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Calgary has so many fabulous eating places for many who wish to exit and see and be seen, however it’s additionally good to take pleasure in a prime tier meal within the consolation of your personal residence. The idea of the private or non-public chef – somebody who will come into your private home and whip up a gourmand meal for a small ceremonial dinner – has gained reputation in Calgary, with many prime cooks drifting away from the grind of restaurant kitchens to give attention to intimate eating experiences. The newest to hitch these ranks is Japanese-born Keisuke Oyama.
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Oyama’s title is likely to be acquainted to ardent restaurant followers: he’s labored within the kitchens of Japanese Village and Carino and, spurred on by the pandemic, developed a pop-up idea known as Tokyo Chopsticks, which he ran out of the Shelter cocktail bar from mid-2020 till early July of this 12 months. Noticing the rising reputation of omakase, a uniquely Japanese model of a restaurant chef’s tasting menu, Oyama set to translating the expertise to a personal eating setting.
The scope of a private chef’s providers could fluctuate, however in Oyama’s case, he asks for at least six friends on busy Saturday nights or 4 on different days of the week. Since his omakase is served on particular dishware imported from Japan, he’s unable to accommodate greater than 12 folks. Company can mingle in the home earlier than and after dinner service and purchasers are anticipated to supply their very own drinks, together with any wine or different alcohol. It’s a pleasant technique to get collectively, particularly over the vacations, with out having to fret about snagging a big reservation at a restaurant or coping with parking or different downtown hassles.
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Whereas Oyama claims to be the one Japanese private chef in Alberta, he’s additionally distinctive in that he doesn’t do the sushi most sometimes related to omakase. As an alternative, he’s developed a extra various menu and whereas a lot of it is extremely Japanese, Oyama additionally makes use of many native elements to offer his meals some Canadiana flavour, although purchasers can anticipate a number of flavours from different elements of the world.
“My background in Japan was in Italian cooking, so I do Japanese omakase with an Italian aptitude,” he says.
Oyama’s seven-course omakase dinner will fluctuate as a consequence of seasonality, availability of elements, and private choice, however purchasers can usually anticipate some Rougie duck breast adopted by a number of Japanese seafood sashimi, a platter of Japanese appetizers, a soup course, a purple meat course, risotto, and dessert. He fees $150 per individual, which falls into the vary of many restaurant omakase providers within the metropolis. For bigger events, Oyama affords a catering menu of handed canapés and finger meals.
Oyama says that he’s already picked many bookings via Instagram and phrase of mouth, however nonetheless has some capability main as much as the vacations. For extra data or to e book an occasion, go to chefkeisuke.com.
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Whereas Oyama is exclusive due to his Japanese omakase service, he’s removed from the one private chef on the town. Another prime decisions embrace:
Alex Edmonson (alexedmonson.com): this Purple Seal chef and High Chef Canada contestant has labored at among the most famed eating places on this planet, together with Noma in Copenhagen. His seasonal menus embrace luxurious elements and loads of up to date tremendous eating strategies.
Wade Paterson (borealcuisine.com): Having developed his chops at many eating places and golf programs round Calgary, Paterson is an eclectic chef, providing globally-inspired ceremonial dinner menus. Customization is not any difficulty right here, with something from a pub evening to a sublime anniversary social gathering on the menu.
Darnell Japp (chefd.ca): The previous chef on the prestigious Rouge and Avec eating places and a bronze medalist on the native qualifier of Canada’s Nice Kitchen Get together Canadian Culinary Championship, Japp’s customized menus are pure (however nonetheless comparatively reasonably priced) opulence, using elements like foie gras, filet mignon, and cave-aged gruyere.
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In different meals information, One18 Empire, the restaurant within the downtown Marriott (820 Centre St S), lately launched a brand new fall/winter menu and for those who haven’t been in for some time, it’s price a revisit. The restaurant, overseen by government chef Sean Cutler, affords a refined however comforting menu of seasonal fare designed to pair effectively with its bar’s signature whisky cocktails whereas offering some heat on a cold Alberta evening.
Cutler and his group are impressively creative cooks, benefiting from native elements whereas delivering in flavour. Highlights of the brand new menu embrace juniper and citrus bison carpaccio with pickled hasp berries and Sylvan Star Grizzly gouda cheese ($24), roasted Alberta beets on a mattress of whipped mascarpone with pickled fennel ($17), subtly spicy Calabrian hen with chimichurri and fried confit potatoes ($48) and a formidable double beef “Eye of Rib” dish, with the attention of the steak served on prime of the smoked rib cap ($56). The concept is to current the restaurant not simply as a lodge lounge, however as a neighborhood favorite for Calgarians as effectively. And if that meals isn’t sufficient to get you in, One18 Empire nonetheless affords build-it-yourself tableside smoked old school service.
Elizabeth Chorney-Sales space might be reached at elizabooth@gmail.com. Comply with her on Instagram at @elizabooth or join her publication at hungrycalgary.substack.com.
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