SUSHI CONTENT. 🍣 #bucketlist#wcbbdoesjapan . When people think of sushi for breakfast at the fish market, Sushi Dai is absolutely the number one spot to hit. It opens at 5:30am, and @brunchboys and I got in the queue at 5:15am. It didn’t look long. LOLZ at us, because 2.5 hours later, we were seated. These were def some unique cuts of sushi, and if you’re into that, the wait’s worth it, especially if you get our badass lady sushi chef, Midori.
The best raw fish I’ve ever eaten in Montreal! With respect to all the other Japanese restaurants in Montreal, @jatobamontreal hands down has the best fish in the city. We started the evening with an order of the Pork & Shrimp Gyoza/ Dumplings which were very good. We had the Jatoba salad which was ok (wouldn’t suggest ordering it because there’s so many better options). We had the Mango salad which is a better option if you’re set on ordering a salad. Next was the Beef Tataki which was exploding with flavour and although it’s a small serving, it’s worth adding to your order. This is definitely one of the best options on the menu. Next up was the Wok tossed Chicken smothered in sweet and sour sauce. This dish is essentially a fancy general tao Chicken executed perfectly. There’s a nice spicy kick to each bite which make this a good menu choice. Next was the star of the evening. We ordered the small 12-14 piece Sashimi bowl and it was out of this world. I’ve never tasted such fresh raw fish in Montreal. It tasted like I was literally pulling each bite out of the ocean. I would compare this dish to something you would find at Miami or Vegas trendiest restaurant. It’s so refreshing in this culinary city to stumble upon a dish that automatically ranks the restaurant in the top ten restaurants of Montreal. Next was the Shrimp & Thai Basil Fried rice. This was surprisingly regular. Considering how good and flavourful the whole menu is, this fried rice misses the mark. It has a nice spicy kick to it but is similar to most fried rice dishes I’ve had in other restaurants in the city. It’s a generous portion with a lot of rice and shrimp but felt too simple in flavour compared to everything else we ate. You won’t regret ordering it because of its portion size but I suggest you focus on other menu items. Next we tasted the Filet Mignon. It was cooked medium rare-rare (just how we like it) and was sliced into two bite slivers. It’s hard to
☟ ——————————————————————— #鮨かねさか#かねさか#kanesaka ——————————————————————— #寿司#鮨#sushi#刺身#sashimi#握り#にぎり#nigiri#和食#海鮮#シーフード#seafood ——————————————————————— #ミシュラン#michelin#ミシュラン二つ星#twomichelinstarredrestaurant ——————————————————————— #銀座8丁目#銀座#ginza#東京#tokyo ——————————————————————— ★鮨かねさかのこだわり★ 漢字の「一」のような、バランスのとれた鮨でありたいと思います。横棒一本ですが、格好よく書くには難しい。入り方やハネ、留めまで、気を抜けません。鮨は、味はもとより、見た目の美しさや握りの所作も、おいしさのひとつになります。伝統的な江戸前スタイルに、アーティストともいえる繊細な職人技を加えて、ひとつひとつ愛情をこめて握る。ネタ・シャリ・わさびの三位一体。お客様が口にされたときのバランスを考えて、温度・湿度・熟成には人一倍こだわって提供いたします。 ・ Our desire is to create sushi that is perfectly balanced, like the Chinese character "一" (which means "1"). That character looks like just a horizontal line, but it is difficult to write it beautifully; the process of how to begin, how to turn, and how to stop all matter. Not only the taste itself but also the beauty at the sight and the movements in making sushi constitute the daintiness of our sushi. We make each one of our sushi in traditional Edomae-style, with our artistic craftsmanship and deep cordiality. The trinity of three elements of sushi combines together: ingredients, vinegared rice and wasabi. We serve our sushi with careful