Welcome fellow foodies, I'm Mijune - dedicated foodie from Vancouver. I write restaurant reviews in Vancouver and the lower mainland as well as when I’m traveling. I'm searching for the best ____, popular hole-in-the-wall restaurant & local gem. I cook & bake so I’ll also post recipes. I invite all foodies to follow me on this tasty experience!
WARNING: My food pics may stimulate hunger, so explore my blog with munchies within a reachable distance. For the love of food...
Cuisine: Fast.Food/American Last visited: February 11, 2010 Area: Multiple locations – Vancouver, BC #120 - 1055 West Georgia Street (In Royal Centre) PriceRange: $10 or less
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Crème Brulee McFlurry : 2.5
I finally tried the Crème Brulee McFlurry. It’s been the McDonald’s holiday special for sometime now and I guess it’s been doing pretty well considering it’s still on the menu and the holidays are way past.
The inspiration to try it was actually thanks to Kim. We were on a pre-dinner break so decided to give it a try while walking by. Although I’m not a fan of crème brulee I do love McDonald’s ice cream and can pretty much have it at all times of the day. In fact I think I have it at least twice a week.
They launched the Crème Brulee McFlurry around the same time as the S’more Pie, and I actually prefer that more than this. Actually, I prefer my own creation the S’more Pie Sundae even more.
On the table:
Crème Brulee McFlurry 3/6
Vanilla ice cream, caramel sauce and toffee bits
Okay first off, I really enjoy McDonald’s ice cream
I’m not really a fan of crème brulee, caramel or toffee
It’s too sweet for me – I think there’s 2 pumps of caramel sauce and 2 heaping spoonfuls of ground toffee bits (for a small size) and then they blend it all up
If you like Skor – you’ll like this (except there’s no chocolate)
If you like caramel sundae – you’ll like this
It doesn’t taste like a crème brulee, but it’s a nice imitation for McDonald’s
I think they’re just mimicking the burnt sugar part of crème brulee with the hard/crunchy toffee bits
I still prefer my S’more Pie Sundae or best yet my Apple Pie McFlurry!
Features weekly “Top 5” popular choices of the week
Extensive menu (more options dining in than online)
Drink menu – focus on wine bar
Family owned – also own 2 Japanese restaurant chains in Tokyo
Executive Chef Kodai Uno – youngest son of family, trained at PICA (Pacific Institute of Culinary Arts)
Japanese owned and operated
$30/person set menu available
Extra for Green tea
Dinner service/Open late
M-Sun 5-2am
**Recommendation: Cheese Tofu, Ebi Chili Mayo
My friend introduced me to Toratatsu Japanese Tapas & Bistro for some late night dining. She was craving their cheese tofu and was determined for me to try it as well. I have walked by it a couple times and it’s easy to skip unless you’re looking for it because it kind of blends in. If I’m on Denman I will most likely go to Kingyo if I’m feeling Japanese Izakaya. I love Izakaya and there are so many of them in Vancouver and I’ve managed to try a decent amount to be able to compare.
So how does Toratatsu Japanese Tapas & Bistro compare?
Guu – is more affordable, more comfort food options, less gourmet
Kingyo – is pricier, but also has better atmosphere, presentation and quality.
Hapa Izakaya – is pricier, but I prefer Hapa Izakaya dishes
Ping’s Café – is more home style w/Canadian influence, Toratatsu has European influences and is more gourmet
Yuji’s Tapas – is pricier, more gourmet, better presentation and quality
Ebisu – similar pricing, but Toratatsu is more creative than Ebisu
Zakuushi Charcoal Grill – can’t really compare because Zakuushi specializes in charcoal grilled Izakaya
My comparison is very general and each Japanese Izakaya place is unique in their own way. To be fair I have menu recommendations for each restaurant so there’s at least one item I would go back for at each one.
I thought Toratatsu was good, but I’ve also had better. I came here without knowing anything about the restaurant and I still wasn’t blown away, and I feel like I should have been after doing my research. From what I tried I wouldn’t have guessed it would have such a deep history and popular recognition in Japan. The chef is very well trained and experienced yet I don’t think what I ordered showcased it well. I really hope he had a day off when I went because the dishes I didn't like I really didn't like. I would go again because I would like to give it the benefit of the doubt and give it another try, but I’m also in no rush.
Note: Lighting made it impossible to take photos...so please bare with me.
On the table:
**Cheese Tofu 4.5/6
Creamy mascarpone tofu, toasted almonds, a touch of honey, served with baguette $6.80
This is their signature item that would make me rush to go back. It was also the item my friend was craving that inspired our entire visit here…and yes it was worth it.
It’s actually quite simple in ingredients, but the execution is a mystery to me. It’s served cold and I found it to be a very unique dish. I’ve never tried or seen anything really like it before. Truly their signature item!
The cheese tofu looked like tofu, but it was very smooth and creamy in texture almost like a thick yogurt. It’s a mix of tofu, mascarpone cheese and cream cheese and it’s heavenly and easy to spread. It’s not ooey gooey because it’s chilled and the cheesy taste is very light, but it's there.
The flavour was sweet from the touch of honey, very slightly savoury from the cheese tofu, and tart from the fresh strawberries you put on top. I love the sweet and tart combination but I think the cheese tofu could have been a bit cheesier tasting. It was almost like a cheese and fruit dessert and we actually ordered it at the end.
I loved the addition of almonds; however they got soggy so I was missing that crunch. They could have given a few more too.
The baguette was quite soft and untoasted, which worked well with the soft cheese tofu. I just wanted the almonds crunchy to give it more texture.
**Ebi Chili Mayo 4.5/6
Our famous tiger prawn tempura with our original chili mayo, almonds, won ton crisps $8.00
It seems like every Izakaya restaurant has their version. I can’t say I care too much for Ebi Chili Mayo, not to say I haven’t tried it, it’s just I can’t really compare it as well to other places. It’s recommended, on their weekly “top 5” list, and “famous” at Toratatsu so I had to order it.
The batter was a regular flour batter, but it was very crispy and puffy. I loved the tiger prawns which were huge. They were cooked perfectly and very crunchy and juicy. That was the best part! It’s a very creamy dish with a slightly spicy and very rich mayo sauce.
I loved how it came with almonds, which is different, but they were untoasted so that was a big “no-no” for me. They should really toast them to enhance the flavour.
Prawn Gyoza 1.5/6
Pan fried gyoza dumplings with Kurobuta pork and prawns $7.80
I don’t remember if this was recommended or popular, but it wasn’t my choice to order it. I wouldn’t recommend it.
It came out in a big clump. It was 6 gyozas that were stuck together like they had been frozen for too long. It was like a gyoza patty, but with very little stuffing. If it had tasted good I would let the presentation slip. It was very gummy from the over frozen or over cooked process.
The prawns were overcooked. It was more like shrimp than it was a prawn and they put an entire piece in one gyoza. I would rather have it minced up because they toughness of the prawn really stood out.
The sauce was a ponzu sauce, a soy and citrus vinaigrette with that spicy Japanese seasoning powder in it.
Calamari 1.5/6
Deep fried squid with house made dipping sauce. I’m not sure of the price because it’s not on their online menu, but I wouldn’t order it so it doesn’t matter.
I did not like this. I would give it a 1/6, but the dipping sauce was not bad so I added the .5.
The squid was overcooked and tough and it was also crunchy. It was really weird. It wasn’t like seafood crunchy either it was crunchy like eating soft bones crunchy. Yes – I was not a fan.
The dipping sauce was almost like a cole slaw mayo. It was pretty different and I didn’t mind it. It had minced up celery, carrots, and onions with Japanese mayo and kind of tasting a little like Thousand Island dressing.
Gindara Saikyo Yaki 3/6
Saikyo Miso marinated Sablefish served with sweet potato puree $9.80
The Sablefish was good with a nice crispy skin, but it didn’t have any sauce. It needed to be marinated longer, especially if there’s no sauce, because it lacked a bit of flavour.
The sweet potato puree was very creamy and I loved the texture. I think it was a mix of sweet potato, yams, and maybe some mayo, cream and butter. It wasn’t rich, but the texture was great. I don’t know how well it went with the fish though. I think it looked nice, but was more of a side.
Ishiyaki Risotto 4/6
Risotto of seared scallops, mushrooms, Iwanori seaweed served in a hot stone bowl $8.30
If I were to highlight another dish it would be this one. The portion and price is decent for worth it. It’s one of their most popular items as well.
It was more of a Korean bimbimbop than an Italian risotto to me. With the texture they were aiming for risotto, but with the execution and ingredients it was Asian.
They mix it at your table so there’s a little bit of a show. I usually don’t serve it right away to allow the rice to crisp up on the sides of the hot stone bowl. However in this case I think you should serve it somewhat immediately because it is supposed to be an interpretation of risotto.
There were 4 scallops but they were very tough. We didn’t leave it long in the stonf bowl either.
It was loaded with oyster and shiitake mushrooms and it alm ost tasted like cream of mushroom soup mixed with rice.
The rice wasn’t Arborio rice, and just that alone makes it not a risotto.
Azuki Senbei Ice Cream 3.5/6
Vanilla ice cream with sweet red bean paste and rice crackers $3
The red bean paste is the texture of peanut butter. It’s not too s weet or syrupy, which surprisingly I liked better. (I don’t like red bean ever).
The rice crackers are awesome! I thought it was honeycomb until I remembered they were rice crackers. They’re a little salty and it doesn’t bother me because you c ouldn’t even tell. It was a great idea.
Crème Brulee 2/6
With a twist…caramelized right in front of you! $3 (Description from the menu)
This was just a regular crème brulee unlike the super ex otic gourmet one I had at CinCin’s.
At Toratatsu they do the blow torching right at your table so that’s kind of fun. They also pour some sake on it and light it up last minute before serving. I couldn’t taste it though…it’s very little.
The crème brulee had a tofu like texture and it’s not very sweet. It was very standard, but the show was fun. The burnt sugar on top was a bit uneven, but for $3 + a show, I won't be picky.
Green Tea
They charge for Matcha powder green tea....that was not impressive.
I expected actual green tea leaves if I'm going to be paying for my tea.
The Shore Club is a fine dining seafood restaurant in Vancouver. They specialize in seafood and fresh fish and it part of Gotham’s & Hy’s Steakhouse family. I already mentioned it once in my review for Hy’s Steakhouse…but it doesn’t hurt to say it again…it’s also part of The Keg.
The restaurant is huge with 2 floors. It’s very spacious and the downstairs is more of the lounge, while the upstairs is for dining. It has a business like ambiance, but it’s still fun and relatively casual because of the live piano music…which I always love. It’s definitely less pretentious than Hy’s and maybe even Gotham’s. The lighting isn’t as dark and there’s so much wide space so it doesn’t feel as intimate. Maybe also because we were sitting at the kitchen bar – which was very lively!
Service: My friend knows the manager of The Shore Club so the treatment we received was perhaps better than usual. Mind you anyone can sit at the kitchen counter. If I came again I would make the same request. It was awesome! I love watching the chefs and cooks do their thing – they were so passionate and you can see all the work that goes into your meal. It helps when I’m a foodie and I’m able to interact with them and talk to them. They answered all my questions and trust me; I can ask A LOT of questions. It was after the dinner rish (after 9pm) on a Tuesday so they were able to talk and didn't need to rush any part of the cooking.
I also never told them I was a “restaurant reviewer/blogger/critic”. They were friendly, outgoing, and passionate about the food. What more can I ask for?
On the table:
**Vanilla-Battered Prawns 6/6
Spicy sweet and sour sauce $15
The first question I asked the chef was one of my typical questions: What would you order? Please don’t recommend me the most popular, but what would YOU order for yourself? He made a “sooo good face” and replied with “vanilla-battered prawns”…and finished with a “sooo good face”.
Woohoo! These were amazing! Seriously, I think it could be the best deep fried prawn I have ever had.
The prawns were pretty big, lightly battered, and very aromatic. They put pure vanilla extract into the batter. It’s a traditional flour batter that was slightly sweet from the vanilla. I’m glad it was simple because I wouldn’t want anything to distract me from the v anilla. It was creative enough already.
The sauce was amazing…but a simple recipe. I mean I can’t say for sure, but I’m 98% sure it was that sweet chili sauce you can buy in the glass bottle from T&T. It’s not completely made in house; however they infuse it with the seeds from real vanilla beans. You can see all the seeds! It’s spicy, sour and had 2 levels of sweetness – the sweetness it comes with (sugar/plum sauce) and then the vanilla. The idea is genius so I’m fine with it if they use the bottled stuff.
**Dungeness Crab Cake 5.5/6
Horseradish dill mayonnaise $18
So this one intrigued me, so I had to ask about it. Chef’s reply “it’s almost 99% Dungeness crab meat. No fillers.” And I was sold.
It was pretty much almost eating pure Dungeness crab. But for $18 I better be getting a whole lot of crab…and I was.
It was lightly breaded and had some minced red peppers, chives, and very little bread crumb in the mix just to hold it altogether. There’s no shrimp, no fish, no potatoes – just crab.
It would have been a 6/6 if it was paired with a better sauce. I really wasn’t feeling the horseradish dill mayonnaise. I couldn’t taste the horseradish at a ll so it kind of tasted like a sauce for kids. It tasted like dill chip dip. I would have liked either more horseradish (freshly grated) or a garlic aioli.
Bouillabaisse 2.5/6
The classic, with king and snow crab, prawns and fresh fish in saffron broth $38
Oh no! It was going all so well…ok I have to really explain this dish.It’s not that it tasted bad. It actually tasted really good. BUT it was not bouillabaisse. It was American bouillabaisse.
Bouillabaisse is a traditional fish stew that originates from Marseilles – city in the South of France. It’s a fish soup made from slowly cooking fish, veggies, s hellfish and other herbs and spices including saffron. I’ve been to Marseilles and have tried authentic bouillabaisse…and this wasn’t close. The closest thing to the real deal that I’ve tried in Vancouver is the bouillabaisse from dB Moderne in Kitsilano.
The problem with the one at Shore Club was that it was not an authentic bouillabaisse. It was more like seafood served with a saffron broth. I can’t even call it a seafood soup because all the seafood was cooked separately, plated, and then the saffron broth was served overtop. The seafood and fish should have been cooked right into the soup. The flavours of the seafood are what make the broth!
It was hearty in seafood, but not in flavour. It kind of tasted like chicken saffron broth, not really seafood broth. It was too thin and it didn’t have that slow-cooked/reduced taste.
The positive is that they don’t skimp on the fish or shellfish at all. This is almost 2 mains in 1.
You get a huge piece of halibut and a huge piece of Sea bass, but both were skinless. The skin holds so much flavour and helps flavour the brot h too. The fish is all pan-fried, but their not oily and only fried until cooked and not browned, which is good for this dish.
Shellfish includes: 2 prawns, 5 mussels, 4 clams, 3 King & snow crab legs, 2 giant scallops. The crab legs were very juicy and everything was cooked perfectly. What happened was that the actual bouillabaisse became secondary to the seafood.
It came with a dipping sauce for the seafood which was a red pepper aioli. This was good! It was thickened with potatoes and made completely in house. It was very thick and I couldn’t tell they were potatoes until I was told…and then it was obvious.
CHEF’S SPECIAL – Pan-fried Oyster
Ok so this part was purely special treatment. The chef whipped us up one of his specialties – not available on the menu. So to be fair, I can’t rate it. They do offer another version of a pan-fried oyster as a starter but I haven't tried it. It would be the closest alternative I could recommend.
I only like my oysters raw…except for this time. This is the best tasting cooked oyster I’ve ever had. I’m not saying that because it was a hook up too. It was actually amazing!
From ingredients, to cooking technique, to plating…he nailed it. Simple plating for this starter actually works unlike the crab cake.
It was a pan-fried oyster that was placed back its shell after it was cooked. It was accompanied with a sauce made of wilted spinach, cream and garlic. It was topped with foamy butter and served on a bed of sea salt.
I think they could have been using a Chef's Creek oyster. It was medium medium sized and very plump. It had 3 levels of saltiness & 3 levels of creaminess without being too salty. The texture and flavour came from the butter, the cream, and then the natural salty brine of the oyster.
It was divine! It was so smooth, so creamy, so rich, so decadent and just perfect.
Dessert
I came for dessert on another night (June 2009, before I started blogging), but I’m going to include it in this post anyways.
I’m actually quite taken back by their dessert menu. I was expecting more extravagant things, but everything was very simple and traditional. It was nothing I couldn’t find anywhere else…maybe even at The Keg =p…at least it’s all made in house though. They could do a way better job. I think they should invest more into their desserts and just offer 4 amazing ones rather than 9 ordinary ones. I can’t rate them because it was too long ago it wouldn’t be fair.
Old Fashioned Chocolate Brownie $10
To be honest I don’t remember it that much. I remember it being good at the moment, but it was also just a good chocolate brownie. I was impressed by the serving size though. I was expecting a homemade two-bite brownie.
Key Lime Pie $10
I remember it being a big slice. The crust was good and the filling was very sweet and tart…which key lime pie is, so that’s fine. It was rich and heavy though, lots of filling, so it was unfinished. I needed to eat it with the ice cream…from the brownie.
Vanilla Bean Crème Brulee $10
For someone who’s not a fan of crème brulee, but will still eat it or at least try it…it wasn’t bad. It was also very ordinary, but again a nice portion size.
Restaurant: CinCin Ristorante & Bar – Review on dessert only
Cuisine: Italian/Mediterranean/Fine dining Last visited: November 24, 09 Area: Vancouver, BC(Robson Street/West End/Downtown) 1154 Robson Street
PriceRange: $50+
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Dessert: 5.5 Service: n/a Ambiance: 6 Overall: n/a (just came for desserts) Additional comments:
Fine dining in Vancouver
Restaurant + Bar: 5pm-midnight
Late menu: 11pm-midnight
Extensive wine bar
Gourmet dessert menu: Chef Thierry Busset from France
Beautiful Mediterranean/Italian décor and feel
Brightly lit, great lighting
View of Robson Street
Coat check service
Open kitchen
Will soon open bakery near Coast on Alberni & Burrard
**Recommendation: n/a – didn’t try enough of the menu
CinCin Ristorante & Bar is one of Vancouver’s fine dining Italian restaurants. It attracts locals and celebrities and often hosts parties for high profile events like Vancouver International Film Festival.
I only came for the dessert and it was under special circumstances, so I don’t feel it would be fair to rate the service and overall experience I received. As usual I will focus on the food, specifically the dessert. I will mention that I did get to talk to the pastry chef, so that’s why I can give an even more detailed review that I usually do…and you thought it was impossible! ;)
The pastry chef Thierry Busset is from France and his experience and training comes from working in places such as France and London. His desserts were made with care, and a few of the ingredients were imported to guarantee a gourmet experience. The execution and style of the desserts is very European - but also much more French than it was Italian. From ingredients to presentation it is well worth it to come again...for dessert at least.
Now I'll let you in on a secret - CinCin is actually planning to open a bakery near Alberni & Burrard where the new COAST Restaurant is located. I can't wait until that happens.
I had it with the wine pairing (for those who ‘know’ me I rarely drink), but in this case I’m glad I had the pairing because it really made a difference. It really brought out the caramel taste in the tart. It was amazing.
This tart reminded me exactly of the ones I had in Paris from gourmet/best bakeries (such as Poilane) or even the apple strudels I had in Vienna. It was light, flaky and very delicate. It was a pretty big tart, which I wasn’t expecting especially for a fine dining restaurant. The presentation was clean and simple and it was served warm or even a bit room temperature. The caramel was warm though.
The apples were baked until they were so soft and tender. I was wondering how they got so soft, but the secret was in the apple used (Elstar apple), the paper thin slices he used (hand cut), and the way it was layered (one even layer). Everything was baked really evenly.
The apples are sliced into very thin wedges and he actually hand slices the apples, which blew me away…because I was almost 98% sure it was done with a mandolin. Talk about handle with care.The apple slice was almost as thin as the phyllo pastry.
The caramel sauce was the freshest caramel I think I’ll ever try. It was warm and actually not thick. It was more syrupy and tasted like melted soft caramel chew candies. It had a real roasted sugar texture and flavour and it’s quite sweet. You used it to pour over the tart. I’m not even a big fan of caramel, but this one went hand in hand with the tart.
The vanilla gelato is the best vanilla gelato I’ve had to date. It’s unlike any gelato you’ve ever tried before. It was really ice and very intense with vanilla flavour.
In American apple desserts we’re always used to the Granny Smith apple because it’s tart. However the apple the chef used was an Elstar apple from the Okanagan. It actually originates in The Netherlands though. It’s in the same family as the Golden Delicious apple, which totally makes sense because it has a similar flavour. The chef actually brought one out for me to see. It actually tastes like an old apple, it’s a bit soft and powdery in texture. It's crunchy on the outside and soft inside, it' not crunchy-crispy and refreshing though. I was really caught off guard. It’s not that juicy or tart, but more sweet and honey-like. I think he uses it more for the texture it brings rather than the flavour…because for me it definitely made a difference in the texture of the tart.
The reason why I didn’t give this a 6/6 is because I wanted a bit more contrast in this dish. The phyllo pastry was light, flaky and crispy, but it was so light and the apples were so soft I couldn’t really taste the difference between them. It tasted like layers of melt in your mouth ingredients and I think I just wanted a little bit more of a difference in texture. I felt as though the phyllo and apples blended together a little too well. I wanted another component, even if it was something crunchy on the side.
I had this one with the dessert wine as well and again it made everything taste like caramel. It was a great match.
This is probably going to make some readers/foodies mad, but I’m actually not a big fan of crème brulee either. I wouldn’t go as far to order it, but I’ll always try it and still eat it if it’s there. It’s slowly growing on me. Even for me not liking crème brulee that much, this one still ranked a 5/6.
He used about 4 Amarena cherries, a couple whole and a couple cut in half. (They’re quite expensive)
The custard was actually more jelly like than expected. It was still creamy, but the custard was firmer than I though it would be. It had a jelly like start and then turned creamy in your mouth. It’s served cold, but not out of the fridge cold.
The toasted brown sugar topping was great, and I think this is the party I usually don’t like about cream brulee. This one was great though. It was a light layer and toasted until it was caramelized and not burnt.
I loved the Amarena cherries they used in it. The cherries are imported from Italy – they’re not fresh but come in a syrup. I was lucky enough to sample these alone as well. They’re very sour and yet very sweet at the same time. Definitely a cherry made for desserts...actually it could make a good reduction for a thick steak or lamb as well. When you bite into these plump cherries the juice stimulates your saliva glands immediately. It was the texture of an olive or a rehydrated prune.
It came with a tiny donut which I can best describe as an Amarena cherry and marzipan fritter. (Marzipan is almond paste). It’s an Amarena cherry rolled in a layer of marzipan and then crusted with an almond donut batter. This was a 6/6!
It was crunchy from the almonds and then chewy from the marzipan and juicy from the cherry. It was rich, decadent, sweet and tart. I started off with the dry donut texture and then you got the juicy bite of cherry. Great textures.
It was served with a rich chocolate gelato that wasn’t as amazing as the vanilla gelato, but it was still really good. After the vanilla gelato though, no other gelato can compete.
