Impressions
Black Sesame Ice Cream with a gooseberry, strawberries, blackberries and raspberries - Yum.
I suspect I had reasonably high expectations after hearing much about Japango's authenticity or how many had epiphanous experiences with the omakase meals. I've dined at Japango on a number of occasions and found it fair but never had the chance to try to much tooted omakase until this special day. I must confess, I was a little underwhelmed, albeit a good "value" for the number of dainty courses we were served. I am still searching for the best omakase/kaiseki-type experience available in our fair city (I'm satisfied with the sushi offerings by both Chef John Lees) but fear that those I had in Japan really did spoil me too much. That or I've become what SM has teased me as being (I repeat, I am *not* a "food snob," I just know what I like).
I do give the chef at Japango credit, as his tiny kitchen was able to produce numerous courses for a packed restaurant (and a few special menus for those who didn't eat raw fish!). Yes, Japango is still a tiny room, and it was rather tight for us to maneuver (or for the servers to do so with arms full of food). I don't know if this would ever change but it adds to a certain close homey feeling that I've always associated with this restaurant. Every item was decent, but nothing really stood out for me except for the nice presentation of the raw fish, and that well known little fried crab that's in just about every food-tograph of a dinner at Japango.
I must also highlight that this was a special evening (thanks to the kind organizers and hosts) as we had booked the entire restaurant (it's not that big) on a Sunday, when Japango is normally closed. The fact that the fish we did have was very fresh (and probably why we saw the sea bream appear in most all the courses) was a notable highlight.
Another note: Notice how we weren't served the ubiquitous salmon! Bonus marks for Japango. :)
Seen on: torontoseeker.com/item-1599715.htm
Impressions
Black Sesame Ice Cream with a gooseberry, strawberries, blackberries and raspberries - Yum.
I suspect I had reasonably high expectations after hearing much about Japango's authenticity or how many had epiphanous experiences with the omakase meals. I've dined at Japango on a number of occasions and found it fair but never had the chance to try to much tooted omakase until this special day. I must confess, I was a little underwhelmed, albeit a good "value" for the number of dainty courses we were served. I am still searching for the best omakase/kaiseki-type experience available in our fair city (I'm satisfied with the sushi offerings by both Chef John Lees) but fear that those I had in Japan really did spoil me too much. That or I've become what SM has teased me as being (I repeat, I am *not* a "food snob," I just know what I like).
I do give the chef at Japango credit, as his tiny kitchen was able to produce numerous courses for a packed restaurant (and a few special menus for those who didn't eat raw fish!). Yes, Japango is still a tiny room, and it was rather tight for us to maneuver (or for the servers to do so with arms full of food). I don't know if this would ever change but it adds to a certain close homey feeling that I've always associated with this restaurant. Every item was decent, but nothing really stood out for me except for the nice presentation of the raw fish, and that well known little fried crab that's in just about every food-tograph of a dinner at Japango.
I must also highlight that this was a special evening (thanks to the kind organizers and hosts) as we had booked the entire restaurant (it's not that big) on a Sunday, when Japango is normally closed. The fact that the fish we did have was very fresh (and probably why we saw the sea bream appear in most all the courses) was a notable highlight.
Another note: Notice how we weren't served the ubiquitous salmon! Bonus marks for Japango. :)
Seen on: torontoseeker.com/item-1599715.htm