The evening was one of warm, beautiful Spring Sunshine, with two shining chefs coming together to create and to share 11 incredibly thoughtful courses. Special guest Masayoshi Baba, along with nearly 20 years of experience in the kitchen, was to join Jefferson for the evening and to create a collaborative menu w ith both of their specialities in mind. Both humble and just as equally famed as a leader within Vancouver sushi culture, Masayoshi has also, in fact, studied many different kinds of cuisine, and uses his knowledge to lend to excellence within Japanese cuisine, with a particular acuteness for the perfect time and for seasons. And so, with great anticipation from guests who had so eagerly booked a table, a wonderful cultural collaboration was created.

To begin the experience was a fresh and seemingly more classic dish, of two pieces, Masa Nigiri. What followed was perfectly crispy and light Chicken Skin & Miso, and such a favourite, the delectable Ceviche Nikkel. Leading into the main courses for the night included a very unique wasabi-infused whiskey to go along with some of the dishes, including Sweet Breads Karage (quite unique and perfectly prepared) which lead to Takoyaki Corn and the beautifully (and rather uniquely cut) Shrimp & Mountain Mountain Tamago. Almost floral-like in its drape was the Guava Paper & Marcelita—with a beautiful texture, and light flavour. And to finish, Yuccamochi—which was very creamy, decadent, and lingering.

The evening had brought so many smiling faces and full tables, pictures of the food, and of those who had created it, with a memorable dining experience… and even a few curious onlookers peaking inside the front doors, wondering what was being enjoyed so very much…

Chef Masayoshi