A light and tasty starter
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Author: Renée S. Status: published license cc-by-nc-nd tags: food, salmon, raw, salad, Renée dines out, fish, lunch, Japanese, Japanese Food, sashimi, omakase, tuna, cucumber, Leslieville, caviar, orchid, Sushi Marché,
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Share on TwitterCrisp romaine lettuce is topped with matchsticks of cucumber, thin slices of sake (salmon) and maguro (tuna) sashimi, shreadded kani (imitation crab meat), masago (smelt caviar) and tossed with a sesame soy dressing. The salad was accompanied by some bundles of radish sprouts, a slice of orange and a fresh orchid blossom.
WJ challenged me to eat the orchid, something I've never done before (I think they're too pretty to eat), and eventually did so. The flower didn't really taste like much, only the stem was crunchy like a bean sprout and had a mild grassy taste.
WJ and I left our lunch in the hands of Chef John Lee. Before sitting down, Chef Lee asked if we would like the accompanying soup or salad. WJ passed, but I accepted the salad offer. The next thing we knew, we were presented with this colourful fresh sashimi salad. Thank you Chef Lee.
