapated…

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This seaweed and tofu salad was incredibly refreshing. Anyone that likes seaweed salad will like this one without a doubt. The light sesame dressing with a hint of acidity makes this salad perfect to open any appetite.

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From their special menu which changes frequently, we had salmon tartare served with seaweeds. This one was not particularly spectacular. It was fine, nothing more.

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Also from their special menu, we had salmon and scallop sashimi. First, have a look of the plating, incredibly visually pleasing. Then, have a bite. The freshness bursting out one by one. This was fantastic. It was no surprise that it ran out of stock quickly.

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This Kaisen Udon was made with a creamy base and various seafood. The udon texture was perfect. I felt I was eating a Japanese version of the Italian seafood pasta, but only tasting even better!

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seared beef sashimi w/ nori seaweed, yuzu ponzu, wasabi mayo & garlic chips

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This pressed sushi is called salmon oshizushi on their menu. The salmon was gently scorched and drizzled with a sweetened soya sauce. I have to say it was my favorite dish of the evening.

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SABA OSHIZUSHI12.8
Same concept as the Salmon oshizushi, the only difference is that this saba oshizushi has mackerel. I know not many people like mackerel sashimi, and this one will not change their mind either. I for one thought the salmon oshizushi was better in so many levels. This mackerel just did not bring out the same flavors.

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Maguro tataki is a lightly seared sashimi. Other than its looks, I couldn’t tell it was seared and I ate it like it was a sashimi. Again, very delightful due to the freshness.

Kinka Izakaya really climbed up high in my most preferred restaurant lists. This is a perfect restaurant to introduce people that are not too familiar with Japanese cuisine as it has a bit of everything (raw to cooked). And, a perfect place to have fun with your friends. I highly suggest to reserve to avoid any bad surprises.

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Zuuchini

Written by zuuchini

Made in Canada. Chinese. Accountant. Gamer. Makeup lover. Love her family.
Website: http://www.zuuchini.com

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