Zipang Sushi Bar
1010 1 Ave NE
So the last stop of our ABC's of YYC adventure is Zipang for Z week! It was one of the first and most memorable fine dining experiences we had on Valentine's Day in 2009 (by fine dining, we mean one of the nicer restaurants). We were still both in high school and were so giddish when we managed to land a table for their set menu dinner. It was such a lovely experience that we still remember it to this day; from the beautiful tasty food, to the roses that John had gotten delivered to me at the restaurant, so needless to say we were quite excited.
Ika- Mentai- squid wiht spicy pollock roe
The squid was very tasty and has a unique texture. There was a nice little addition of heat from the pollock.
Kaki Ponzu- deep fried oysters with punzu sauce
Big and flavourful with a wonderful crunch. A little bit of acidity from the lemon helps balance out the flavours. First time trying this and we both really enjoyed it!
Spicy Ebi Roll- prawn, cucumber, spicy sauce and lettuce
Fresh and tasted good, but it seemed a bit lacklustre compared to everything else we had ordered. The sushi here is not bad but everything else is levels above.
Special Scallop- scallop, flying fish roe, mayo
An abundance of delicious scallops paired with a perfect amount of mayo. The special scallop here is quite good.
Deluxe Assorted Sashimi- 18 pcs
The sashimi here is always so fresh and delicious. They provide you with large pieces without sacrificing any quality. the highlight of the plate was definitely the shrimp. We had this here many years ago for Valentine's Day, and it's been our favourite since.
Grilled Beef Tongue- nuff said
Perfectly grilled and packed with so much flavour! the beef has a little chew to it, which allows more flavour to seep out in your mouth.
Chopped Spanish Mackerel- served with ginger
The Mackerel was fresh and topped with so many goodies. Quite different than your typical Mackerel as its missing that distinctive savouriness to it. The texture is also different, but John enjoyed it!
They deep fried both the shrimp heads and the Spanish Mackerel after we finished the dishes. The shrimp head was so crispy and tasted amazing. The Mackerel actually tasted even better cooked as the flavours were more prevalent. We devoured the entire thing (John even ate the crispy bones).
Midsumame- fruit cocktail with red bean. Added Anko (red bean paste)
The dessert was so refreshing and light. The abundance of fruits topped with a lovely red bean paste really hit the spot after the lovely meal.
The dinner was simply wonderful. The ingredients were fresh and prepared very well regardless of style; raw, grilled, or deep fried. It was so perfect, yet bitter sweet that we managed to finish our new food adventure #abcsofyyc together at the place where we started our love for food and fine dining more than 6 years ago.
Enjoy!
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