Menu Inspiration
The Katsu Connection: Tokyo to Montréal to Menu
Chefs find inspiration in every bite, sight and feast, from five-star restaurants to food trucks, the experiences marinating in the belly of the subconscious. For concept chef Ted Anderson, these experiences, even distant childhood memories, influence JOEY’s modern take on globally inspired cuisine.
His Katsu story begins with a simple yet delicious salad dressing in a long gone sushi hunt, when Anderson was a young man, living and cooking in Japan. The blend of miso, pureed sweet carrot and spicy ginger stirred his nascent curiosity. But it wasn’t until a decade or later while cooking in Tokyo, he rediscovered a reminiscent sauce. Fast forward to 2015, when Anderson was developing recipes in Montréal. Piqued by the city’s vibrant cross-cultural mixing, he adapted the miso sauce to dress katsu, the panko breaded and fried chicken cutlet.
The result artfully melds eastern flavor with western appeal. Specially blended miso gives the sauce depth and authentic Japanese character, while crispy protein satisfies cravings for heartier salad appetites. Finishing touches like toasted sesame and fresh arugula unite cultural nuances of Tokyo eating with a modern Montréal feel. For Anderson, the dish represents the sum of a lifetime of experience. For JOEY, it’s a testament to culinarians near and abroad. Enjoy katsu chicken salad with a crisp lager or off-dry Riesling, and see what it inspires in you.