Tag Archives: Japanese cheese tart

GRAND REOPNING: I’m gonna slammy some Wagyu at Minami!!!

Now, I’ve got nothing against sushi, but when we’re at a Japanese restaurant, I usually go for beef. We’re talking real-deal, A5-grade Wagyu at places like Minami, this funky joint on King St in the Entertainment District. Where’s the beef? It’s right here, bro!!!!

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Now, you can probably expect to pay a pretty penny for such premium meat; each piece of Miyazaki A5 tenderloin nigiri will set ya back 12 bucks. Lightly seared on a bed of rice with the wasabi melted right in, it’s a tasty little flavour nugget in Flavourtown. OK, so you could buy like a 24 of Molson Dry for the price of three of these, but gimme A5 Wagyu over Molson Dry any day, bro!!!

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But the beef don’t stop there, son! While it’s not Wagyu, this Alberta beef tenderloin is still rootin’-tootin’ tasty, with some killer wild mushrooms and a nice peppercorn au jus. I also ordered some potatoes with my steak…although they actually came as an appetizer, which was kinda weird.

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Dude, these brown butter gratin potatoes were 2 legit 2 quit! Served super-hot out of the oven in a Gruyere/Parmesan sauce… it even has a cheese crust!!!!

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Of course, even after all that meat ‘n potatoes, you KNOW we’ve still got room for dessert, bro!!! This Japanese cheese tart was more Uncle Tetsu than Pablo, with more of a creamy, cake-like texture. That’s not to say I wouldn’t crush, like, six of these, though…

 

 

 

 

Who needs Japanese cheesecake when you’ve got a Japanese cheese tart?

Now, I’m not a big fan of Uncle Tetsu’s cheesecake, unless they’re serving it up after some chicken karaage and waffles. But when I saw they had a competitor around the corner, I was curious enough to check it out. Pablo Cheesetart is this funky little bakery serving up all sorts of sweet eats…but you know I gotta go for the original, signature Japanese cheese tart:

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Dude, this was like a festival of funk in a box, bro! You’ve got a rich, cheesy filling with a layer of apricot jam on top. And then there’s the crispy crust–the crispy crust is what makes it! There’s just a lot more flavour here that what you’re getting around the corner–although at 15 bucks a pop, it’s quite a bit more expensive, too. Now, if only they could cook me up some fried chicken, then I’d definitely be back for the sequel, bro!