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| - Kinka Izakaya is an authentic Japanese restaurant that serves Starters, Cold Dishes, Salads, Deep Fried Items, Grilled and Baked Items, Rice and Noodles Items, and Sweets. The restaurant has dimmed lighting and popular hip hop music playing. There are a bunch of photos of Japanese geishas on the walls. The basket woven wall had empty beer bottles hanging from it.
My party of six shared items from each category. I liked majority of the items except Unagi Somen and Sashimi Salad because I am allergic to horseradish and they mixed in the wasabi mayo.
For drinks, we shared pitchers of Sapporo beer.
For Starters, we had Gomaae, which consisted of blanched spinach drizzled with a thick black sesame sauce and sprinkled with white sesame seeds.
For Cold Dishes, we had Maguro Tataki, which consisted of seared British Columbia tuna sashimi served over shredded radish in ponzu sauce and garnished with crispy garlic chips and
Salmon Natto Yukke, which consisted of chopped salmon sashimi, natto, takuan, shibazuke, Scallion, cucumber, garlic chips, and raw egg yoke. Like a bibimbop, it came unmixed. It reminded me of a tartare because you would put the mixed ingredients on a piece of lightly salted nori.
For Salad, we ordered all three - Seaweed and Tofu Salad, Sashimi Salad, and Gyu Shabu Salad. My favorite one was the Seaweed and Tofu, which consisted of fresh mixed greens, silken tofu, and marinated seaweed tossed in a sweet sesame dressing. The Sashimi Salad consisted of fresh mixed greens topped with wasabi mayo drizzled assorted sashimi. The Gyu Shabu Salad consisted of fresh mixed greens toped with shabu shabu beef and julianned bell peppers tossed in a black sesame dressing.
For Specials, we ordered the Unagi Somen, which consisted of cold somen noodles served in dashi broth with BBQ eel, soft boiled egg, shredded egg omelette, scallion, and nori. I didn't like how the BBQ eel was drizzled with wasabi mayo. It didn't make consuming at an enjoyable experience.
For Deep Fried Items, we ordered Takoyaki, which consisted of deep fried octopus balls served in tonkatsu sauce, drizzled with mayo, and topped with bonito flakes, and Agedashi Tofu, which consisted of crispy deep fried tofu in dashi broth. I think the Takoyaki would be better if not drenched in tonkatsu sauce.
For Grilled and Baked Items, we ordered Kakimayo, which consisted of two large baked British Columbia oysters topped with mushrooms, spinach, garlic mayo and cheese, Gindara, which consisted of a grilled miso marinated black cod served over yuzu miso sauce, and Karubi, which consisted of grilled miso marinated beef short ribs. The Kakimayo reminded me of Oyster Rockefeller. I liked that the beef short ribs weren't too fatty.
For Rice and Noodles, we ordered Saba Oshizushi, which consisted of blowtorched cured mackerel pressed sushi with grated daikon radish, and Salmon Oshizushi, which consisted of blowtorched Atlantic salmon pressed sushi with wasabi mayo. I loved the Saba Oshizushi.
For Sweets, we ordered Matcha Mousse, which consisted of Green Tea Mousse with a graham cracker crust served with a scoop of red bean paste and a scoop of Matcha ice cream, and Almond Tofu, which consisted of cold, silky smooth, strong almond scented tofu gelatin served in a cup topped with whipped cream and garnished with a gojiberry.
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