We are having hot summer day in Vancouver.
I was invited to a fabulous course dinner at the Octopus Garden in Kitsilano last night.
Starting with some bubbles
The night at the Octopus Garden has to start with a uni shooter!
Uni shooter is a shooter made with sea urchin with slimy grated mountain yam, dashi, real wasabi, nori seaweed and quail egg. You can chug it, or like I do, indulge the explosion of best taste ocean can bring in your mouth!
Salad with scallops. Sada-san, the owner chef of the Octopus Garden did not tell me the ingredients but I LOVEded this dressing♡
We were there for the special evening. My friend brought in Junmai Daiginjyo, Jirouemon from Kikumasamune. It was made from 100% yamadanishiki harvested in Hyogo area.
Japanese sake is one of my passion. With that sake with those assortment of Sashimi were heavenly tasty.
Ramen is getting more popular and popular in Vancouver and many of my even non asian friend can tell me the difference and preference of ramen noodle. As some of you may know, most of ramen is animal soup stock base. The most popular soup base is maybe chicken and pork. This ramen was made from seafood soup stock with soy milk and miso. With a chunk of fried oyster made this dish in a satisfactory level! It was delicious.
Octopus garden had been around for over 20 years and Sada-san always provided high quality Japanese cuisine in traditional and non-traditional way but always very authentic.
The last night was also very special evening with very special friends. It also brought me a new friend as well.
If I can make a little note to remind myself,
Life is short.
Let me be true to myself.
Let me focus and work hard for the next 5 years.