My most rewarding gluten-free project to date was planning my daughter’s Bat Mitzvah this fall—a completely gluten-free affair for 140 guests. I was lucky to have Chef David Chung of Akasaka Japanese Restaurant working with me for this special occasion. There was an Asian-style hut set up in the foyer of Le Parc where people could help themselves to gluten-free sushi that was being prepared fresh by Chef David. The sushi was served with gluten-free soy sauce (tamari). When it was time for the guests to move into the dining room, Chef David got ready the Asian Station, one of the four stations for dinner. The Asian Station included pad Thai, fried rice and chicken yakatori. Not only was the food prepared gluten free, it was also made without nuts and shrimp. Chef David did an outstanding job of omitting the things that we couldn’t have in the food while maintaining the fantastic taste of all the dishes.
I love working with Chef David because he always figures out a way to make food safe while ensuring that it is delicious. He runs his restaurant like that as well, which is why Akasaka is one of my favourite restaurants in the Greater Toronto Area. Chef David and his staff are so accommodating and willing to make the changes that are necessary for people to feel safe while dining out. I helped Chef David make his restaurant gluten-free friendly over five years ago. Akasaka has a gluten-free menu that is plentiful and includes many great items to choose from and the staff is well trained on how to manage a gluten-free order. While dining at the Teppanyaki tables, you are served a miso soup that is gluten free and a salad with gluten-free dressing, and the chefs prepare the meal with gluten-free soy sauce (tamari) and teriyaki sauce. We always get a delicious meal when we go to Akasaka and I leave feeling like the gluten-free request was taken seriously and that they truly know what they are doing with respect to keeping the food safe.