Little Tokyo's Sushi

I often get asked whether there is a rhyme or reason as to which restaurant I visit.  In all honestly, not really because I really don't have time to plan out weeks in advance.  Unless it is a special occasion, most restaurant visits are completely random and more often than not for convenience.  This was the case when we visited Little Tokyo's Sushi out on Hastings.  It was close for Italian Stallion and Wolvie.  Furthermore, with 2 young kids, it was quiet and accessible enough. 

With no chicken karaage nor our backup plan, grilled short ribs, the nice owner offered chicken nuggets.  These were apparently what his own kid eats and he kindly fried some up.  Odd, but the kids liked it.  So onto our food, we started with 2 rolls including the Futomaki and Tuna Delight Roll.  Upon eating the futomaki, I felt something was missing...  Actually, there was 2 things missing in the form of oshinko and pickled turnip.  Hence, no crunch and no salty tartness.  As for the sushi rice itself, it was on the drier stickier side with a very mild flavour.  For our specialty roll, it was okay with a crunchy yam tempura, cucumber and avocado in the middle with spicy tuna on the outside.

Once the Chirashi Don hit the table, I was a bit taken aback with the presentation.  Merely a bowl of sushi rice with thin layers of fish slapped on top, it didn't look all that appetizing.  Granted, there was nothing particularly wrong with the salmon, tuna or tako.  But for the ika, there was still the membrane attached which made it difficult to chew.  Viv had to tear it off by hand.  The sushi rice was again sticky and dry, but there was a decent vinegar hit.  The kids also shared a Vegetable Udon and it was uh...  interesting.  Once sip of the soup and all I could taste was soy sauce.  Suffice to say, this was not dashi.

Lastly, we had the Ebi Tempura and it was aright.  Although lightly crispy on the outside, the rest of the batter was doughy.  At the very least, the ebi exhibited a buttery snap.  Of note, Viv remarked that the side of ginger (that came with the sushi) had gone bad with a pungent odor.  She almost gagged.  In addition to their BC Roll, Italian Stallion and Wolvie had the Chicken Katsu.  It was really crunchy and in fact, too crunchy as the piece of chicken was far too thin.  Therefore, it didn't seem like they were eating any meat.  As you have probably guessed by now, the meal as a whole was pretty mediocre.  In a city full of sushi options, mediocre isn't good enough.

The Good:
- Nice people
- Fairly comfortable for a small place

The Bad:
- Food is mediocre
- Some items were not available

Bacchus Restaurant and Lounge

Another year, another birthday...  Heck, I think I've stopped counting.  To me, I'm forever stuck at 25 years old.  On the other hand, Viv believes I stopped at 20.  I guess I can't argue that as I'm doing the same things now as when I was 20.  Well, except for the red blazer and big hair...  So we ended up doing what we usually do when I grow older - we go eat!  This time, I decided on Bacchus Restaurant and Lounge since I have yet to eat there, but have had the pleasure of dining on Chef Lee Parson's creations at an Edible Canada in the Market Dinner in the past.

We began the meal with a plate of Amuse Bouche that included potato croquettes and smoked salmon mousse.  The croquettes were simple, yet executed nicely being lightly crisp on the outside while airy on the inside.  The nice hit of truffle oil didn't hurt either.  As for the salmon mousse, it was smooth and creamy with a nice crunch from the celery.  Our first appie to arrive was the Avocado & Hand Peeled Shrimp Salad with blush aioli and fine herb salad.  The ample amount of shrimp were sweet and dressed in a plenty of creamy aioli.  With an acidic vinaigrette, the frisee on top was a welcomed change of pace.

Decadent and rich, the Chicken Liver and Cognac Brulee was accompanied by Okanagan fig chutney and toasted thyme brioche.  The chicken liver was smooth and sweet accented by a balanced amount of salt.  However, the sweetness was amped by the torched sugar on top.  Although the brioche was a tad dry, it only served as a blank canvas for the chicken liver and cognac gelee.  When mixed with the fig chutney, the array of flavours were pleasant. Our last appie was the Pan Seared Alaskan Scallops with fennel and cardamom puree, cured tomato compote, castelvetrano olives and cold pressed olive oil.  The lightly seared scallops were sweet while being a touch too firm.  The natural flavours were highlighted with acidity from the compote and mild aromatics from the puree.

Moving onto the mains, I decided on the Pappardelle Pasta with pulled slow braised short ribs, chanterelles and organic kale.  They really should've renamed this short ribs with some al dente pasta as it was packed with meat.  It was sufficiently tender and its natural flavours helped season the dish with a meaty depth.  The chanterelles were really apparent with each bite.  My dad went for his standby being the Wild BC Salmon with Swiss chard, glazed salsify, raisins and caper dressing.  Being a fairly simple dish, the execution of the salmon was paramount.  In that respect, they nailed it since the salmon was moist with a beautiful crispy sear.  It was mildly seasoned which allowed the sweet, plump raisins do their thing as well as the caper dressing.  I thought the use of salsify as a good compliment to the salmon.

My mom, who probably loves lamb more than than myself, predictably had the Roasted Rack of Lamb with saffron couscous, eggplant compote, cured tomatoes and simple lamb jus.  As evidenced in the picture, the lamb was on the rare side, but for me, it was fine.  It was moist and tender with a mild gaminess. Again, the natural flavours did the talking as it wasn't over-seasoned.  With all the wet ingredients and jus, the couscous became saturated though.  Viv opted for the Duo of Brome Lake Duck consisting of roasted breast, braised leg, sautéed spinach and blackberry sauce.  The duck leg confit was super tender with rendered and crispy skin.  It was again natural tasting without the aid of too much salt.  As for the breast, it was buttery soft with properly crisped skin.  The blackberry sauce was a good match for the duck with a mild sweetness, but the dish could've used much more of it.

Despite being a classy establishment, Bacchus offers up a kids menu much to our convenience.  Therefore, my daughter chose the Mac n' Cheese and my son had the Chicken Strips.  I stole some of the mac n' cheese (to my daughter's chagrin) and it was pretty thick and creamy.  She really liked the cute side of fruit salad.  As for the chicken strips, well, they were chicken strips.  They were crispy though with moist white meat.  The fries were crispy as well, but nothing out-of-the-ordinary. On that note, the side of Truffle Frites were quite tasty (plenty of truffle oil), but the frites themselves could've been crispier (maybe double-fry them?).  We also got a side of Sauteed Spinach with Lemon & Garlic which was pretty good.  It was just wilted with a nice hit of acidity.

For dessert, we shared a platter consisting of a Piquant Lemon & Lime Tart with raspberry sorbet and a Vanilla Bean Creme Brulee with bitter chocolate cookies.  One bite into the tart and wow, there was a immediate hit of sour.  Luckily there was ample sugar to keep it somewhat in check.  I loved the texture though as it was just dense enough with a firm crust.  The sorbet was excellent though with a refreshing fruitiness.  As for the creme brulee, it was a pretty classic interpretation with a smooth silky custard that was pretty sweet.  The torched sugar was thin and hard which added even more sweetness. This was a fine way of ending what was a good meal.  Proteins were mainly on point where the chef let the natural flavours shine.  Loved the availability of a children's menu too.

The Good:
- Chef highlighted the natural flavours of the proteins
- Mostly on-point execution
- You can bring the kids (as long as they are not screaming, it is a classy establishment after all)

The Bad:
- For those who want glitz over traditional...
- On the pricier side
- Parking is not the greatest, but they have a reasonably-priced valet

Kamamarui Ramen & Sushi

Ah yes, the 'burbs.  A great place to raise a family with a wonderful selection of chain restaurants.  But as I have said over and over again, there is some good stuff to be found.  Case in point, Kamamarui Ramen out on Royal Oak boasts good food in a place run by Japanese people.  Good ramen out of the Downtown core?  Well, Miss Y and I headed out to find out for ourselves.  With only Kawawa and Hakkaku as the local competition, our expectations weren't exactly high.

The first item to hit the table was the Prawn & Yam Tempura.  It was super crispy with a thin layer of batter albeit a bit greasy.  The prawn itself was meaty and had a firm texture while the yam was just right being soft, yet not mushy.  Of note, the accompanying dip had a more prominent mirin slant which suited us just fine.  Next, the Bacon Roll arrived sporting a good amount of meaty bacon.  I found the sushi rice to be rather firm while somewhat mild in taste.  As mentioned, the bacon was more meaty than fatty, which made the roll appetizing and easy to eat.

We ended up sharing an order of the Tonkotsu Ramen which sported 2 large slices of chashu.  I added corn and a soft egg that was served on the side.  The tonkotsu broth was somewhat light and lacking in depth.  However, that didn't mean it wasn't good though.  We enjoyed that it was natural tasting while easy on the salt.  As for the noodles, they were appetizingly toothsome.  The chashu was thickly sliced, but at the same time really moist and tender.  To complete our meal, we tried the Beef Don disguised as a mound of meat.  There was so much of it, we couldn't see the rice and even after a few scoops, we still were digging for rice.  Although slightly dry, the beef was hearty and well-seasoned being a good combination of salty, sweet and smoky.  As for the rice, it was fluffy while not wet.  Although it is not the best ramen we've had in town, Kamamarui holds its own out in Burnaby.

The Good:

- Decent ramen
- Good portions

The Bad:
- Similar to other ramen joints, not the most comfortable place to sit
- Limited menu

Pho Golden

*Restaurant is now closed*

Sometimes a restaurant's location can overcome mediocre food.  And most other times, some restaurants benefit from brand recognition.  However, there are many restaurants that have good food, but no one will ever hear about them because they are hidden and ultimately close due to lack of business.  Once particular location in North Delta has been the deathtrap for many a restaurant since it is hidden from street view despite being easily accessible with tonnes of parking.  Since I've known about the location, it has been home to 4 restaurants.  The latest is Pho Golden and I had the good pleasure of trying out some food on their dime.

Interestingly, this invite was set up by Bookworm (a fine colleague of mine) who had tried the place out on a few occasions. He liked both the food and the owners so much, that he wanted to give the restaurant more exposure.  Onto the food, we started with the Pho Dac Biet which came out piping hot.  I found the soup to be easy on the MSG exhibiting a mild meatiness.  It wasn't particularly sweet nor salty, hence I could pick out some other flavours.  I found the noodles to be toothsome while the meats were on point being tender, including the tendon.  Next up was the Spring Rolls which employed a wheat wrapper.  Despite this, it was crunchy and minimal on the grease.  The filling was moist and wasn't too dense.  I found the flavours to be quite mild with only minor hints of onion and fish sauce.

I really liked the Shrimp Paste on Sugar Cane as it was fried up golden brown.  The shrimp paste had an appealing texture where it was bouncy and had the right amount of moisture.  The flavours were mild with sweetness from both the sugar cane and shrimp itself.  I liked how they didn't overseason the shrimp paste (since there was nuoc mam cham already).  Next up we tried the Lemongrass Chicken with Rice.  The 2 pieces of chicken were nicely grilled with a flavourful bark which was sweet.  The chicken itself was mostly moist except for the aforementioned bark.  There was definitely a lemongrass hit as well as even more sweetness as the marinade penetrated through the meat.

Lastly, we tried the Grilled Pork Banh Mi which was stuffed with ingredients.  Although the bread wasn't exactly that crusty, it was soft and light.  With the amount of filling, there was plenty to go around in every bite. I liked how there was enough pickled daikon and carrot from crunch and acidity.  Much like the previous Vietnamese restaurant at this location, Pho Golden is better than the nearby Pho Stanley and Pho Hot.  But due to its location, many will never get the chance to try it out. Although it is not Pho Tam good (and who is really), Pho Golden is the best of the bunch in North Delta and really deserves more business than it gets.

The Good:
- Solid eats
- Nice owner
- Clean and spacious

The Bad:
- Not the best location for their sake
- Pho broth could be a bit stronger

The Spud Shack Fry Co.

Gravy, cheese curds and frites together aka as Poutine is pretty much mainstream these days considering you can find it at McD's, Burger King and KFC.  However, to get the real deal, it is not as simple.  There are some good choices such as La Belle Patate, Fritz and Belgian Fries in Vancouver, but how about the burbs?  Well, roughly a year ago, I found that place in the Spud Shack Fry Co. located on the New West Skytrain Platform.  Yup, that's right, you get a great view of each arriving and departing train from the restaurant.

I recently received a tweet from Dan (the owner), who is passionate about his business and his customers. He wanted me to do a re-visit and try some items I did not get a chance to eat the last time.  We started with a couple cones of Frites with 3 dips including malt vinegar, Andalusia and roasted garlic.  Made with Kennebec potatoes, fried in canola oil and tossed in Italian sea salt, these frites were fantastic.  Lightly crisp with fluffy potato on the inside, the flavourful dips only served to make them even better. I was particularly surprised with the malt vinegar as they did not skimp on the vinegar.  Of course we had to try a poutine and we ended up with the Bacon Poutine with real cheese curds, meaty bacon pieces, sour cream and scallions.  Since it was comprised of frites (not fries), they held up to the wet ingredients.  As for the gravy, it had a nice consistency and was mild in flavour.  As with any good poutine, the squeaky curds were mostly intact with only the slightest of melting.

Offering some more items other than frites and poutine, they serve one Burger on the menu.  Aptly named the Effing Good Burger, it consisted of smoked onion mayo, BBQ sauce, tomato jam, bacon, lettuce, pickle & Monterey Jack cheese.  Not an overly complicated burger, but well-executed nonetheless.  I thought the house-made patty to be moist with a really nice char on the outside which afforded a smoky flavour.  The sweet and zippy hits of the sauces helped balance the flavours while the onion mayo really came through.  Personally, I would've liked to see something other than a sesame bun, but that didn't make or break the burger.  Lastly, we sampled the Grilled Sweet Italian Sandwich made of pork sausage, brie, apple and arugula on toasted ciabatta.  Naturally, the classic combination of ingredients married nicely with the sweet fennel-spiked sausage.  Nothing incredibly ground-breaking, but a solid sandwich nonetheless.  Ignoring my comments about the food for a moment, the most important thing was that my kids loved the food, which means much more than I ever have to say.

*Note - this was an invited dinner where all food was comped

The Good:
- Solid frites with equally good dips
- Poutine is legit
- An owner that cares about the food and customers

The Bad:
- Due to its location, it isn't the biggest of places
- It's an accessible location due to Skytrain and the parking lot, but could be hard to find the first time

Blue Water Cafe Unsung Heroes 2014

Every year for the past 10 years, Executive Chef Frank Pabst of the Blue Water Cafe has created a month long event to highlight ingredients that may not be as well-known.  A more important premise behind the event is avoid using species that are over-fished and harvested in a damaging manner.  I was invited, along with other media, to preview Blue Water Cafe's Unsung Heroes 2014 (in the month of February) offerings from Chef Pabst. 10% of the proceeds from Unsung Heroes go towards the Ocean Wise program.

The first dish to hit the table didn't catch my eye at first because it looked like flat bread and hummus. How very wrong I was...  It was actually the Herring Roe which was presented as a taramosalata with grilled flat bread.  The herring roe spread was creamy and smooth with a mild taste of the sea.  The drizzle of oil oil was aromatic as well as the hint of lemon.  Next up, we had the Whelk which was chilled seas snails accompanied by aioli.  Although the snails had a nice chewy pop, they were rather ordinary.  Of course the aioli and lemon wedges would alleviate that problem.  However, I would've liked to see a touch more seasoning.

Moving along, we were presented with white Anchovy bruschetta with marinated red peppers, mozzarella and arugula.  The first thing I noticed was the pure flavour of the fish oils which was aromatic and buttery.  The acidity from the peppers provided a really nice balance as well as offering up some sweetness.  Once again, the Herring "tartar" with ginger, shiso and green onion in a ponzu sauce highlighted the natural oils of the fish.  There was no mistaking what type of fish was in the mix as it was announced in every bite. The acidity from the ginger and ponzu helped temper the "fishiness".  I also liked the crunch from the ginger as it provided the necessary textural contrast.  The 3rd dish of this round was the Seaweed salad with cucumber, red onion, shichimi togarashi, ginger, sesame and tamari.  This was a texturally interesting mix of ingredients where there was differing types of crunch.  It was almost as if the textures were layered.  The dressing was pretty classic with sesame and soy.

Continuing on, we had the stir-fried Jellyfish with pork belly, wood ear mushrooms, snow peas, cabbage and hoisin sauce.  Interestingly, the main focus of the dish was the moist and meaty pork belly with crackling.  There was lots of depth and crunch without an over-reliance on salt.  However, I thought the jellyfish was overshadowed.  My favourite item of the whole meal hands-down was the Sea Urchin mousse in a crispy shell with ponzu jelly and avocado sauce.  This delicious morsel gives foie gras a good run for its money.  The mousse was super smooth and rich doing its best emulation of foie gras.  It had a sweet depth of flavour which was accented by the zip of the ponzu jelly.  Of course the little crunchy nest was the perfect textural necessity and serving vessel.  Another well-executed offering was the squid ink fettuccine with Sea Cucumber innards, serrano pepper in a saffron broth.  The al dente pasta was bathed in a buttery aromatic broth which was just flavourful enough (with a background spicy finish) without disturbing the delicate sweetness of the tender and lightly crunchy sea cucumber innards.

Heading into the homestretch,we had the smoked Mackerel with celeriac, apples, watercress and pickled mustard seed sauce.  The mackerel was moist and fatty (where the fish oils were apparent once again).  The light smoke was present without being overwhelming.  The textural balance came from the celeriac and apples while the watercress afforded a mild pepperiness.  Although the pickled mustard seed sauce offered up some tartness, I would've liked to see even more acidity.  Plated with attractive colours, the charred Octopus with morcilla sausage, picquillo peppers, arugula white bean puree and chorizo oil was a veritable party in my mouth.  The tender pieces of octopus were spiked with flavours including the sweet peppers, rich blood sausage and aromatic chorizo oil.  I thought the flavours were purposeful and impactful.  Our last savoury dish was the Sardine stuffed with pine nut gremolata and wrapped in a crispy potato blanket accompanied by a shaved fennel salad, meyer lemon and black garlic.  Trying not to sound like a broken record, the fatty fish was natural tasting and really benefited from the crunch of the blanket.  The germolata did its nutty herby thing while the acidity from the lemon, bitter sweetness from the garlic and licorice hit from the fennel created a wealth of flavours.

With all these delicious offerings, dessert was practically an afterthought.  But we'd still eat dessert right?  So we were presented with a selection of Petit Fours including Chocolate Hazelnut Wafer with cream cheese icing, fresh berries + candied lemon zest, Miniture Carrot Cake with mango salsa, Coffee Macaron, Chocolate Hazelnut Wafer with cream cheese icing, mandarin compote and Valrhona chocolate.  These were pretty good, yet the macaron was a bit dense for my liking.  But really, this meal was about the various applications of different seafood.  The dishes we had range anywhere from $9.50 - $12.50 and are best shared as a table.  Other than a few things here and there, this was a very well-thought out and executed meal.

 *Note - this was an invited dinner where all food was comped

The Good:
- Use of sustainable and interesting seafood
- Spot on execution of the proteins
- The natural flavours of the fish stood out

The Bad:
- Some less adventurous diners might be apprehensive (but really, give it a try!)