The attractive restaurant
features contemporary décor with long, floral print cylindrical lighting, black
wood tables accessorized with pyramid lights flanked by black velvet chairs
wearing faux exotic animal furs covers, a wall of windows overlooking the
Pedestrian Village, and a sushi bar where guests can sit and watch the sushi
chefs, Rio San, Eric, and Frederic in action.
Edward and I had a delectable
dinner at Restaurant Yamada in late February 2011 where we enjoyed discovering
their maki, sushi, and tempura presentations. The restaurant is on two-levels
and our table on the second level overlooked the sushi bar where we had the
opportunity to watch the chefs create the orders.
Chef Philippe Lavaud Outside Restaurant Yamada
Restaurant Yamada offers a
full menu with traditional soups, salads, and enticing main courses including Tori
kushiyaki (brochette of chicken and vegetables with yaki sauce); Kamo Pekin
kushiyaki (Brochette of Peking duck with yaki and cassis sauce); Filet mignon
Ishi tama (Slices of filet mignon cooked on a stone spiced with pirikara sauce)
and Ebi yaki (Grilled shrimp nestled on a bed of fried rice flavored with
“sauce américaine” ) to name but a few, as well as offering a Nigirisushi,
Sashimi, and Makisushi menu.
After a day of downhill
skiing in the morning, followed by cross-country skiing in the late afternoon,
we wanted to enjoy a lighter meal, and decided to forego the main courses, and
instead order from their Nigirisushi, Sashimi, and Makisushi menu.
One of the more unusual, but
certainly very tasty maki items listed on the menu that we ordered was the maki
B-52, made with salmon, Rice Krispies, avocado, and lettuce served with a spicy
sauce artistically presented on a wooden tray along with our sushi selections
of two pieces of Unagi, which was smoked fresh water eel, and two pieces of Tako,
which was octopus. Although we had never had maki made with breakfast cereal as
one of the ingredients before, we loved how the cereal added texture to the
maki roll imparting a unique flavor combination.
Restaurant Yamada B-52's, Fresh Water Eel, Octopus
Japanese cuisine pairs
exceptionally well with champagne or sparkling wine, and we paired our
selections with a bottle of Moët and Chandon Brut Impériale champagne, which
had persistent bubbles, a delicate rich fullness and slight fruitiness.
Our next maki selection was
the Dancing Eel made with smoked eel, crabstick, caviar, avocado, and cucumber,
which was attractively presented on a marble slab as five maki rolls with lines
of sauce, orange slices, and pickled ginger formed into a “flower” accompanied
with a wasabi “leaf.”
We continued with the Warm
Maki, Yamada Chop, made with tuna, shrimp, and avocado tempura, presented as
six maki rolls served with a pickled ginger “flower” and wasabi “leaves”
accompanied with ginger sauce and caviar. What we especially enjoyed about the
Yamada Chop was the interesting tempura coating on the nori, which added extra
flavor, texture, and crunch.
Warm Maki, Yamada Chop
We rounded out our dinner
with the Vegetable Tempura that arrived on a square white plate as a tall,
stacked tower made with delicately crispy sliced sweet potatoes, asparagus,
snow peas, and zucchini that were quickly deep-fried.
Excellent food, professional
attentive service, and a “show” with dinner, made for a very pleasant dining
experience at Restaurant Yamada.
Restaurant Yamada at Le
Westin Resort & Spa Tremblant is open for dinner from 6:00 pm until 11:00 pm.
Read more on Le Westin Resort & Spa Tremblant in the Hotels and Resorts, Spas, and Chefs' Recipes sections where Chef Philippe Lavaud shares a delectable taste of the Restaurant Yamada.
Restaurant Yamada at Le Westin Resort & Spa Tremblant, Canada
100 Chemin Kandahar
Mont Tremblant, Québec, J8E 1E2
Read other articles on Mont-Tremblant, Canada in the Destinations,
Hotels and Resorts, Restaurants, Chefs’ Recipes (in English
and in French), Spas, and Adventures sections.
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please visit the website: www.Tremblant.ca
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