Kaiseki Yu-zen Hashimoto - a Kaiseki dining experience worth your time and money.

If you were to ask a Torontonian, which restaurant they would suggest as their number one in taste and experience, the most seasoned ones would most definitely mention Kaiseki Yu-zen Hashimoto. This somewhat hidden gem is one of the most authentic kaiseki experiences available on this side of the world. With only three tables available, chef Masaki Hashimoto meticulously crafts each and every course with precision and extraordinary elegance, which allows the diner to appreciate the beauty that is kaiseki without buying a plane ticket. 

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The experience begins upon arrival when guests are greeted and shown to their one-per-room table by a kimono-draped young man. As we were celebrating my birthday during our visit, a card, hand-written in Japanese by the chef himself, was a unique and special touch which beautifully set the mood for the evening.

The meal itself is a price-fixed seasonal dinner consisting of eight courses: Amuse Bouche, sashimi, soup, grilled, steamed and stewed, fire and grilled, main course and dessert. All the ingredients are carefully selected and many are flown in from Japan in order to create the authentic taste and guide the guests into an exclusive world of Japanese cuisine. 

To start, we enjoyed Onjyaku-zen (Amuse Bouche) of Sesame tofu, rice and fresh white miso soup. The freshness and sweetness of the soup was a welcome change from the watery and salty miso we are accustomed to in our neighbourhood sushi restaurants, while the sesame tofu with the fried noodles delivered a unique texture experience. 

For the Sashimi course, we were offered Tennen Madai (Wild Porgy/snapper) with white radish, myoga vegetable, stem vegetable, and freshly grated wasabi. The fish, line caught and flown in from Japan, melts in your mouth and leaves a slightly sweet aftertaste that distinguishes a fresh catch. 

The soup consisted of Amadai (tile fish) wrapped with a carrot, sweet rice, yuzu citrus, and spring water seaweed accompanied by fried tile fish scale. Unexpectedly, the texture and saltiness of the fish scales were a wonderful accompaniment to the broth and brought the whole dish together. 

The grilled course included grilled belt fish, grilled shrimp from Okinawa, fried shrimp head, gooseberry with a mountain potato and a kumquat with vinegar egg yolk as a palate cleanser. For me personally, the fried shrimp head provided one of the most memorable taste experiences. The crunchiness of the shell along with the concentrated fresh shrimp taste left me longing for seconds and thirds. 

For the Steamed and stewed portion of the dinner we tasted stewed pork, along with taro potato, mashed tofu and topped with Uguisuna (petite turnip). The stewed meat was fall-off-the-bone tender and paired well with the rich broth and the creaminess of the taro, while the petite turnip served as a cute treat for the eye.

The second Fried and Grilled course included A5 Wagyu Beef with savoury red miso paste, matcha salt, a miso fried bamboo shoot and fried edamame beans. Having had Wagyu beef on a few occasions, this was by far the most flavourful presentation with the matcha salt superbly complimenting the melt-in-your-mouth meat.

Chef's main course consisted of bamboo shoot rice with seaweed and fried ginger; Chawan mushi (steamed egg custard) with okra, lily bulb, and yomogi; and the signature daikon crane served with a carrot dressing. The intricate detail and artistic craftsmanship of this dish commemorates the experience as a unique and authentic opportunity to be enjoyed by the diner.  

The dinner was complete with the dessert, which included a Japanese pudding, ice wine agar agar, unfiltered sake agar agar and house made ice cream. A sprinkle of edible gold served as a gentle reminder that we can all feel a little richer inside. 

Once all eight courses have been enjoyed, the Kaisaki is completed with a traditional tea ceremony, albeit shortened for convenience. The ritual is performed with the same exquisite attention to detail as the rest of the experience with every move explained to the uneducated guest with grace and humility, bringing the dining experience to a logical conclusion. 

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Kaiseki Yu-zen Hashimoto is currently considered to be the most expensive restaurant in Toronto with price fixed dinner of $300 per person before drinks, tax and gratuity. However, unlike many modern haute dining restaurants, Kaiseki Yu-zen Hashimoto delivers an absolutely unique experience. Chef Masaki Hashimoto not only brings the Kaiseki tradition to the Western world, but also reminds us to slow down, enjoy the moment in it's uniqueness and appreciate the beauty in detail, quality and dedication. 


http://www.kaiseki.ca