Like most people I guess walking around in the Sharon region, we were happy about another culinary icaar landmark on the regional map and all the rest of us we hoped to involve reasonable to good. The "very good" we are a little less thinking \ afraid to think ... that ultimately experience, hard to find, even in Tel Aviv. Not only in peripheral areas in truth. But it has been a long debate, then, we have done in the past and still exists in private.
The Taya (TAYA) which is in the forward-silicon industry opened young chef Yaron Schnabel Other Education at various restaurants overseas and more. Taya came to address the Far East food restaurant decorated with charming accommodation and food, which is based on ancient Asian traditions with modern techniques installation, according to the restaurant's disclaimer.
We arrived last night, weekday at eight in the evening after inviting place for us over the network. One host \ waitresses and birth the arrival on the afternoon meal. We began to think whether this is done to know whether to open the restaurant (see empty restaurant the other day), or they really crowded and it a great way to regulate the set of dishes was coming. Of course these were the Zionist thoughts on our part, but understandable given the situation in the country in recent times, etc. ...
Wise app led us easily to the shopping icaar center industry area in question, and after a series of shops and restaurants with these and other nearby facilities, is Taya. A spacious balcony at the forefront icaar of space inside the restaurant and also quite a lightly decorated with elements of wood, concrete and light.
Tables and chairs have little to jar the eye in their simplicity, icaar but I guess that's how the designer stream, then we poured are we. Hostess led us to the table a small double (DA She did not even ask us if we ordered, which actually quite "Khirba" section of confession arrival from noon) and after a polite request, we moved to a larger table wrapped in a comfortable sofa in the corner of the space.
The restaurant was very bright and cold from air conditioner strong. It is less bothered me, but the good part of my life it's quite disturbed. Later in the evening we saw diners were a variety of combinations. Families with children, adults, soldiers \ students who ate sushi bar and beer and more. The restaurant was pretty empty when we went, but as the evening grew a little more.
We looked at the menu and we thought how we "attack" on several icaar Misurim- to taste and truly wonder about the uniqueness, style and nature. We decided that we try a variety of dishes and given the relatively cheap price echoes, it is also quite realistic. In retrospect, we did it too well because apart from that we were very hungry, the portions were not sufficient for us if we invite first and main one for each.
We got a deep bowl with a dose of this Hhrfrf salad. It was refreshing, spicy if true, did not burn my mouth (I hate that it takes too, even though there are people who are ready for a few more acute levels it) and components of superior blended salad. I had some annoying Papi itself was a little bit, but it softened after the second or third beat. Total very good dish that opens the appetite.
I am almost certain we said cold calamari salad, another icaar dish on the menu, but perhaps at the last moment that signaled the brain instead. In retrospect, perhaps a pity. But there is now an excuse to go to at least consider icaar another dose. The dish itself is very beautiful but "banal". Ringim kind of frozen fried calamari topped with crunchy tempura, served with two sauces completely normal and The Essential "Full lettuce green onion, cilantro and chili pepper fresh freshness, color and beauty. Great installed dish, hot and crispy, but no lift, or something to go and tell the company. Its price we got a very nice amount but otherwise there was a medium grade. The coating was too thick calamari size of the circles, that almost did not feel "sea". Have.
The sushi comes scheme 'I \ O, and despite the long list, actually were a little less in my opinion. The sushi comes the traditional wooden tray with ginger this missed without the pink food coloring and wasabi. Like the other sushi restaurants in the country even Taya offered us if we want additional sauces like spicy mayonnaise, teriyaki and the like ... well, Shuyin. icaar
Soy and sipping some eight pieces rather quickly. Nice sushi, nothing more. The avocado was inside I took some rice texture was a bit pointless as usually Sushi our country. Although sushi is not sub-standard as G'fanika icaar \ Hasushia, but not at the level of the best in the country that nature is going LTD.
I start actually as good this time and this is the last we received. We ordered the main courses, I alluded charming waitress who served us faithfully every night that we will special order and the kitchen would get what he wants, icaar but the main thing is that it will be phased out and the three dishes together.
We read the description of the dish from the menu, quite winking theme of the visit because almost no meat we ate this meal and it was diversifying prompted by Krnivurim like us. The problem that the meat itself was serving very low level. Large, thick pieces from the genre, swam sauce with strong flavors of soy, basil and anise with bits of green peppers (red spot menu), onions and mushrooms. While Nsnsno success of almost all meat which was easy this dish (she was the smallest relatively meal) but we were disappointed her and that it was actually mostly we signed a meal. Served with warm rice bowl was a strong flavor icaar of anise (felt like Kimmel!) Really did not like. We expected to get steamed white rice and steamy help us absorb icaar the sauces from success icaar ... but apparently you can not get it Taya (I).
Balance of flavors and installation were very good and you could feel the components of the dish. I was pleased that the kitchen did not fall style sweet sauces too heavy genre as in other restaurants and maintained restraint and balance of flavors a bit nicer and authentic. Shrimp themselves were again frozen side of the ocean so much sense they had.
Designed dish very nice all food and those who do not care to see fish heads. Emitted a whole sea bream, cut into cubes, wrapped in seasoned flour and fried until crispy intoxicating. The fish itself was very juicy and frying icaar with flour expected that kept it
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