Gastronomy fans will soon have a new selection of plates and cocktails to tantalize their tastebuds with. Celebrated chef Antonio Park pens a new menu for the Izakaya-style restaurant Flyjin, situated in the heart of Old Montreal.

If you haven’t been to this chic underground establishment located on Saint-Pierre street, we recommend that you check it out, and in-turn be surprised by the synchronized lights that transforms the futuristic yet timeless space as the evening progresses. Prepare to divulge in a culinary experience that will have you coming back for more.

Thursday night’s new menu tasting was unlike any other that I’ve experienced. The evening begun with an extensive asian inspired cocktail list featuring titles such as Zen Buddha, which is a mix of Korean soju, cucumber juice, mint infused syrup, fresh lime juice, and bubbles; offering a refreshing cleanse of the palate before one begins their dining experience. The cocktail is one of the many creations of mixologist and creative genius Lawrence Picard, whom incorporates seasonal and exotic tastes after weeks of extensive research with an artistic pursuit.

At precisely 7 pm, we found our way to our seats and a 10 course meal soon followed, along with an generous offering of sake, champagne, and red and white wine.

The first dish to be presented was a lemongrass seafood soup -a warm heartening sweet and sour concoction filled with rice vermicelli and tiger shrimp. A cold dish of wakame salad – made of a mix of wakame, edamame, kaiso mix, pickled cucumber, red ginger, daikon, papaya, carrots, and lime vinaigrette – followed after and for those who are not a big fan of salads, this small mountain of well mixed greens might just change your mind about the matter.

In between each of the meal presentations, chef Antonio Park would appear between bites and elaborate on the ingredients of the dishes. The lineup continued with fresh oysters – a crowd favourite – which were emptied from their shells just as soon as they had arrived. The organic salmon tartare was quiet in comparison to the mini toasted baguettes which had accompanied it, nevertheless, in comparison with the average salmon tartare – this dish has its highlights. A certain seafood dish – gindara misozuke (miso black cod) seem to have my table-mates agreeing in a cohesive murmur of praise, however, I didn’t share in their appreciation for the dish.

My favourite dish of the night would probably be the Miso baked oysters, for it was a strong dish with flavourful elements.

In an overall opinion regarding the menu, I would say that the dishes appeal to a wide spectrum of customers, whether you’re looking for a light dish or a slightly more flavourful one – Flyjin’s kitchen is  able to satisfy your tastebuds with just the right amount of Japanese infusion.

 

We would like to thank Flyjin and their owners (Nicolas Urli, Alexandre Besnard, Alexandre Brosseau, Marc O.Benattar) for this amazing gastronomic experience, and will end this article with the behind-the-scenes kitchen team that made it such an enjoyable tasting, they deserve the loudest applaud and praise of  all.

 


For reservations, opening hours and menu choices take a look here and get ready to be in for a real treat.

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