01 na 09
Kyo: Tsohon Montreal Izakaya ya hadu da Sushi Bar
A sama: Tsarin Kyo na okonomiyaki, jakar Japan ta cin abinci da abincin da ake amfani da shi da ƙugiya, shrimp, squid da tsalle tare da albasa, albarkatun bonito da mayan Japan. Yana daya daga cikin abincin da na fi so a Old Montreal izakaya. Hotuna © Clint Lewis Kyo ya samo asali a filin Montreal na izakaya a watan Yuni 2013, lokacin da masu mallakar kungiyar Antonopoulos suka yanke shawara su numfasa sabuwar rayuwa a cikin sararin samaniya, ta rufe tashar gidan AIX Cuisine du Terroir da ta gabata sannan ta maye gurbin cin abinci na kasuwa tare da shahararren harshen gidan yari na Kyo.
Kasancewa da gaske ga asalin Japan, al'adun Kyo tofa tare da kyautar izakaya irin su kakuni da kuma tebasaki (fuka-fuki na kaji na Nagoya) yayin da suke ba da kayan aiki na kayan aiki wanda ba daidai ba ne tare da abinci na Yuniyanci, kamar sashimi. Lokacin da aka yi tambaya game da abin da ya zama abincin "real" abinci, Kyo da kuma Nagoya 'yar kasar Keiko Ito sun bayyana cewa akasin shahararren shahararren yammacin Turai, ana daukar sushi "abinci na kiwon lafiya" a Japan, kuma saboda wannan ba zai yiwu a bayyana shi a cikin ɗakin ba. sanduna, idan komai. Gurasa da soyayyen abinci-rashin abinci abinci- shi ne mafi akin ga abin da ke bauta a Jafananci izakayas.
Izakaya ya hadu da Sushi Bar
Amma Kyo baya jin kunya daga sashimi. A gaskiya ma, ɗakin sushi yana nuna wasu freshest da za ku ga a Montreal. Chef Terence Ting yana da sha'awar sashimi, tun lokacin da aka horar da shi daga wani dan kasar Japan kusa da shekaru goma da suka wuce. "Ko da yake muna da izakaya, har yanzu muna da mashaya sushi," inji Ting, "kuma zan ce sushi yana cike da gidajen cin abinci sushi, idan ba ma da kyau ba," in ji cewa yana da girman kai a sashimi lokacin da Na tambayi shi abin da Japan ke ba shi taya na shirya. "Sashimi yana da sauƙi," in ji shi, "kuma na yi imani da cewa mafi sauki a tasa shine, mafi wuya shi ne don inganta shi. Kadan tsarin da ke ciki, ƙananan kuskuren da zaka iya [dada] yin. "Lokacin da na tambayi Ting don bayyana abin da ke cikin sashimi, ya bayyana," ingancin yana cikin yanke, lokacin, daɗin kifaye , ko yana cikin kakar. Kuma shiri kanta sosai zen. Nuna. Yana da ga mai yin shawara akan yadda za'a gabatar da su [sashimi dish]. "Tun da ya yi kokari na biyu na sashimi tashoshin sarkin na Ting a matsayin mai karewa na yau da kullum, zan iya tabbatar da cewa abu mai kyau ne. Kuma da ido sosai. Ya sanya kifin da aka yanke a cikin hanyar da ta zama mai sauƙi kuma kusan wanda ba zai iya yiwuwa a samo nau'o'in dandano na daban ba, dangane da cizo.
Crowd?
Kyo yana samuwa a cikin wani wuri mai mahimmanci a Tsohon Montreal wanda yake tabbatar da wani ɓangare na matafiya da mazaunin kowane lokaci. Muhimmiyar mahimmanci: fassarar yawon shakatawa, Kyo ba.
Dress Code?
Babu wata tufafin tufafi ta hanyar. Na ga mutanen da kaina suna ganin tufafin da aka yi wa naman kuma wasu a cikin jingunan da takalma da takalma ko sneakers. Yana da jaka mai gauraya. Ina godiya sosai ga alherin da ma'aikatan ke gudanarwa. Na lura da yadda ake gudanar da yawon shakatawa tare da fanny ƙungiyoyi kamar yadda na ke ganin su na kula da masu sana'a a cikin kayan da aka dace da girmamawa.
Abincin?
Fara tare da tsari na mayo mai mayafi, tapas na tarin da ke dauke da dintsi mai yaduwa. Hanyar hanyar da za ku iya yi watsi da wannan rushewar ita ce idan kuna ƙin kumburi.
Domin duk da haka an gwada cikakkiyar kammalawa, gwada Gyutan. Shine harshen naman sa. Kuma yana da ban mamaki. Idan ba za ku iya sanin gaskiyar cewa ita ce harshe ba, to, ku je sashimi na naman sa, amma ku sami damar nan. Harshen yana da taushi, sliced na bakin ciki kuma yana da kyau mara kyau mara kyau a cikin yakiniku Korean BBQ sauce, ma'auni ma'auni na gishiri da kuma mai dadi. Biyu cewa tare da tsari na gishiri shitaake namomin kaza ga wani karin fashe na umami.
Idan za ka iya, sami wasu daki a wurin domin izinin okonomiyaki. Kyo ya yi amfani da katako mai tsayi na kasar Japan tare da karamar daji, shrimp da squid tare da albasarta kore da kuma mayaƙan mayaƙan kasar Japan musamman wanda ke nuna nauyin barkono.
Top sama don kayan zaki? Yuzu donuts yayi hidima tare da madarar ciki. Gishiri mai yalwa mai yalwaci yana razanar citrus na 'ya'yan Japan.
Sake?
Kyo yana daya daga cikin zaɓin da aka fi so a cikin birni. Kuma saboda nuna rashin amincewa a can, zan ba ku kalubale mai zuwa. Ka ba da kwalban abincin Sayuri Nigori. Wannan nau'i ne mai banƙyama, nau'i mai mahimmanci tare da ƙaƙaɗɗen juyayi da shi da ƙananan alamomi na abin da zan iya kwatanta shi a matsayin dandano na banana. Kuma idan kun kasance mai ban sha'awa, gwada kwalban Geikkekan Zipang. Yana da tsararren yanayi ne, kuma kamar Sayuri Nigori, yana aiki sanyi kuma yana da dadi sosai, amma babu wani abu a sama. Ko dai kwalban yana cikin iyakar $ 20 kuma yana da ƙananan, kusan kashi ɗaya bisa uku na gilashin ruwan inabi na yau da kullum.
Farashin?
Ba ku zo Kyo don ciniki ba. Kun zo domin kwarewa, yanayin da sabis. Saboda haka, farashin suna tsakiyar zuwa ƙarshen karshen. Ka tuna cewa yayinda yin jita-jita na kimanin $ 6 zuwa $ 18 kowannensu, suna da yawa tapas kuma suna nufin su raba. Tare da barasa, haraji da kuma tip, zaka iya ciyarwa $ 80 zuwa $ 100 kowace mutum.
Kyo Harkokin Kasuwanci
Litinin Litinin zuwa Jumma'a 11:30 am zuwa 2:30 am Litinin zuwa ranar Alhamis din dare 5 ga safe zuwa karfe 11 na yamma, Alhamis, Jumma'a da Asabar din daren ranar Asabar 5 na yamma zuwa tsakar dare. Bude 5 na yamma zuwa 1 na yamma ranar Lahadi. An ba da shawarar ajiya amma ba a buƙata ba.
Kyo Sadarwar Kira
711 Cote de la Place d'Armes, kusurwar St. Jacques
Montreal, Quebec H2Y 2X6
Tel: (514) 282-2711
MAPLura cewa farashin, lokutan aiki, abubuwan na musamman da abubuwa masu mahimmanci zasu iya canza ba tare da sanarwa ba.
Cikakken cikakkiyar: Gyutan (nama na naman sa) da okonomyaki (abincin teku na pancake) an samo su a bidiyoyi daban-daban daban-daban na kyauta kyauta. Duk da yake sauran jita-jita da aka ambata a sama an kuma samo su a wuraren watsa labarai ba tare da kyauta ba, an kuma cinye su a matsayin mai kula da biyan bashi na yau da kullum saboda kwatanta. Sashimi an kuma cinye shi a matsayin mai kula da al'amuran yau da kullum a kan biki na mako-mako. Ko ma'aikata sun san ainihi nawa kuma sun san ni a wa annan lokuta, watau yiwuwar magance ni daban daga wasu magoya bayan, ba abu ne da zan iya tabbatarwa ba. Abin da ke bayyane daga abubuwan da nake lura da shi shine ma'aikata sun kasance masu sauraron wasu masu aiki.
Wannan bayanin na Kyo don dalilai ne na kawai. Duk wani ra'ayi da aka bayyana a cikin wannan sanarwa yana da 'yanci, watau, ba tare da halayen jama'a da kuma ci gaba da tallafawa ba, kuma ya jagorantar masu karatu kamar yadda gaskiya da kuma yadda ya kamata. masana masanan yanar gizo suna bin ka'idodin ka'ida da kuma cikakkiyar manufofin watsawa, ginshiƙan tabbacin cibiyar sadarwa.
02 na 09
Kyo: A Montreal Izakaya in Photos
A sama: Shugaban Kyo Terence Ting. Hotuna © Clint Lewis 03 na 09
Kyo: A Montreal Izakaya in Photos
A sama: Ƙaunatacciyar ƙaunatacciyar ɗana a Kyo, mayo mai maya. Jumbo tiger shrimp an ɗauka da sauƙin soyayyen kuma yayi aiki tare da wasabi. Raba a kan hadarin ku. Zan iya gaya muku a yanzu za ku so cikakken tsari duka ga kanku. Hotuna © Clint Lewis 04 of 09
Kyo: A Montreal Izakaya in Photos
A sama: a cikin Kyo, Montreal Izakaya da Sushi Bar dake Old Montreal. Hotuna © Clint Lewis 05 na 09
Kyo: A Montreal Izakaya in Photos
A sama: Kyo ya fi so daga mafi kyaun Japan, okonomiyaki, wani kwanciyar hankali wanda aka yi a wannan yanayin ne tare da karancin daji, shrimp da squid tare da fure-fure, da albarkatun kore da mayaƙan Japan da barkono barkono. Yana daya daga cikin abincin da aka fi so a Kyo. Hotuna © Clint Lewis 06 na 09
Kyo: A Montreal Izakaya in Photos
A sama: sashimi sanya hannu mai suna Terence Ting. Hotuna © Clint Lewis 07 na 09
Kyo: A Montreal Izakaya in Photos
A sama: Kyo ya sanya hannu yuzu donuts. Hotuna © Clint Lewis 08 na 09
Kyo: A Montreal Izakaya in Photos
Gaskiyarka tana gina wani maciji (spicey tuna, tsire-tsire da tsire-tsire, avocado) karkashin jagorancin shugaban Kyo Terence Ting. Ba ma damu da gwajin farko ba, eh ;-). Hotuna © Clint Lewis 09 na 09
Kyo: A Montreal Izakaya in Photos
A sama: Kuna da jin daɗin jin dadin kafofin watsa labaru a Kyo da ke gwanin gilashin filayen Japan, kada ka damu tare da takwaransa na kasar Korea mafi kyau, soju. Yana da magungunan ƙwayoyi ba kamar vodka ba amma tare da ƙananan barasa. Goma sha uku oda rabin kwalabe farawa a $ 80 wanda zai iya yin abin sha 12. Cikakken 26 na kwace-kwale sun fara a $ 110. Kowace tsari na sochu a Kyo ya zo tare da yin amfani da kankana, da inabi da kuma kokwamba wanda aka motsa cikin sha. Kayan da nake so shine bambancin kokwamba. A ganina, wannan abincin yana aiki sosai a cikin mahallin abincin abinci, fiye da shan shi a kan kansa a matsayin mai tsada. Hotuna © Clint Lewis