Metro News – Kasa Moto
June 02, 2015 – If your favourite Japanese restaurant has bento boxes, that’s delightful for a Wednesday lunch. However, contemporary Japanese cuisine has raised the bar. Kasa Moto opened its doors in Toronto’s Yorkville this week and executive chef Michael Parubocki hopes some of his staff’s exquisite attention to tradition while welcoming innovation will set the pace.
Here’s what’s next:
- House-made soy sauce. The choices are no longer “salty” or “watered down salty.” This artisan liquid takes up to six months of fermenting for each batch.
- Burdock root. This root vegetable hailing from Jerusalem is crisp and pungent. It is usually blanched and then pickled or otherwise dressed for use in salads or as a side dish.
- Salt-pickled sakura cherry blossoms. Don’t look for this on every modern menu. Kasa Moto may be unique in its importing of this highly perishable, delicate flower petal that’s pickled in plum vinegar and then dried. A truly unique taste worth the search.
The traditional tastes and techniques remain. Attention to detail, the natural beauty of each food, dining as a social experience and polite efficient service will never go out of style. The luxury restaurant was designed by global interior design innovators, II BY IV DESIGN.
See original Kasa Moto article on Metro News.