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Blowfish Sushi Restaurant on Bay Street in Toronto

Heading to Toronto for the weekend, we wanted to take the opportunity to feature one of our favorite spots in this vibrant city.  Blowfish sushi restaurant has two locations one on King St and one located in the heart of the financial district on Bay street. We were visiting the Bay st. restaurant. Upon our “fashionably” late arrival, Sam our host, seated us with our guests. A very young knowledgeable waiter Jayden chose us a New Zealand Chardonnay named GreyWacke produced by Kevin Judd. Excellent pairing with what will follow.

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Our first dish out of the kitchen is a classic Blowfish signature cold plate named the “Baby Ebi Shooter” ; baby is far from it.  You are about to eat PINK soy paper, that’s right pink. Flavours of mango mixed with avocado and a jumbo shrimp are melting in your mouth surrounded by spicy mayo to hit you with a little flare. This item is a must for us. Tempura fills up the empty space left in the cone, which adds a crunch to it.

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Next up, we were each served a beautiful and mouth watering Sashimi platter: Sake, Tai, Hamachi and Toro. Which are respectively Atlantic Salmon, Snapper, Yellowtail, and Tuna belly.

IMG_7670 IMG_7665 Following the sashimi platter, special Blowfish Makimono were served. Spicy Tuna on Crispy Rice topped with Jalapeno and Daikon Sprout. Paired with Spicy Tuna on a rock shrimp; spicy tuna paste, black sesame seed, hot garlic kewpie tossed rock shrimp tempura. Blowfish has these gorgeous bite size appetizers, which you can choose from and share with friends. We found these creations original and packed with flavours.




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We had the pleasure  to taste some maki as well here is the Golden King Crab and Mango And Caviar rolls.

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When sitting in Blowfish you can admire the attention to detail in its design. It’s walls, it’s lighting, it’s seating plan, the environment as a whole produces a warm and comfortable, stress free atmosphere.

Finishing our third dish, we discuss with Jayden, the preparation of Blowfish’ roasted Black Cod. It seems like we have to compare in every Japanese restaurant their different yet succulent recipes of this traditional dish. At Blowfish, the Cod is marinated in Miso and its skin grilled to a crisp. Accompanied with this dish, Seared Scallops with fresh chives and Almond Calamari. As alsways, let the pictures do the talking….. and melt in front of your screen.

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To finish this beautiful meal, our dessert was a homemade miso caramel cheesecake served with mango tempura, a scoop of green tea & ginger ice cream.

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Thanks to the amazing chefs, our waiter Jayden and Sam our maitre D who served us during this night. Toronto we will be back for some more action !

Cheers,

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Blowfish on Urbanspoon

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