Tokyo Thyme is a Japanese cuisine restaurant that is located in Kerrisdale. The restaurant is fairly small with only five tables and a few seats at the sushi bar. Coming on a weeknight, the restaurant was not very busy and had a table of six and another table of two.
We were seated in front of the water dispenser which was a bit tight and had to quietly push the table forward to sit more comfortably. This is understandable though, the restaurant chooses to save the regular sized tables an hour before closing just in case a group pops in for a last minute dinner, I guess.
SESAME CRUSTED TUNA STEAK, SEARED TUNA COVERED IN BLACK AND WHITE SESAME SEED, SERVED WITH SPICY SAUCE ON A BED OF MESCLUN GREENS ($13.50).
The tuna steak is the sashimi cut, which is worth mentioning considering that some restaurants use the top end portion of the tuna (which has more tendon and tastes less tasty). As for the taste, the tuna is evenly seared, tastes fresh and has a nice sesame flavour. However, the sesame seeds were a bit too much and tasted chewy, which kind of ruined the soft texture of the tuna. Furthermore, the dish has green and yellow colour dyed tobiko which provides some tiny crunches while brightening up the plate. As for the side of mixed greens, the dressing tastes light and the leaves on the bottom have a slight hint of settled spiciness from the hot sauce.
HOUSE SPECIAL SUNOMONO, CRAB, PRAWN, SMOKED SALMON, YAMAIMO, AVOCADO, TAMAGO WRAPPED IN A CUCUMBER ($6.75).
The house special sunomono is a unique concept. The roll tastes refreshing and the cucumber provides a nice crunch. In addition, the sunomono sauce has a light vinegar flavour along with a hint of sugar and lemon, without tasting overly sweet or sour.
RED AND WHITE TUNA STACK, TOWER OF RED AND WHITE TUNA, YAMAIMO, AVOCADO, SERVED WITH SUSHI RICE AND SEAWEED FOR WRAPPING ($15.50) + QUAIL EGG ($0.50) + TWO EXTRA PIECES OF SEAWEED ($0.50).
The red and white tuna stack is pretty much a make your own sushi cone, somewhat resembling tartare. Furthermore, none of the slices of sashimi are end pieces and after mixing, the texture is not overly mushy (like Guu Garden's). We also ordered an additional two small pieces of seaweed and the charge was $0.50, so I guess $0.25/piece?
By the way, here is my first Instagram video! Me mixing the tuna stack, the proper way;)
So... I am still trying to figure out how to use my camera since my photos get blurry. This photo is the actual colour of the sashimi (seems like the iPhone is better than the camera!) and the bottom one is taken with my camera. As for the price for the assorted sashimi, the slices of sashimi are quite small and not very decently sliced, they look larger in the photo too. Actually, the slices of sashimi have the same amount of meat as nigiri. However, the sockeye salmon does have a nice thickness.
To start, the hamachi is topped with green onion and tastes fresh. Next, the tuna does not taste mushy but the upper body portion is served (which should only be used for rolls or spicy tuna). Continuing, the red tuna is the proper lower body portion and tastes slightly more stiff than white tuna. Moving on, the sockeye salmon tastes fresh and the amaebi tastes slightly sweet. Also, the amaebi are a jumbo size and slightly butterflied. Up last, the toro tastes fresh but not very fatty and one of the slices tasted chewy, since there was some tendon.
TUNA ($2.00), UNI ($3.75) AND ATLANTIC SALMON NIGIRI ($2.00).
The tuna tastes average and again, is the upper body portion. Next, the restaurant uses whole slices of uni rather than broken, properly done! Last up, the salmon tastes average but not fatty. The salmon is the upper sashimi portion and the restaurant should have used a cut more close to the belly for a fattier taste, which also tastes better with rice. As for the rice, the flavour is a bit plain and could have used more sushi vinegar.
NABEYAKI UDON, PRAWN TEMPURA, CHICKEN, EGG, VEGGIES IN HOT POT ($12.50).
The nabeyaki udon is served hot, has a light sweet seaweed broth flavour, and the udon noodles taste well done (not overcooked). Furthermore, uhe udon includes a prawn, yam, lotus root, green bean, cauliflower, enoki mushroom and a few pieces of chicken thigh, which tastes a bit chewy. If anything, as for the price, two pieces of prawn tempura rather than one would have been nice (like at most restaurants).
GREEN TEA MOCHI ICECREAM WITH AZUIKI CARAMEL AND FRESH FRUIT ($4.50).
The blackberries taste sweet and the azuki carmel tastes really good; a non-syrupy consistency with a heavier caramel taste than sweet. The highlight of the dessert is the green tea mochi ice cream which tastes generic. I am too used to eating these at home and with my hands, so they were pretty hard to cut with the spoon.
- Friendly staff
- Average eats
- Restaurant has limited tables
- Service can be more attentive considering we were the only customers later on (plates could have been removed since the table was quite small, rather than myself getting up to give them an empty plate)
- Some dishes are pricier
- Toyko Thyme is a safe restaurant and I would recommend others to try, but I would not come back because in the end it really is just average and there is nothing special about it
- For those who like the novelty (red and white tuna stack) and presentation