At Kitano Shokudo, Hiroshi Kitano's culinary prowess takes center stage. A native of Japan, Hiroshi's early culinary beginnings shine through in every dish, blending advanced techniques with unique flavors. Montreal is indeed fortunate to be his chosen culinary playground.
While the nigiri is a must-have, the mazemen is the showstopper. Translating to "mixed noodles," mazemen is a symphony of flavors and textures. Whether it's the umami-rich lobster mazemen or the luxurious caviar edition, each variant is a testament to Hiroshi's genius.
A recent standout was the uni and bone marrow mazemen. Words can't do it justice; it's a dish to be experienced. From house-made pickles to the freshest cuts of fish, every offering at Kitano promises a gastronomic delight that leaves you yearning for more.
Since the pandemic, we’ve gotten so used to seeing retail corners in restaurants that we forget we were doing that long before 2020 came around. This grab’n’go comptoir and a wall of Japanese imports has been doing what it does since 2015, and they do it well, pulling together a menu full of maki, hosomaki, nigiri and sashimi, onigiri, poke bowls, and more at cheap and filling prices. Hands down a solid spot for lunch.
When signage proclaims that it’s as much a dep as a place to get Chinese food, you know you need to try it. This is one of those proof-of-concept spots where the lower the price goes, the better the food tastes. That said, from tempura shrimps and egg rolls to pad Thai and pad see ew, General Tao, chow mein, and even bowls of pho, it’s all good, and a meal here just barely breaks the $10 mark.
Coming from the folks behind the Thai stylings of Mae Sri, Le Garden Room’s sub-basement spot facing Concordia University is a posher option from the restaurant family: An in-house fountain and lots of greenery create a secretive, in-the-know ambiance, while a menu with all the greatest Mae Sri hits—and then some—bring the flavour. Fried chicken and papaya salads, Hainan steamed chicken, curries, classic plates of pad Thai, and heaped plates of kuay tiaw haeng (bowls of noodles with no broth) packed with spice, aromatics, and fresh herbs. Pair all that with some boozy drinks, or iced coffees and green tea milk if you’ve got work in the morning.