On trial | Rediscover the Flyjin

Unquestionably a nightclub, Flyjin, a “hidden” bar in Old Montreal that opened in 2013, is far from just that. Because its izakaya-style menu is definitely worth a detour, even more so since a new executive chef has taken charge of the kitchen since the recent reopening.

Posted yesterday at 5:00 p.m.

Iris Gagnon Paradise

Iris Gagnon Paradise
The Press

Daniel Ken was born in São Paulo and has accumulated 15 years of cooking experience, whether in some of the most renowned Japanese restaurants in Brazil (Nagayama, Kitchin) or in countries such as Italy, Qatar and Japan. He likes to combine Japanese and South American influences; on the plate, the result is more than convincing.

  • A delicate hamachi ponzu

    PHOTO PROVIDED BY THE FLYJIN

    A delicate hamachi ponzu

  • These crispy salmon or lobster mini-tacos are great bites to start the meal.

    PHOTO PROVIDED BY THE FLYJIN

    These crispy salmon or lobster mini-tacos are great bites to start the meal.

  • Other seafood includes shrimp and oysters.

    PHOTO PROVIDED BY THE FLYJIN

    Other seafood includes shrimp and oysters.

  • Brazilian chef Daniel Ken is now in charge of the kitchens at Flyjin.

    PHOTO PROVIDED BY THE FLYJIN

    Brazilian chef Daniel Ken is now in charge of the kitchens at Flyjin.

  • The cocktails are also worth a try, like this one, made with matcha.

    PHOTO PROVIDED BY THE FLYJIN

    The cocktails are also worth a try, like this one, made with matcha.

1/5

We salute the quality ingredients, especially the fish, tender and irreproachably fresh, in the sashimi and maki. The watermelon ceviche—tuna, salmon, avocado, watermelon, Japanese pickle—very fresh, tastes like summer; the crispy lobster mini-tacos with their yuzu guacamole are divine delicacies immediately devoured; a hamachi ponzu reveals all the technique and precision at work in the kitchen, making it possible to elevate a seemingly simple dish to other heavens.

You have to accompany it all with one of the house cocktails, which will take you out of your habits, the work of mixologist Luigi Passero, all made from homemade syrups fresh daily.

To enjoy a more subdued atmosphere, as soon as it opens, at 7 p.m., descend the stairs leading below ground level, leading to the space dominated by a long circular bar and brick walls.

A unique place that has no equal in Montreal, to (re)discover, Wednesday to Saturday, from 7 p.m. to 11 p.m., to enjoy the menu and cocktails.

417 Saint-Pierre Street, Montreal

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