kalsada filipino street food

I'm very excited to share a new venture with my husband, Chef Rudy Boquila. It's called: KALSADA Filipino Street Food. Toronto can look forward to Rudy's thoughtful and tasty twists on the Filipino food he grew up with and loves dearly. Many have regarded his food to be full of heart and soul. I absolutely agree! The word kalsada in Tagalog means street (calzada in Spanish). There's so much in Filipino street food for Rudy to explore creatively. He can't wait!

We're starting to plan some fun dining events around Toronto (and beyond). My sister Caroline and I are playing supporting roles. Although this is a new area for me, professionally, in many ways it makes a lot of sense. Graphic design will be a mainstay in my life – as well as the other major soon-to-be role – MOMMY! But I'm also really looking forward to this new venture with my talented husband. We will revealing more in the coming months. So please follow along to see it unfold! 

konektado at lamesa filipino kitchen

Toronto: Come dine (very well) for a good cause on Dec 2, 2013 at Lamesa. They have has begun an ongoing benefit dinner series called Konektado. The first guest chef collaborating with Chef Rudy will be Dennis Tay of Richmond Station, Keriwa Cafe and Top Chef Canada. Menu details to come. All donations will be going directly to a member of our community who's family was affected by the typhoon Haiyan/Yolanda. This dinner will be fantastic. Tell your friends and family. Don't miss this!  

4suppers no.4 : sept 22nd at porzia · basilio pesce x jason carter

The final installment of Porzia's 4suppers is on Sunday, September 22nd at 7pm. Every one of the past three have been incredible. This one featuring a collaboration between Porzia's chef and owner, Basilio Pesce and Chef Jason Carter will be no exception. Contact Melissa Clemente at 4suppers@porzia.ca or call the restaurant at 647-342-5776 to book tickets.

There are only a couple of tickets left! 

toronto food. right now.

from last night's 4suppers featuring a collaboration between Chef Basilio Pesce of Porzia and Chef Matty Matheson of Parts & Labour
I'd like to preface this post by saying that I don't claim to be a culinary expert of any sort. I am simply someone who has grown up with a deep appreciation for food. I was inspired to write this post following conversations I had with a friend as well as the chefs during (another SUPERB) 4suppers last night. It's also because of other thoughts and observations I've had about the food scene in Toronto. 

The most significant thing I've noticed in the past couple of years after having moved to Toronto from New York is how collaborative and supportive the culinary community is toward one another. I've made more connections in Toronto's food scene compared to when I lived in New York, so perhaps it isn't fair to say. There seems to be a great deal of mind melding and camraderie going on (uniquely) in Toronto than other cities (like New York, Montreal too, apparently). If the same types of collaborations are happening in New York, perhaps I'm just not plugged in. The chefs I've discussed this with in Toronto agree with me. Is New York just too competitive a place in general for the same thing to happen? Maybe? Naturally, there is still competition in Toronto. For the most part, it seems to be a friendly and supportive sort. Toronto chefs seem genuinely excited about what their peers are doing – at least for the most part. The competitive creative energy seems to yield positive results. I witnessed this energy at this year's fantastic Terroir Symposium. I see it in the 4suppers at Porzia (not only because I co-host this event!), in The Group of 7 Chefs, at the many different chef battles at 86'd hosted by Ivy Knight, at Food Truck Eats, at Death Row Meals events, La Carnita's pop-up roots and today at Slurp Noodlefest, etc. I could go on and on. 

What results from these collaborative relationships are dining experiences that are not only incredibly inspired but also really innovative. My friend Socky last night commented that the camraderie is very Canadian. But I'm not sure whether the same energy is happening on this scale in other Canadian cities. What is very Canadian to me is to be shy and humble about the fantastic food that's coming out of this city's best chefs. Is it also very Canadian to wait until people like David Chang or Anthony Bourdain recognize the creative energy and talent that's happening in Toronto for the city to realize it? 

It's the very innovation and inspiration that is making this moment in Toronto a very exciting place to be. Any others in Toronto agree with me?

4suppers no.3 : aug 25th at porzia · basilio pesce x matty matheson

Toronto, be ready for the next 4suppers this Sunday, August 25th when the charismatic Matty Matheson of Parts & Labour Restaurant will be teaming up with Porzia's chef and owner, Basilio Pesce. Chef Matheson is much celebrated in Toronto and known for his spectacular, farm-to-table-meets-modern-bistro dishes. Prepare yourselves for over-the-top goodness this Sunday! 

If you haven't booked your spot, I highly recommend doing so asap by emailing us at 4suppers@porzia.ca or calling 647-342-5776. 

See you there :)  

SUPPER 3: 
featuring Chef Matty Matheson of Parts & Labour

----- MENU*----- 

AMUSE 
pork rind, avocado, watermelon
~ 

BREAD & BUTTER / SALAD
rye crisp with smoked goat butter

 baby lettuce
buttermilk sesame
house mustard

~

PORK
smoked belly, ‘nduja, figs & mostardo

~

MUSHROOM
king oyster, scallop, 62 degree egg & dulce

~

OFFAL
lamb sweetbreads, clams & celery broth

~

FRUIT
marinated ontario fruit & ice cream

 *subject to last minute changes

4suppers no.2 : july 28th at porzia · basilio pesce x rudy boquila

Toronto, get ready for the second of the 4suppers series: It's happening on Sunday, July 28th @ 7pm. Chef Rudy Boquila from Lamesa will be teaming up with Porzia's chef and owner, Basilio Pesce, for what is going to be an incredible night. The evening's menu as well as wine and cocktail pairings will be revealed in the next couple of weeks. I highly recommend booking your reservation asap – the spots are already filling up fast. This Filipino-Italian mashup is going to be insanely good (not to mention, close to my dining heart and roots). 

Contact me, Catherine Mangosing (your co-host) or Melissa Clemente at 4suppers@porzia.ca or call 647-342-5776 to book your tickets or have any questions. Otherwise, feel free to drop by Porzia located on 1314 Queen Street West. Let us know if you'd like to be seated with other parties making reservations on this night. Each table can seat up to 6 people together. 

See you there :) 

SUPPER 2: 
featuring Chef Rudy Boquila of Lamesa

----- MENU*----- 

SNACKS 

+ Welcome Beer Cocktail

chicken chicaron
pork and fig empanada
horse mortadella

 ~

MERIENDA/ANTIPASTI

+ Champalou Vouvray FRANCE

salted duck egg with tomato
crispy pigs ears with tofu
roasted cauliflower with corn bagna cauda

 ~

ISDA/PESCE

+ Copain Steel Fermented Chardonnay CALIFORNIA

oyster kinilaw
‘nduja stuffed squid with salsa verde

 ~

PASTA

+ COS Rami Inzolia Grecanico ITALY

 cavatelli di sangue , bacala crema & cocoa

 ~

BABOY/MAIALE

+ Bellwoods Bottled Beer Selection - LOCAL

 “kaldereta”
 pork shoulder, liver sausage & romesco

 ~

MATAMIS/DOLCE

+ Sparkling Malvasia with Cherry infused Brandy ITALY

halo halo with semolina barquillo

 *subject to last minute changes

4suppers invitation: june 23rd at porzia · basilio pesce x rob rossi

 

I'd like to officially invite everyone in Toronto (+ anyone planning a visit this weekend) to a dinner series I am co-hosting at Porzia called 4Suppers. This Sunday, June 23rd will be the first of four monthly dinners at Porzia Restaurant. Porzia's chef & owner, Basilio Pesce, will be collaborating with Rob Rossi of Bestellen this weekend. It promises to be an exceptional evening. The menu is below and we'll be announcing wine and cocktail pairings later this week. 

Contact me, Catherine Mangosing, or Melissa Clemente at 4suppers@porzia.ca or call 647-342-5776 to book your tickets or have any questions. You can also drop by Porzia located on 1314 Queen Street West. 

Do invite your friends and come dine with us this Sunday :) 
We're all very excited and hope to see you there! 

SUPPER 1:
featuring Rob Rossi of Bestellen

----- MENU----- 

CROSTINI
Fava bean & botarga 

BESTELLEN CHARCUTERIE
with pickles & mustard  

RADISH
with smoked ricotta, arugala &poppy seed sour dough  

GARGANELLI CACCIO PEPE
green garlic ash & lemon  

BASS
cinnamon caps, snap peas & marrow  

CAPPICOLA
socca & caponatta  

~

CHOCOLATE “BROWNIE”
with caramelized banana, coconut gelato and earl grey infused ganache

+small cookie give aways for the end of the meal

announcement: 4suppers series at Porzia this summer

Hello, Toronto + anyone planning a visit this summer. I'm very excited to co-host 4Suppers with Melissa Clemente at Porzia starting on June 23rd. Here's the 411 below. Stay tuned for more in the coming weeks. Please spread the word and we hope to see you this summer! :) 

~ Catherine Mangosing 

--------------------------
Porzia announces 4Suppers

A summer dinner series in collaboration with local Toronto chefs

TORONTO, ON — Porzia is pleased to announce a new collaborative dinner series with local Toronto chefs, 4Suppers. Taking place at its Parkdale location (1314 Queen Street West), 4Suppers will feature a four-course dinner with wine pairings and cocktails for $70 in advance and $85 at the door. 

Happening one Sunday a month from June to September, Porzia will welcome popular chefs into its kitchen starting on June 23 with Rob Rossi of Bestellen. Also joining Basilio Pesce—Porzia’s head chef and owner—will be Rudy Boquila of Lamesa on July 28, Matty Matheson of Parts & Labour on August 25, and Jason Carter previously of Centro on September 22. 

“4Suppers allows us to showcase local chefs that we’re not only friends with but respect and who are doing great things with food in the city,” said Basilio Pesce. “I’m excited to mess around in the kitchen with my friends and create completely one-of-a-kind menus for the event.”

Porzia looks forward to hosting unique events all summer long in collaboration with well-known Toronto chefs that will bring guests. Tickets are available for purchase at Porzia: 1314 Queen Street West or via email at 4suppers@porzia.ca. For media inquiries or high-res images please contact: 

Melissa Clemente or Catherine Mangosing, 
4suppers@porzia.ca or 647-342-5776

Follow Porzia on Twitter: twitter.com/porziaparkdale

“4Suppers allows us to showcase local chefs that we’re not only friends with but respect and who are doing great things with food in the city,” said Basilio Pesce. “I’m excited to mess around in the kitchen with my friends and create completely one-of-a-kind menus for the event.”

the goodwin nyc : opens this week

I'm thrilled to announce that The Goodwin officially opens its doors this week. It's been an amazing project to have been part of. It's such a joy to see everything come together. A huge congratulations to owners Andre Jones, Richard Wise and the entire team!

The interiors by Larah Moravek look so fantastic. It's as gorgeous as down-to-earth gets. Warm and inviting. The space features beautifully custom-designed cozy baquettes. Larah also designed those divine lighting fixtures on the ceiling (in first photo) made from steel tubing. Materials from the original landmark building were repurposed as wood paneling for "The Grange" (back dining room/event space). Old license plates from the 30s and 40s that were found in the basement were used as wall decor. Even the buidling's old boiler tank was upcycled as a planter (seen through the back window). There was a high level of sensitivity to the building's rich history that remains in the new space. The interiors have an earthy, restrained elegance. It's been a great journey seeing all the sketches and swatches take form. It's been so exciting to take part in the design and work in tandem with such a talent.

Another reason to look forward to dining there is the menu prepared by Chef Colin Kruzic – formerly of James in Brooklyn and Bouley among others. The menus are currently available for download on The Goodwin splash page. Or if you are in New York City, definitely stop by. 

Here are a few photos below of the space (from today's Thrillist NYC write up). View a previous post on the branding/identity design development for The Goodwin here. The full website is coming soon. 

Photos above from Thrillist NYC

TBD dining

There has been no shortage of fantastic dining experiences on my calendar of late. Tuesday night's (Oct 11th) was no exception. It was a pop-up monthly dinner organized by Dan & Sukko of TBD. I recently learned about it from Chef Coulson. It is a dining experience set in a different venue with a different chef each month. This week's featured Chef Steve Gonzales (formerly Chef de Cuisine of Origin Restaurant as well as a contestant on the first season of Top Chef Canada). Latin cuisine was showcased – in particular – CEVICHES. We quickly learned that Steve Gonzales is preparing to open his own restaurant in Toronto this year featuring a menu of 60-70% raw ceviche dishes. Our six-course dinner included four different and amazing ceviches. My favourite one had to be the hamachi – though it was a tough call as all of them were pretty fantastic.

To start, it was an intimate evening consisting of 12 diners. We were seated in one of The Drake Hotel's private event rooms just off to the side of the rooftop patio. The crowd consisted of people in the food industry as well as avid foodies and diners. It would be TBD's fourth dinner to date (my first). Dinner was kicked off with a glass of bubbly and an introduction by the guys from TBD and Chef Gonzales' account of what we were about to enjoy. Each flavour-packed course was thoughtfully paired with amazing, innovative cocktails. The night's menu went from cold to hot – warming up through the evening. I loved being surprised with something really fresh and tasty with each course – including a caramelly, pulled pork that had been slow-cooked for 22 hours! The hot chocolate brought back warm memories of Filipino hot chocolate from my childhood. 

What a great night. I am so thrilled to learn about and partake in all the exciting things currently unfolding – in Toronto's food scene. It's so great to meet and talk with the passionate people behind these delicious food and events. I am looking forward to seeing (and tasting) what's next! I would highly recommend signing up for TBD's list to find out what's happening next month. It will undoubtedly be amazing. 

Thank you to Chef Gonzales, Dan & Sukko and Chef Coulson for a wonderful night! 

October 11th Menu 
Steve Gonzales / Drake Hotel / TBD Toronto

East coast oyster + watermelon + picked ginger

Watermelon Caipiriña

Red snapper ceviche + lulo granita

Pisco Sor

Hamachi tiraditto + aji amarillo + fried yucca + pickled red onion

Mojito  / Margarita

Grilled shrimp and calamari + tomato + aji ancho

Mexican Beer

Pulled pork + corn + beans + avocado + tomato + nachos

Colombiana Refajo

Dessert

Hot chocolate + buñuelo + cuñape + arequipe

 

an evening at woodlot

left photo from Toronto Life magazine, right photo is one of my own

Last night, I finally got to try Woodlot, a much-hyped Toronto restaurant that's been open nearly a year. I wanted to see what the hype was all about. I instantly realized all of it is well-deserved. The food is described as "comfort food" but it was not all what I would expect based on that description. The dishes weren't platefuls of deep-fried everything. I would describe it as very fresh, innovative, thoughtful, back-to-the-land type food. It is very flavourful, inventive but not gimmicky. As we ate all the tastiest plates (including a few surprise ones – courtesy of the chef, David Haman), the word EARTHY just kept coming up. It's earthy in the best sense of the word.

I was definitely wowed by all of the food. But if I had to choose, my absolute favourite dish would be the Farm Fresh Chitarrini with corn, ham hock, zucchini, tomato petals and saffron. It was a great balance of creamy, savoury and just enough sweet from the corn. Delicious! Woodlot is perfect place to dine, especially in the fall. The coziness of the food is punctuated by this very warm, unpretentious, lofty space that, at one point, was a garage. At the heart of it is this large wood burning stove (where beautiful bread is made). Interesting fact about Woodlot: their sommelier is also their baker. During the day, the place is actually a bakery and cafe. I also loved that there is an equally well-considered menu of vegetarian dishes and cocktails are also available.

All around an exquisite meal accompanied by wine that also came with impassioned back stories. Even more beautiful that it was an evening shared with like-minded company. What could be lovelier? 

Some of the other Woodlot dishes on Foodspotting: 
Ember Grilled Hen O Woods Mushrooms 
Marinated Grilled Haloumi Crostini with Spiced Chick Pea, Apple Preserve and Basil 
Heirloom Tomatoes & Sheep's Milk Ricotta Tart with Tomato Hibiscus Jam and Arugala

food truck eats : part trois & nuit blanche

The next Food Truck Eats (Part 3) coincides with Nuit Blanche. That means it's food trucks all night long :)  

new york, full circle

My month in New York has been wonderful. It turned out to be quite eventful, too. I find it difficult to sum up the month in photos. There was lots of ridiculously good food* (perhaps too much?), dear, dear friends, dancing and dance classes, a minor earthquake (didn't feel it) and a hurricane-slash-tropical storm. Much more than anyone could expect to see in a month. Although, not surprising considering where I was. It also became busier than expected in terms of work. I met some inspiring individuals. Interesting to realize that I moved to Toronto exactly one year ago this week. ...Full circle, as they say. 

I would be lying if I didn't admit that I miss it. Having been away for the good part of the past year, I was also able to see New York objectively. It IS a much more exhausting city to live in than probably any in north American or European city. It DOES take a lot out of you. But the trade off is being in the midst of SO MUCH action. New York is a machine and a magnet of creativity, of new ideas and the people behind them. It requires more energy and ambition to thrive there. It is not an easy city but it is intoxicating. That, I knew. You take the good with the hard in New York. Like that proverbial ex-boyfriend, it still has a hold on me... and that's okay. 

One thing I've been able to have this month is perspective. It was great to look back at my year of change – from Brooklyn, where it all started. Being back in my apartment a year later was grounding, comforting. Like home. Lexie felt instantly relaxed there, too. I took stock in what I've been able to accomplish (creatively and otherwise) amid a huge upheaval. I thought about things that mattered, decided on what (and who) to leave behind and what to take with me. I see how I've grown, the relationships I have, what I want, my strengths and my weaknesses. I saw everything that's still ahead of me – things I have yet to learn about Toronto. The future is still wide open. These realizations made me happy. 

All in all, it's been a superb few weeks. A fantastic close to my summer (and to the past year). I'd like to use ALL of this energy to continue propelling myself forward. I needed it.

Thank you, New York. See you in a few months. 

*Check out my recent dining adventures in New York on Foodspotting.

Prospect Heights the day after the hurricane and Lexie by the window at work 

colonie brooklyn

above photos from http://colonienyc.com/

I had dinner at Colonie in Brooklyn Heights last week with my friend Jenna of Whimsy & Spice and I was blown away by the food. Colonie's been open since February 2011 and apparently received almost $16k of funding via Kickstarter before opening. Pretty impressive. The space was beautiful (very Brooklyn, urban barn look) and utilizes many recycled materials. I love the living plant wall, too. The menu features all local and seasonal American menu. I can see why they've received so much attention. The food was so delicious, very vibrant, flavourful and inventive (we both just wished the portions had been a bit bigger, esp. the main course). 

My Foodspotting links are below: 

First course: Octupus with Chorizo Sauce, Fingerling potatoes and Capers

Main course: Scallops with Apricot, Curry, Pickled Eggplant and Pinenuts 

Dessert was a short walk away at Van Leeuwen Ice Cream on Bergen St. I had the Rosewater & Cardemom Ice Cream (tasted like kulfi! Delicious!)

abc kitchen

all photos above from http://abckitchennyc.com/

I'm having quite a decadent visit here in NYC this month. There's no shortage of spectacular food. Still among the places I've had the pleasure of trying (low-end to high-end), there are standouts. I initially wanted to write one big post on the food but I decided to break it up a bit. 

ABC Kitchen was (deservedly) named Best New Restaurant of 2011 by The James Beard Foundation. My expectations were high and it did not dissappoint. The food was fantastic. They have a prix fixe lunch for a reasonable $28 and it was so GOOD (see my Foodspotting links below). The local and organic menu was undeniably fresh and so delicious – esp. that perfect gazpacho. The dessert was probably over-the-top for a lunch menu but I still nearly fell out of my chair when I tasted it. I also can't overlook the fact that it is beautifully designed to fit right into the ABC Carpet and Home aesthetic. GORGEOUS. All around a drool worthy spot. 

First course: Gazpacho with Summer Fruit, Olive Oil and Basil

Second course: Steamed Hake, Goldbar Zucchini, Nasturium Vinaigrette

Dessert: Sundae with Salted Caramel Ice Cream, Whipped Cream, Caramel Popcorn & Peanuts, Chocolate Sauce

food truck eats : part deux

The turnout for the first event was huge. Part 2 will be even bigger with more trucks, vendors and even live music. Be there on Aug 20th, Toronto. Check out foodtruckeats.ca.

food truck eats toronto

In an effort to promote better street food culture in Toronto as well as to urge loosening the very strict rules surrounding food trucks in the city, Suresh Doss, publisher of Spotlight Toronto (and friend), organized Food Truck Eats. It's the first of three gourmet food truck events happening between July and September. The overwhelming response to his proposed event from numerous chefs and food vendors in the city has extended the event to three separate dates. They're being held at the historic (and beautiful) Distillery District in downtown Toronto. I was asked to design a poster for the event (above!). You know where I will be on July 2nd. Check out the Facebook page for more info. Torontonians, come on down! 

tasted toronto

I attended my first Toronto Taste event this past weekend at the Royal Ontario Museum. It's the biggest fundraiser for Second Harvest (same idea as City Harvest in NYC – I sometimes volunteered my time to them when I lived there). Imagine 60 of Toronto's best chefs, 30 wine/beverage purveyors and 1500 people inside the museum and outside — in large white tents. It was amazing. I walked around with a plate (at one point, two plates!), a fork, a beverage and my iPhone. I somehow managed to take a few photos of the food. This event is not only a great cause, for someone relatively new to the city, it was a perfect way to sample the food from some of the city's best restaurants. I loved it! Although crowded at times, it was a festive event and the food was FANTASTIC. The dishes that had me positively speechless are below (tried as best as I could to remember the exact names). 

top left: Truffle Polenta from Scarpetta (NY/Toronto), top right: Lamb with Chocolate Nib and Raisin Tacos from Auberge du Pommier, bottom left: Chilled Strawberry, Rhubarb and Lobster Soup from Tundra, bottom right: French Onion Soup Dumplings from Forte Bistro and Hiro Sushi

behind the scenes at canoe restaurant

This week I had the privilege of doing a photo essay of Canoe Restaurant's kitchen. I was kindly grated access to all the behind-the-scenes activity of one of the most highly regarded restaurants in all of Canada. Not only did I get to witness the flurry of fast-paced activity in preparation for yet another busy evening, I also got to sample the fantastic food I watched being prepared. I was honoured to be a fly on the wall of an incredibly busy and tightly run ship that is this kitchen. I had to quickly figure out the myriad of code words being exclaimed loudly by the staff to one another in order to maneuver themselves around the space with ease (and avoid accidents). Despite the very hectic atmosphere, it was very friendly and fun work environment. The friendly staff gladly answered any questions I had. I was able to document certain dishes from preparation to plate. I enjoyed hearing from Chef Horne the back stories of specific local ingredients – many of which are harvested specifically for Canoe's chefs.

The food was, needless to say, superb. The Chilled Asparagus Soup left me speechless. It was such a beautiful, fresh and delicate soup. Perfection. In addition, Canoe's sommelier Will Predhomme, paired delicious white wines with my dishes and graciously answered my queries about wine and wineries. It was a wonderful and fascinating experience – especially for someone who is relatively new to the Toronto dining landscape. It was an inspiration to not only see first hand Chef de Cuisine John Horne's passion for food and unique culinary perspective, but also skillful artistry and dedication in everyone who works there. The 54th floor views of downtown Toronto from the floor-to-ceiling windows of the restaurant are breathtaking and ensures the entire space is flooded with the day's changing light. 

Many, many thanks to: Executive Chef Anthony Walsh, Chef de Cuisine (and my host) John Horne, Sommelier William Predhomme and the wonderful staff at Canoe for the wonderful – and very informative – experience. 

Chef Horne's on-the-fly creations

Japanese Asparagus (foraged from the wild especially for the chef)

White Bean, Carrot and Ginger spread

Forming Lobster Salad

Yarmouth Lobster Terrine being prepped for plating by Chef John Horne

Yarmouth Lobster Terrine, Octopus, Pickled Cabbage, Squid Ink Mayo and Saffron Vinaigrette

Left to right: Wellington Beef Sliders, Hand harvested Spicy Asian Greens and a view of the kitchen from the chef's rail and my delicious glass of wine

Beautiful, buttery and crispy: phyllo pastry baked into spirals (for asparagus soup below)

Probably the best soup I've ever had in my life: Chilled Asparagus Soup, Phyllo Spirals with Elderflower Yoghurt Mousse, Chive Oil

My view from the chef's rail

Corn Nut & Hazelnut Milk Chocolate Cake, Caramelized Banana, Chocolate Sugar Crisp with Espresso Ice Cream

so guu'd

I finally dropped in at Guu Sakabar (Toronto's newest, 2nd, location) with my sister this weekend. My third attempt to come in was a success – there was no wait for a table. On a busy night, there are one to one and a half hour waits to get seated. That's how long we waited the first time visiting their Church Street location! Never again. The trick is to just get there very early – 6pm or even earlier. And at six pm, the place was already packed. The popularity of this place combined with the fact that they don't take reservations really warrants a webcam (much like Shake Shack's 'Shack Cam' in NYC). It would benefit them to allow people to monitor the line from anywhere before attempting to drop by. 

That aside, the place does not disappoint. The food is really fresh and it's inventive while still remaining authentic. It's also beautifully plated. We sat at the sushi bar and saw all the dishes coming out – all gorgeous. My absolute favourite dishes were the Maguro Tataki and the Udon Carbonara. Deelish!

It is consistently very, very lively atmosphere. The staff greets everyone so loudly upon arrival and when they depart. They also exclaim loudly at each other (I'm assuming they're relating food orders to each other). It must make the staff hoarse doing this each night but it's quite entertaining and puts a smile on everyone's face. The atmosphere is part and parcel to the whole dining experience. It's like a nightclub and carnival with really good food. I definitely plan to come back and explore more of the menu. Hai!

"MAGURO TATAKI" Loghtly seared B.C. albacore tuna sashimi with ponzu sauce and garlic chips

Hamachi sashimi

Ebimayo

Udon Carbonara

Black Sesame Ice Cream w/ Sesame Rice Cracker, Sesame Ball