Sushi Kan Orleans is located at 1625 10th Line in Orleans, a suburb of Ottawa approximately 300 km east of Toronto. We've reviewed several places in Ottawa and I plan to do several more. Went for weekend dinner. Pop is $2, canned not AYCD. Disposable chopsticks are used unfortunately, but I brought my own as always. Soy at table was rich, moderately salty and fresh enough. Ginger is dyed pink. There is also tempura sauce left at table pre-order and it was also pretty good. iPad menus are used. Sushi Kan has an open modern interior with a large video display one end and was pretty noisy when I was there. They also have a serving robot, although it didn't come to my table.
Deep fried cheese wonton wasn't bad but it was served with it any sauce so it was rather boring. Amazingly sweet and sour chicken balls were also served without any sauce... so how could they be sweet and sour? Beef egg roll is a combination I have not encountered before and it was alright although it could have used a little more seasoning to bring out the beef. Wonton soup had a seaweed flavour, of course because seaweed was being added to it, which doesn't really work in my opinion. Miso soup was quite good and savoury but a little bit dilute though not enough to really matter; I still enjoyed it. House salad green salad was quite good with a custom dressing.
Nigiri salmon was only moderately fresh, but the sashimi's salmon was from a different fish and/or cut and was much fresher and very good. Beef sashimi was quite good and fresh as well and a welcome addition; unfortunately there is a limitation of six on it enforced by the menu. Crab aka surimi sashimi was almost completely fresh but was definitely surimi. Butterfish aka escolar nigiri was also almost completely fresh, just a tiny bit away. Red tuna akami sashimi was excellent, very fresh and a credit to it, and paired beautifully with the soy and with wasabi that I bring along myself now because I won't use the provided dollop of horseradish. Beware that this item is also on a two-item-limit section of the menu so only four pieces can be ordered. Red snapper aka tilapia sashimi was also very good and very fresh. Philadelphia roll has salmon on the top rather than interior, which is different but still good and no complaints as it had enough cheese and the balance was alright. Surf clam sashimi was good and fresh.
Shrimp tempura were light and flaky enough and paired well with the sauce. Spring rolls were clearly reheats and were slightly stale but at least they had lemon dipping sauce. Beef gyoza, yet another dish where beef is usually not found, was also a reheat but not too bad and also had provided sauce. Deep fried scallops aka surimi had a better tangy sauce. General Tao chicken was very good, nearly excellent, with a bold tangy sauce full of flavour, and was served piping hot which is essential. Chicken teriyaki was fantastic and the star of the meal: smoky, very well-balanced seasoning, and delicious. Hot and sour soup was more hot than sour and overpowered my taste buds for many minutes. Sesame ball is pretty good which kind of made up for it.
For dessert, fried banana was quite good and had the chocolate dipping sauce in the provided sauce cup rather than being drizzled on it in advance which is preferable. Chocolate ice cream was excellent, fresh and no freezer burn. Chocolate mousse is an individual sealed containers was delicious and with a wonderful flavour. Mango mousse was quite good. Green tea ice cream was also quite good without being freezer burned. Creme caramel may look like creme brûlé, but it isn't as is not caramelized on the top. Mango and coconut ice cream, which I'm glad is on the menu, were excellent and also not freezer burn. Weekend dinner was $38.99 and this is pretty much standard. Although there were some minor shortcomings, some standout items balanced it, and it was an enjoyable dinner.
Rating: 8 / 10
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