A little over a year ago we went to Kyo Bar Japonais’ Opening Event, this was our first media event as bloggers and we had been quite excited to attend. The night was riddled with drunken memories that will last us a lifetime. Imagine our happiness when we were invited to Kyo’s one year anniversary. Since their opening night, we have been to Kyo a few more times, we even went to Kyo at Happening Gourmand, and we have always had a great meal and a good time.
We were greeted by two Geishas as we entered Kyo. They offered us two cocktails, a pomelo old fashioned which was the stronger of the two, and the pinky ginger which was fruity. We tried both cocktails and went off in search of food. Kyo Bar Japonais has a well-stocked bar so they can make any cocktail that you desire, and their cocktail menu has some interesting combinations.
One of our favourite canapé trays was filled with red tuna nigiri (maguro). Very fresh and topped with a green onion, it seemed that as soon as one tray went by with food, another was quickly following suit. A big fan of their sushi, we were quite pleased to once again get to try their red tuna nigiri.
Every time that we have gone to Kyo we have tried their delicious ebi mayo shrimp. A spin on the traditional shrimp tempura, jumbo shrimp is fried and coated with a wasabi mayo. It does not taste overly fried and it makes for one hell of an appetizer. You may think that you have tried shrimp tempura but until you try Kyo’s ebi mayo shrimp, you have not tried it made right.
Media food events are usually fun but every once in a while, one event stands out amongst the rest. Often this happens when there is an open bar, as every blogger loves an open bar event. Kyo impressed us yet again by adding another fun component to the usual food event. They had three stations for media to visit. Our first was the make-your-own-sushi station. We were shown how to make Kyo’s Snake Sushi which is made up of spicy tuna, shrimp tempura and avocado. We were out of control; we stole the shrimp tempura from other people, packed our sushi too full, and basically listened to none of the advice that Chef Terrence Ding had for us amateur sushi rollers. It wasn’t our best moment, but really, when is it ever? It was tons of fun and coupled with alcohol, we didn’t even want to leave the station.
Our next station was the shochu tasting station. Sochu is a Japanese or Korean distilled drink made from barley, rice or sweet potatoes. It has recently regained its popularity; in Japan it has even surpassed sake sales. The shochu tasting station was fun, we were explained details about this drink and then we were given the option of trying the drink muddled with grapes, watermelon or cucumber. It tasted similarly to vodka and was a very refreshing drink when coupled with cucumber and watermelon. If you want to try Sochu, Kyo has two sizes of mini barrels that you can order, depending on your preference.
The shiitake mushrooms at Kyo were mind blowing. Meaty and delicious, they came in an Asian inspired sauce that enhanced the taste of the mushrooms. We were quite pleased with this canapé, and we were impressed with Kyo’s event on a whole. Even though we had arrived at the restaurant with high standards, we were not disappointed.
Last but not least we were at the sake tasting station. Not big fans of sake we were quite impressed with how different sakes can taste. We tried three different sakes, one creamier than the others and had a fun time at this last station. It made the anniversary event more interesting and it stood out from the usual canapés and cocktails events that we enjoy.
The scallop ceviche is always an instant winner on Kyo’s menu. Served with yuzu, cherry tomatoes, red onions and leeks, it melts in your mouth. The scallop is always fresh and the added ingredients only enhance the taste. Along with the scallop ceviche we tried the pork dumplings. Not a fan of fried dumplings, Kyo’s gyoza dumplings with a chilli-sesame soy sauce are always delicious. We watched the sushi chefs prepare more sushi, drank some more and enjoyed the rest of the event.
The delightful grilled beef tongue with a yakiniku sauce has been wowing us since their opening event. We will put anything in our mouths! Not a fan of tofu, the agedashi tofu isn’t too shabby, but tofu is simply not our thing. It was a fabulous anniversary event, we were quite happy to be part of the festivities and it made us nostalgic as we reminisced about our first media event.
For those of you who have not been to Kyo Bar Japonais, go check out this izakaya in Montreal within the Place D’Armes Hotel. Chef Terence Ding will impress you with his delicious sushi and other Japanese treats, and the ambiance is perfect for a night out in Old Montreal.
Tagged: 711 Cote De La Place D'Armes, Antonopoulos, Bar, Bar Japonais, Beef Tongue, Cocktails, Côte de la Pl D'Armes, Fried Tofu, H2Y 2X6, Hotel Place D’Armes, Izakaya, Izakyo, Japanese, Kyo Bar Japonais, Kyo Event, Kyo Montreal, Kyo Old Montreal, Kyo Place D'Armes, Maki, Montreal, Montreal Event, Montreal Restaurant, Old Port, Place D'Armes, Place D'Armes Hotel, Sake, Sashimi, Scallop Ceviche, Shochu, Soju, Sushi, Terrence Ding Ting