Toronto's costliest restaurant: What you get for $800 - most expensive restaurant dishes in the world

I went to Hashimoto in Don Mills for dinner and looked forward to perfection and found it.
I also bought a meal for $300, nine mainly cooked food and ended up in a peaceful Japanese tea ceremony.
Tea is the only drink
Waiting for a liquor license. Given the jaw-
This is the highest price for a Toronto restaurant and it must be said that bridge is unique in Canada. It uses 400-year-old dishes.
Gold crumbs sparkled on dessert.
Each customer has an employee;
The service is as elegant as ballet.
Everything, including salt, is imported from Japan, including seasonal delicacies such as feather-shaped okra leaves and red Kyoto carrots.
Some hockey fans spend as much money watching the playoffs from an elite position, and there is no guarantee of watching a good game.
On the other hand, the bridge always offers an unforgettable cultural experience, as well as rare and brilliant food.
Hashimoto East is a new restaurant in Hashimoto's Zhengming, one of Japan's top five chefs in the 2008-meter competition.
For nine years, he has prepared a hard and authentic Kaiseki dinner at his original Mississauga sand place;
This is the only restaurant I have ever commented on.
He said that in February, he opened a satellite at the Canadian cultural center in Japan to raise the standard of "tradition and authenticity.
It will eventually be his only place;
Now he opens one or the other as required.
The position of Don Mills is larger and more complex, the arrangement of flower arrangement is eye-catching and rough
Square tablecloth explains Japanese aesthetics "wabi-
Sabi, deliberately not perfect.
Sachiko, the wife of Bridge Church, and Kei, the son, entertain us on the kimono and enter and exit in a quiet room.
Can only sit 6, 10 at a time.
Chef Bridge carved his ingredients into edible animals and plants.
Pink Chrysanthemum of Ma Dai (snapper)
The flowers on the plate.
A white kon crane is preparing to fly next to the world's most expensive Wagyu beef kebab.
Everything was delicious because it was lovely.
Formal occasion in shirtand-
Tie under his white chef jacket and come out of the kitchen to thank each guest for coming.
I am sure that many nuances of the spring meal have disappeared from me, but for food tourists like me, there has never been a trace of condescending.
In fact, most of his customers are not Japanese.
"The Japanese here are too Westernized, and when they want to spend $200 or $300 on dinner, they go to a French restaurant," says Mr. bridge . ".
He is still a purist and no longer sends photos of their meals to customers.
Now he's making you a video.
He also has a Canadian apprentice, John Vincent Troiano ). ex-Tutti Matti)
He will be sent to Kyoto for further training. (
"In the first year, what I asked him to do was wash the dishes . ")
Unlike Mississauga, every meal in xinqiaoben tastes bitter foam matcha (
Green tea powder).
We kneel on the tatami mat and remove our jewelry so as not to break the ancient tea bowl.
Hashimoto is our ambassador. his English translation is smooth and his movements are smooth.
There is no doubt that it is a meditation to watch him pour water silently.
When the moment of Zen passes, I stand up and restore the blood circulation of my calf.
The door of the private room slipped open.
I forgot Toronto was on the other side.
Nine Dishes of kaiseki emphasize seasonal and aesthetic.
The development of the dishes is formal, showing the skills of the chef with certain skills (
Stewed, grilled, fried, etc. ).
Ingredients are often repeated as a theme. At Kaiseki Yu-
Location of New Don Mills Hotel, $300-a-
People arrange dinner in the tea ceremony, dine in the tatami room, 400-year-old vessels.
Because the powder of matcha tea is bitter, it is usually accompanied by a sweet one.
1st courseAn appetizing shop and (
About jya kuzen in Japanese)
It is designed to eliminate hunger with simple food, especially before drinking sake.
White rice, eggs
Tofu and ground in shape
Sesame "tofu" ball with sweet-and-gritty saikyo (white miso)
Just Soup.
2nd of course, the official appetizer: the most tender white squid, topped with rhubarb juice, topped with soaked cherries, is very attractive with Japanese fav beans. The red-and-
The white color matches the dish on it.
3rd wild courseashimi, line-caught madai (
Distant relatives of squid)
It is chrysanthemum petals that are as shy as they are scattered.
The leaves and stems of the fresh anemone are eaten together with the green batter;
We are encouraged to eat them and enjoy their unique plant flavor.
The fourth courseA soup with Shitai (rock porgy)
In gobo (
Braised root)
Decorated with natural red Kyoto carrots, Jade feet and salty cherry blossoms.
Clear stock is thick kudzu starch and bright colorful biscuits.
The fifth dish of cooked seafood rice (grouper)
O dyed green by kinome (
Pepper leaves).
Sweet Yam is carved together on the flowers, while the dots of red sour plum mud flash on the Lily ball with the texture of cooked chestnuts.
The sixth dish is stewed and steamed: bamboo shoots, stewed for two hours, crispy and delicate.
The soft gray madai roe represents the "steamed" element.
Small carved vegetables: red radish leaves, hairy cup pumpkins, bergamot and radish greens.
Seven course roasting and frying: Wagyu strip with a high marble pattern is basically fat.
A5 is considered the best in the world;
Take a long way a little bit.
The fried part is represented by a fan of somen noodles with rice cakes.
The carved radish machine is the signature of Hashimoto.
Main Business: Unigohan, or mix sea urchin fish seeds into rice.
Cooked eel and ginger sauce on top.
Delicate kon pickles stained with ink (
Starting with the second course)
Roll in sesame
Crispy fried eel sting is a good choice.
Rice and pickles are the second, but it is bad manners to ask for a third.
The ninth scoop of strawberry matcha ice cream is oneHalf of dessert
The other half is agar-
Dipped cherry jelly made of mashed red beans and golden shaved flowers.
A glass of cold, drunken, salty Cherry soak is the first and only occurrence of alcohol on the license --
Restaurant to be determined
Apache @ thestarca twitter.