ICHIBAN Neighbourhood ..... Downtown Address ........ 189 Carlton St Phone ......... 204-925-7400 Entrées .............$ 19- $ 47
The first teppanyaki dining restaurant in North America opened in New York in 1964 , and in short order the entertainment / dining crossover had spread across the continent .
In Winnipeg , Ichiban Japanese Steakhouse opened its doors in 1973 . The longevity of this downtown hub has proved that this concept has staying power . The secret lies in the quality of the food and in the cultivation of showmanship , something that most chefs have only recently begun to nurture with the growth in popularity of open kitchens .
Today ’ s diner easily reads the teppanyaki grill as a chef ’ s table , and though trends come and go , the acrobatic feats of the grillmasters continue to illicit “ ooh ” s and “ aah ” s .
An expansive dining room effortlessly blends modern decor with touches of kitsch that set the stage for enjoyment . Servers here don yukatas and lead guests over a wooden bridge to a U-shaped table curled around a shiny teppanyaki grill . This is the place to please both gourmands and culinary neophytes , each with a fruity cocktail in hand , equally enjoying themselves .
After a warming bowl of soup and a tangy cucumber and crab salad to prep the palate , the show begins in earnest . A lively chef , armed with a sleek holster of gleaming silver knives and sake bottle never far from hand , makes his intro around the table with a series of jokes and tricks , some of which include egg-tossing ( a tip to the less-than-coordinated , avoid the seats squarely in front of the grill ).
At breakneck speed , chicken ciao ! reviews
livers are flipped , sliced , and diced into tender bite-sized pieces , mixed with chopped mushrooms , and left to sauté under blocks of butter that melt and caramelize into a succulent , rich sauce .
Alongside a mountain of veggies , a parade of high quality meats are methodically chopped and fried to perfection . Filet mignon is especially good , the juicy and plump cubes of steak lightly pink and zinging with sweet teriyaki .
The highlight of the show behind the grill involves a stack of onion rings and a liberal dousing of sake , which is soon lit and balloons into a column of flame . With staggered dining times , bursts of fire and happy shrieks are peppered throughout the evening at nearby tables , as are calls of , “ Who wants to do a sake bomb ?” radiating from the room ’ s most spirited gatherings .
It is this atmosphere that sets Ichiban apart , reveling in fun rather than standing on ostentation .
A menu of enjoyable appies and stuffed sushi rolls is available in the sushi lounge and pub area for those grabbing a quick drink or waiting for a table . Items like Japanese poutine show a fusion-happy sense of play . A cornmeal battered and deep fried twist on a California roll — papered with avocado and topped with batons of cream cheese and glittery roe — is served on a ( chop ) stick under the winking moniker Japanese corn dog . Sushi nachos , puffy triangles of fried wonton laden with cubes of bluefin tuna and lashed with spicy mayo and unagi sauce , are a perfect pub snack .
As the chef bows out , the meal is completed with a hearty scoop of ice cream — green tea , mango , or ginger — leaving the ring of dinersturned-companions well fed and happy in its wake .
Ichiban is open Sun-Thu 5 pm-9:30 pm , Fri-Sat 5 pm-10 pm . Reservations are recommended .
BAILEY ' S Neighbourhood ..... Downtown Address ...... 185 Lombard Ave Phone ......... 204-944-1180 Entrées ............ $ 24- $ 99
Among the delights of living in Winnipeg , the sheer amount of history at our fingertips is high on the list . Relics of the past hide around each corner of this city , presiding over daily commutes and downtown wanderings . On the edge of the Exchange District , an entire neighbourhood that has been declared a National Historic Site , Bailey ’ s is a gem that represents such history .
From the first moment , pushing open the tall , heavy wooden doors , dining here is all about the experience . Like the visual opulence inside , service has been crafted with every detail carefully considered . The coat check separates apparel by smokers and non-smokers , padded chairs are provided for those waiting for their table , and servers sweep diners up a grand staircase to their seats , being sure to ask if they are intending to catch a show to determine the pace of the meal .
This rare enclave of cloth-bedecked tables and classic cooking seems like one of the last bastions of traditional fine dining . Yet , despite the luxury of the surroundings , a genuine warmth pervades . The space is welcoming and accessible , the service prompt and friendly , and the dining room rings with laughter from nearby tables .
Settling in to cushioned banquettes or a stately armchair is as cozy as can be , and an appetizer of pillowy scallops , swimming in melted garlic butter and resting on a juicy mushroom cap , is pure comfort food .
Fine dining staples like well seared steaks and lobster tails are fine picks ,
ciao ! / feb / mar / two thousand seventeen 31