JaBistro

JaBistro

222 Richmond Street West

Toronto, ON M5V 1W4

Tel: (647) 748-0222

How were your Valentine's Day celebrations? Not to brag, but mine was pretty good. While we still had to go to work, Howard surprised me in the morning by making my TTC commute shorter. At work, our social committee left heart-shaped Tim Hortons doughnuts on each of our desks. A yummy jelly-filled addition to my breakfast! That day, I also participated in a flash mob for One Billion Rising, had a delicious prosciutto panini from Mercatto for lunch, and was whisked to JaBistro after work.

JaBistro has been on our restaurant wishlist for awhile, we had heard that the guys at Guu were behind this venture and wanted to try it out. In addition, they had been receiving great review after great review after great review.

Upon arrival, we were greeted by the friendly hostess who checked our reservation. She led us to our seat at the bar (they had asked if we had a sesating preference when they called to confirm a couple of days before), took our jackets, and placed the menus in front of us.

To my surprise, the place wasn't packed for Valentine's Day - maybe the rain kept people at home or plans were being made on the weekend. It did fill up a bit by the time we left, but I was still surprised to see empty spots at the bar!

On their drink menu, they had three virgin cocktails where I spotted the green tea mojito. It's hard for me to turn down a mojito flavour I hadn't tried before! This one was made with matcha syrup, simple syrup, lime, mint, and soda.

Do you see the amazing sushi platter he's preparing? We want to come back for that!

You can also make reservations for their Prix Fixe menu or the Fisherman's Platter (looking for four more to join us, any takers?) online.

If it's available, ask to sit at the bar, you'll get to witness some blowtorch action and some playful sound effects too.

The aburi, seven delicious blowtorched pieces.

You'll notice that they'll always place the platter in the order of consumption, you start from the left and always end with the tamago on the right.

Top: The aburicious, a sampler consisting of two atlantic salmons, two cured mackerels, two tiger shrimps, and two JaBistroll.
Bottom: The nama, seven classic pieces.

Right: Oh JaBistroll - salmon, snow crab, uni, and tobiko - you are so delicious!

Aside from the Japanese menu items, you can also order dishes under their Bistro section. The kamo (above) consists of smoked duck breast, burdock, and onsen tamago. You mix up together and eat it as a salad.

The gindara is black cod and bacon with a shrimp toast.

I was pretty full by then, but I did come here to try their matcha puff too! The puff was filled with a black sesame custard cream with matcha whipped cream and drizzled with black honey. Some garnish and a deliciously rich green tea ice cream.

Don't skip on dessert here.

To our surprise, they also had a special of the day for dessert! So Howard ordered the banana pastry - also decorated with hearts as our waitress pointed out. Too cute!

Two heart-shaped housemade calvados (soft nama chocolate) to end the amazing meal.

Dreams of Sushi

For some time now, I had been waiting for a special food day. It's one of those days where you get really excited and anticipate its arrival. For me, it was a sushi day last month.

The plan was, watch a documentary on one man's art of sushi and then have a sushi dinner to discuss the film. The problem was that the showtime was later in the evening. So the potentially good idea had to be reversed. It might have worked out better because there was probably nothing that could compare to what we would have just watched. We invited friends to join us (you may remember Kurt and Diana from earlier posts) and headed towards the entertainment district in Toronto.

Yuzu No Hana

236 Adelaide Street West

Toronto, ON M5H 1W7

(416) 205-9808

The dinner, we decided, would be at Yuzu. A new restaurant to us, but a place where many food bloggers have raved about their omakase. Being a bit tight on time, we couldn't try the omakase this time, but I think it is something I'd like to return for.

That being said, the sushi was very good! The plate was beautifully presented with great flavour pairings for each fish (pictured above). The crispy lotus roots are a lovely touch and a personal favourite of mine. The fish were at room temperature and were not in the usual state of chilliness that comes from other Japanese restaurants. I have never had sushi with tasting accompaniments before, so that was another delight.

We also ordered the Yuzu maki which included shrimp tempura, spicy scallop, avocado, and tobiko. This was a theatrical dish, coming out with miniature flames on both sides of the plate. Kurt and Diana also ordered this famous roll to go with their Yuzu bento. I've been told there are usually gold flakes on this roll, but ours didn't come with it.

Sadly, we departed without trying the desserts since our documentary started in fifteen minutes. I had been waiting to watch Jiro Dreams of Sushi (directed by David Gelb) since it was first announced, we were not going to miss it now!

If you're unfamiliar or haven't heard about this film, the documentary is about Jiro Ono's Sukiyabashi Jiro, a three-star Michelin sushi restaurant in Ginza, Japan. The draw here is that Jiro is nearing ninety years old and still loves his job. His ten-seat restaurant is located in a basement where guests must make reservations at least a month ahead. We see in the film that some people even book a year ahead! The meal starts at ¥30,000 and there is no menu - the chef decides on which sushi will be served. Noted by a food writing in the documentary, if you are a quick eater, the whole experience could last about thirty minutes. But rarely does anyone do that. You would savour each preparation, each presentation, and each perfect bite. Tokyo food critic Masuhiro Yamamoto even declares that "no one ever has a bad experience there."

There are a number of apprentices that hope to learn the operation, skills, and methods of Jiro. What impresses us the most is their dedication. It is said that one would need a minimum of ten years to be able to do their job at Subikyabaski Jiro competently. It took one apprentice almost sixty attempts before his egg sushi was acceptable. Other apprentices are taught to massage octopus for over forty minutes. They chuckle at the fact that there was an apprentice that only lasted a day there - he never showed up for work again.

Jiro's younger son, Takashi owns a second location in Roppongi Hills, which has earned him two Michelin stars. The eldest son, as per tradition, will wait to inherit his father's original location. Both have mastered their father's techniques and we watched in awe as a couple of quick hand movements shape the rice and fish slices are brushed with soy sauce.

Hearing from all aspects of their restaurant business, we see the vendors who take great pride in being the ones supplying Jiro's. It becomes a marketing tool for them, to be able to say that Jiro buys their products, therefore, you really can't get anything better than this. The rice dealer doesn't even sell his rice to top hotels because he claims that they wouldn't even know how to prepare it.

I liked that the film also touched upon the sustainability of food. Even with something as simple as sushi - rice and fish - Jiro's has noticed a drastic change from their seafood providers. Certain fish are no longer available. They mention that it's society's need for quick access - even convenience stores sell (mediocre) sushi. A waste, as the abundance of fish decreases and are not being used properly.

Of course, the premise is based on the wonder of how seasoned rice and fish could taste so good. And the fact that Jiro is so passionate about his job. You see the heart and dedication he puts into the restaurant for all his guests. Managing reservations, seating charts, knowing each customer's preference, and serving the meal - it makes me ache with hope that everyone can be so lucky in finding their perfect fit in the world.

More Portland

Hello again! I just want to share some more photos from my trip to Portland. I had the opportunity to try some amazing food too:

This is the Unagi roll (barbecued freshwater eel, tari-reduction) from Departure.

The Maguro Karai Honey roll (big eye tuna, sweet and spicy sauce). Something I haven't tried before! An interesting combination of flavours.

The view from Departure as we finished dinner. Look, you can see the MAX Light Rail!

The Valrhona chocolate hazelnut souffle with praline creme anglaise from Urban Farmer. Now, I read a lot of baking books and they all rave about using the best chocolate - Valrhona. So I had to try this. This was my first chocolate souffle (believe it or not!), so I was a bit surprised when the waitress came, poked a hole in the beautiful souffle and poured cream in it. I didn't even get a photo first, but it doesn't matter, it was delicious! The chocolate was rich, light, and fluffy. Sigh!

Don't they look real? Just one of the many art installations around the city.