Modern pan-asian restaurant, Torafuku, is celebrating their 4th anniversary with a special omakase menu that showcases the restaurant’s most popular dishes as well as daily chef specials.
Omakase is a Japanese phrase that loosely translates to “I’ll leave it up to you” and means that the meal is designed entirely by the chef. Executive-chef and owner, Steve Kuan, has put a pan-Asian twist on omakase which is traditionally served at Japanese restaurants.
The restaurant is offering two choices of well-priced omakase dinner sets: a seven-course ($45 per person) or 10-course ($55 per person) designed to be shared among parties of 2 – 6 people.
Diners will certainly enjoy the great value of the omakase as the dishes from Torafuku’s regular menu are served in their full sizes.
From August 28 to September 8, a special amuse bouche and bonbon from Buttermere will be added to the omakase as an additional starter and dessert, respectively.
The omakase will remain on the dinner menu following Torafuku’s birthday, with dishes changing throughout the year.
I had the pleasure of heing hosted at Torafuku to try the 10-course omakase menu last week. Here’s a look at my experience.
3 New Anniversary Cocktails
Executive Chef Kuan has introduced 3 new anniversary cocktails. These include The Tom Yum Caesar ($16) (Suntory Roku Gin, fresh gem tomatoes, thai spices and herbs, lime, fish sauce, cilantro); Passion Libre ($16) (Los siete misterios doba-yej Mezcal, fernet branca, egg white, passionfruit, iron goddess tea syrup, red thai chilis); and XOXO ($16) (Calvados Brandy, Grand Marnier, lemon pandan syrup, Bitter Sling crabapple bitters).
Also on the menu are 3 kind sake flight ($18) AND 3 Japanese Whiskey Flight ($25/$40).
10-Course Omakase Set
Amuse Bouche
Cheese terrine with hibiscus jelly on rice cracker and duck liver pate with blueberry jelly on wonton crisp.
Rabbit Food
Kale Salad, gem tomatoes, lemon juice, grated parmesan, quinoa crunch, and anchovy buttermilk dressing.
Kick-Ass Rice 3.0 + Dy – No – Mite
The Kick-Ass Rice were sushi rolls with torched pork belly, furikake, cucumber, avocado, shiso, miso mayo, and fuku hot sauce. The Dy – No – Mite were sushi rolls with prawn tempura, avocado, cucumber, sockeye salmon, mango, and 7 spiced aioli.
FUKU STYLE KUSHIYAKI
We enjoyed assorted meat and veggie skewers: chix thigh, pork belly, pork jowl, beef meat ball, cherry tomato, shiitake mushroom, mountain yam and corn.
Catch of the Day
EVERYDAY I’M BRUSSELIN’
A very addictive dish featuring brussel sprouts, cauliflower, broccoli, black bean balsamic vinaigrette, crispy chick peas, fried quinoa, and toasted almonds.
Higher Steak
Wagyu beef tataki, cabbage slaw, crispy garlic, scallions, and citrus ponzu.
G-TAO’S CHIX WINGS
Fried chix wings tossed in General Tao’s secret sauce, and broccoli.
Gone Fishing
Crispy whole sea bream with toasted shrimp, black bean, soy bean crumble, and a tamarind sweet-and-sour sauce.
The Steak Out
AAA rib eye 12oz., charcoal grilled, tamari butter, chimichurri, and veggies.
Magic Stick
Chocolate ganache, hazelnut feuilletine, raspberry coulis, vanilla orange.
Bonbons by Buttermere
Salted Assam and Caramel Rooibos Bonbons by Buttermere.
Torafuku’s bold pan-Asian flavours continue to impressed me and the omakase menu really highlighted what the restaurant has to offer. The set is priced at $55 per person for 10 courses and really presents fantastic value given the on-point execution quality ingredients and portions. I highly recommend giving Torafuku’s omakase a try.
Torafuku
958 Main St, Vancouver, BC
www.torafuku.ca