Last visit at Kinka Izakaya was impromptu. More precisely, I went there on a Valentine’s day, which was fully packed and I was lucky enough to be squeezed in under agreed conditions that I would leave an hour after. Evidently, I was rushed and simply ordered a few things.

Unlike last time, my recent visit was a nice 2-3 hours where I lost count of the constant cheer of “ARE YOU READY? YES!!!  WHEN I SAY SAKE YOU SAY BOMB!!!” The scene was lively even on a Wednesday.

I was so spoiled by my recent Vancouvert trip where I had over the top Japanese food that I was afraid that Kinka may not measure up even knowingly Kinka roots are from Toronto. My worries quickly dissapated…

This seaweed and tofu salad was incredibly refreshing. Anyone that likes seaweed salad will like this one without a doubt. The light sesame dressing with a hint of acidity makes this salad perfect to open any appetite.

From their special menu which changes frequently, we had salmon tartare served with seaweeds. This one was not particularly spectacular. It was fine, nothing more.

Also from their special menu, we had salmon and scallop sashimi. First, have a look of the plating, incredibly visually pleasing. Then, have a bite. The freshness bursting out one by one. This was fantastic. It was no surprise that it ran out of stock quickly.

This Kaisen Udon was made with a creamy base and various seafood. The udon texture was perfect. I felt I was eating a Japanese version of the Italian seafood pasta, but only tasting even better!

seared beef sashimi w/ nori seaweed, yuzu ponzu, wasabi mayo & garlic chips

This pressed sushi is called salmon oshizushi on their menu. The salmon was gently scorched and drizzled with a sweetened soya sauce. I have to say it was my favorite dish of the evening.

SABA OSHIZUSHI12.8
Same concept as the Salmon oshizushi, the only difference is that this saba oshizushi has mackerel. I know not many people like mackerel sashimi, and this one will not change their mind either. I for one thought the salmon oshizushi was better in so many levels. This mackerel just did not bring out the same flavors.

Maguro tataki is a lightly seared sashimi. Other than its looks, I couldn’t tell it was seared and I ate it like it was a sashimi. Again, very delightful due to the freshness.

Kinka Izakaya really climbed up high in my most preferred restaurant lists. This is a perfect restaurant to introduce people that are not too familiar with Japanese cuisine as it has a bit of everything (raw to cooked). And, a perfect place to have fun with your friends. I highly suggest to reserve to avoid any bad surprises.

Zuuchini