The destination for my lovely dongsaeng's final meal of the trip was none other than one of my top ranked restaurants in the GTA.
MeNami has long been acknowledged as a spot that I take pride in visiting time and time again, so it was only fitting for it to conclude a food-centered trip in Toronto.
MeNami has long been acknowledged as a spot that I take pride in visiting time and time again, so it was only fitting for it to conclude a food-centered trip in Toronto.
Tapas favourites such as Smoked Salmon with Parsnip Sauce, Fresh Fried Ika, and Corn Kaki-age were requested yet again.
In place of the ceramic bowl used to plate the Smoke Salmon slices was a rectangular piece of slate. The method of presentation had been simplified, though the flavour profile of the dish far elevated than previous visits. The pieces were thicker than before and retained notes of smokiness; the parsnip sauce, still tangy and refreshing, contrasted nicely with the delicately seared fleshiness.
In place of the ceramic bowl used to plate the Smoke Salmon slices was a rectangular piece of slate. The method of presentation had been simplified, though the flavour profile of the dish far elevated than previous visits. The pieces were thicker than before and retained notes of smokiness; the parsnip sauce, still tangy and refreshing, contrasted nicely with the delicately seared fleshiness.
The bundles of kernels in the Corn Kaki-age were larger and more moist on the inside. Having been well-drained beforehand, there was essentially no grease on the specimens themselves, though a hint of deep fried fumes lingered about.
Fresh Fried Ika was a little less airy this time around, though nonetheless enjoyable.
Fresh Fried Ika was a little less airy this time around, though nonetheless enjoyable.
I opted for a distinct selection of udon entrées, as to encompass both traditional and fusion aspects of the restaurant's offerings. Revisited was the Black Sesame Puree Udon with Beef; new to the table were the Mentaiko Cream Sauce Udon and Tsuke Udon with Shrimp Tempura.
Embodying the gritty texture and delectable notes of black sesame, the ever-fragrant first contender remained a family favourite.
Mentaiko Cream Sauce Udon bore similarities to carbonara, specifically in regards to the silky sauce that aided in neturalizing the fishiness of the roe. A dash of spicy tomato oil also contributed to decomposing to the richness of the cream base.
The portion of mentaiko was quite significant in comparison to other establishments, though this was unable to nix the need for some sort of protein in the dish. Not exactly vegetarian either, I would suggest pairing the bowl with a hearty appetizer, such as Torched Saba or Yuk Hwe, for sustenance.
Mentaiko Cream Sauce Udon bore similarities to carbonara, specifically in regards to the silky sauce that aided in neturalizing the fishiness of the roe. A dash of spicy tomato oil also contributed to decomposing to the richness of the cream base.
The portion of mentaiko was quite significant in comparison to other establishments, though this was unable to nix the need for some sort of protein in the dish. Not exactly vegetarian either, I would suggest pairing the bowl with a hearty appetizer, such as Torched Saba or Yuk Hwe, for sustenance.
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