Some restaurants have open kitchens in which
you can see chefs and cooks bustling about preparing dishes. At Kaiseki-Sakura in Toronto, you can see Chef Daisuke Izutsu prepare various soups, sashimi and rice and
noodle dishes right in front of you, and have a conversation with him too.
This is what the
kappo
style of cooking
consists of, and Izutsu says, “It is really fun and exciting to see people enjoying what I prepare for them.”
The Omakase tasting menu gives patrons a chance to sample a variety of dishes handpicked by Izutsu. Guests
can opt to dine at the chef’s table to watch Izutsu in action as he prepares the food. The Omakase menu
changes monthly to best showcase seasonal ingredients. Another highlight of the Omakase menu is its pairings
with various sakes and shochu, which is a Japanese alcohol that’s stronger than sake.
Also available to patrons is the
a la carte menu, consisting of traditional Japanese dishes such as miso soup, assorted sashimi, and the
Unagi
Zosui, which is
Japanese-style eel risotto. For something new, try Izutsu’s signature beef tongue served on a
baguette.
Izutsu says he derives
inspiration for the menu from his oyakata, or mentor. It also enforces the idea of a “master” recipe, and to respect tradition.
Izutsu says it’s sometimes difficult to be authentic and “add my originality on top of that.” He says there
have been changes to the menu, but the philosophy behind the restaurant and menu remains
intact.
Izutsu says he brainstorms idea
for dishes before he goes to sleep. He adds that it’s pertinent that he keeps a notepad beside his bed in
case he needs to jot down a recipe he dreams up while sleeping.
Kaiseki-Sakura certainly does
have dishes delicious enough to dream about!•
Photo Courtesy of
Kaiseki-Sukura.
