Momofuku daisho 647.253.8000 http://momofuku.com/toronto/daisho/ closed Sundays
Hostesses affably greet patrons into Daisho, one of two restaurants that share the third floor at Momofuku. The view through the giant windows onto University Avenue is beautiful. The space is ultra modern, airy and screams New York City. Servers are top notch, on the ball and extremely knowledgeable.
House pickled cucumber and sliced hot peppers start the evening off awakening my taste buds with a zing of sour, spice and sweet. Fermented napa cabbage creates a garlicky spicy Kimchi. Next a creamy soft boiled duck egg explodes with smoky dashi, salty char roe and seaweed.
Rainbow trout from Kolapore Springs, Ontario with umeboshi, perilla, whitebait is well executed: the trout buttery and flaky and the whitebait adds crispy punctuation to the dish. Secreto (a rare cut of pork) is a revelation. Fatty slices of pork melt in the mouth, served with crunchy spiced clams, lettuce and a tangy XO sauce.
Rice cakes taste chewy and are tossed with pork sausage, Chinese broccoli, and tofu; this dish looks like nothing one would expect. Nugget potatoes with fermented black bean, chili, and orange are heavy and sweet. The corn, however, is a fine balance of smoke and earthy notes of huitlacoche (a type of corn fungus) that make for a gratifying munch.
Dining at Daisho is like eating art. It’s an experience and a must for anyone who enjoys bright and exciting flavours.
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