Hokkaido Ramen Santouka – Toronto – 2012 12 27

27 Thursday Dec 2012

Tags

Gyoza, Jelly Ear, Kara Miso, Kikurage, kimchi, Lager, Miso, Ramen, rice, Sake Kara Miso, Sake Ramen, Salad, Salmon, sauce, Seasoned Egg, Shio, Shoyu, Shrimp, Shrimp Salad, spicy miso, Steam Whistle, tofu

Kara Miso (spicy miso) ramen, as well as a rice bowl and sides (Part of Sake Kara Miso)

HOKKAIDO RAMEN SANTOUKA

91 Dundas Street East Toronto Ontario M5B 2C8 +1-647-748-1717

Japanese, Ramen, Noodles
Hours: 11:00 am～11:00 pm

Shio Ramen (Salt Flavor) – Shio Ramen is our signature ramen which is mild and creamy soup seasoned with salt. Shio Ramen is our only ramen that is topped off with a Japanese pickled plum.

Miso Ramen (Soybean Paste Flavor) – Miso Ramen soup is made from a mixture of pork broth and a rich and hearty miso paste. We use different pork broth than the Shio Ramen to bring out the miso flavour.

Shoyu Ramen (Soy Sauce Flavor) – Shoyu Ramen soup is made from a mixture of pork broth and soy sauce. Dried seaweed is used as a topping only for Shoyu Ramen to bring out its flavour. Our cha-shu is simmered in soy sauce, so its flavour will stand out in our Shoyu Ramen soup.

Tokusen Toroniku Ramen (Choice Pork Ramen) – Toroniku Ramen is our signature ramen which has the toppings served separately. Toroniku Cha-shu is simmered pork cheek (jowl) meat. Pork cheek meat is very rare and only 200-300g can be taken from each pig. It has a very rich flavour and it is tender like fatty tuna.

Hokkaido Ramen Santouka Toronto Facebook Page

: Steam Whistle Lager

: Tofu and Shrimp Salad, Kimchi

: Tofu and Shrimp Salad, Kimchi

: Shrimp Salad

: Kimchi

: Various Sauces

: Shio Ramen

: Shoyu Ramen (Part of Sake Ramen with Salmon and Rice)

: Gyoza

: Salmon and Rice (Part of Sake Kara Miso)

: Seasoned Egg (Part of Sake Kara Miso) and Jelly Ear (3 mm strips of Kikurage)

: Kara Miso (spicy miso) ramen, as well as a rice bowl and sides (Part of Sake Kara Miso)

: The Bill for four

Kingyo Izakaya – Toronto – 2012 12 22

22 Saturday Dec 2012

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Albacore, Amaebi, avocado, B.C., Beef, beef tongue, Big Eye Tuna, blend, Carpaccio, carrot, Chef Sada, Chicken, Cod, Cod Roe, Creemore, Crunchy, Daikon, Deep Fried, East Coast, frozen, Garlic Chips, Goldfish, grapes, grilled, Hamachi, Hawaiian, hot stone, Hotategai, Japan, Japanese, Karaage, Kelp, Kimuchi, Kimuchi Udon, Kingyo, Kinpira, Lager, Lotus Root, magic pepper, Magic Powder, maguro, Nama Shichimi, o-sho, O-Sho Restaurant, Onions, orange, oysters, Pachinko, Pan Fried, Pinball, Pint, Renkon, rice, roe, Sake, Salmon, Scallop, Sea, Sea Kelp, sea urchin, shiso, Shooter, sockeye, Spicy, spicy Mentaiko, Sticky, Stone, Sushi, Sushi Rice, sweet shrimp, Tongue, Tuna, Udon Noodle, Wasabi, wild, Yam, Yamaimo, Yamaimo Yam, Yellowtail, Yuzu, Yuzu Orange

7 Kind Assortment Maguro, Hamachi, Amaebi, Salmon, Hotategai, Sea Urchin, Oysters, Special $45.00

KINGYO IZAKAYA

51B Winchester Street Toronto (Cabbagetown) Ontario M4X 1R7 +1-647-748-2121
Japanese, Seafood, Sushi

Twitter: @KINGYO_IZAKAYA

Information e-mail: info@kingyutoronto.ca

Kingyo Izakaya Toronto Facebook Page

Introducing: Kingyo Izakaya by Renée Suen containing interior images I could not take

: Renkon Kinpira spicy pan-fried Lotus Root served cold with our Nama Shichimi*. Crunchy. $4.80

: Table Setting

: Pachinko Pinball Machines

: Pachinko Pinball Machines

: Maguro Carpaccio Thinly sliced Albacore Tuna Carpaccio Avocado, Daikon, Onions, Garlic Chips. $11.80

: Maguro Carpaccio Thinly sliced Albacore Tuna Carpaccio Avocado, Daikon, Onions, Garlic Chips. $11.80

: Maguro Carpaccio Thinly sliced Albacore Tuna Carpaccio Avocado, Daikon, Onions, Garlic Chips. $11.80

: Maguro Carpaccio Thinly sliced Albacore Tuna Carpaccio Avocado, Daikon, Onions, Garlic Chips. $11.80

: Wasabi and carrot Kingyo (Goldfish)

: Vancouver famous Chef Sada’s Sea Urchin Shooter – Natural Ocean Viagra, Shiso* sticky Yamaimo Yam, Sea Kelp, Sushi Rice, Yuzu Orange and Sea Urchin in one. You can eat it or drink it. $7.80

: Vancouver famous Chef Sada’s Sea Urchin Shooter – Natural Ocean Viagra, Shiso* sticky Yamaimo Yam, Sea Kelp, Sushi Rice, Yuzu Orange and Sea Urchin in one. You can eat it or drink it. $7.80

: Vancouver famous Chef Sada’s Sea Urchin Shooter – Natural Ocean Viagra, Shiso* sticky Yamaimo Yam, Sea Kelp, Sushi Rice, Yuzu Orange and Sea Urchin in one. You can eat it or drink it. $7.80

: 7 Kind Assortment Maguro, Hamachi, Amaebi, Salmon, Hotategai, Sea Urchin, Oysters, Special $45.00 Hawaiian big eye tuna (maguro), Japanese yellowtail (hamachi), B.C. sweet shrimp (amaebi), wild sockeye salmon (sake) scallop (hotategai), East Coast oysters

: 7 Kind Assortment Maguro, Hamachi, Amaebi, Salmon, Hotategai, Sea Urchin, Oysters, Special $45.00

: 7 Kind Assortment Maguro, Hamachi, Amaebi, Salmon, Hotategai, Sea Urchin, Oysters, Special $45.00

: 7 Kind Assortment Maguro, Hamachi, Amaebi, Salmon, Hotategai, Sea Urchin, Oysters, Special $45.00

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Stone Grilled Beef Tongue will be served with hot stone on your table $10.20

: Kimuchi Udon – Kimuchi & spicy “Mentaiko” Cod Roe flavoured Udon Noodle. $8.20

: Kimuchi Udon – Kimuchi & spicy “Mentaiko” Cod Roe flavoured Udon Noodle. $8.20

: Famous “O-Sho Restaurant” Karaage with Magic Powder Deep-fried chicken Karaage from “o-sho” in Japan. served with our magic pepper blend $8.60

: Famous “O-Sho Restaurant” Karaage with Magic Powder Deep-fried chicken Karaage from “o-sho” in Japan. served with our magic pepper blend $8.60

: Frozen Grapes with flower

: Frozen Grapes with flower

: Frozen Grapes with flower

: The menu

: The menu

: The menu

: The menu

: The menu

: The menu

: The Wine List

: The Drink List

: The Drink List

: The Drink List

: The Drink List

: Business Cards

: The Bill

: Renkon Kinpira spicy pan-fried Lotus Root served cold with our Nama Shichimi*. Crunchy. $4.80

Second visit January 15, 2013

: Bottle Beer – Asahi Black 7.00

: Potato Danhdan 30 ml 4.50 + hot water + plum (ume) 1.00

: Potato Danhdan 30 ml 4.50 + hot water + plum (ume) 1.00

: Sakekasu Pork Miso Soup 3.50 sake kasu flavoured miso soup with pork & lots of root vegetables

: Tako Wasabi 4.20 baby octopus marinated with wasabi stems and sea kelp. Served with seaweed paper

: Tako Wasabi 4.20 baby octopus marinated with wasabi stems and sea kelp. Served with seaweed paper

: Tako Wasabi 4.20 baby octopus marinated with wasabi stems and sea kelp. Served with seaweed paper

: Aburi Shime Saba Battera 14.00 flame seared vinegar cured mackerel battera box sushi, arima sansho

: Aburi Shime Saba Battera 14.00 flame seared vinegar cured mackerel battera box sushi, arima sansho

: Aburi Shime Saba Battera 14.00 flame seared vinegar cured mackerel battera box sushi, arima sansho

: Aburi Shime Saba Battera 14.00 flame seared vinegar cured mackerel battera box sushi, arima sansho

: Tsukemono Pickles Assortment 6.80 Assortment of daily rice bran pickles, house original kimuchi tomato and Osaka style spicy oi kimuchi cucumber. each available separately

: Tsukemono Pickles Assortment 6.80 Assortment of daily rice bran pickles, house original kimuchi tomato and Osaka style spicy oi kimuchi cucumber. each available separately

: Tsukemono Pickles Assortment 6.80 Assortment of daily rice bran pickles, house original kimuchi tomato and Osaka style spicy oi kimuchi cucumber. each available separately

: Tsukemono Pickles Assortment 6.80 Assortment of daily rice bran pickles, house original kimuchi tomato and Osaka style spicy oi kimuchi cucumber. each available separately

: Vancouver famous Chef Sada’s Sea Urchin Shooter – Natural Ocean Viagra, Shiso* sticky Yamaimo Yam, Sea Kelp, Sushi Rice, Yuzu Orange and Sea Urchin in one. You can eat it or drink it

: Ume Seaweed Hotate Carpaccio 10.80 scallop carpaccio with plum & seaweed sauce

: Ume Seaweed Hotate Carpaccio 10.80 scallop carpaccio with plum & seaweed sauce

: Ume Seaweed Hotate Carpaccio 10.80 scallop carpaccio with plum & seaweed sauce

: Stone Bowl Seafood Sea Urchin Don 13.80 sautéed prawn, squid, scallop & salmon roe on rice with sea urchin & ginger sauce, served in sizzling hot stone bowl

: The Legendary Chicken Wings by “kinchan” 8.20 Kinchan’s famous chicken wings, OK, maybe little exaggerated but it’s that good, no word of a lie

: The Legendary Chicken Wings by “kinchan” 8.20 Kinchan’s famous chicken wings, OK, maybe little exaggerated but it’s that good, no word of a lie

: The Legendary Chicken Wings by “kinchan” 8.20 Kinchan’s famous chicken wings, OK, maybe little exaggerated but it’s that good, no word of a lie

: The Bill

Fung Lam Court Chinese – Markham – 2012 12 19 and 2012 12 24

19 Wednesday Dec 2012

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almond, Assorted, Assorted meat, Bean, Bean Curd, Bean Curd Roll, Black Bean, Cashew, Cashew Nut, Chicken, Chinese, crispy, curd, Dumpling, fried bread, Har Gow, Leaf Sparerib, Lotus, Lotus Leaf, Meat, mushrooms, Nut, Pork, Pot, rice, Rice in Pot, Rice Roll, roll, sauce, sesame, Shrimp, Shrimp Dumpling, Shrimp Toast, Siu Mei, Steamed, Sticky, Sticky Rice, Sweet Soup, Toast, Youtiao

Sparerib with Black bean Sauce $2.40

[2013 08 21 Update We decided not to have tea at Fung Lam Court this morning. Instead we had a glass of water each. We were charged $1.20 for each glass of Markham tap water+HST for a total of $2.71. We won’t be going back to Fung Lam Court any more.]

Fung Lam Court Chinese Restaurant Inc

6-7220 Kennedy Road Markham Ontario L3R 0N4 +1-905-947-8988

Owner: Wing Lai, Owner/Chef Jerry Lai

Open 7 days a week 9 a.m. to 11 pm.
Dim Sum $2.40 Monday to Friday, $2.70 Saturday, Sunday and Holidays.

[We went back a second time on December 24th. We met Margaret Lai. Her father (Wing Lai) and brother (Jerry Lai) own the restaurant. She was being a secret shopper (in the open) in the restaurant.
She highly recommends the Crab baked with rum and bread, Crab pan fried with Soya sauce and Beef Rib with Honey Pepper.]

: Crispy Bean Curd Roll with Shrimp $2.40 and Shrimp Dumpling (Har Gow) $2.40

: Shrimp Dumpling (Har Gow) $2.40

: Shrimp Dumpling (Har Gow) $2.40

: Crispy Bean Curd Roll with Shrimp $2.40

: Crispy Bean Curd Roll with Shrimp $2.40

: Steamed Pork Siu Mei $2.40

: Steamed Pork Siu Mei $2.40

: Shrimp Rice Roll $2.40

: Shrimp Rice Roll $2.40

: Chicken and Mushrooms with Rice in Pot $3.50

: Chicken and Mushrooms with Rice in Pot $3.50

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sparerib with Black bean Sauce $2.40

: Sparerib with Black bean Sauce $2.40

: Sesame Sweet Soup $4.75 Almond Sweet Soup $4.75 Cashew Nut Sweet Soup $4.75

: Almond Sweet Soup $4.75

: Sesame Sweet Soup $4.75

: Cashew Nut Sweet Soup $4.75

: Chinese Fried Bread (Youtiao) $1.20

: Chinese Fried Bread (Youtiao) $1.20

: Shrimp Toast $5.50

: Shrimp Toast $5.50

: The Dim Sum Menu

: The Dim Sum Menu

: Our Dim Sum Menu

: Our Dim Sum Menu

: Our Dim Sum Menu

: Business Card

: The Bill

: Shrimp Rice Roll $2.40

: Shrimp Rice Roll $2.40

: Shrimp Dumpling (Har Gow) $2.40

: Shrimp Dumpling (Har Gow) $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Sticky Rice with Assorted Meat in Lotus Leaf $2.40

: Steamed Pork Siu Mei $2.40

: Steamed Pork Siu Mei $2.40

: Shrimp & Veg Dumpling $2.40

: Shrimp & Veg Dumpling $2.40

: Steamed BBQ Pork Bun $2.40

: Steamed BBQ Pork Bun $2.40

: Deep Fried – Crispy Shrimp Roll $2.40

: Deep Fried – Crispy Shrimp Roll $2.40

: Deep Fried – Dried Shrimp & Pork Dumpling $2.40

: Deep Fried – Dried Shrimp & Pork Dumpling $2.40

: The crowd waiting to get a table at 12:30 p.m.

: Just a small amount of take away

: The full dinner menu

: The full dinner menu

: The full dinner menu

: The full dinner menu

: The full dinner menu

: The full dinner menu

: Dim Sum menu

: Dim Sum menu

December 29, 2012

: The Exterior

: Clothes Pins denote table number for servers

: Deep Fried Squid $5.50

: Deep Fried Squid $5.50

: Shrimp Toast with Mayonnaise $5.50

: Shrimp Toast with Mayonnaise $5.50

: Seafood Dumpling in Soup $2.70

: Seafood Dumpling in Soup $2.70

: Chicken & Mushroom with Rice in Pot $3.50

: Chicken & Mushroom with Rice in Pot $3.50

: The Bill – all three lunches

Yakatori Bar – Toronto – 2012 12 18

18 Tuesday Dec 2012

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baby bibimbap, Balls, banchan, Beef, Beef Satay, beef tongue, bibimbap, Butan, chopsticks, Creemore, Cubes, Deep Fried, Draft, Dumpling, Flank Steak, Fresh, gochu, Greek oregano, Hoisin Sauce, jap chae, Kalamaki, kimchi, Korean, korean peppers, Lager, lemon juice, marinated, Noodles, Oil, Olive Oil, Onions, peppers, Pork, pork butt, Quail Egg, relenos, rice, Salty, salty soy, sauce, Sea Salt, Seared, seasoning, skewer, stuffed, Sugar, sweet, sweet potato, Takoyaki, tofu tower, Tongue, Tzatziki, vegetables

kimchi 3 ways seared dumpling, takoyaki balls & tofu tower

YAKATORI BAR AND SEOUL FOOD CO
1 Baldwin Street Toronto Ontario M5T 1K5 +1-647-748-0083
Owner: Sang Kim
Hours: 5 pm to 12 am

Twitter: @yakitoritoronto
Twitter: @koreanjohnsmith

Yakatori Bar and Seoul Food Co Facebook Page

: Creemore Lager on draft

: beef tongue skewer

: beef tongue skewer

: Top Butan Kalamaki Butan is pork in Japanese and Kalamaki is a stick in Greek. Cubes of pork butt are marinated in oil, onions, seasoning and dried Greek oregano, It is drizzled with olive oil, a squeeze of lemon juice, sea salt, and paired with Peter’s famous Tzatziki.

: Bottom Aphrodite’s Salty and Sweet Beef Satays This recipe given to her by her mother uses flank steak, which is marinated for 24 hours in salty soy sauce and hoisin sauce and sugar to give a great mix of flavours.

: Butan Kalamaki Butan is pork in Japanese and Kalamaki is a stick in Greek. Cubes of pork butt are marinated in oil, onions, seasoning and dried Greek oregano, It is drizzled with olive oil, a squeeze of lemon juice, sea salt, and paired with Peter’s famous Tzatziki.

: Aphrodite’s Salty and Sweet Beef Satays This recipe given to her by her mother uses flank steak, which is marinated for 24 hours in salty soy sauce and hoisin sauce and sugar to give a great mix of flavours.

: Aphrodite’s Salty and Sweet Beef Satays This recipe given to her by her mother uses flank steak, which is marinated for 24 hours in salty soy sauce and hoisin sauce and sugar to give a great mix of flavours.

: Aphrodite’s Salty and Sweet Beef Satays This recipe given to her by her mother uses flank steak, which is marinated for 24 hours in salty soy sauce and hoisin sauce and sugar to give a great mix of flavours.

: jap chae sweet potato noodles & vegetables

: jap chae sweet potato noodles & vegetables

: Butan Kalamaki Butan is pork in Japanese and Kalamaki is a stick in Greek. Cubes of pork butt are marinated in oil, onions, seasoning and dried Greek oregano, It is drizzled with olive oil, a squeeze of lemon juice, sea salt, and paired with Peter’s famous Tzatziki.

: today’s banchan fresh marinated vegetables (3)

: today’s banchan fresh marinated vegetables (3)

: today’s banchan fresh marinated vegetables (3)

: baby bibimbap rice, 4 daily veg & quail egg

: baby bibimbap rice, 4 daily veg & quail egg

: kimchi 3 ways seared dumpling, takoyaki balls & tofu tower

: kimchi 3 ways seared dumpling, takoyaki balls & tofu tower

: kimchi 3 ways seared dumpling, takoyaki balls & tofu tower

: kimchi 3 ways seared dumpling, takoyaki balls & tofu tower

: gochu rellenos deep-fried korean peppers stuffed with pork

: gochu relienos deep-fried korean peppers stuffed with pork

: gochu rellenos deep-fried korean peppers stuffed with pork

: gochu rellenos deep-fried korean peppers stuffed with pork

: Sang Kim

: Sang Kim

: Sang Kim

: Sang Kim

: The Menu

: The menu

: The Bill

Smoke BBQ House – Toronto – 2012 12 14

14 Friday Dec 2012

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baby, Baby Back Ribs, Back Ribs, Baked Beans, Brisket, Coleslaw Mac 'n' Cheese, Fries, hand-cut, low and slow, Pulled Pork, Sides, Smoked, sweet potato, Texas Style

[THIS RESTAURANT IS NOW CLOSED]

Baby Back Ribs 25 Meaty, moist & fork tender. These ribs fall off the bone and melt in your mouth.

SMOKE BBQ HOUSE

291 Harbord Street Toronto Ontario M6G 2V7 +1-647-342-1840

[JUDGEMENT RESERVED]

Information e-mail: Smoke BBQ House

: 291 Harbord Street, Toronto

: Sauce Brush

: Texas – Rich, bold and spicy. Just like Texas. Smoke Sauce – A zesty white sauce loaded with flavour. South Carolina – A thin vinegar-based sauce with a nice kick. Orange Soda Root Beer

: Sweet Fire – Hot sauce made with home-grown Scotch Bonnet peppers and a touch of brown sugar.

: Unibroue Noire de Chambly – Dark brown Ale, mahogany highlights

: Malbec – Mendoza, Argentina

: Baby Back Ribs 25 Meaty, moist & fork tender. These ribs fall off the bone and melt in your mouth.

: Baby Back Ribs 25 Meaty, moist & fork tender. These ribs fall off the bone and melt in your mouth.

: Baby Back Ribs 25 Meaty, moist & fork tender. These ribs fall off the bone and melt in your mouth. And SAMPLER FOR 1 Choose any two *mains and any two sides 19 Pulled Pork A gargantuan pile of slowly smoked pulled pork. *Texas Style Brisket Hand cut, thick brisket dry rubbed then smoked low and slow for 14 hours.

: SAMPLER FOR 1 Choose any two *mains and any two sides 19 Pulled Pork A gargantuan pile of slowly smoked pulled pork. *Texas Style Brisket Hand cut, thick brisket dry rubbed then smoked low and slow for 14 hours.