Restaurant review: Hoku

12 03 2017



HOKU was opened on the 3rd of December 2016, when new restaurant concept was launched in Kamppi shopping center 5th floor. Area is called Kortteli (Block), which includes 11 restaurants with different cuisines, HOKU being one of them.

Restaurant HOKU is a Hawaiian restaurant started by Ryan Shibuya. It is located by the windows opening to Narinkkatori offering great view if you get window table. So ask for it, but enough early. Some of the tables are on the other side behind glass walls after Beijing8 restaurant.

For starters ordered EDAMAME Lightly boiled and seasoned soybeans with a sesame-soy chili dressing and SOFT SHELL CRAB Deep fried and served on mixed salad with a creamy sriracha vinaigrette

Edamame, which is common in Hawaii,  was a very simple dish, and a bit lacking imagination.  As tasty as the sauce is, at the end they are just soy beans. Suitable for snack to be shared but maybe not for starter.

Crab was delicious and actuallu quite big for starter. Crispy shells with tasty salad made this crab starter maybe the best of all dishes eaten.

 



From several main courses ordered STEAMED SEABASS WITH BLACKBEANS Seabass steamed in cabbage leaf, salty black beans, shimeji mushrooms, ginger pesto and TOFU TERIYAKI Pan seared with teriyaki sauce.  Served with rice, green or potato salad, pickles.

Seabass was wrapped in cabbage leaves, 3 pieces, which make portion generous. Sauce or soup was quite salty but rice lightened it. Fish itself was perfectly cooked, soft and tasty.

The tofu was silken, and pair well with teriyaki sauce. In menu dish is with salmon but can be replaced with tofu.  In the plate there are 3 different flavors, sweet with the red cabbage, sour with the pickles  and chilli with cabbage.  The green salad is simple, usually served with a mayo dressing, but as it was served as vegan, the dressing was a vinagrette.



Wines are affordable when it comes to restaurant prices. If you get bottle of decent wine under 40€ in Finland, then you are on right track. Had South-African The Innocent Syrah 2015 from wineyard Lammershoek. The palate was soft and round upfront mouth feel. Quite light for Syrah but paired well with Hawaiian style food.

Restaurant has it’s own beer as you can see from the picture below. One of the Hawaiian islands, Kona, can be seen on the sign behind bar desk.

Restaurant Hoku will be success for sure. Excellent location in Kamppi shopping center by the windows with great view help it also.

But of course food is most important part and it was tasty. Especially not too strong Hawaiian flavors should melt Finnish mouths.

Service was professional being not too formal.

Saw many customers trying to step in without table reservation. On Saturday evening restaurant was fully booked.

 

REVIEW: FOOD 4-/5 – SERVICE 4-/5 – OVERALL GRADE 4/5

http://hoku.fi/index.html

http://kampinkortteli.fi/en

 

 

 

 

 

 

 

 

 

 





Wine review: Rouge de Carsin Suomi Finland 100 2014

6 03 2017

Finland’s big year 2017

Finland became an independent state on 6 December 1917. The newly born state was willed into being by the Finns after a long struggle. In spite of hard times, the Finnish people have for almost a hundred years engaged in the building of their country and making decisions together. Now the Finns are leading their country into a new century with courage and determination.

The centenary of Finland’s independence in 2017 will be the most significant commemorative year for this generation of Finns. The centenary emphasises Finland’s strengths, such as equality and democracy by offering Finns and friends of Finland diverse and international centenary programme in Finland and abroad. The centenary year provides opportunities to better understand the past, experience the jubilee together and set the course for Finland’s future success.

The official Finland 100 corporate partners, products and services and the centenary projects of different companies. When it comes to wines, Chateau Carsin from Bordeaux, France is the one of the 2 partners.

In early 1990, Château Carsin was purchased by Finnish wine enthusiasts, the Berglund family. At the same time New World wines were becoming strong in the markets. In order to be competitive, a totally modern winery was ordered from Australia. With that investment winery is able to compete against other French producers.

Winery has used in production traditional Merlot, Cabernet Franc, Malbec and Cabernet Sauvignon grapes.

THE LOOK

Suomi Finland 100 logo is on the label as a proof of partnership.

For quite young wine, color is already dark red. When you circulate the glass, wine flows down, as it would do when you observe older wines.

THE NOSE

Bouquet is pleasant, actually quite intense compared to the taste. Spicy with some berries like blackberry.

THE TASTE

Taste reveals that you are having quite young wine in your hands. Medium-bodied with soft tannins.

 

Facts:

Alcohol: 13,5% by volume
Acidity: 5,1 g/l
Energy: 80 kcal/100 ml
Closure: natural cork

 

There is also white wine, Blanc de Carsin 2015, available. As a friend of red wines, might not have time to taste it.

Suomi Finland wines are of course marketed in Finland, but if you find them somewhere else, please let me know.

 

REVIEW: OVERALL GRADE 4/5 – BANG FOR THE BUCK ++ / +++

http://carsin.com/suomi100/

 

 





Michelin star restaurants in Helsinki 2017 – no changes

22 02 2017

Lamb at Demo - reijosfood.com

Michelin Guide announced new list of Michelin starred restaurants in Finland today, no surprises. Four restaurants kept 1 Michelin star, all in Helsinki. No new stars, unfortunately. It seems that other cities are not yet included in Michelin reviews although there are good candidates.

 

Restaurants with 1 Michelin star in Helsinki, Finland are:

Ask, Vironkatu 8, Helsinki – Restaurant Ask.

Chef & Sommelier, Huvilakatu 28, Helsinki – Restaurant Chef & Sommelier, Helsinki / Chef & Sommelier – Organic restaurant in Eira.

Demo, Uudenmaankatu 9-11, Helsinki – Restaurant Demo | ”Share a laugh in the middle of culinary excellence”

Olo, Pohjoisesplanadi 5, Helsinki – OlO Restaurant treats you to a Gastronomic journey of Nordic influence

Demo bar - reijosfood.com

Pictures are from restaurant Demo which has had Michelin star since 2007.

Bib Gourmand restaurants also remained the same as last year; Boulevard Social, Gaijin and Farang are owned by same chefs, incredible achievement year over year. Fourth restaurant is Emo.

I would add to this list at least restaurants Copas y Tapas and SPIS, latter could even earn 1 Michelin star. There are at least 5 additional restaurants which provide excellent food with decent prices and professional service. I shall bet Michelin consultants have not had time to visit all those.

Anyway, all listed restaurants earn to be named.





Restaurant review: Bar Con

19 02 2017


Bar Con was opened on the 3rd of December 2016, when new restaurant concept was launched in Kamppi shopping center 5th floor. Owners of Bar Con were also behind the new concept, Kortteli (Block), which includes 11 restaurants with different cuisines.

Bar Con is, however, located in its area above other restaurants and cafes. You climb the stairs to the “6th” floor where is the dining area and bar behind the desk.

Restaurant Bar Con is relaxed and casual spot serving similar food as you would get in Barcelona tapas bars. Menu includes pintxos, which are served on a crunchy slice of bread, tapas and main courses. Also few desserts are included.

Started the dinner with 2 pintxos and 2 tapas. Pintxo is snack, one piece costs 4€. Tapas portion can be shared. Ordered QUESO AZUL Y NUECES Asturian La Peral blue cheese with walnuts and SETAS AL AJILLO Seasonal mushrooms sauteed with parsley, garlic and pine nuts.

Amount of cheese was overwhelming but could not find walnuts. Would prefer blue cheese as slightly melted but this pintxo was delicious.

The garlic taste was a bit overwhelming, but overall it was a nice little snack.


Next came tapas portions, had ordered PIMIENTOS DEL PADRÓN Green Padrón peppers fried in olive oil and seasoned with coarse salt from Ibiza and PATATAS BRAVAS DE BARCELONA Crispy potatoes, spicy sauce made of smoked pepper and aioli.

One tapas plate is enough for two person for starter, if you order first pintxos.

Spiced potatoes were excellent, but missed a little bit taste of chili, which is used in some tapas bar in Barcelona.

Also salted green sweet peppers were as they should be.

For main courses decided to ordered MAR Y MONTAÑA Chickpeas, Spanish butifarra sausage and baby squid and POCHAS A LA NAVARRA White bean and vegetable stew from Navarra.

Mar was now shrimps instead of squid as restaurant was not able to get fresh octopus. Better this way than to serve frozen food, which can be quite stewy when it comes to squids. Butifarra sausage was as good as expected and stew very tasty as a whole.

The white bean stew was the only vegan choice.  This dish was a bit too salty, but must wonder if the combination of tapas on top of this main would have made a difference on the taste.  Overall a nice warm dish.

Wine list consist of Spanish wines, of course, and most of the wines are from small producers and imported by the company owning Bar Con. List also tells that wines are vegan, which means that animal-derived products has not been used during production.

Ordered Seis de Azul y Garanza, which has its origin in six vineyards placed next to the Desert of Bardenas Reales which produce small grapes. Waiter suggested this wine for all dishes we had ordered and pairing was perfect. Cabernet Sauvignon and Merlot were perfect combination.

 

Restaurant Bar Con will be success, no doubt about it. Perfect location and you can even watch out from the narrow bar.

Food is tasty and ingredients used fresh and original, imported from Spain. Must say that so far most authentic when it comes to real Spanish food.

Service was professional and seemed natural. Information about food and wines were available with professional way.

 

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

http://www.bar-con.fi/

http://kampinkortteli.fi/en





Restaurant review: Kaarna – bar and kitchen

12 02 2017

Restaurant Kaarna is a laid-back Finnish restaurant with a Scandinavian twist. The restaurant offers simple food and as speciality beers from microbreweries. Most of the dishes also have beer suggestions. To start with, restaurant recommends to try snapas, a sortiment of tapas made from Finnish ingredients. 

Kaarna is located in Forum shopping center in two floors. Street level, there is a small bar, and at the second level there are the dining area and lounge type of bar. There is even small inside terrace by the entrance in the shopping mall.

Ask for window table by Mannerheim street, if you want to follow by-passers and shoppers.

 

For starters had Green salad and Blini with pike roe.

It looked beautiful, but unfortunately the taste was not.  No dressing was added to the salad, or oil offered.  This salad is not listed on the menu, but there were not vegan options for starters.  Nice of them to improvised, but not a success this time.

As it is blini season, had to try it for starter. Only roe available was pike, usually salmon or white fish roes are served. Blinis were ok, but the amount of roe was ridiculous. Never have I seen that tiny pile of roe. And seldom, if ever, syrup is served with blini. Missing black pepper was the third thing, which went wrong.

For vegan food Pulled oats flatbread Pulled oats flavoured with tar and fennel, onion purée and flatbread from Lapland and Roasted country chicken Chanterelle sauce, fried vegetables and roasted potatoes.

Pulled Oat is oat and bean based protein food developed by Gold & Green, new Finnish vegan food producer.

Finnish flat bread is tasteless and dry as it is, so the toppings should be the opposite.  In this case, once again, it looked delicious, but there is just one word to describe this dish:  Bland.

Taste of chicken was nice, but is was quite dry. Portion included sauce, which tasted mushrooms. Maybe, if there had been some bites of chanterelles, it might have tasted, what it should have been.



Wine, which was so called Loyalty Customer wine, was best part of the dinner. Banrock Station Shiraz 2016 from Australia paired well with slightly spiced food. Quite sweet taste still because wine is really young.

Restaurant Kaarna has perfect location in one of the busiest shoppping centers and by the Mannerheim street. If you want window table, it is recommend to make table reservation in advance because restaurant is busy on weekend evenings.

Because of fully booked tables, had to wait 40 minutes for starters.

Unfortunaly food experience was not at the level we expected but location and window table increased overall grade.

REVIEW: Food 2/5 – Service 3+/5Overall grade 3+/5

https://www.raflaamo.fi/en/helsinki/kaarna-baari-keittio





Restaurant review: Loiste at 10th floor

21 01 2017

Restaurant Loiste is located in the heart of Helsinki at the 10th Floor of Hotel Vaakuna and Sokos department store. There is a nice view from terraces and part of the restaurant windows. If you are seated on the right side of the restaurant, when you come in, you can not enjoy of the view, unfortunately. Therefore ask for window table and you can take a look at Kamppi and Forum shopping centres. Loiste is casual type of restaurant, but tries to put effort on the menu and food.


If you just want to enjoy aperitif or you are not hungry enough, you can visit the bar, which is located at the same premises, at 10th floor.

 

This time no starters as had decided to eat dessert too. However, as portions were not that big, could have eaten Blini, the season dish, for starter.

For main courses ordered Fish of the day and Chickpea steak, baked shiitake and kale, bell pepper tzatziki, which was the vegan dish.

Fish of the day was Arctic char, which is cold-water fish in the family of salmonidaes. Quite common in Finland. Side dishes were beetroot, potatoes and mushroom sauce. Simple, tasty but fish pieces could have been bigger.

For vegan porton, not your typical Chickpea steak.  A combination of chickpeas, shredded carrots, and zucchini put together in tasty steak shape. Served with a delicious red pepper tzatziki sauce and a side dish of seasoned wild mushrooms. Overall a delicious dish worth a second try.

For desserts ordered English cranberry-chocolate pudding  and Basil-Coconat sorbet.

Pudding was more like a cake, but delicious. Again few bites bigger and experience would have been perfect.

The vegan dessert was a creamy, structure like ice-cream.  Basil and coconat are not a common combination, but it totally works!



 

This time had for red wine Trapiche Astica Merlot-Malbec from Argentina. This basic wine had intense red color with ruby hues. Fruits and vanilla aromas, great complexity of the red and black fruits in the palate with sweet tannins. Malbec softened Merlot taste nicely.

 

Bigger portions for the price paid is a wish, when it comes to non vegan dishes.

Service was polite but we were wondering why we did not get window table although requested. Few tables were empty all the time by the window. Otherwise restaurant was quite busy.

 

REVIEW: FOOD 3,5/5 – VEGAN FOOD 4/5 – SERVICE 4-/5 – OVERALL GRADE 4-/5

https://www.raflaamo.fi/en/helsinki/restaurant-loiste

 





Restaurant review: Oficina – Latin Grill and Bar

8 01 2017

Oficina – Restaurante and Club Social – locates at Kaivopiha plaza in Helsinki, offering Latin food. Inside the restaurant, which is one floor down from street level, you’ll find the dining area, open kitchen and bar. Oficina is owned and operated by S-Group/Raflaamo, which has several restaurant chains in Helsinki area.

Oficina menu comes from Latin America, but not from some particular country. The Argentinean asado culture and their charcoal grills are used to prepare steaks, fish and vegetables. From Peru,  restaurant has selected the sharp pisco sour, salsa verde from Costa Rica and from Brazil, grilled chicken marinated in coconut. If salsa verde would be from Mexico, the taste of chilli jalopenos would have been stronger.

For starters (entradas) chose Ceviche Salmon ceviche, avocado mole salsa and corn chips and Nachos con salsa Oficina’s own corn chips and fresh salsas.

Ceviche was fresh and included many pieces of salmon. Typically dominant ingredients are vegetables and herbs but this time there was enough fish. However, lack of lemon or lime and acidity disturbed a little bit, but otherwise salmon paired well with chips.

Nachos included 3 salsas and part of them were spiced with red chilli powder. That gave extra taste to so common Latin American starter or snack. The guacamole and pico degallo added were nice, but as mentioned ealier green salsa could have been hotter, not lemony taste dominated.

For vegan main course ordered from Latin Grill list Tofu Asado Tofu on a skewer, pineapple salsa, beans and ginger daikon radish and Ribs de Cerdo Pork ribs glazed with chipotle chilli and served with fennel and apple.

Tofu was grilled to a firm crispy consistency. On the plate there was also edam and black beans seasoned with chilli/mango sauce, which really complemented the tofu

Ribs had delicous sauce but I think that fennel had been replaced with Pimientos de Padron. At least I could not find it, and apple was also difficult to find.

When you order main course from Latin Grill you need also to choose side dishes for them. Ordered Ensalada de quinoa Quinoa, red rice, lemon almonds and apple and Patatas fritas House made chips ja tomato aioli.

You might think that patatas fritas are like french fries, but english version tells already something else. First thought that they really were chips, but actually they were little bit thicker and softer. Excellent match with ribs, and would be also good option for starter.

Wine list is short but includes enough choises for Latin American food. Decided to enjoy bottle of Marques de Casa Concha 2013, made from Merlot grapes. Enough full-bodied and spicy to pair with herbs, salsas and slightly spiced food.

Restaurant has used material for decoration from different South American countries as well as Caribbean Island cultures. One example is Pinata hanging in the roof presenting Mexican plays.

Music comes also from the same direction as food and decoration. Welcomed genre, because you mostly hear same rythms from USA and UK in other restaurants and bars.

Food at Oficina is scrumptious and suits for many tastes. A little bit more spicies (read chilli) and herbs, then resataurant would be perfect small Latin America kitchen in Helsinki.

Service was polite and professional.

Overall grade is 4+ because this restaurant concept has been well designed. Everything around food complements it nicely.

Must come back some day later in the evening to check if Club Social continues with same music and athmosphere.

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

https://www.raflaamo.fi/en/helsinki/oficina








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