Where Ottawa Magazine Winter Spring 2018 | Page 18

Where / What / When
SeaSoneD ReSTauRanTS
Veteran eateries serve some of ottawa’s best Japanese and canadian fare
by anne desbrisay
photography by photoluxstudio . com
C’est Japon à Suisha
The water wheel welcomes and
the stream guides you down to
the tatami rooms and the slightly
dated-looking dining room. Still,
you’re here for the simplicity and
elegance of well-executed sushi
and sashimi and for the warmth
of the welcome. Weekday lunches
at C’est Japon à Suisha are
bustling. Most noontime diners
order the daily bento box or the
chicken teriyaki combo — quick,
tasty, filling — then head back
to work. If I come for lunch, it’s
18 where
winter/spring 2018
-
christian lalonde
usually for a plate of gyoza: well-
seasoned pork stuffing within
delicate rice skins, which I’ll pair
with a simple plate of greens
revved up with the house ginger
dressing. Or udon noodles with
house pickles and tempura
vegetables, the gossamer batter
crackly, light, and grease-free,
clinging casually to yellow
beans, red pepper, yam, potato,
and lotus root, served with a
umami-rich dipping sauce. But
I’d suggest that the very best way
of approaching this 44-year-old