Mikado

Creativity – Simplicity – Balance Japanese cuisine is an art in which aesthetics stem from product freshness and quality and where preparation is as critical as presentation. The dishes must be pleasing both to the eye and palate, making Japanese cuisine a truly sensual experience. Mikado modestly tries to master this art in skilfully preparing sushi and sashimi as well as teriyaki, tempura, soba and a vast assortment of other succulent dishes. Among the pioneers of Japanese cuisine in Montreal back in 1987, Mikado first opened with an 80-seat capacity and only two employees. But through the magic of word of mouth, Mikado expanded and can now welcome 130 guests in a pleasant, family-style and laid back environment conducive to appreciation of great food. Kimio Nguyen, the chef-owner, now has under his wing a wonderful team of over 40 loyal and attentive professionals whose culinary philosophy is based on Japanese tradition while taking into account the eclectic tastes of Montrealers. Three basic elements underpin Mikado's philosophy: creativity, simplicity and balance. Creativity to dazzle with original dishes; simplicity to allow for the experience of full unadulterated flavours; and balance to beautifully bring together tastes, textures, ingredients and colours. The attention to detail and aesthetics is reflected in the decor and even in the use of hand-made tableware. With all this in mind, Mikado tries to fulfil the needs and desires of its customers. And for those with a taste for the unknown and the wildly creative, the chefs at Mikado will gladly prepare special dishes to delight your whims and fancies on the spot!show more