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Nakaya 中家 

Breakfast at the Tsukiji Fish Market! For about $15 this can be all yours! #GoodEats

Nakaya opens later than some other restaurants in the outer market, 0530 hrs vs 0330hrs, because they use product fresh from the market that morning and only enough to last the day. Every morning while the rice is steaming and the miso soup is simmering, fresh ingredients are delivered as soon as they arrive the the market.



Ikura, Toro, Uni on seaweed and rice, with miso soup, chopped anchovy, and pickled vegetable. 





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Ginza Kyubey 銀座 久兵衛 本店

Edo style sushi at one of Japan's most well respected sushiya in the heart of Tokyo's Ginza district. The main branch (Ginza) has been open for 80 years, since 1935 they have opened 5 additional locations throughout Tokyo and the rest of Japan, and an additional Ginza location across the street. Kyubey is consistently sold out with reservations hard to come by, especially for foreigners (they do not accept reservations from overseas and they require someone who speaks Japanese to place the reservation), I was fortunate enough to have 1 seat open up when I arrived for dinner. 

Prices range from $40 to $230 for Lunch and $100 to $300 for dinner. Menus are all set courses with a selection of either Nigiri (rice ball with fish) or Sushi Kaiseki (Appetizer, Sashimi, Grilled Fish, Assorted Sushi, and Soup). For my meal I selected the Kyubey Nigiri ($150) which consisted of 18 pieces of sushi, Miso Soup, and a intermezzo. 

This was my first meal in Tokyo and while all my other meals were incredible, this remains one of my most memorable meals. I've had some great sushi in Toronto, but coming to Tokyo, was completely eye opening. One of biggest factors to sushi is the emphasis on rice. Many of us see the rice ball as just filling, and the fish as the star, but in Japan much more emphasis is placed on the rice, from how it's washed, cooked, and seasoned, to the temperature it's served at. It's perfectly seasoned to complement the fish toppings and being served at body temperature acts to contrast with the cold fish. The texture is soft and pollowy without being mushy or overly sticky, it maintains structure giving it a great mouth feel, again to contrast the texture of the fish. You are given a small bowl to place soy sauce into, however each individual pice of sushi is seasoned by chef right before serving, while it is recommend to eat to sushi as is, you have the option in dipping it in the soya sauce, fish side only of course. 

Sushi is designed as hand food. The table sitting consists of a hot towel to wash your hands, and a wet towelette to wipe your hands after each piece. Whether you're eating at a $200 sushiya or a $10 ramen restaurant, service is impeccable. At Kyubey, they noticed right away that I was left handed and quickly rearranged my table setting and moved me over one seat as well. Also, each piece of sushi was served facing towards my left hand to make it eaiser to pick up. As I do with most meals, I have my phone and camera by my side, as most of us do, I usually place it on the table off to one side. No big deal right? Minutes after moving seats and rearranging my table setting, they had also brought out two towels, one for my phone and one for my camera to the placed on. When I asked why this was one, I was told that items should have a soft place to be placed on so as not to be damaged. They weren't worried about the table but rather my phone and camera. Where else do you find this kind of attention to detail? 

Everything was insanely fresh. Serious next level stuff. Thank you to Chef Hayashi for an incredible first meal in Toyko!



Table setting before being rearranged for me.

Seaweed, Soy Sauce, Seaweed


Medium Fatty Tuna (Chūtoro)

Lightly brushed with soy sauce.


Red Snapper (Tai)


Squid (Ika)


Sea Urchin (Uni)


Amberjack/Yellow Tail (Hamachi)


Sweet Shrimp (Amaebi)


Tuna (Marguro)

Marinated in Soy Sauce


Scallop (Hotategai)


Halfbeak (Sayori)



Spanish Mackerel (Sawara)

Marinated between two pieces of nori. Tuna might be the star when it comes to sushi, but this was my favourit piece in the entire meal. I've always love mackerel, but the seasoning process of being sandwiched between the nori brings out another level of flavour. The subtle aromas of the nori come through the balance the stronger flavours of the mackerel. 


Fresh Prawn

Still moving prawn with a choice of either fresh (raw) or boiled), of course I went with raw.


The meat of the pawn is still twiching as you eat it.


Sardine (Iwashi)


Fatty Tuna (Otoro)

Melt in your mouth. Nothing like it.


Sea Eel (Anago)

Grilled sea eal dusted with Yuzu zest, one plain, one with a soy sauce base sauce.


Dikon Radish

Hand sliced Dikon with Shiso Leaves, Miso, and Sesame. Watching Chef Hayashi horizontally hand cut the dikon was impressive, single stroke, prefectly even. 


Fresh Prawn

Deep Fried Head. Nothing goes to waste.


Grey Tuna

Lightly torched Fatty Tuna


Miso Soup

The best miso soup I've ever had. Each restaurant/chef/family has their own version of miso soup. This has been the most unique and flavourful soups I've had. Filled to the top, it's not until you get half way though that you see these little surprises. These small baby clams adds a layer of brine and flavour to the dish. Got two bowls of this!


Assorted Maki

Medium Fatty Tuna, Cucumber, Dried Gourd (Kanpyō Maki), Pickled Radish (Shinko Maki) 


Egg (Tamago)

Beautifully sweet, soft, and spongy. 


Chef Hayashi

Chef Hayashi is one of the itamae's at Kyubey Ginza, he's been a itamae for 20 years.

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A memorable meal @OliverBonacini Canoe before heading off to Tokyo! Thanks @ChefHorne @Chef_Coulson for that incredible steak!


Holland Marsh Onion Soup

Bone Marrow, Rye Crouton, and Thunder Oak Gouda.

A cold snowy day, this dish part of the recent Taste Ontario was a perfect start to the meal.


Foie Gras Terrine

Wild Red Current Jelly, Confit Goose, Yoghurt, Sea Buckthorn and Orange Marmalade, Puffed Tapioca, Pickled Mustard Seed.

Had a bit of a craving for a terrine, and Chef Horne delivered with this little gem.


Bone-In Rib Eye

Tourné Potatoes, Matsutake Mushrooms (Shaved and Wedged), Pickled Beets, Roots of Parsnip Root Pan Roasted in Butter and Glazed. 

The 8 oz bone-in PEI potato finished rib eye was the special of the night, and has just been 86'd moments before we ordered. But little did I know, Chef Horne and Chef  Coulson had been holding off on one last rib eye. The photo doesn't do it justice, but this steak was huge. This 20 oz beast was simply pan roasted in butter and thyme and cooked to perfection (I say simply, but to cook a steak this size, it takes quite a bit of skill). Tourné potatoes, tho not something I expected to see at Canoe, was a must have old school addition to the dish. 


Rye Ice Cream

Much talked abou rye ice cream, had to give it a try, and boy does it live up to the hype!


Chocolate & Squash

70% Chocolate Soft Cake, Squash Butter, Caramel & Squash Cinnamon Ice Cream, Choux Pastry.

Finishing off the night with a new dessert from Pastry Chef Gonsalves. The squash butter reminds me of the nougat you would find in chocolates. So good!

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Porzia Impasto Collaboration

Phenominal meal between @porziaparkdale & @IMPASTO_MTL. #GoodEats

A sold out, one night event, featuring two of the most well respected Italian restaurants from Toronto and Montreal. This very special tasting menu brought together Michele Forgione (Impasto), and Basilio Pesce (Porzia) to create a unique meal that highlights the best they have to offer.




Pork and Duck Liver Terrine with Fig.


Cinnamon Salami.


Albacore Tune Crudo with Bone Marrow Aioli, Pickled Onion and Fried Capers. 

Baccala (Salt Cod), cooked in Spicy Tomato.

Quebec Bufala, with Fig and Pistachios 


Lobster Busiate

Hand rolled busiate cooked ali olio with anchovy and chilli. Finished with lobster meat and lobster bisque. 



Soffrito, Chicken Stock, Butter, Sage, and White Truffle.


Zampina Stuffed Lamb Belly

Lamb belly rolled around zampina (sausage made from lamb, tomato paste, pecorino, wine, and garlic), Lamb jus, puntarelle, and dandelion leaves.



Pistachio and Candied Ginger


Almond, Nutella, and Pistachio cookies.

Formaggi: Rochetta (Goat, Cow, and Sheeps Milk Cheese from Piedmonte Italy, with a Creamy, soft texture). Vento d'estate (Cows Milk Cheese rubbed in Lavender from Treviso Region of Italy)

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Still thinking about this dish from @OliverBonacini's @ChefHorne from over a month ago! #GoodEats


Ivory Salmon, Saskatchewan Lentils, Housemade Kimchi, Apple and Celeriac Purèe, Charred Onions, & Purple Brussels Sprouts.

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Gale's Snack Bar

Less than $5 for lunch at Gale's Snack Bar. This place hasn't changed in decades (prices or décor)!


Hot Turkey Sandwich with gravy, fries, peas, and tomatoes. ($3.75)


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Back of House

Lots of #GoodEats over at #BackOfHouse in #Leslieville! Thanks @bakerdonz for the reco!



Burger - Sous-vide chuck patty stuffed with oxtail, pan seared, topped with melted cheese, cold smoked tomatoes, pickled red onions, and fresh greens.


Pulled Pork - Cola brined pork shoulder, carmelized in pan with BBQ sauce, topped with cheese, and compressed Granny Smith apples.


Chicken Wonder - Brined and sous-vide chicken, breaded with panko flakes and quinoa, topped with bruleed goat cheese, arugula pesto, and cold smoked tomatoes.


Beet Salad with Cottage cheese, arugula, lemon curd, smoked almond oil, and crispy shallots.

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Soup Opera

Warm up to some classic French bistro dishesfor lunch @soupoperaPEC. #GoodEats #PEC


Escargot Provençal - French Polignac Snails, Simmered in Butter and Garlic, French Brandy Flambé.


Soup a L'oignon Gratinee - Caramelized Onion, White Wine, Bone Marrow Stock, Gruyere and Emmenthal Cheese.

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Canoe - Taste Ontario

Back to Ontario with @ChefHorne @OliverBonacini's Canoe. #GoodEats

It's harvest season in Ontario, and Chef Horne is featuring some incredible ingredients from all over Ontario. With many of the ingredients being very familiar for both Chef and the diner, after all this is home, I'm sure this menu was still a challenge for Chef Horne to keep interesting and new. With a few surprises and ingredients that make you think twice, Chef Horne and his team have executed another delicious meal that keeps me coming back for more. This menu showcases the best Ontario has to offer, and as the harvest season progresses, the menu will change in the next few weeks to highlight some new ingredients.


Meadow Sweet Farm & Monforte Dairy

Heirloom Tomatoes with Spiced Oil. 

Paired with Hinterland 'Les Etoiles' Traditional Method, Prince Edward County, Ontario 2011.

Good start to the meal with rich cheese cutting the acidity the tomatoes bring, rounding out with the oil. That said, there was something amiss about this dish. Not sure what it was, maybe it was the lack of the edible flowers on this dish compared to one I had a few nights before? Edible flowers never really added anything in terms of flavour on the dish, mostly just there for presentation, but this time around they did add little touches of aromas throughout the dish. Especially when there's a variety of flowers like garlic, thyme, marjoram, and tarragon. Just something different that I missed.


Holland Marsh Onion Soup

Bone Marrow, Rye Croutons, and Thunder Oak Gouda.

Paired with Hidden Bench 'Buit Blance' Rosomel Vinyard, Beamsville Bench, Ontario, 2011

The soup is cooked for 8 hours, to the point where the onions have basically broken down and dissolved into the stock. The stock is cooked for 3 days, and is a combination of goose, duck, and chicken bones to make a rich and flavour packed brown stock. Easily one of my favourite dishes of evening, and one of the best soups I've had. Crazy good stuff (went back a few nights later just for the soup again!). 


Vicki's Veggies & 100km Foods

Beets, Puffed Amaranth, Maple Leaf, Mulled Wine Vinaigrette.

Paired with North Shore Project Rosé, Lake Erie North Shore, Ontario, 2013

Beets 3-ways, Pickled, Roasted, Puréed. The pickled beets are sliced paper thin and act as the foundation of the dish where everything else is built upon. Puffed amaranth is similar to quinoa, being packed with protein and are both seeds rather than grains, it provides a nice texture contrast to all softer beets. Crabapples are hidden between the wedges of beets and maple leaves, and contrary to the norm they were not too sour. Chef Horne said it was a good year to use them since there wans't much rain through the summer, so these provided a touch of sweetness while brightening up the dish. Last but certainly not least, maple leaves! Yes, they're the same leaves we just saw turn red during the fall season. Chef Horne experimented with using maple leaves from a Big Leaf Maple from British Columbia during Taste BC, and wanted to take it one step further for Ontario. You can read more about his development process here. Interesting component to the dish, but didn't really taste like much, just crunchy...kinda like fried kale, which isn't a bad thing.


Moose Poop and Foie Gras

Niagara Peaches, Québec Foie Gras, Strawberry BBQ Sauce, Peanut Sauce.

Story time: A little something extra inspired by our last conversation with Chef Horne. When Horne began researching suppliers for Taste 60th Parallel he mentioned to a friend and I that he came across a supplier that sold moose poop, for what I don't remember, but that whole moose poop thing stuck with my friend and I, so we decided to bring in a little bit of poop for him. My friend works at a candy factory designing and matching colours, so she made moose poop coloured candy for Horne and his team (tho we were told later that Chef horeded most of the candy in his office). I spend 2 days a week at O&B Artisan, the bakery that supplies bread to all the restaurants in the Oliver and Bonacini empire, so having the opportunity to put something extra into Canoe's bread order, we made chocolate blueberry sourdough which you can see above between the foie. 


Great Lakes Walleye

Charcoal Market Vegetables, Ale Tartar Sauce, Smoked Alliston Potato Gnocchi.

Paired with 13th Street Chardonnay June's Vineyard, Creek Shores, Ontario, 2012.

The market vegetables are wrapped in foil and placed directly on the coals and allowed to slowly cook in the pouch. The result are tender and flavourful vegetables. The walleye is fried to perfection, and the gnocchi are shallow fried to give it a incredibly crispy crust and a fluffy inside. This simple dish, along with the onion soup was the winner of the evening, seriously my friend and I could have eaten this all night and been perfectly happy.



Concord Grape Soda


Grandview Farms Strip Loin

Algonquin Grits, Sweet Corn, Swiss Chard, Sweetbreads.

Paired with Tawse Cabernet Franc Van Bers Vineyard, Creek Shores, Ontario, 2010.

Sweetbreads are soaked in milk then pressed and fried. The beef is apple finished, giving it a distinct taste, a little sweet if that makes any sense. Tho truth be told, I do prefer the PEI potato finished beef, there's a richness in there that's so very unique...more beefy. Garnished with corn hair.



Roasted Peaches, Candied Violets, Chamomile Ice Cream, Cream Cheese and Yoghurt Mousse

Paired with Field Dreams

Pastry Chef Robert Gonsalves did it again with another beautiful dessert! The peaches were simply roasted in vanilla, lavender candy and poprocks for a fun texture element. The vanilla white chocolate spread added a wonderful level a richness to the dish that balanced ever so well. 



A couple of doughnuts to finish off the evening.


Taste Ontario runs until mid-November before we finish off the year with Taste Prairies.

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Summer time #GoodEats @OliverBonicini's Canoe!


Tomato Salad - Heirloom Tomatoes, Sheeps Milk Cream Cheese, Wild Celery, Garlic Flowers, Thyme Flowers, Marjoram Flowers, Tarragon Flowers.


Licorice Infused Watermelon - Charred Lobster, Mascarpone, Fennel, Pickled Rind


Pan Seared Québec Foie Gras - Lavender Peaches, Ontario Peanuts, Toasted Cattail Brioche


Concord Grape Soda


Cauliflower Risotto - Roasted, Raw, and Puréed Cauliflower


Creamed Ontario Corn with Shallot Rings


Meat and Potatoes - P.E.I. Potato Finished Beef, Pickled Wild Leek, Rapini, Three Grain Porridge


Cheese Plate - Blue Bénédictin, Glengarry Lankaaster, Chamblé, St. Honoré with Whipped Honey, Raisins, and Biscuits




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