FROM THE COLLECTION aims to introduce readers to the inventories of local art galleries, museums and other cultural institutions, not via official exhibition notes but by way of the people that help manage and maintain the collections themselves.
“The blade is half the size it used to be from being used and sharpened so often, and I have had to reattach the blade to the handle using wire.”
In this edition of From the Collection, we hear from Chef Tojo, of Vancouver’s highly lauded Japanese fine dining institution, Tojo’s Restaurant, about his most special and memorable kitchen tool…
“This knife is the oldest knife in my collection. I bought it from a well-known knife maker in Osaka in 1968. My senpai (mentor) recommended this one to me. The blade is half the size it used to be from being used and sharpened so often, and I have had to reattach the blade to the handle using wire. I still use it on very special occasions and when I do, it brings back memories of my youth and humble beginnings.”
Kitsilano
Maenam Celebrates Springtime with an All New Seasonal Chef’s Menu
Basta BBQ is Breaking the Barbecue Seal on Sunday, April 21st
Outtakes From a Maenam-aLena Staff Meal
Fable Kitchen Kicks Off Monthly Tasting Dinners Series with El Santo Collaboration, April 3rd
Tickets Now On Sale for a Spring Seafood Feast at Farmer’s Apprentice, March 24th
Mon Pitou Announces Easter Dinner for Four
Popular
Lila, A New ‘Modern Indian’ Restaurant from the Founders of Acorn and Vij’s is Coming to Main Street
A Look Inside ‘Casa Molina’, Now (Softly) Serving Up Spanish Food in Mount Pleasant
Tacofino Launches New Happy Hour Menu and Daily Features at All Locations
Where Does One of Victoria’s Cooler Restaurant Crews Eat When in Vancouver?
The Narrow Re-Opens After Forced Closure, with 10 Years Less ‘Skank’
