Restaurant review: Gaijin – re-visit

19 09 2016


“Gaijin” is Japanese word meaning “non Japanese” or “alien”. Restaurant has been extremely popular from the date it was established, which means you must prepare to reserve table enough early. Easiest you get the table at 17.00 ro after 20.00. Before eight, you have 2,5 hours time to dine which is common nowadays in trendy and busy restaurants. There is also possibility to eat in the small bar, but tables are not actually meant for eating due to height.

Decided on third visit again to trust on chef’s skills and ordered tasting menu, MENU GAIJIN and VEGE, which you can also get as vegan version. But before eating tasted aperitives like Gaijin Martini which was really refreshing and tasty drink. Not os strong as martini’s usuallu are, but that was not a problem at all.

Gaijin menu included following dishes:

MUSSEL & YUZU HONEY

green shell mussel, yuzu-honey dressing, seaweed caviar


PORK BUN

pork belly, kimchi mayonnaise, pickled cucumber, soft bread


SASHIMI TASTING

selection of sashimi, roe, wasabi-yuzu dressing, wakami, wasabi mayonnese


SASHIMI PRAWN, FOIE & ROASTED ALMOND “NIGIRI”

Tigerprawn “nigiri”, foie gras, truffle, teriayki rice, almond snow


ROASTED “SAIKYO MISO” SALMON & CAULIFLOWER

‘saikyo’-miso marinated salmon, cauliflower, truffle, dashi emulsion, bonito


BABY BACK PORK RIBS

pork ribs, soy mirin caramel, togarashi


SEARED SCALLOP & X.O

seared scallops, rare chinese X.O. dressing dressing, X.O. mayonese, crispy garlic, seaweed caviar


GAIJIN TONKATSU PARTY

grispy fried pork, salad leafs, Japanese pickles, Gaijin’s kimchi, sesame dressing, chilli paste, brown butter mayonnese


 PUMPKIN & LICORICE

pumpkin & almond cake, licorice ice-cream, pistachio and vanilla creme anglaise, licorice cream, licorice marengue

You could order matching wines, but decided to have red wine, Antonutti, from Merlot grapes. Colorful label on the bottle. Wine itself is quite basic but paired well with all dishes enjoyed.

Most of the wines are quite expensive except few “table wines” like Antonutti. On the other hand asian fusion food does not require vintage wines as the taste of wine disappears under the spices and herbs.

Instead of describing and reviewing all dishes, I summarize dining experience.

All dishes were delicious and savory. The whole menu, when it comes to taste, was better than last time I ate it. More spices were used and if you look at the partly rare ingredients, combining them to different dishes, was briallianty done.

Could have given even litter better grade for FOOD, but using only pork for 3 different meat dishes menu included, lowered the grade. Last time also chicken and lamb was used.

VEGE version was also excellent. Maybe later will post a review about it.

Restaurant Gaijin is cozy and relaxing place to eat as all 4 restaurants which are owned by same chef’s.

Service is great as you could expect although the spaces between tables are narrow. Ingredients of all dishes are opened up every time although remembering all of them must not be easy.

REVIEW: FOOD 4,5/5 – SERVICE 4+/5 – OVERALL GRADE 4,5/5

http://gaijin.fi/?lang=en


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2 responses

20 09 2016
Maryanne

I’d love to try the green mussel and honey — that looks fabulous.

20 09 2016
reijosfood

👍

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