Whistler Restaurants: Kaze, Element

Kaze

Shrimp sunomono in a vinegar dressing with rice noodles, cucumber and tomato.

Octopus sunomono in a vinegar dressing with tomatoes and cucumber.

Toro sashimi did not have the proper texture but was fresh enough.

Tamago (Japanese omelette) and sea urchin sushi.

Saikyoyaki "Tokyo Tom's famous bbq black cod" was very tasty but just a touch cooked more than I like.

Real crab California" with crab, avocado and tobiko sauce.

Salmon skin rolls.

Grilled salmon was definitely over cooked.

Dynamite maki with prawn tempura.

Kappa maki with cucumber and avocado.

Bbq'd hamachi-kama, the collar of the fish.

Matsuzaka beef from Japan cooked shabu shabu style with water, soy sauce and veggies. The beef was very tasty and very good. But, I much prefer thicker slices pan seared.

Element

Lettuce cups: baby iceberg lettuce, julienned veggies, seasoned rice noodles, bean sprouts and nuoc-cham dipping sauce.

Bruschetta topped with bocconcini cheese, roma tomatoes, balsamic reduction and basil pesto all on foccacia.

Maple roasted root veggies.

This was the dish we all fell in love with: slow cooked pork belly with apple butter, maple-cider glaze and bacon and rosemary bread pudding. A great combination of flavours. This is a dish worth going out of your way for.

Porcini gnocchi, wild mushrooms, truffle butter sauce, spinach and parmesan.

Roasted, marinated pacific ling cod, spiced honey soy green beans and crispy green bean noodles.

Banana mousse stuffed chocolate cup, peanut butter cookie crumble and caramel.

Southern style hot peach cobbler with rummed whip cream.

Cookies.