I have a very nice ice cream maker that I rarely use. Considering that I’m trying to be very healthy in my eating habits, that’s no surprise. I figured, however, that I should try to do something with it.

After freezing the ice cream maker container for several days (it doesn’t take that long, I was indecisive), I poured out some sugar, mixed in a little hot water, some cold, and poured that and the remainder of my peach juice (originally from Welch concentrate) into the ice cream bowl and started the mixer. I wasn’t measuring, since the ingredients weren’t that expensive to toss out if it was really bad. On a whim, part way through I added the contents of a small can (160 mL) of evaporated milk. I ran the mixer awhile and then put the concoction in the freezer.

It turned out surprisingly well. Not too sweet as in previous sorbet attempts (equal parts sugar and water, hah!). Initially the sorbet was a little “fluffy” (from being mixed too long?), so I tasted mostly air, some peach, and a lot of evaporated milk. A few days later, however, it had frozen quite solid and was pretty good. Probably about the same as crushed ice, with some peach juice and evaporated milk on top - but more thoroughly mixed.

It’s fun trying random things - when it turns out anyway.

Little Tibet Restaurant has a good memory with me of the food, so going back for pictures was appealing. I passed on the tea with salt and butter this time, though - very much like the Indian version, and I don’t care for that either.

I started with the Tentuk, a hearty soup with handmade noodles and slices of beef, garnished with fresh spinach and coriander:

Good, but not that unusual. Basically a light tomato/vegetable broth soup, though I was fond of the coriander that was added. Certainly better than what I’d get from a can, and a pleasant, simple starter.

The menu has about 8 different versions of the Momo dish. I went with the one labelled “Tibet’s most popular dish”. Named simply “Momo”, it’s described as steamed handmade beef dumpllings served with seasonal greens:

The beef in the dumping was slightly spicy, and the salad was fresh with a sweet, light dressing. I didn’t use the tomato-based dipping sauce (?) much - it didn’t add to the taste for me. A simple dish that’s filling and satisfying, but not particularly unusual, especially if you’re used to Oriental foods. Aside from the spices, the dumplings didn’t seem that much different than you might find at an Oriental grocery store.

For dessert was the Mindha, an all natural rice and dried fruit dessert originally served in monasteries in Tibet:

Quite sweet, cinnamon-y. The rice was softer than I would have liked (I like my pastas, rice, and noodles firm). I believe the dried fruit was raisins. I didn’t dislike it, but I wasn’t that interested in it either.

Overall, I don’t know why I recalled this restaurant so fondly. The food is simple, filling, and refreshing, and you certainly avoid the effects of eating heavy or rich meals like steak. However, the dishes were quite simple - I guess that’s appropriate for the monasteries of Tibet.

Another review of this restaurant noted that Tibetan cuisine borrowed from its Indian and Chinese neighbours. I’d say that’s true, which removes some of the novelty if you’re familiar with those cuisines.

If I go back, I’ll have to remember to ignore the dishes labelled as popular in Tibet, and try the unusual ones. While the food was good, and I certainly had no complaints, they’re pretty simple, pleasant foods, but at prices a little higher than I’m comfortable with. Those prices btw, were: Tentuk (3.95), Momo (9.50), Mindha (5).

This time Hiro Sushi was open, and not particularly crowded when I got there. Some of the reviews raved about the authenticity and quality, despite the expense, so I was looking forward to something different and delectable.

The decor was definitely intersting. Here’s a picture of Hiro (presumably) behind the intriguingly designed sushi bar:

I also noted the unusual settings at each seat:

The use of a peanut to as a chopstick holder is memorable, and notice the table is branded with Hiro’s mark. The paper napkins are also stamped with the same mark.

The daily specials were pretty interesting sounding (e.g. Bluefin Tuna entree), but at a new restaurant for a familiar cuisine style, I prefer to stick with the “basics”, i.e. sushi. I had the omakase (market price). To quote the menu:

Omakase is a style of eating, and is founded on trust between the customer and the chef … Hiro will select your dishes and the order in which they are served to create a traditional Japanese culinary experience.

I received an unusual container of soy sauce, and a plate filled with a numerous variety of nigiri.

My photography skills need work, but at least I sensed that I might end up with a depth of field issue, so I took a second picture that moved the focal area up a bit:

From upper left proceed rightwards: Yellowfin(?), Fluke, Salmon, Tuna, White Tuna, Octopus, Shrimp, Scallop, Roasted Salmon, Salmon Roe, Shitake, Unagi, Tuna Make w/ Green Onions, Cucumber Maki (w/ capers?).
The soy sauce container was interesting, too, being delivered in a cup with a wooden bucket-like utensil:

I tried to eat the nigiri “properly”, i.e. not dipping it into the soy sauce, touching soy sauce to the nigiri with my chopsticks instead. I’m not much for wasabi, so a couple times I found a pockets in the nigiri that were a bit much, but frequent wasabi consumers wouldn’t have trouble I’m sure. My significant impressions that I remember:

• The texture of the salmon was soft-like, it “tore” easily. Not sure if I’m only used to the texture when it’s cut as thicker sashimi slices, but it wasn’t unpleasant by any means.
• Octopus, shrimp, scallop: good, normal. I’ve never had any of those three that really blew me away in any cuisine, so I can only say it’s as good as I’ve encountered.
• The salmon roe reminded me why I don’t like caviar much. Fishy and very salty.
• Neutral towards the roasted salmon. Interesting, not unpleasant, but I don’t care much about it.
• The cucumber maki was a little unusual. I’m still not sure what was in there, the closest thing I could think of was capers. Not unpleasant, merely different.
• The unagi was awesome. I’ve had it elsewhere where it was much softer and with a lot more sweet sauce on it. I liked it this way, a little firmer, less (none?) of that sauce compared to other places I’ve gone.

If I went back, I’d be more selective and get the unagi, and the top row of fluke, salmon, tuna, etc. Perhaps as sashimi, since the rice, while good, isn’t really what I’m there for.

The staff are Japanese (majority of Japanese restaurants around Toronto are actually Chinese run), with some Japanese speakers that stayed at the sushi bar and chatted with the chef. Having never been to Japan, I take that as a good indicator of authenticity. One of the waitresses had trouble understanding what I was asking, though (”what’s in the cucumber maki?”).

I was a little surprised at the final bill: miso soup ($3), green tea ice cream ($3), omakase ($38). However, if you count what I had on my plate (11 nigiri, 2 maki, and the roe) it’s not too excessive (for downtown Toronto). Naturally, one doesn’t usually get stuffed on sushi alone, and Hiro’s a little more expensive than most, but the quality of the food seemed quite good. All in all, I liked the restaurant, but I’ll be more discriminating in what I order next time.

Next: haven’t decided yet
[Updated 2005/11/06] Little Tibet Restaurant