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.
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.
Fresh Fried Ika was a little less airy this time around, though nonetheless enjoyable.
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.