Tag Archives: Japanese

09.29.16
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Want Sushi Cake? The Next’s Creativity Shows No Bounds

img_20160928_185748779#104-240 Cook St.
Victoria, BC
(778) 433-4490

If you want a sushi cake for your birthday, The Next Modern Japanese Cuisine certainly delivers. You have to call in advance about it (I’m not sure how long this promotion is going to last) and they need at least a days notice to collect the ingredients in order to prepare it to your specifications. As much as I’d love to try fugu (blowfish), I’m sure that’s not easily available in North America.

Having some knowledge in what’s available for the season is required, otherwise the chefs will use their judgement. In what I asked for was a complete representation of every type of fish often seen in a regular menu. I tasted tuna, salmon, red snapper, ahi, scallop and prawn. They were definitely quality cuts and the rice was even sweeter than I recall. The mackerel was very mild and the bed of rice was huge. This cake alone is a meal in itself! The inclusion of salmon roe was a nice touch, and this particular flavour is not for everyone. When paired with the avocado, my taste buds were in for a treat!

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09.14.16
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Shakin’ Up The Sushi Establishment with Rockn’ Rolls

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Rockn’ Rolls Modern Sushi
1 Dallas Rd C1
Victoria, BC

(250) 888-5336

No matter where you go to eat sushi, the basics will more or less taste the same. The taste found in tuna and salmon rolls are distinguished by the freshness of the fish (I have yet to find a place to beat what I had in Sidney, BC ages ago), rice to meat ratio used and where the fish came from. Where the rice is harvested from matters, but ultimately, it is the temperature of this grain that makes the difference. Over at Rock n’ Rolls Modern Sushi at the Fisherman’s Wharf in Victoria, BC, they pride themselves on using locally sourced ingredients.

This operation is all about 100% sustainability and it shows in the Polynesian Roll. Made using local crab, bell peppers and sweet squash, this delectable maki roll is a taste for the senses! Rockfish was used, and this is a topping I do not usually see in menus. Sometimes, whitefish is listed, and the last time I really appreciated its taste was over at Southern Lake Tahoe, where a buddy and I went to The Naked Fish — I have fond memories of my sushi experience there.

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07.13.16
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[Vancouver, BC] Yan Can Sushi It Down on Thurlow

Ichiban Ya Vancouver IMG_0493

Sushi Yan Japanese Restaurant
770 Thurlow St
Vancouver, BC
(604) 559-3988
 

E: How is it possible than when we’re out of town, James can home in on good dining experiences? As infrequent as our visits are, I suspect his homing instinct of following the first pretty Asian lady he finds here is key. He scored great with saying let’s go to Aki, but I’m uncertain with Sushi Yan, It had the look of Sushi Plus back home, and while he loves cheap, it does not always mean quality.

J: If you want to eat on the cheap in Vancouver, you can’t do any worse than a Subway. But if a foot long sub from an international corporate franchise doesn’t appeal, then you have the choice of flying to New York for a taste of Carnegie Deli or try something completely different

Leaving the comfort of our hotel at the Marriott Pinnacle, our mission if we chose to accept it was to dine at Joe Fortes’ Seafood Restaurant. Upon arrival, the place was packed. Needless to say, we didn’t accept our mission. In fact, we almost lost our nerve and turned around to return back to our nice hotel (and maybe some eats in the Marriott’s restaurant). But while spinning into the opposite direction, I spotted an older building that housed a Japanese restaurant…in the basement. I was intrigued.

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06.22.16
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[Vancouver, BC] Being Kissed at Aki Japanese Restaurant

IMG_3780Aki Japanese Restaurant
1368 W Pender St
Vancouver, BC
(604) 682-4032

J: If there is one thing Victoria as a city lack, that is an authentic Japanese restaurant. Ed and I had to cross the water just to sample some delicacies after I did some research and found this place. Ed listened to me dribble with excitement over our impending meal on the ferry ride over, and I don’t think this time you will hear Ed complain.

E: I doubt eating crab is considered part of an everyday meal. This trendy restaurant kicks a lot of concepts in what is considered Japanese style high dining up to sinfully pleasurable levels. I’d say this establishment is deserving of at least two Michelin stars! I’m glad that we popped into this city for a prolonged trip just to reacquaint ourselves with what we’re missing from big city living. Not since going to Whistler or Seattle (combined) have I found a comparable restaurant. At Aki, Spring has truly arrived and the waitresses are cute too. Technically, Aki means Autumn, and I was prepared to try to impress the ladies with the limited Japanese I knew.

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06.15.16
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[Vancouver, BC] Tasting the Old World of Japan at The Sandbar

Sandbar Img_1229 The Sandbar
#102 – 1535 Johnston St.
Granville Island
Vancouver, BC
(604) 669-9030

J: Ed’s a picky person when it comes to sushi and there aren’t many places I can lead him to when it involves food that he is so well versed in. But for The Sandbar, all I needed to mention was that the sushi chef was properly trained and from Japan. After that it didn’t matter that Omni channel did a documentary that involved The Sandbar and our sushi chef in question, Ed was already sold on the word “Japan.”

All I knew is that this was as close as I’ve ever had to sample the sushi one might find in Jiro Dreams of Sushi.

E: And with irony, that’s the only sushi chef James will ever know of. I had to wonder how he’d fare if we didn’t go to the Victoria Foodie Festival’s premiere show some years back. They’re now known as Feast, Food & Film, and I wonder if more Japanese chefs will be spotlighted?

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06.04.16
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Head over to Cook Street Village to Experience “The Next” in Modern Japanese Cuisine

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The Next
#104-240 Cook St
Victoria, BC
(778) 433-4490

I often wonder if Japanese food can be elevated to new heights. Fusion-style sushi rolls are the nouveau thing where ingredients typical from another region (or for particular tastes) are blended. I just can not get used to cream cheese in rolls because I’ve found chefs use too much, and maybe one day I’ll find the person who knows how to use it sparingly to bring out the taste of the other ingredients.

But just how far can innovation go? What about other common street food? One of the staples of this ethnic nation is about how much folks love their ramen. There’s a quintessence needed to make the noodle special. Without the proper delicate balance between the four basic ingredients used, the noodle can fall apart. There won’t be a firmness that’s savoured and unless it is done right, I can’t quite be willing to return to an operation in the quest for eating more.

Sure, James swears by one operation, Kuma. I give him props for sticking to what he likes but I’ll keep teasing him because he’s faithful to this operation as much as how he’s dedicated to Sushi Plus. He lives in a small world. I’m always broadening my world in my search to find that one special place that recreates what I adored from decades ago. A Japanese operation used to occupy Yates where they made the most colourfully presented ramen that I enjoyed. The Next comes close. Their portion sliced BBQ pork in the dish I had was huge. Missing was the wakame, but in what’s used in their place, some pickled radish, crispy kale and thinly sliced carrot made up for what I call ramen with a West Coast twist. The soy broth was delicate and I did not want to come up for air because I really enjoyed the mix of textures offered. I can easily start to love this western style twist to a traditional staple.

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