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Posts tagged ‘Sushi’

Restaurant Review: Kabuku

Location: 414 3 St SW (Downtown location)

The first time I heard of this restaurant was through work. I had booked several reservations at this location for my lawyer and it appeared to be one of his favourite places to go. Eventually, I did end up eating here, but the first time doing so was with a client. Today, I had the opportunity to return with my sister.

As this place is situated in downtown, the prices reflect as such. However, I strongly believe that the preparation and presentation of the dishes warrants such steep pricing.

We ordered the orange bay scallops, an assorted tempura, tempura avocado, goma-ae, gyu sashimi, tamago sashimi, inari nigiri, a volcano roll, and the sushi/sashimi lunch special. The sushi/sashimi lunch special came with rice, miso soup, and a house salad which was dressed with a ginger vinaigrette and consisted of one piece each of ebi, salmon, and tuna nigiri, one piece of unagi sashimi, two salmon, two Atlantic salmon, two blue fin tuna, and a spicy temaki.

The two salads and soup arrived first. On the surface, they didn’t look like much, but once we dug in, we were pleasantly surprised. The first time I came here I had ordered the goma-ae before and it had not disappointed. This time, it lived up to those standards. As Val mentioned, it was almost as if the spinach had been marinated in the sesame, as the flavour permeated throughout every leaf. It was a little bit on the salty side, but it was bearable. The highlight of the dish was the nuttiness of the sesame; it really came through. The house salad, though ordinary in appearance was quite hearty. The lettuce leaves were sturdy and held the dressing quite well. As it turns out, this ginger vinaigrette dressing was a little saltier than the sesame dressing and made the goma-ae seem significantly less salty. But again, it wasn’t so salty it was unbearable. In fact, I hardly noticed it with the house salad. Perhaps that could be attributed to the acidic element within the dressing. Both salads were served cold, which was a welcome change to the room temperature salads I was accustomed to. Unfortunately, I’ve been having some issues with sensitivity and the cold caused some issues with my teeth which affected my ability to completely enjoy my meal. The first thing I noticed about the soup was the slice of white mushroom floating on the surface. I voiced my observation just as Valerie broke the surface of the soup, dredging up the expected tofu and seaweed from below. However, what we didn’t expect to find were more white mushrooms and enoki mushrooms. I love mushrooms and really appreciated this small touch to make their miso soup unique in comparison to the other sushi restaurants I’ve been to. According to their menu, the miso base is further enhanced by the use of a fish broth to better develop the flavour of the soup.

The soup and salads were followed by the tempuras. I ordered the avocado tempura because I was curious and Val had mentioned trying some at Globefish in Kensington, which she had thoroughly enjoyed. Avocado develops a very different taste and texture after been coated in batter and deep fried. While it didn’t taste bad, I don’t think I’ll be ordering that one again. According to Val, it’s paired with a different sauce at Globefish Kensington, which works better than the warm sweet soy sauce that is often paired with tempura. The assorted tempura was a good size containing two piece of yam tempura, two spears of asparagus (cut in half), two whole white mushrooms, two pieces of broccoli, and three pieces of shrimp. I would have preferred the yam to be a little softer, but other than that, I have no complaints about the dish as a whole. Overall, the batter on the tempura was very well done. The ratio of vegetable/shrimp to batter was well balanced and didn’t leave an excess of oil on my palate.

The next to arrive were the orange bay scallops and volcano roll, inari nigiri, and tamago and gyu sashimi on one plate. The volcano roll was another item I had on my first visit. The spicy sauce is among one of the best I’ve had. It provides just the right amount of heat. Since I don’t typically use soy sauce, I often rely on the sauce(s) that comes with the roll and too often I’m left wanting. This was not the case with this roll. Like the miso soup, Kabuku put a twist on their tamago with the addition of shiitake mushrooms. To be honest, I didn’t know that to expect from a tamago sashimi. I ordered it primarily to avoid eating more rice than was necessary. I think in recent years, I’ve been able to develop both my palate and tolerance when it comes to raw fish and meat and today I was “brave” enough to order the practically raw beef sashimi. Unlike tataki, it is unseasoned, save for some pepper, green onion, and ginger, but to be honest, it didn’t need more than that. The pepper, green onion, and ginger helped to enhance the taste of the beef, which was very clean. I didn’t really realize that, like sashimi and sushi, the gyu sashimi is meant to be enjoyed with a splash of soy sauce. According to Val, the sweet soy is more complementary. I would very much like to try this the next time I order gyu sashimi. The inari was fairly standard of sushi restaurants. However, they didn’t put in too much rice, which I was very happy about and they neatly folded and tucked in the excess inari making a very pretty and clean presentation. My only quip about this is that there weren’t sesame seeds mixed in with the rice in the inari, but other than that, I thoroughly enjoyed it. The orange bay scallops were ordered more out of curiosity. This dish was described as bay scallop tempura and diced fresh orange tossed in an aioli sauce with tobiko. While the dish was delicious with the crunch and pop of the tobiko, the creaminess of the aioli, and the sweet, freshness of the diced orange, I agree with Val’s sentiment that it could have done with a touch less of aioli. It honestly felt like the scallops and orange were swimming in it.

The last dish to come was the sushi/sashimi entree. Like the inari, they had kept the rice to a minimum. Even Val’s original concern about the temaki containing too much rice was unfounded; they had found the perfect ratio of rice to spicy tuna to greens. While the sashimi was thinly sliced, it was of the highest quality. The only complaint about this was that the unagi was cooked a touch over; therefore, it was a little stiff going down rather than the smoothness I’m used to from eel. As this was an entree, it also came with rice. However, with everything we ordered, there was enough rice between the rolls and nigiri that the bowl of rice remained untouched.

Service was excellent. Empty dishes never sat on the table long, teacups never remained empty long. The servers, whether we were their table or not, checked in periodically to make sure everything was still okay (not to the point where it got annoying).

I know I haven’t really be consistent in the past regarding accessibility and I apologize and am trying to be better and notice these kinds of issues. In terms of accessibility, it’s a little bit difficult. There is a step up in order to access the front door of the restaurant and the back way through the connecting building is a little narrow.

My overall assessment is that I would definitely come back, but because of how expensive this place is, I’d have to come here in moderation. Based on this experience, I’d give this restaurant a 4.25/5.

Restaurant Lights/Interior
Left to right: Goma-ae, house salad, miso soup
Assorted and avocado tempuras
Top: Orange Bay Scallops Bottom (starting at the 12 o’clock position, going clockwise): tamago sashimi, volcano roll, inari nigiri, gyu sashimi
Sushi/Sashimi Entree

Restaurant Review: Point Sushi

Location: 116 2 Ave SW, Calgary, AB T2P 0B9

Point Sushi is located right where the Sakana Grill in downtown/Chinatown was.  Upon walking in to the slightly aging building, the sterile smell of bleach or something like bleach assaults your nose just as before.  After getting past the sterile smell of cleaning products, you venture in to an equality sterile looking environment.  The place is clean, almost too clean, making you question what they’re trying to hide and you feel like you need to look for a spot that they’ve neglected to clean, but you find no such thing.

Despite giving off the feeling of sterility, the place is actually quite nice.  There are three rows of booths seated next to a dual bullet train track, one upper and one lower.  When you first enter the restaurant, you approach the cash register which in many Asian restaurants also doubles as the host/hostess station.  You’re given the bill, a barcode that is linked to your table’s iPad.  Once seated, everything is ordered via the iPad.  All table settings except the chopsticks are placed above the bullet train tracks; the chopsticks are on the table next to the hot water faucet.  As we learned during our first time here, all food and drinks will come by bullet train except for those which either don’t fit (which I haven’t seen any that don’t) or are prone to tipping over (like a Shirley Temple).

Each time before your dish is about to arrive via bullet train, a message will pop up on the iPad screen alerting you to its arrival.  Maybe it’s because I’m easily entertained, but having my food delivered by bullet train is seriously the best thing ever.  It’s also really nice if you want to minimize the amount of time talking to people for whatever reason (anxiety, just too tired to talk to people, so introverted that talking to people literally drains you, etc.).

I always forget that this is not an all you can eat and sometimes get a little carried away (which is then reflected on the bill).  The menu still has stuff from when it was Sakana Grill, but it’s a more streamlined menu.  It’s good in the sense that the chef doesn’t have to know how to make or waste time making hundreds of different dishes, but they took off one of my favourite dishes from Sakana, the Sashimi Wrap.  No matter, they still have a fairly large selection of food and I’ve discovered just how much I love Inari (sweet bean curd).  The other thing I like about this place is that the rice ratio in their nigiri isn’t disproportionate to the fish/topping, which is nice because when I go out for sushi, my goal is not to fill up on rice.

I would definitely come back to the place again and again.  Sure it’s a little out of the way for me, but I think the food and mostly self-service is worth the effort. I would give this place a 4.25/5.


Shirley Temple


Peach Soda


iPad and empty bullet train


Retrieving Food From the Bullet Train






Shrimp Tempura


Background” Salmon Sashimi, Foreground: Inari


Shrimp and Veggie Dumpling


Chicken Yakisoba


Cowboy Roll


BBQ Pork Bun


Black Sesame and Vanilla Ice Creams

Restaurant Review: Wami Ootoya

Location:  130, 3820 Brentwood Rd NW

On this cold miserable day, I had a rare day to myself and since Val had an appointment in the afternoon, and the restaurant we originally decided on didn’t open until 12, which would be cutting it close, we decided to come here.

We arrived when it just opened so there wasn’t exactly a line up or need for a reservation as the website suggested.  At first, we were seated at a table for two, but after seeing how much food we ordered, the waiter asked if we wanted to move to a larger table, which we did.

The dishes came out with surprising speed.  First was the wakame, which was pretty standard, followed by the beef tataki.  The tataki was also quite ordinary, but was covered with a lot of onion (2 varieties, both raw, one green, one white) and fried garlic.  Instead of a ponzu sauce, it had tataki sauce (whatever that is, it was milder than ponzu sauce and more like a soy sauce).  I don’t usually eat beef tataki, so I don’t have as seasoned of a palette when it comes to it, but in Val’s opinion, it’s better with ponzu.  She also made an observation that I agree with.  While I love onions, there’s such a thing as too much onion.  Shortly after, the takoyaki arrived.  There was an inconsistency in size and texture.  Val got some with a crunchy exterior and soft interior, while mine kinda just fell apart.  Next the Ika Geso Age came.  Like I’ve said in many reviews, squid/calamari/octopus is my favourite thing in the world.  So of course we had to get something squidy.  The tear shaped bowl was a perfect choice for presenting the dish.  The portion size was also pretty good because deep fried food can often be heavy and greasy.  The chili mayo was a little different from most of the chili mayos I’ve had in the past, there was more of a tangy note to it which definitely helped with the greasy heaviness.  The sashimi and tuna poke tower came at the same time.  Val was really impressed by the thick cut of the sashimi.  She described the tuna as being toro-esque, meaning it had a visible grain and had an almost melt in your mouth quality, but not quite as good as toro because well…toro is toro (toro=tuna belly).  The tuna poke tower was the biggest disappointment (although not the only one, it was the first of many to come).  First off, there was a serious lack of sauce.  Pokes usually have soy sauce and sesame oil and a blend of seasonings that are unique to different restaurants that make them appealing.  Rereading the menu, I realized that it was supposed to come with a wasabi dressing, but that apparently never happened.  This was honestly just a stack of avocados, tomatoes, ahi tuna (that was pretty hard to find), and a “brick” of imitation crab topped with an ebi sliced in half.  There was some kind of onion and tomato salsa served on the side with 6 triangle shaped wontons that reminded me more tortillas.  Overall, the tower was bland and boring and I wouldn’t order it again.  I didn’t know/notice this, but on the sign out front, if we ordered more than $50 worth of food, we would get a complimentary katsu don.  The curry, though not Japanese, was delicious.  The rice was cooked on the drier side, so that you could make out the separate grains when you ate it, which is the way I like it.  I could honestly eat a bowl of rice with just the curry sauce (which had coconut in it) with no need for the katsu.  Finally the rolls came last.  The Hip Hop Roll had spicy tuna, fried onion bits, spicy imitation crab, tobiko, cucumber, and mayo.  Whatever it was they added to make the tuna spicy left it tasting really weird.  I didn’t like the overall taste it left in my mouth.  The Sakura Blossom Roll looked really pretty with the mango, avocado, scallop, masago, salmon, topped with key lime thyme pepper aioli sauce, but taste was a completely different matter.  First off, I didn’t even see that there was scallop in there, which I don’t particularly like raw anyways. The key lime thyme pepper aioli…I don’t even have words to describe.  I’m sure it would be delicious on anything else other than sushi, but on sushi…no, just no.

At the end of the meal, they presented us with a complimentary dessert: coconut jello.  The wooden spoons were so cute!  But the choice to serve it in a shot glass was an interesting one.  It made it hard to get out of the glass to eat.  Coconut jello is coconut jello.  Regardless of which restaurant, it’s prepared from the same mixture, so it all tastes the same.

The table settings were very cute.  The dish for the soy sauce was a little fish, the cast iron teapot (though very heavy) was very intricately designed, and the metal chopsticks (slightly modified from the flat Korean chopsticks) were very sleek.  And although I couldn’t see it, I really love open concept kitchens.  It gives me something to do while I’m waiting for my food, and also, allows me to see when my food is coming.

While my dad had a disgusting experience when he came to this restaurant, nothing in this visit indicated that to me.  I would definitely try their ramen the next time I come because in a short conversation Val had with our waiter, they make the ramen in house, so that would probably be their primary focus (and what they want to be known for as their specialty).  In addition that, they have a cafe upstairs serving bubble tea, snacks, etc.

Based on my experience today, I would rate it 4/5 and would come back.

open kitchen

Open Kitchen

tea pot

Cast Iron Teapot and Table settings


Wakame Salad

beef tataki

Beef Tataki



ika geso age

Ika Geso Age

sashimi and tuna stack

Tuna and Salmon Sashimi; Tuna Poke Tower

katsu don

Wami Katsu Don

hip hop roll

Hip Hop Roll

sakura roll

Sakura Blossom “Roll”

coconut jello

Coconut Jello



Restaurant Review: Kinjo

Location: 415-5005 Dalhousie Dr NW

The first few times we went, the impression was not good. Maybe it had to do with the crazy butcher knife wielding owner who went around threatening people with it to make them say loving things to their parents or partners which I didn’t feel particularly comfortable with. I could hardly enjoy my meal for fear of that guy coming to our table.

So for a few years we didn’t go. And recently we went to the one on Macleod trail before I came here to this location in Dalhousie. The Dalhousie location seems a little sub-par compared to places like Sakana, but I don’t judge a place solely on how it looks. After all, it is a restaurant and if the food cannot speak for itself, there’s no point in going.

The last time I went with my cousins/the part of the wedding party it was pretty good. Especially since we didn’t have a crazy guy with a knife coming at us. The only thing was they had to be prompted to bring us our pocky at the end of the meal.

Today, I went with my sister and we decided to try some of the menu items we hadn’t tried the last time we’d been there (excluding the staples like salmon sashimi for her and scallop nigiri). In addition to those two things, we ordered the ginger shrimp, tuna combo, grilled BBQ eel, Vegas roll, and Ikayaki tempura. Like many places now, Kinjo gives a complementary assortment of rolls to promote some of the rolls on their menu. The assortment this time included the volcano roll, hot California roll, spicy salmon roll, and some roll with squid legs in it. The “hot” was not referring to spiciness, rather it was referring to temperature and I was a little disappointed because I find that having  a bit of spice makes sushi more appetizing (I mean with all that rice!). The first to come was the Ginger Shrimp. Though it was good, it was disappointing because it, in fact, was not ginger, but sweet chili sauce. We demolished that one pretty quick. It was after all,  was an appetizer and had only four shrimps. Next came the salmon sashimi, scallop nigiri, and tuna combo plate. Those were Val’s and I had no desire to try them…well not really. She did encourage me to try one of the pieces of tuna sushi from the combo plate. It didn’t taste all that spectacular to me, but then again I’m not a raw fish connaisseur like she is when it comes to these things. Though it was good, Val said that she was disappointed that they had run out of two of the items that were supposed to be included on the combo platter and had to substitute them for one of the other items. After that came the grilled eel and Ikayaki tempura. The grilled eel is substantially smaller than what I’m used to buying at T&T, but I know I shouldn’t compare to that. The grilled eel practically melted in your mouth. It was so tender that it was nearly impossible to pick up large sections with your chopsticks without dropping at least a small bit of it. The Ikayaki tempura was a change from our usual calamari. Although both dishes are made from squid, ikayaki refers to squid that had been grilled. In this case since it was an ikayaki tempura, it was grilled then battered with tempura batter and deep fried giving it a unique taste as opposed to calamari which is squid that is simply battered and fried. Both are good, but I still prefer calamari over ikayaki.  Ironically, the first dish we decided on was the last dish to arrive. The Vegas Roll was one decided with apprehension, but also intrepidation. The part I was most concerned about was the fact that it contained cream cheese, which I don’t like in my sushi (I’m sorry, in my mind cream cheese doesn’t go with rice and seaweed). And I’ve always had a thing for mixing sweet with savoury. Obviously there’s a limit, but a slice of fruit or a sweet mango sauce on my sushi is not unheard of. For the first few pieces of sushi, the cream cheese was small enough to be undetectable, but I was unlucky enough to get a giant chunk in the last one and it kind of ruined it for me. The piece of sushi was so big I couldn’t fit it all in my mouth. I first had to break it into two sections and it took a couple bites to eat all of it. Surprisingly, despite having to take several bites, the pieces held together quite well.

Overall I was pretty impressed. Since the knife wielding psycho was no longer around, eating here has become so much less stressful. And eating should never be stressful. Based on my experience today I’d rate it 3.2/5.


Ginger Shrimp

Ginger Shrimp

Salmon Sashimi

One of Two Salmon Sashimi

Scallop sushi

Scallop Nigiri

Tuna Combo

Tuna Combo




Ikayaki Tempura

Las Vegas Roll

Las Vegas Roll

Restaurant Review: Goro+Gun

Location: 225 7 Ave SW (Scotia Centre in the Core)

These last few weeks have been hell for me. Though I’ve taken some time off of work, it’s far from relaxing. These two months off are meant for me to study for the LSAT. I promised myself this would be the last time I take this damn test. It’s becoming incredibly stressful to continually have to endure the four hour exam and besides all that, it’s costing me a fortune just to try and get in. Today I took a much need break and went shopping downtown at The Core with my sister. I’ve passed Goro+Gun several times on my visits there and was initially informed of it’s existence by my cousin, Yulin.

Today we finally had a chance to stop in and give this place a try. The entrance was not exactly as I expected. There wasn’t really a podium/counter where the host or hostess could stand and the doors opened up into what looked like the middle of the restaurant. My sister and I approached cautiously and were immediately greeted. As it was nearly three in the afternoon, the place was pretty empty and we were promptly seated and served. My sister, Valerie remarked that the place had the feel of a tapas bar. With the open kitchen and a lot of bar seating, it certainly seemed that way.

We started with drinks: the elderflower power and yuzu soda. Both brought me back to Mexico when we had the alcohol free margaritas. In short, way too sweet. The other thing was that I expected the yuzu soda to be less…washed out in colour. It looked almost exactly the same as the Elderflower Power and tasted almost the same. I expected that the blood orange would have brought a vibrant redish orange to the drink, but that wasn’t what happened. We quickly worked through the menu, deciding to go with a calamari, a tuna poke, the Paitan Ramen, the chef’s selection of sashimi, a rainbow roll, and the special yuzu scallop.

The calamari were so perfectly fried that at first I was shocked. Most of the restaurants I’ve been to in the past have vastly over-fried the calamari so that it’s hard and rubbery. This was not the case for these calamaris. They were soft and succulent, leaving me wanting more. It served with a yuzu and spicy mayo sauce, which tasted a little different than most spicy mayo sauces I’ve had. One obvious reason was that there was yuzu in the sauce giving it a unique taste, but the other was that the mayo was actually spicy. The only complain was that it was a bit on the salty side, but other than that, best calamari I’ve had to date. The second appetizer we ordered, the tuna poke, is equally fantastic. Though, also on the salty side, they had large chunks of tender tuna and smooth, creamy avocado on a bed of fresh greens, dressed with a sweet sesame dressing and served with fried wonton crisps. I feel that my ability to handle raw fish has grown substantially. I remember a time when the idea of putting a raw piece of fish into my mouth made my stomach turn. But now, I can appreciate it as well as the skillful seasoning of the chef.

We had just finished with our appetizers when the rainbow roll arrived. It certainly was rainbow. The roll consisted avocado and cucumber topped with tuna, salmon, prawn, scallop, and ikura served atop two sauces: a spicy mayo and a garlic aioli. I didn’t have a chance to have much of the spicy mayo, but it was essentially the same as the one served with the calamari except no yuzu. The garlic aioli was surprisingly good with the roll, the slight saltiness was perfect so that I didn’t have to use any soy sauce. As we worked on that, the sashimi came. Now, I can handle raw in small quantities. I still can’t handle eating a slab of sashimi so this one was all for Val. When we were ordering, the waitress informed us that the Chef’s Selection would have two more pieces of sashimi than if we ordered any of the other types of sashimi on the menu. Unfortunately, it was short one piece. Though this is not a huge deal, considering the price, I’d really have wanted that piece, although it wasn’t like we could say, hey, we’re missing a piece because by the time we realized it, it was at the point where she could have just said, you ate it and no one could prove anything. We let it go, but it’s something I’m going to soon forget. After that was the Paitan Ramen. Apparently, Goro+Gun is known for its ramen, so this was a must for us. I don’t particularly like miso based soups simply because they have a tendency to be very salty. And while tonkotsu broths have a richer pork flavour that is creamier in consistency, sometimes the porkiness can be a bit overwhelming for me. So today we decided to go with a chicken broth based ramen. The Ramen had pork belly, bamboo shoots, boiled bean sprouts, and heaps of green onions and seaweed. The broth was phenomenal especially since they don’t use any MSG in any of their food. The noodles, when I first had them were slightly chewy, just the way I like them. The only sad thing was that there was very little of much else. The heap of bean sprouts was so small I could have eaten them in one bite and there were only about four slices of bamboo shoots, but the worst was that they only gave two small slices of pork belly. I get that pork belly can be expensive, but come on. For a dish of comparable size and price, Anju gave us four large slices of pork belly. I was unimpressed to say the least. The last dish was the special yuzu scallops. The menu doesn’t ever indicate how many pieces are in a roll or how many pieces of sashimi per order, which I wish it had. At first, we thought that the price was for one piece and we were completely appalled. It turns out that it was for two pieces. I mean, that’s not much better, but I’d have to admit, it was pretty good. It’s similar to the creamy scallop dish that most sushi restaurants have, but it’s funny how a touch of citrus can elevate the dish.

In the end, we decided to round out the meal with a dessert, something we hadn’t tried before: a green tea white chocolate brownie. It was unlike any dessert I had ever had. The “brownie” looked more like slices of cake topped with chilled and sweetened red beans, a berry compote and spun sugar. I’ve never had spun sugar in my life; it something I’ve only ever seen on TV. It’s even more beautiful up close. Eating it was like eating needles, but in a good way. The green tea was very light and the chocolate undetectable. I preferred the compote to the red bean, but the red bean was still pretty good.

Though expensive, the meal was pretty good. It seems as though there is a touch of yuzu in everything and at this time I’m not sure if that’s a good or bad thing. In most of the dishes we ordered, it was undetectable. Even in the drink I could barely taste anything but the overbearing sweetness of the other ingredients in the drink. All things considered, I would definitely recommend this restaurant for their ramen and appetizers. Next time I’d like to try out their bentos and teppenyaki. That’s another thing for another day though. Based on today’s experience, I’d rate them 4.25/5.

Panorama of Restaurant Interior

Panorama of Restaurant Interior



Tuna Poke

Tuna Poke

Rainbow Roll

Rainbow Roll

Chef's Selection of Sashimi

Chef’s Selection of Sashimi

Special Yuzu Scallop Sushi

Special Yuzu Scallop Sushi

Paitan Ramen

Paitan Ramen

Green Tea White Chocolate Brownie

Green Tea White Chocolate Brownie

Restaurant Review: Sushi Hiyori

Location: 1348 Hornby St

Day one, restaurant one. After being dropped off at the airport at 7:30 there was a lot of time to wait before our flight, so unsurprisingly, when we finally landed in Vancouver, everyone was starving. We looked up restaurants before we headed out, but decided that the best course of action was to go into the first appealing restaurant that we saw on our way to Granville Island. This was the restaurant we stumbled on.

As it was 2 in the afternoon, we decided to go with something light so that we could still have dinner at a reasonable time. We ordered the eight piece tuna and salmon sashimi, takoyaki, Energy Roll, and okonomiyaki. I didn’t have any sashimi, but my sister described it as being well chilled with no fishy taste for the tuna and that the slabs were sufficiently thick. The takoyaki is comparable to the one served at Sakana Grill. It too is served with a generous helping of fish flakes on top. However, I’d recommend these ones over the Sakana ones simply because it had a crunchier exterior, which I enjoyed immensely. The okonomiyaki batter is pretty much the same as the takoyaki except that it has onion and is flattened out into a pancake shape. This one was a bit of a disappointment as it was most unlike the picture that was printed in the menu. The menu promised a large pancake not unlike a Korean pancake in Korean BBQ. The first few bites were really enjoyable, but the sauce to pancake ratio was a bit off and there wasn’t enough sauce to go with all the pancake. The Energy Roll was essentially a dynamite roll with fried unagi on top, dressed with spicy mayo and unagi sauce. This roll is one of my favourites to date and this is the first time I’ve tried fried unagi (unagi in tempura batter and deep fried).

 Since it was so late, there were few patrons, but when we walked by around 7 pm, they were packed, which is always a good indication. Service was a bit lacking, but again, because of the late hour this was technically their lunch time. Having taken everything into consideration, I’d say that my experience here was pretty good and that I would recommend this place. I would give this restaurant a 3.75/5.



Restaurant Review: Globefish

Location: 6455 Macleod Tr SW Website: The first time I visited this restaurant was with my family. We had heard rave reviews about this place and as my sister was a sushi fanatic, it seemed natural to pay this place a visit. When we first arrived, we had a hard time finding a parking spot so my dad dropped us off to get a seat while he parked. The restaurant interior was fairly small and there was already a line up out the door. This was a good sign, it meant that it was popular and we could expect the very best. We waited for over half an hour outside in the heat with the disgusting smell of sewage wafting up at us. After a very long wait, we got in thinking we had escaped the smell, but alas, that was not true. They decided to keep the doors open, making the smell unbearable as we ate and I had no appetite for food. And it wasn’t as though we could eat quickly and leave to escape for service was incredibly slow. However, in this situation I can understand, as the restaurant was packed with a line out the door; it’s easy for the kitchen to quickly become overwhelmed. My dad has always emphasized giving restaurants a second chance. Today was their second chance. As we walked over from the mall to the restaurant in the rain the familiar smell of sewage rose up to greet us. We arrived a little early (five minutes or less) so the restaurant wasn’t open yet. We waited outside, being one of the first to enter. From the moment I walked in, I did not feel welcome. The hostess who seated us pretty much didn’t even say a word and just led us to our table and left. Our waitress was not any better. We were barely even settled when she came over and asked what we wanted to drink. We hesitated momentarily earning us an irritated look.  She returned quickly with our drinks and asked if we were ready to order. Having just come from my ophthalmologist appointment, my pupils were still so dilated that I couldn’t read and had to ask my sister to read off the menu to me. We asked for a couple of minutes to agree on the last few rolls and she walked away irritatedly. When we were finally ready to order, she was nowhere in sight. We ordered takoyaki and a mentai calamari to start, a prawn tempura, a tuna and salmon sashimi, and three rolls: the Power of Love, Tokyo Sky Tree, and Men in Black. Of course we had to get a calamari, it’s me we’re talking about. This calamari, as expected, had a Japanese spin to it. It was strips of battered and seasoned squid served on a bed of mixed greens and three slices of red bell peppers, drizzled with what appeared to be togarashi mayo. The first few bites were delicious and the balance between the oily heaviness that often comes with deep fried foods with the tartness of the mayo were spot on. However, as the ratio of mayo to calamari was a bit off, the calamari began to get heavier and thus harder and harder to eat. On top of that, it appears that someone was a bit heavy handed with the Japanese spices which I’m pretty sure had salt, so I had quite a time drinking the whole pot of tea trying to maintain the balance of sodium to water within my body. The takoyaki here is a bit better than I’ve had at most places. It isn’t swimming in sauce and it has more octopus in it. The prawn tempura was just sad. It was very clear that these were from frozen. They were tiny and stick like (like a little too rigid). I didn’t have any of the tuna and salmon sashimi, so I can’t comment much on that, but according to my sister they were up to par. The first of the three rolls, the Power of Love, wasn’t all that special. It was essentially a California roll topped with Unagi and Red & Green Tobiko. The second, the Tokyo Sky Tree, just looked so bizarre. The roll was stacked in three columns and topped with a tendril that looked like a piece of whole wheat deep fried Vietnamese vermicelli (inedible) and shredded green onion. Inside the rolls themselves were salmon, mango and the outside had avocado. The strangest part was that there were Cajun spices sprinkled on it and the menu stated “spicy mayo” but it was hot sauce and mayo drizzled on the plate. I liked the bit of sweetness from the mango in the roll, but other than that I don’t have too much to say other than I didn’t like it. The last roll, the Men in Black roll is a roll specific to the Chinook location. Unlike the other rolls, this one is made with black rice. I can’t remember exactly everything that went in there, but I do know there was cucumber, salmon, avocado, and tobiko. There may or may not have been Unagi. It was drizzled with a sweet sauce. It wasn’t like the Unagi sauce that I was used to though it tasted similar. This has to be my favourite roll. The addition of the cucumbers gave it a fresh taste in contrast to the heaviness of the calamari and takoyaki.

Based on the food and service, I most likely will not be returning here. When I go for sushi I prefer it to be a little more on the traditional side. I don’t ever want to find cream cheese on my sushi at any point in time. The presentation was a bit lacking and the wait time for service and food was a bit long for my tastes. For those reasons and those listed above, I’d give this place a 2/5.



Mentai Calamari

Mentai Calamari

Prawn Tempura

Prawn Tempura

Tuna and Salmon Sashimi

Tuna and Salmon Sashimi

Men in Black

Men in Black

Power of Love

Power of Love

Tokyo Sky Tree

Tokyo Sky Tree

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