View Larger MapMakimono Restaurant specializes in authentic Japanese cuisine. Featuring All-You-Can-Eat Menu Now Available at all locations. Voted as the best Sushi Restaurant in Durham Region by Ajax/Pickering News, Durham Business Times, Whity/Oshawa This Week Makimono is the perfect place for event planning and family gathering. We are committed to exceeding your expectations by providing highest quality of food, superior service and a comfortable atmosphere. From our chefs to our servers to our managers, everyone is working toward this goal!Dining Style:Casual DiningCuisines:Japanese, SushiHours of Operation:Daily: Hours: Monday - Thursday: 11:30am - 10:30pm, Friday - Saturday: 11:30am - 11:00pm, Sunday: 12:00pm - 10:30pmDress Code:Casual DressPrice Range:CAN$30 and underPayment OptionsAMEX, Discover, MasterCard, VisaPhone Number:(416) 248-6666Website:http://www.makimono.ca/Additional:Beer, Takeout, Wine+ 1 more54321food4.1service3.6ambience3.9value3.6noiseModerateSWe arrived at 10:07pm, the other person ...

We arrived at 10:07pm, the other person I was with ordered all you can eat, I chose the Green Dragon Roll. We were charged $0.50 per roll for every roll not finished which cost $8.00 more on our order. My green dragon roll had pieces of cellophane paper embedded in my last piece. When I mentioned it to the server they said "oh", and walked away. Not a sorry, not a I will get you another roll.. I understand we got their close to closing time, but FOOD QUALITY was not ideal, nor the customer service to fix the issue was nothing. I still paid the $8.00 extra fee. Was this review useful to you?We will certainly return soon.YesNoReport5454It was deliciousIt was deliciousI'd rather go to a no ...I'd rather go to a not all you can eat and get good quality.YesNoReport3453The service was horrible.... we waited s ...The service was horrible.... we waited so long for our food. I ordered a salad that never came. I asked for low sodium soy sauce that never came. I asked for extra wasabi that never came.

People that showed up after us got their food and left before we did!You are not here Singtel: Personal and Business Mobile Phones, Broadband and Telecommuncations Mon - Thu 11:30 am Fri - Sat 11:30 am Tour Created by RichTeaMedia360 Your nearest Edo Japan location: 8808 - 96A Street , Fort St. John, BC Made with premium veggies and skinny noodles, Edo Japan's new Noodlefull Bowls are filled with colourfull carrots, broccoli, red bell peppers, snow peas and plentfull ramen style thin noodles. Made to order, hot on the grill, with Edo's signature Teriyaki sauce and your choice of flavourful chicken or beef! Build a Noodlefull Bowl Featuring 7 meal combinations, each Bento Box is served with two delicious sides, plus your choice of rice or yakisoba noodles. Choose from Salmon & Shrimp, Sizzling Shrimp, Chicken & Beef, Chicken Yakisoba, Beef Yakisoba, Teriyaki Chicken or Sukiyaki Beef. Build a Bento Meal Savoury vegetables and choice cuts of Canadian beef come together on our sizzling hot Teppanyaki grill.

Topped with our signature Teriyaki sauce and served on a bed of steaming rice, it's a dish where flavour and freshness come first.jiro dreams of sushi hungarian subtitle Build a Sukiyaki Mealjiro dreams of sushi blu ray rip Tender, choice cuts of Canadian chicken and fresh vegetables are sizzled to perfection on our Teppanyaki grill. where to buy sushi grade tuna orlandoServed on a bed of rice and topped with our mouthwatering Teriyaki sauce, it's a dish that's hot, delicious and always made fresh.sushi go round apk download Build a Teriyaki Mealsushi to go acapulco diamante

Delicious seafood, nori and savoury rice are prepared by hand for a unique flavour experience. sushi tei bandung sukajadiFrom crunchy dynamite rolls and delectable salmon and tuna rolls, to our signature house roll, it's sushi that's simple, delicious and made fresh daily.where to buy sushi grade salmon in sydney Build a Sushi Meal Ken's List- Best Eateries/Food in Penang List of Penang's Cafes Penang's Buffet List (of Themes and Prices) Disclosure of Invited Reviews/ Sponsored Posts They do have some lunch/ set promotion going on, you may find all these promotional sets at the end of their menu. This was their Seafood Ramen Set (海鲜拉面套餐, Rm 21) and it comes with some deep fried Gyoza (description will be included below) too. As you can see from the photo, the Ramen was loaded with seafood, namely Prawns, Squids, Mussels, Crabsticks, Clams etc......

Most of the seafood were very fresh, except the clams, where they have greatly shrink in size. The soup was flavorsome and delectable to my liking, I have added some of the Japanese Seven Flavors seasoning just to spice things up too. The portion was very big and it serves me well. As for the noodles (Ramen), they were pretty springy and bouncy to my liking, although I've used up some time for photo shooting, the noodles did not turn soggy and still remained firm. 777 Dundas St West Chef Susur Lee and his sons welcome you to BENT. Good food makes us happy. One of our favourite things is to squeeze around the table with family and friends and enjoy a great dinner. We designed this restaurant so that people who love good food could get together in a cosy space, share delicious dishes and celebrate the pleasures of friendship. We invite you to taste the sea in briny delicacies from our Raw Bar. Dig into savoury appetizers or share nourishing plates from our Hot Kitchen. Pair your dish with one of the rare sakes from our cellar or a selected wine.

Invigorate your palate with a refreshing, made-to-order cocktail. One could say that internationally acclaimed Master Chef Susur Lee was born with a spoon in his mouth— but it would be a tasting spoon, not a silver one. From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’selegant Peninsula Hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavors in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic. Praised as one of the “Ten Chefs of the Millenium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming two restaurants in Toronto and over-seeing his prestigious Club Chinois in Singapore, Lee makes numerous television appearances and travels the globe as guest chef and consultant.

He recently became a media sensation on the Food Network’s Top Chef Master, where he vanquished 20 competing chefs and crossed filleting knives with Marcus Samuelsohn in a kitchen showdown. Lee’s newest “boutique” restaurant, Bent, represents a new chapter in the career of the global Super-Chef: his sons, Levi and Kai, have joined the management team. For Susur Lee, good food is a family affair. Fresh Shucked Oysters (6/12 pcs) 24/44 Homemade Garlic Potato Chips & Croutons, Yuzu Soya Mignonette OR Bacon Black Pepper Balsamic Mignonette Oyster Sake Shots (Individual) 9 Shallots, Ginger, Lemongrass, Chives, Basil Pods, Marinated Ikura, Ponzu Signature Singaporean-Style Slaw 25 ADD SASHIMI: Yellowfin Tuna, Salmon, Albacore Tuna Tataki Spicy Tuna & Watermelon Ceviche 24 Red Onion, Sweet Potato, Cilantro, Shallots, Rocoto Chili, Chinese Fritter, Aji Amarillo Aioli Five-Second Seared Salmon Sashimi 18 Dill Pickle, Lemon, Green Onion, Sesame, Ginger, Jalapeño, Ponzu

Filet of Beef Carpaccio 24 Garlic Potato Shoestrings, Onion, Asian Pear, Radish, Shiitake, Salted Plum, Taiwanese Vinaigrette, Organic Smoked Extra Virgin Olive Oil Lump Crab Taco 22 Jicama, Mango, Avocado, Lime, Cilantro Wild Albacore Tuna Sashimi 22 Pink Peppercorn Citrus Salad, Yuzu Tonnato Diver Scallop Tataki 20 Sesame Nori, Citrus Gastrique, Chives, Garlic Chips, Chili Daikon, Ponzu Roasted Diver Scallops with Sundried Tomato Crust 33 Yuzu Butternut Squash, Raisin Caponata, Black Olive Oil Moroccan Chickpea Fritters, Chimichurri, Fennel, Charred Fresh Onion, Sweet Pepper Szechuan-Style Garlic Shrimp with Bean Crumble & Lime Leaf 42 Red Pepper Butternut Squash & Zucchini Succotash, Puff Pastry Caramelized Black Cod 36 Green Beans & Double Smoked Bacon, Avocado Purée, Crispy Chickpeas, Carrot Lemon Emulsion Chickpea Tempura Tofu Lion-Head 15 Snap Peas, Burdock, Golden Sand, Sweet & Sour Chili Sauce

South Indian Curry Marinated Rack of Lamb 38 Lentil Stew with Tomato Mustard Seed & Curry Leaf, Quinoa Crusted Banana Fritters, Chili Mint Chutney, Spicy Mango Salsa Pan Seared Gnocchi 26 Porcini, Cremini, Shiitake, portobello, Romano Beans, Pine Nuts, Malagueto Chili, Garlic Chive Emulsion, Parmigiano-Reggiano Chinese Garlic Roasted Chicken 31 Haw Berry Sweet and Sour Glaze, Grapes and Pearl Onions, Garlic Puri, Ginger and Scallion Pesto Chorizo, Spinach, Wild Mushrooms, Pine Nuts, Lemon Zest, Goats Cheese, Parmesan, Truffle Oil Spiced Braised Beef 31 Roasted Vegetables, Chive Sour Cream, Black Garlic, Tomato Confit, Truffled Parsnip Purée Quinoa-Crusted Onion Rings 8 Greek Yogurt, Sweet Chili Relish, Chili Mint Chutney YUZU BASIL MOJITO 15 Bacardi White Rum, Yuzu Zest, Basil, Mint, Homemade Lime Cordial, Lime, Soda El Dorado 12yr Rum, Homemade Ginger Beer, Nutmeg, Lime, Orange Wyborowa Vodka, Clamato, Sesame Chili Oil, Sriracha, Coriander, Hoisin, Soya, Ginger, House Rim, Radish, ADD OYSTER +3.5

Broker’s Gin, Tromba Tequila, Aperol, Lillet Blanc, Watermelon Juice, Cucumber, Grapefruit Bitters, Simple Syrup, Fresh Sours Cazadores Reposado Tequila, Cointreau, Grapefruit Juice, Mint Simple Syrup Broker’s Gin, Belvedere Vodka, Lillet Blanc, Lemon Twist Canadian Club 100% Rye, Dolin Sweet Vermouth, House Bitters, Luxardo Cherry Hennessy VS, Yuzu-Lemon Juice, Cointreau, Lime Boulard Calvados, Lemon Juice, House Made Grenadine WHAT'S OLD IS NEW 14 Bulleit Bourbon, House Bitters, Cinnamon Clove Simple Syrup, Orange Leblon Cachaça, Lime Juice, Brown Sugar Simple Syrup IZUMI "BENT X HOUSE BLEND" JUNMAI GENSHU (2OZ) 10/53 YURI MASAMUNE "BEAUTIFUL LILY" HONJOZU (200 ML) 20 RIHAKU "WANDERING POET" JUNMAI GINJO 65 DASSAI '50 "OTTER FESTIVAL" JUNMAI DAIGINJO 77 IZUMI "NAMA NAMA" JUNMAI 75 KONTEKI "PEARLS OF SIMPLICITY" JUNMAI DAIGINJO 130 IZUMI "BENT X HOUSE BLEND" JUNMAI GENSHU 137 NV SANTERO, BRUT Chardonnay,Trebbiano 15/55

2009 TENUTA DI ANGORIS "1648" BRUT ROSATO, PINOT NERO 120 NV MOET & CHANDON 155 2015 IPPOLITO "1845" MABILIA, ĆIRO ROSATO 15/65 TSING TAO, LAGER 7 STATE OF MIND, IPA 8 SAINT OF CIRCUMSTANCE, CITRUS BLONDE ALE 8 2014 THIRTY BENCH,"WINEMAKERS BLEND" RIESLING 15/55 2013 DOMAINE GUENAULT, SAUVIGNON BLANC 13/55 2015 SALVATERRA DELLA VENEZIE, PINOT GRIGIO 15/65 2014 SOTTANO, CHARDONNAY 15/65 2012 CHÂTEAU DE LA RAGOTÎERE, MUSCADET-SÈVRE ET MAINE 60 2015 DOMÄNE GOBELSBURG, GRÜNER VELTLINER 65 2015 J. HOFSTÄTTER, PINOT BIANCO 68 2014 DANIEL CHOTARD, SANCERRE 75 2015 CHARLES BAKER, RIESLING 75 Twenty Mile Bench, Niagara, Ontario 2015 CLOUDY BAY, SAUVIGNON BLANC 80 2014 BENJAMIN LAROCHE, "LA MANUFACTURE" CHABLIS 85 2014 CLEMENS BUSCH, "VOM ROTEN SCHIEFER" RIESLING, VDP ORTSWEIN 85 2014 ANTICA, CHARDONNAY 90 2014 CLEMENT ET FLORIAN BERTHIER, TERRE DE SILEX, SAUVIGNON BLANC 103 2013 CLOS DU CHÂTEAU DE PULIGNY-MONTRACHET 130

2014 SOTTANO, MALBEC 15/60 2014 CA'MOMI, "ROSSO" CABERNET SAUVIGNON 15/60 2014 APPLEBY LANE PINOT NOIR 15/60 2013 TOMAS CUSINE, VILOSELL, TEMPRANILLO 15/60 2014 DELIBORI VIGNETI E CANTINE, RIPASSO, CLASSICO SUPERIORE 60 2014 FEUDI DI SAN GREGORIO, PRIMITIVO 60 2013 CA' MOMI, CABERNET SAUVIGNON 75 2014 J.L CHAVE SELECTION, " MON COUER" CÔTES-DU-RHÔNE 75 2014 CARMEL ROAD, PINOT NOIR 77 2011 NAVARDIA, TEMPRANILLO, CRIANZA 83 2011 CHÂTEAU DES JACQUES, MOULIN-À-VENT 85 2014 MOLLYDOOKER "THE BOXER", SHIRAZ 89 2011 VILLA A SESTA, CHIANTI CLASSICO, RISERVA, DOCG 95 2011 MASCIARELLI "MARINA CVETIĆ", MONTEPULCIANO D'ABRUZZO 100 2011 VILLABELLA, "FRACASTORO" AMARONE 150 2012 VON STRASSER, CABERNET SAUVIGNON 199 Small Plates, Big Flavours Susur Lee serves up the ocean blue—sweet lobsterin taro shell, Peruvian ceviche, curried coconut shrimp cappuccino. Crisp salads burst with colour and crunch. Carnivores savour braised short ribs, foie gras pate, roast duck.