Le chef Paul Toussaint promet ajouter un peu de couleur, d’ambiance et de saveurs caribéennes en plein coeur du Quartier des Spectacles avec son nouveau projet, Kamúy.
Nos Spécialités
Fruits de mer, jerk, desserts maison, cocktails & variété de rhum.
Kamúy propose une cuisine haïtienne riche et chaleureuse, où les plats généreux et savoureux comme le griot tendre, le poulet frit croustillant, le riz djon djon, les accras et les plats de poisson ravissent par leurs saveurs, leurs textures et leurs présentations soignées; la carte mêle tradition et touches créoles, avec des options végétariennes et des combinaisons de riz, haricots et plantains qui régalent par leur diversité. Les cocktails, dont le Corossol Colada, et les boissons créoles complètent l'expérience. L'ambiance est cosy et accueillante, propice aux rencontres entre amis ou en couple, avec une musique qui participe au voyage sans dominer les conversations. Le service est chaleureux et attentif, les conseils sur le menu utiles et les portions généreuses, ce qui rend Kamúy facilement recommandable pour une soirée réussie près du quartier des spectacles ou avant un spectacle.
Tout, absolument tout, du cocktail jusqu'au dessert, des entrées jusqu'aux plats principaux, était exquis, délicat ou relevé là où il le fallait, délicieusement savoureux, sans compter un service attentionné mais sans obséquiosité. Une expérience à renouveler avec plaisir.
Michelle
Great place & location. Appetizers were very tasty - had the ceviche & the fritay (mixed deep fried croquettes). My main course of the passion fish (sea bream with mashed potatoes & a passion fruit coulis) was excellent & my wife was quite pleased with the jerk chicken. Desserts (rum & lava cakes) were equally tasty. Enjoyed a colada type cocktail whose actual name I can't remember. Ambiance was very chill. Server was very helpful & given we were on our way to a show, the service was very timely as well. Would recommend.
21 août 2022
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This is a bittersweet review. The food was amazing: originality, creativity & taste . Really, hats off to the owner & the whole kitchen team. The pork in the griot was OUT OF THIS WORLD. It was the perfect balance of crunchy on the outside yet so juicy on the inside. & as as someone who usually never touches the side cabbage salad, I have eaten all of the pikliz that was served. It married so well with the fattiness of the pork because of the beautiful balance of flavors & texture (sour, spicy & crunchy). Me & my partner have enjoyed their Dumbrey as well. The lobster dish was decent although there was more lobster shell than there was lobster meat (approximately two tiny lobster meat pieces of not even 1cm of width & 3-4cm of length, which can be understood as lobster prices are usually high). The lobster did taste fresh & we enjoyed the grains underneath (possibly riz collé?). The drinks were decent & the moelleux au chocolat had the perfect sweetness. I found that the rum taste was too strong in the rum dessert & the cinnamon (or other spices) taste in the pain patate too strong (may differ based on personal preferences). Now, my problem is with the service we have received. I have worked more than 4 years part-time in Montreal restaurants as a student so I can confidently say that I know what I am talking about. Usually, waiters make the first contact within 10 minutes (GROS MAX). We spent more than 30 minutes waiting for a first contact with a waiter. We saw the waiters talk amongst themselves as they seemed to be unsure of who had our table. Our waiter ended up coming after 35-40 minutes of waiting. His name is Jonathan & I have seen him dancing to the music next to the bar while we were waiting & taking shots with a group of girls right next to us. I would have been understanding if the waiter was busy, but from we have observed, he was not. He had 3 small initial contacts with us: 1st for small talk & to inform us that he will be bringing water to us, 2nd was to ask us what we wanted to order for drinks, 3rd was to ask us what we wanted to order for food. On both 1st & 2nd times, Jonathan quickly left when we were starting to tell him we were ready to order drinks & food. Most of the times, he would leave to the table with the group of girls to take shooters & chat with them. On the 3rd time he came around, we had waited for at least 45 minutes, close to 1 hour. When we had told him we were ready to order, he replied with "déjà?". My partner & I looked at each other puzzled because we had been ready 15 minutes after reading the menu & it had been more than 45 minutes since we were placed at the table. Later, the busboy had mixed up our desserts & that was the only time Jonathan apologized for a mistake (that was not even his own). He never took accountability for his own mistakes or for taking more than 30 minutes to establish his first contact with us. Instead, he seemed to be almost oblivious to everything. He was always fake smiling & ingenuine in his small talk. I am not sure if it is because he was too intoxicated, but he seemed to have lost the concept of time & appeared a bit lost. As I used to work in restaurants as a student, I know the struggle of most restaurant workers, which is why I typically give a tip of 18% if the service met my minimal standards (reasonable waiting time, politeness, respectful, & no need to fake any smiles or force small talk) & go higher if the service was amazing through the roof. However, this time, my partner & I only gave 15% & that was because the food was SO good. I even jokingly said to my partner; can we tip at least 20% to all staff in the restaurant except our waiter? All in all, food was great, the pork in the griot is the biggest star on the menu. Desserts & drinks are okay. Ambiance is nice although a tad bit too loud for my grandma personality. Service: probably good with the other waiters or if Jonathan worked sobe
We went to Kamuy during Grand Prix weekend with 30,000 people in the plaza next to the restaurant & the staff made us feel like we were the only ones in there. Excellent food, excellent dessert, & great drinks. Try the rum cake!
Le service fut horrible .
Pas d'explication du menu. Pas d'offre d'amener les restants .
Pas de thé ou de dessert offert .
Complètement ignorer par notre serveur .
Nous avions réservé pour un groupe de 8 personnes, c'était l'anniversaire de ma mère. La réservation était à 17h30, mais nous sommes arrivées 15 minutes à l'avance. Nous avons été accueillies chaleureusement, & nos tables étaient déjà prêtes. Super décor, belle ambiance. Le serveur était cordial, & a pris le temps de nous décrire ce qui est sur le menu. Les cocktails ne sont pas dilués, "watered-down"; on y goûte réellement l'alcool. La nourriture était fraîche, le poulet jerk juteux, les bananes plantains croustillantes à l'extérieur & moelleuses à l'intérieur (j'ai dû commander un 2e plateau tellement qu'elles étaient bonnes). Les portions ne sont pas énormes, mais le goût est au rendez-vous. Il ne restait plus de bougies pour mettre sur le dessert de la fêtée, donc le serveur nous a proposé un shooter pour chacune d'entre nous à la place, ce que je considère comme étant une super solution de rechange. Bonus: nous avons pu rencontrer le chef Toussaint, qui est très sympa & me semble très humble ! Somme toute, une belle première expérience chez Kamúy, je recommande.
This was my first time at this restaurant after walking past it for years.
While there, the fire alarm went off four seperate times throughout the course of our meal, which was super disruptive. I would have hoped that the restaurant would have offered a drink or a dessert - something to make up for the repetetive loud noise, but they didn't which I found disappointing. Service was okay, nothing to write home about.
The cocktails, ceviche & the jerk chicken were good, though I found it to be a bit over-priced for what it was. Maybe it was just my dish, but I was looking forward to bold, Carribean flavors - but instead the flavors were very subtle & muted. This was the mildest jerk chicken
I've had. Dependss on your preference, but if you're looking for bold flavor, I would recommend elsewhere.
14 oct. 2021
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Entrées (ceviche & salade de melon radis) très ordinaires mais plats principaux pas mal du tout, surtout le poulet à la jerk. Le poisson-passion était pas mal, ainsi que les desserts.
Bon endroit mais un peu de travail à faire sur les entrées.
La serveuse était agréable, malgré le temps d'attente un peu long. La bouffe était bonne tout comme le jus de corossol. J'aurais souhaité que le dessert au chocolat soit plus moelleux. Somme toute, j'y retournerai sans hésitation.
Kamuy was a very pleasant discovery. Menu was creative using little known ingredients to North Americans & covering a number of Caribbean destinations. It was also extremely well executed from the appetizer to the dessert. I had the very best trout I've ever had (including meals eaten worldwide) : skin was crispy & flesh was moist. Outstanding wine menu going from the affordable to high-end unique. Interesting cocktails.
Ce restaurant est excellent ! Le service, la décoration & l'ambiance sont impécables. La nourriture est succulente : l'entrée, le plat principal, le dessert, le cocktail, etc. Vous allez adorer votre moment à Kamuy. En plus, il y a une super belle terrasse !
2 août 2021
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Sachez où manger à Montréal avant tout le monde.
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Expérience mémorable Prix abordables pour un menu gourmet Apéro le fameux Abuelo Réserve spécial en provenance de Panama Entrées moult akras tous meilleurs les uns que les autres Plat principal un loup de mer fondant & ses légumes grillés Accompagnés d un Sancerre gouleyant rond en bouche Dessert irrésistible un moelleux au chocolat Serveuses accortes, pro, telle Laena; disponibles mais nullement envahissantes
Maître D avenante & discrète Vanessa Chef proprio Paul Toussaint (Toqué, Agrikol ) Sur les murs, des planches aux couleurs chaudes signées par notre académicien DL. Ambiance festive garantie Retournez pour manger santé & mieux vivre. Leo
Excellente experience - tous les plats sont goûteux l'ambiance est bien, & tous le staff très sympathique - C'est la gastronomie des caraibe à un niveau supérieur!
Le griots fonds dans la bouche - les crevettes Jerk 😍 - les drinks sont rafraîchissant - & le dessert avec la noix de coco est sublime!
Extremely flavourful Caribbean-based cuisine, chef's jerk chicken especially good, not too spicy for Western tastes. Dorade fish gets high marks, perfectly cooked, crispy, lots of flavour, excellent sauce. Good variety of tapas, & some unique Haitian desserts. Reasonably priced.
Service extremely friendly & terrasse offers great atmosphere beside the water fountains & colourful lights of the quartier des spectacles plaza on Jeanne Mance.
