After showing us our table, the usher handed us 2 thin purple strips of paper called
and a pen. Apparently, we have to write our heartfelt wishes and hang it at the
tree before we leave the place.
Tanabata festival is happening at Toko - the hip and posh restaurant in Vida Downtown. Its picturesque Japanese-style garden, complete with flamboyant water falls and fountains, floating umbrellas and bonsai trees, and stylish lighting accents create a vibrant atmosphere that sets a mood for a luxurious dining experience.
The restaurant prepared a special set menu called Tsuchi to commemorate the festival. It consists of 3 starters, 8 other assortment of Japanese mains and delicacies plus a chef's selection of desserts. The heavy set costs AED 420 per person.
The dishes quickly came one after the other as they get finished in
Izakaya - the contemporary Japanese-styled bar counter where food and beverages are delicately prepared.
Izakaya originated from sake shops that allowed customers to sit on the premises to drink - a type of informal Japanese drinking establishment that serves food to accompany the drinks. They are casual places for after-work drinking.
Let's roll with more tongue-twisting gastronomic vocabulary now, shall we?
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| Edamame |
A bowl of
Edamame came first. These soy beans are so tasty and perfect with just the Maldon sea salt in it. I could munch it longer but the next serving came.
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| Okaki Maguro |
Okaki Maguro, a tuna portion with truffle oil in a crispy rice served in a swish Japanese small plate. The soft tuna nigiri pairs well with the crunchy glazed bite-sized rice piece.
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| Sake No Miso Tarutaru |
Sake No Miso Tarutaru is salmon tartare in wasabi miso and sweet potato chips. It comes with a tobiko (flying fish roe) on top. A heavenly teaspoon portion of the tartare is a very good match to the crackers.
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| Omakase Osashimi and Toko Signature Maki |
Omakase Osashimi and
Toko Signature Maki are the chef's selection of maki rolls and sashimi. The selection for the day includes Red Snapper, Yellow Fin Tuna and Salmon. California Maki and Spicy Maguro Maki complete the rolls. Look at the very elegant presentation where the fresh sashimi slices sit in the bed of ice, with a sea shell mounted in it.
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| Hone Nashi Tebasaki No Miso Butter Zoe |
Hone Nashi Tebasaki No Miso Butter Zoe is not the typical boneless chicken wings I was expecting. It comes in 2 bite-size portions dipped in smoked miso butter and has a slice of red radish on top. It's not easy to feel the chicken taste at the first bite but it's there when it's gone.
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| Hotate No Jalapeno Amazu Zoe |
Hotate No Jalapeno Amazu Zoe, pan-fried scallops with sweet pickled apple and jalapeno garlic on top. We like it. The pickled sauce complements the tender seafood taste of a clam.
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| Ebi No Chii Sai Tempura |
Ebi No Chii Sai Tempura is a rock shrimp tempura with a not-so-spicy mayonnaise dip. Almost all Asian restaurants have versions of this dish but this one is exceptional. The prawns are mildly breaded yet remains tender inside and crispy outside. One of my favorites.
At this point, we almost got no room in the tummy.
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| Avocado No Am Jyouju Lime Zoe |
Avocado No Am Jyouju Lime Zoe is a grilled avocado with a subtle teriyaki sauce (sweet soy lime). It comes with rock salt and lime. The though of teriyaki over a fruit is weird, and it comes in the middle of main courses too. But surprisingly, it's so good I almost finished it 'til its peel. They have perfectly selected good avocados, not stringly and not too hard to scoop. As an avocado lover, this one's a winner.
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| Sake No Aburi Yaki |
Sake No Aburi Yaki is a medium-rare smoked miso salmon with house pickled ginger. I like that it wasn't dried from being grilled. I'm a sucker for salmon especially this one where its skin remains a little crispy even if it's the last part I eat of it.
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| Angus Grainge Rib-Eye |
Last on the mains comes the stocky
Angus Grainge Rib-Eye, a 180 grams serving of a 150-day grain-fed beef. It comes with a parsley vinaigrette dip and a salad with wasabi.
At this point we're really full. I had to call for a tea, green tea, while waiting for the dessert.
It takes about 10 minutes to prepare the
Toko Dessert Bento Box chef's selection. Yes. Desserts on 3-layered bento boxes. I had the luck of seeing how they served this in another table. So I must take a video of it.
The dry ice effect makes it more dramatic.
First box has assorted fruits - dragon fruit, pomegranate, pineapple, grapes and variety of berries, and 3 scoops of sorbet in coconut, mango and raspberry flavors.
The second box has a familiar lava cake with a warm fudge choco filling and a vanilla ice cream scoop by the side - proven a perfect match at all times.
Yuzu Cheesecake and Strawberry Coconut Panna Cotta made up the third bento box. Yuzi resembles lemon or lime. You know we're already full so these were really too heavy to take in, but the flavorful cheesecake was just so hard to resist. Panna Cotta was foamy on top but very berry deep into it.
Here's the video. Warning, this is really indulging:
No doubt, the dining experience is at the top. In addition to the excellent food and ambiance, the service is remarkable.
Our polite servers, Alex and Zyra, know by heart what they bring to our table. They also keep us informed the whole night about Toko - that it is indeed a frequented spot by international celebrities, with special mention of Kim Kardashian.
And to cap the night, we hanged our wishes at the bonsai trees as we leave the room.
Great place. Amazing food. Very engaging experience.
“It is the first time we are hosting Star Festival at Toko and we are excited to give guests the opportunity to partake in the festival by hanging up their wishes while enjoying their favourite Toko dishes,” Tony Lina, General Manager
Thank you for inviting us to your first Tanabata festival.
