I can die happy now.


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Oh, Tokyo. I often think and daydream about what an amazing adventure the two weeks my boyfriend and I spent there in February. And when I say often, I really mean once every few weeks (not ashamed to admit it at all!!).


The country. The culture. The food. The people. Everything is wonderful. And it’s unfortunately taken me ages to post about the best beef experience and all in all best restaurant that I’ve experienced / had the absolute pleasure of eating at in my entire life thus far – Sumibi Yakiniku Nakahara (炭火焼肉 なかはら). Mostly because I was unsatisfied by the photos I took (low lighting struggles), and because I really needed the photos to clearly capture the meal. It was SO epic, from the service to the food, which is so meticulously prepared and cooked.


It took me two months of deep research to narrow down a solid Tokyo food itinerary (consulting Tabelog, and other food blogs), and this spot topped the list of must-eats. I’m a HUGE steak person, and needed to experience wagyu in Tokyo. This highly recommended spot needed a reservation made one month in advance, and it was a thousand times worth it.


My cousin, boyfriend and I sampled different slices of cuts from the highest quality Tajima Black Wagyu beef, from wagyu sirloin, oyster blade, ribeye, and so many more.


Look at this beauty – MY GOD, the marbling!

This was 100% on another level – my eyes literally rolled to the back of my head with every bite of meat, with my favourite being the ribeye. This is likely the best beef experience in the entire world.


The charcoal grill was really important in melting off a bit of that fat, and it also gave the meat a slight char/torched flavour. This is mainly the reason why I chose to go with yakiniku style (grilled meat) of cooking for wagyu. To top it off, the service was outstanding, and it felt like we were welcomed in the restaurant like we were old friends.


The tireless search for perfection of food and of the craft is evident in so many restaurants that I visited, in Tokyo. Sumibi Yakiniku Nakahara in particular stood out to me, when I read a what owner Kentaro Nakahara said about wagyu: a miniscule 0.2mm difference in thickness or a slight change in knife angle can cause a complete transformation in texture and taste. I was lucky enough to speak to him in person, and you really can see his passion and commitment to the serving highest quality beef and hosting an amazing yakiniku experience.


These pictures don’t do the entire experience justice at all. If you’re visiting Tokyo soon, I would REALLY recommend booking through here!


Sumibiyakiniku Nakahara (炭火焼肉なかはら)
GEMS Ichigaya 9F, 4-3 Rokubancho, Chiyoda-ku, Tokyo (map)
+81 3 6261-2987


Tested and Perfected Rice Krispie Squares


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Rice Krispie Squares: so easy to make, but so easy to mess up. I sadly was only introduced to them in the past year, when my coworker brought them in to the office… LIFE CHANGING! Yeah, really. Because before then I’ve only tried the packaged versions, which if you’ve tried the freshly made ones, can’t really hold a candle. So in my first few attempts to make them, I made sure that it was gooey and not dry, with some melty marshmallows in each square.

Now the real key to this recipe, and my coworker Liz would highly recommend, is to add a bit of vanilla. I did experiment with more expensive vanilla extract and regular vanilla and couldn’t taste the difference at all!

The recipe after the jump is my tried and true recipe, having made over 4 batches of them for our bake sale at the office. It’s pretty much perfection! The aluminum foil lining is a MUST to easily remove your squares from the pan.

Get the Recipe!

When Japan ruined sushi for me


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_DSC1703.jpgI’ve been to Tokyo and back, and can 100000% confirm that what Anthony Bourdain and David Chang have said is true: Tokyo is the world’s best food city. Not gonna lie, Tokyo has ruined me. For all food. Japan devotes so much quality and perfection into food that it’s really on another level.

My boyfriend (HUGE sushi lover) and I had to try the omakase at one of the best sushi spots in the city, one Michelin star restaurant, Sushi Tokami. I was super intrigued by this restaurant, and what some people touted as a “tuna specialist” (LOVE TUNA), and their strong robust rice seasoned with red rice vinegar.


I can tell you right now that this dining experience was out of this world!!! From the service, and especially to the food – WOW I have never tasted fish this fresh, and rice so delicate but at the same tinged red with a slight vinegary taste. One of my favourites, chū-toro, was a super creamy lightly marbled piece of tuna taken from the belly. The piece literally melted in my mouth!!


We loved the energy and vibes of Hiroyuki Sato, the head chef, who was super welcoming and chatty. We weren’t rushed at all, and enjoyed each end every bite of heavenly sushi!!


Here’s one of my favourites, mackerel – I can’t even describe how unreal this tasted, fish that tasted so fresh it felt like it was caught that day! In comparison, I’ve had mackerel here in Toronto and it cannot even compare at all because it tasted really fishy and I had to literally gulp down water to wash down the taste.


Hamachi, amazing, lusciously buttery and light in it’s flavour profile.


To end the meal is a delicious tamagoyaki (egg cake): creamy, slightly sweet with a caramelized top surface, kind of similar to creme brulee.


Sushi Tokami

8-2-10 Ginza Chuo Tokyo

東京都 中央区 銀座 8-2-10 銀座誠和シルバービル B1F

Clean Eating with Pan Seared Lemon Rosemary Salmon


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Aaaand I’m back with the recipes! Currently I’ve been pretty much overusing the method of pan searing, then placing the dish in the oven (steak, pork chop, salmon etc). I really LOVE the colour you get when you sear! I also find that when you pop it in the oven to cook, the texture of your meat can be controlled better than frying it completely, which can result in tougher meat.

I’ve been working on my summer bod, which really means sleeping in the gym and working out 24/7. Truth is, weight loss is mostly about what you eat, and as hard as it’s been – I’ve been doing pretty well! Best way to stick to a diet is to make sure you still eat delicious meals… and this lemon rosemary salmon is one of my faves!! Super easy to make and healthy too!! I served this with roasted sweet potato, sauteed brussel sprouts with bacon and pine nuts and roasted zucchini. MMMMM!

Get the Recipe!

Antler: A Late Night Menu Worth Staying Up For


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Walk into Antler at 10pm on a Friday, and you’ll be able to try a late night menu featuring dishes like Venison Heart Poppers, Wild Boar Corndog and Duck Heart Yakitori. I got a sneak preview of this exciting menu at a media event and I have to admit I have never pushed myself to be this adventurous!!

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Real talk though, it was both a fun and delicious experience! One of the highlights were the Duck Liver Paté served with crostini and wild blueberry compote. WOW, I was pleasantly surprised by the light and slightly salty taste of the paté, complemented by a touch of sweetness!


I also really enjoyed the Wild Boar Corndog – the house made sausage was ridiculously tasty and perfectly deep fried… YUM!


The late night menu is also Japanese inspired – you’ll see gyoza, takoyaki and yakitori on the menu. Not to mention a REALLY kick ass cocktail called Tsubomi Squeeze, featuring lemongrass infused sake, grapefruit liqueur, Aperol and lemon rhubarb bitters. I can drink it in gallons really, the flavours so delicate but not too sweet… It really made me nostalgic of my super dope Japan trip earlier this year.


Antler prides itself on serving locally sourced food, and you’ll see wild boar, deer and bison all over the menu. One thing that stands out to me… Bison Rib Eye!! What?! I’ll definitely be back to try that!!

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1454 Dundas St W,
Toronto, ON M6J 1Y6