Since our visit to BNC - er, Tokyo Cheese Cake by BNC - I had been reminded that I had yet to visit Kobi, despite the fact that it was no longer a new opening on the west end.

The opportunity arrived when a Thai ahgase reached out to inform me of her availability. We went about our errands at the mall (Hi Amber!), broke a solid sweat at Playdium, then headed over to the KBBQ restaurant just as rush hour dissipated for the evening.

​One of my greatest fears (and peeves) is arriving at an establishment, famished, only to be told a wait would ensue. Thankfully, this was not the case. Kobi was at approximately 25% capacity when we entered.

There was no host by the entrance. We remained stationary until a middle-aged man looked over at us; "Table for two" I uttered while forming a peace sign. He responded with a slightly annoyed glare, to an extent where I wondered if I had mistaken a patron as a member of managerial staff. My initial hunch was correct, however, for he cast a glance at a younger male who was clad in uniform. I repeated my request to him, at which point he rapidly grabbed two menus and sauntered over to one of the booths. A silent "Please come this way." rang in my head, and we followed suit.

​The booths were quite spacious, comfortably seating two or even four more customers. Its faux suede lining was on the grimier side, with little grey spots here and there; frankly, I hadn't expected the cleanest dining environment anyway. Splashes and spltters are inevitable when one cooks at the table.
Two grills spots were found on the table: one rectangular and the other circular.

​We browsed the menu with scrutiny, for our cravings lay with grilled meat in ssam wraps accompanied with a bubbling ring of egg and/or cheese. There simply wasn't an item that offered this. Ultimately, we settled for the Tofu Kimchi & Pork, swapping the tofu for cheese (at no additional cost), and an order of Beef Dumplings.
The server provided us with hot tea in Stainless steel mugs, side dishes, and, later, a jug of cold water.

The banchan set comprised of: kimchi, pickled cucumbers with red pepper flakes, soft radish strips with broccoli florets, green beans, and rapini. All were tasty and distinctly flavoured, with the rapini earning the highest praise. Neither of us gravitated towards the kimchi, for there was a substantial amount in the entrée already. Kobi's rendition was the middle ground between Nuri Village and Sikgaek: delicious yet not entirely mild. Evident was the heavy usage of 고추가루 (gochugaru).

​The Tofu Kimchi & Pork arrived on a segmented round plate. In the centre was a mixture of kimchi and cooked slices of lean pork (think shabu shabu-style strips), while shredded mozzarella, corn kernels, and a few pieces of pineapple filled the outer ring. Our grill was fired up once the dish had been set on the table, such to melt the cheese ring and maintain warmth of the meat.
Four degrees of spiciness were available: Spicy, Regular, Mild, and Non (none??). We had opted for the "Mild" level. Admittedly, this was more fiery than expected. Given our low tolerances, bowls of rice were requested shortly afterwards. We also drained the cold water as the meal progressed.

​Chinese New Year just doesn't feel complete without witnessing a Lion Dance or a visit from the 財神 (God of Wealth). Although we hadn't seen the bearded man clad in red at our yearly festival visit, we did manage to make it to Square One's Holt Renfrew for the jubilant performance.

​A lion dance team with relatively young members had been invited for the occasion - one duo maneuvering the red dragon, and another a yellow one

​Following the joyous event, we proceeded eastward for bingsoo. Needless to say, the idea had been wholly mine.

BNC Bakery had popped up on Insta-searches several times while researching bingsoo establishments in the vicinity. Too late had I discovered its long-time reign in Mississauga. Apparently, it had been around long before Snowies.

For every mood, mindset, and budget, there's a sushi place.
​
From budget-friendly finds like Banzai (on the West Coast) to semi-annual splurge spots like JaBistro, there is bound to be at least one in the five-kilometre radius fitting of your requirements. (This shall always hold true in urban and suburban communities, unless, of course, you're not fond of raw fish to begin with.)

The newest venture of the Aburi family, led by none other than the team behind Miku, officially landed in Yorkdale not too long ago. First sighted in late August, the two-story eatery officially commenced operations last month. Alongside their classic selection of torched oshizushi, TORA aimed to introduce EdoPrime nigiri while incorporating a tablet-style ordering system and small-scale monorail delivery.

​Positioned near the top of my North York to-go list was TORA, together with more economic Yonge/Finch finds such as Sang-Ji Fried Bao (they were closed during my last attempt) and Eat BKK. The three restaurants were proposed to my dining partner, and the new sushi destination triumphed over all.

​Complying to a first come, first serve basis, it was in our best interest to arrive early - aka at the opening time of 11:30 AM. I pulled into the parking lot on the Dufferin St. entrance, then swiftly made my way past RH Courtyard towards the entrance. The host greeted me immediately, whilst assuring my anxious demeanour that there was no wait at this early hour.

An "Escort Bill" stating the check-in time and party size was printed on the spot. From this point, I was gestured towards a dimly lit corridor which led to a series of elevators, one of which for patron use. TORA's dining area was located on the second floor; it encompassed a large quantity of booth seating in an ambient setting as well as a few stool-equipped tables by the window. Before the booths were two levels of monorail tracks, aimed to transport orders directly from the kitchen once ready. Those that opted for a view of the outside world would be exempt from the monorail experience, though had the advantage of dining in a well-illuminated environment.

I took note of my surroundings while my dining partner was mid-transport. Situated on the table were a drink menu, soy sauce bottle, several soy sauce dishes, condiment cases, and, of course, the ordering tablet. Unlike Miku, there was only one form of soy sauce; Tamari and Shoyu had been replaced with the all-too-familiar commercial-grade dipping sauce. Wasabi and ginger were found in packets, instead of being freshly ground or obtained from the kitchen. Both were of mediocre quality: the pungent horseradish was nowhere as powerful as it should have been, while the yellow ginger scraps were sweet upon first bite but fiery after a few chews. Another interesting element to note was the contrast of thick, monogrammed napkins versus disposable wooden chopsticks. Navy or deep indigo would have suited the overall palette of the decor much better.
With that said, I will admit that I enjoyed having wet napkins within reach. Also appreciated was the grime-free (read: devoid of fingerprints) status of the ordering tablet. Too common is it that the serving staff neglect hygiene levels of such devices.

On that note, I would like to commend the waitstaff during my visit. Despite hovering about for over twenty minutes while waiting, I was not rushed to make an order. Hot water was served (and refilled!), inquiries were answered, and recommendations were given. Several members of the team had served the table; all were extremely amiable, but one in particular was especially so - Hi Linda!!

View the full album HERE !

​Our orders included picks from the Aburi and Nigiri categories, in addition to the exclusive EdoPrime menu.

​I do admit that while I identify a little less with pigs than dogs, traditions are closely adhered to regardless. (I'll have you know: I almost pulled a muscle tackling dust purgation of the entire house unaccompanied.)

As with other years, we made our annual visit to the Chinese New Year Market. This time around, we arrived early enough that parking was not an issue. Thank goodness.