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 boy, living in Japan with his parents. 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.

Explore Joey Restaurants

Where It All Began
Learn More

JOEY Restaurants gets inspired

MADE IN MOROCCO: HOSPITALITY BEYOND BORDER
Learn More

JOEY Restaurants unlock flavor

FINDING THE HEART OF POMODORO IN PARMA
Learn More

JOEY Restaurants play host

PAYING RESPECT: PARTY IN PORTUGAL
Learn More

ABOUT JOEY