Blowfish
After three months of renovations,
restaurant located at
668 King Street W
finally re-opened on May 27th. We were lucky enough to be invited to their VIP preview dinner and experience their modernized brand and a new menu created by the incredibly talented chef
Daniel Ken
.
The renovated interior of the restaurant gave a modern rustic feeling to the atmosphere, with a lot of natural light coming in from the big windows. Our Fashion and Content Director Drew Brown and I were welcomed with a cocktail, containing vodka, fresh grapefruit juice, and house-made lime cordial. The dinner consisted of a four-course meal with an appetizer and dessert.The appetizer was pyramid sashimi, which included salmon, tuna, black masago, negi, kaiware, tosazu.Next, we had Blowfish’s colourful baby ebi shooter filled with tiger shrimp, mango, avocado, cucumber, lettuce, tempura bits, spicy kewpie, tobiko; wrapped with soy paper and ceviche (white fish, red onions, cilantro, cherry tomatoes aji Amarillo, Japanese style tiger milk).Our second course was a salmon tartare with crispy shiso, masaga, ikura, megi, sesame seeds, sweet corn tempura with matcha lime sour cream, and brussels sprout roasted with pancetta; toasted with shichimi togarashi. The placement of the food was creatively displayed using mini-branches and a tempura-ed vegetable leaf as a mini plate for the tartare.The third course – the most delicious one, to me -, was the nigiri + maki plate (tuna foie gras, salmon, white fish, kyoto delight, battera). One thing I loved about their sushi is that it wasn’t much of a fishy taste to any of them. The topping sauce makes it enjoyable for those who are not a fan of raw fish.Lastly, the pan-seared wild sea scallops with shiso chimichurri and quinoa risotto with vegetables (sautéed quinoa, zucchini, carrots, cherry tomatoes, onions, pineapple with den miso) was served as the fourth course.For dessert, we had the lavenderhaskap alfajores (haskap berry curd, red bean paste, yuzu cream cheese mousse, milk caramel) and pandan chai chocolate tart (black sesame sponge, pandan coconut jam, asmanthus gel, crisp meringue, house make match gelato), which was not overly sweet.Overall, the dinner and service were perfect, and I will make a second trip there soon. To all sushi lovers out there, you must try this place, and for those of you who are not a fan of raw, Blowfish could change your mind. Call (416) 860 – 0606to make a reservation.via novellamag.com