Halifax is becoming more like a Real City every year - soaring towers popping up, devastating income inequality, and now it's got an izakaya!
While sushi has become ubiquitous across the country in the past couple decades, Japanese cuisine has much more to it than raw fish. Izakayas are more relaxed than the typical Western view of Japanese cuisine and culture, with a fun, pub-like vibe. Come by for drinks and the foods that go well with hooch - deep fryer fare, shareable, salty - there's a bit of everything!
Coming by for a late, weekend lunch, we weren't so much in the mood for a party as some tasty bites, and Kanpai still delivered.
Food comes out of the kitchen as its ready, and first up was the Angry Edamame. The deep fried beans weren't too raging, with a good balance between heat and sweet.
Next to hit our table was the korokke, which should sound familiar as its an Anglicization of the Japanization of the French "croquette". Steaming hot out of the deep fryer, two korokke were cut in half, exposing the smooth, creamy potato within. The panko breading was fantastically crisp, and they made for good dipping in the salty and savoury sauce.
Kanpai's agedashi tofu was artfully plated, with a mix of veg and tofu with an airy-light tempura batter. This isn't the "tempura" that you see at many (non-Japanese) restaurants, which is often indistinguishable from a regular batter, but the proper, barely-there, translucent coating of a true tempura. Crisp in spots and soaking up the savoury and salty dashi broth in others, its a tasty way to get at least *some* vegetables in for the day!
There's hardly a culture in the world that doesn't have some variation of fried chicken, and Japan is no different. Karaage is like adult chicken nuggets, with actual pieces of chicken, a crisp breading, and a soy-based dipping sauce to punch up the flavour (sorry, not sorry, sweet and sour lovers!). Karaage, drink, repeat.
Our table's favourite dish was likely the Spicy Pork Amiyaki - strips of tender grilled pork coated in a gochujang-esque sauce, with a bed of green onion and topped with razor-thin red onion. The big flavours and great balance and execution made for a dish that disappeared quickly!
Having had such a great PG-rated meal at Kanpai, I'm looking forward to coming back for night out of both food and drink! read more