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Meet Our Chef Phong Thach and his Associates Julien and Frédéric Phavorachith
Chef Thach Phong has been able, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, to reinvent the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Meet Our Chef Phong Thach and his Associates Julien and Frédéric Phavorachith
SUMMER IN THE MOUTH
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mashed mango, peanut, fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
LAAB TARTAR
Alberta AAA beef, basil leaves, mint and cilantro. Garlic paste and burnt jalapenos. Eggplant brunoise, coffee mushroom. Fennel cooked in galangal oil. Marinated mustard seeds and mushroom crumble.
TOM YUM LOBSTER
Lobster tail served on a ring of charcoal-grilled nappa cabbage. Green onion and grilled seasonal vegetables. Lobster bisque with Southeast Asian spices. Kefir lime leaf powder and lime jelly.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
CHEF'S DESSERT
Course 1 - Luang Pra Bang Salad
Mix of house salad, soft-boiled egg vinaigrette, crispy bacon bits and mint.
Service 2 - Tom Kha Gai
Variation of mushrooms in 5 ways, coconut and lemongrass broth, galangua.
Service 3 - Nem Vegetarian
Fried spring rolls, stuffed with root vegetables, cabbage and rice vermicelli, nuac mam gel and mashed mange.
Service 4 - Lobster Tom Yum style
Sous-vide lobster tail, charcoal okra, nappa cabbage, green onions, lime jelly and Southeast Asian spiced lobster bisque.
Service 5 - Laab style duck breast
Duck breast, anise glaze, cranberry-beetroot vinaigrette, roasted rice powder and charcoal-grilled vegetables.
Service 6 - Chef's Dessert
Reservation
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© 2023 Kaiji Sushi and Izakaya all rights reserved | website by Indigoflowz
"The Gourmet District of HQ Sainte-Foy has recently welcomed a new restaurant, Kaiji. Led by chef Phong Thach, the restaurant offers a menu that allows you to discover the Japanese terroir."
— Félix Lajoie
"It is a real culinary journey to the land of the rising sun that offers us the young Vietnamese chef Phong Thach, who is at the helm of the Kaiji restaurant. The finesse of each dish, the freshness of the food and the rich flavors of Japan make it a popular destination that restores sushi and sashimi to their former glory."
— Allison Van Rassel
Kaiji means pleasure
Welcome to our sushi and izakaya restaurant, a meeting place for delectable experiences. Let yourself be tempted.
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Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
Reservation
SUMMER IN THE MOUTH
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mashed mango, peanut, fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
LAAB TARTAR
Alberta AAA beef, basil leaves, mint and cilantro. Garlic paste and burnt jalapenos. Eggplant brunoise, coffee mushroom. Fennel cooked in galangal oil. Marinated mustard seeds and mushroom crumble.
TOM YUM LOBSTER
Lobster tail served on a ring of charcoal-grilled nappa cabbage. Green onion and grilled seasonal vegetables. Lobster bisque with Southeast Asian spices. Kefir lime leaf powder and lime jelly.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
CHEF'S DESSERT
Course 1 - Luang Pra Bang Salad
Mix of house salad, soft-boiled egg vinaigrette, crispy bacon bits and mint.
Service 2 - Tom Kha Gai
Variation of mushrooms in 5 ways, coconut and lemongrass broth, galangua.
Service 3 - Nem Vegetarian
Fried spring rolls, stuffed with root vegetables, cabbage and rice vermicelli, nuac mam gel and mashed mange.
Service 4 - Lobster Tom Yum style
Sous-vide lobster tail, charcoal okra, nappa cabbage, green onions, lime jelly and Southeast Asian spiced lobster bisque.
Service 5 - Laab style duck breast
Duck breast, anise glaze, cranberry-beetroot vinaigrette, roasted rice powder and charcoal-grilled vegetables.
Service 6 - Chef's Dessert
SUMMER IN THE MOUTH
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SUMMER IN THE MOUTH
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mashed mango, peanut, fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
LAAB TARTAR
Alberta AAA beef, basil leaves, mint and cilantro. Garlic paste and burnt jalapenos. Eggplant brunoise, coffee mushroom. Fennel cooked in galangal oil. Marinated mustard seeds and mushroom crumble.
TOM YUM LOBSTER
Lobster tail served on a ring of charcoal-grilled nappa cabbage. Green onion and grilled seasonal vegetables. Lobster bisque with Southeast Asian spices. Kefir lime leaf powder and lime jelly.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
CHEF'S DESSERT
Course 1 - Luang Pra Bang Salad
Mix of house salad, soft-boiled egg vinaigrette, crispy bacon bits and mint.
Service 2 - Tom Kha Gai
Variation of mushrooms in 5 ways, coconut and lemongrass broth, galangua.
Service 3 - Nem Vegetarian
Fried spring rolls, stuffed with root vegetables, cabbage and rice vermicelli, nuac mam gel and mashed mange.
Service 4 - Lobster Tom Yum style
Sous-vide lobster tail, charcoal okra, nappa cabbage, green onions, lime jelly and Southeast Asian spiced lobster bisque.
Service 5 - Laab style duck breast
Duck breast, anise glaze, cranberry-beetroot vinaigrette, roasted rice powder and charcoal-grilled vegetables.
Service 6 - Chef's Dessert
Reservation
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Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Restaurant Kaiji Sushi and Izakaya (Japonese)
990 CHURCH ROAD, QUEBEC, QC, G1V3V5
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