I’m a big game show fan and I’ve certainly fallen under the spell of many gimmicky ones over the years. In my early years, I learned how to count on the Price is Right and had many arguments with my mom about the reasons why Bob Barker shouldn’t be a father figure (and for the record mom…both my dogs are spayed or neutered). I have had dreams about destroying the Clock Game in 14 seconds ($891..892..893…894) or purposely giving up the trip to Aruba to watch the hiker slip off the edge in Cliffhanger.
My obsession didn’t stop there. I tolerated Regis Philbin on Who wants to be a Millionaire and actually wore a monochrome dress shirt and tie on at least one occasion. I longed to be a game show masochist at the expense of Anne Robinson on the Weakest Link. I even tolerated Howie Mandel’s scrubbed down stand up as he demanded that a bunch of women a third his age “open the case” on Deal or no Deal.
Since Skippa has opened, it’s been on my list but I rarely have the fortitude to haul my ass all the way up to Harbord Street. The irony is when I finally did make the trek, I severely underestimated the restaurant’s distance from the subway. For some reason I assumed it would be in the cluster of other restaurants between Spadina and Bathurst. In fact, I had no idea that Harbord stretched all the way to Ossington so I felt like I was on the Amazing Race as I darted an extra 2 km with the clock ticking in order to get there within some acceptable proximity of my reserved time.
When I made the online reservation I had the choice of communal seating (nope..I’m antisocial), the bar (would be cool but I was meeting a few others) or a comfortable booth a few steps up and away from the kitchen…bingo! When I finally arrived after my trek we were quickly greeted by a very pleasant member of the waitstaff who politely explained the restaurant’s concept. Choice one is the “Trust Skippa” which is a $130 opportunity to sample the entire menu. The option was a la carte but within that list was a $45 today’s sushi option which allows one to sample of piece of each of the evening’s featured fish. The three of us decided to go for the sushi flight and share most of the remaining dishes on the menu.
After ordering some warm sake ( one of the first examples of attention to detail was having ability to choose your own sake glass from all sorts of shapes and sizes), the meal started with an unorthodox bread service featuring a seaweed sourdough accompanied but house made butter which had been fermented for 6 months. Brilliant.
You will rarely near me say that pictures speak louder than words, especially given my notorious reputation as a shitty shutterbug. That said, I think these pics are half decent and that said, they don’t have to be great to emit the quality of the offerings.
The opener was a clever amberjack sashimi dish garnished with kumquat and fresh wasabi. Beautifully balanced.
Immediately after finishing, our place settings were cleaned off and reset in anticipation of the next dishes; local shitaake mushroom and daikon in a soy milk bath BC scallops served with in shell and complemented with sunchoke.
Next was a kinoko salad made with maitake mushroom and seasoned with miso and topped with watermelon radish. I found it a little on the salty side but the texture of the mushroom and the contrast of the radish made me a little less salty about it.
The quail dish was accompanied with seasonal persimmons and citrus which put together was a nice contrast to the seafood. It was intense and hearty yet delicate at the same time.
Once again the dishes were cleared in preparation for the sushi course. Fresh ginger and a beautiful soy sauce were laid on the table but were instructed that the chef would indicate whether it was needed. To dip or not to dip?..that was the question. We waiting in anticipation for direction as each dish was presented:
Retrospectively, there was a bit of a code to the dip or no dip question. The tuna sushi tended to be left alone as as the whitefish that were already seasoned with other sauces. The rest were fair game for a soy dunk. Regardless, all were stellar. Nonetheless, it was a fun game with an anticipation reminiscent of finding out if somebody blew it on Deal or no Deal.
Given the quality the meal, there was no way I was declining dessert. I went with the oba, a simple yogurt based dessert flavored with meyer lemon, sorrel and pomegranate seed atop some crumble. The balance of tart, savory and sweet flavours was perfect but the contrasting textures and temperatures of the creamy yogurt, iced sorrel and crunchy base were even better. In fact, after finding some meyer lemons at Costco the next day, I’ve been searching the city (to no avail) for sorrel in an effort to recreate this dish at home…I may have to use mint or upland cress instead #firstworldproblems.
Skippa provided a spectacular dining experience and the “Dip or No Dip” game show was an added bonus. From the salads to the dessert, each dish was meticulously thought out and hinged on brilliant contrast in either temperature, texture or taste. The sushi was fresh and vibrant. The service was impeccable and the attention to detail was immaculate. Personally, I don’t think you need the whole $130 “Trust Skippa” menu..I was adequately satiated with the sushi flight and sharing the rest of the dishes with my table mates. Even then, compared to many other sushi joints, Skippa may be big bucks but I promise…no whammies.