There is nothing better then hooking up with a few friends after work, decompressing over the events of the day- or summer, more accurately. 2016 is going by in a flash, so when I had the opportunity to host a few friends last week at AMICO on College Street I hooked a few of my best eating pals into coming for a sushi voyage like no other.
Chef Gerald Jung wields some serious knives in the tidy kitchen, creating some of Toronto’s most gasp-worthy sushi platters. Creativity here has no boundaries, with chef preparing more than just your typical California roll or tempura’d shrimp. Long stuck in a rut of mediocrity, too often garnishes are relegated to plastic green grass and neon pink pickled ginger. Here, plates are pretty and prepped with actual fresh ingredients, a showcase of Chef’s palate and imagination.
All the dishes are vibrant- colours practically jumping off the plate. We were treated to many dishes, including the stunning and super spicy Sashimi Salad, a favourite among the gang. Chef also created a masterpiece by placing a juicy lobster tail with an unusual but remarkable combination of pan fried buttery mushrooms and wild rice, dotted with garlic mayo and sweet soy sauce.
After swapping war stories over food blogging and clinking a few glasses of sublime Seoul Mules what dawned on me most was what a social meal sushi really is- each piece examined (and maybe Instagrammed), tasting notes are compared and the arrival of each course is like a new opportunity, each wave reminding us why we are here together- celebrating the meal, the occasion and opportunity of being together. With beautiful plates and exciting food on them, it was a perfect match to our lively conversation- boring old sushi rolls garnished with plastic grass ain’t no reason to celebrate!