Out & About #396 | Miyabi Japanese

Frequent is it that I find myself ordering a platter of specialty rolls while the remainder of my party requests Unagi Donburi and Bulgogi. That said, it's more common to find a Japanese restaurant that also serves classic Korean dishes than to locate an eatery purely under Japanese management.

Food quality does not diverge into a less formidable range, though one can ponder the differences between authentic Japanese cuisine and its highly popular Korean interpretation.

​While Miyabi's straightforward laminated menu was offered strictly in English and Chinese - Richmond Hill being Richmond Hill - the authenticity of the establishment was evident nonetheless.
The regular list of offerings were found in the menu, but a separate list of seasonal items could be spotted towards the back of the restaurant in both Kanji and English.

​< Pictured above and below: Sushi Lunch A, Pork Cutlet Curry Rice, Bluefin Toro Sushi >

Sushi Lunch A included six pieces of assorted nigiri, three Tekka (tuna cube) Rolls, and three Kappa (cucumber) Rolls; the set was accompanied with miso soup as well as a small side salad.

Personally, I'm not the biggest fan of the acidic dressing used in majority of Japanese restaurants. Sometimes the pungency of the vinegar is overbearing, while other times the ratio of oil to grated onion is excessive.
However, with an impeccably aromatic sesame dressing, Miyabi truly had me impressed. Despite that shredded cabbage had largely replaced iceberg lettuce, I couldn't help but return to the salad between bites of sushi to taste more of the dressing. Its presence was subtle in visual terms, yet contributed tremendous impact to the overall depth of the included side.

​Additional points were tacked on for the neat placement of cucumber slices.

​As for the nigiri and maki rolls, all were of prime freshness and, therefore, could be consumed with minimal wasabi. The cubed tuna bits had been replaced with salmon in my order, though the rolls were happily devoured nonetheless. Sushi rice had also been seasoned with an appropriate amount of sugar and rice wine vinegar.
I found it amusing that the ends of the nori sheet barely met on the Tekka and Kappa rolls; the shape of the roll was maintained, though the reduction in length caused cohesive forces to weaken, making them more challenging to pick up.

​Most of the time, Japanese curry is associated with Glico roux blocks. As opposed to heavy layers of spice, this rendition is usually milder and a tad less viscous than European or Indian counterparts. Depending on the preferences of the chef, the outcome could be adopt any of the following characteristics: spicier than anticipated (or desired), sodium-laden, excessively runny, or ridiculuously gloopy.
I've experienced my fair share of inauthentic Japanese curry dishes, which have led me to set the bar low for future ordeals. But, yet again, my expectations were exceeded with the Pork Cutlet Curry.

​Neither too fiery nor too briny, the curry sauce provided a punch of flavour with just a hint of hotness. Upon intimate inspection, a refreshing tanginess could also be perceived between bites.
At precisely the ideal consistency, it covered the underlying rice in a blanket of savouriness without causing sogginess to form on the underside of the tonkatsu strips, keeping them crisp and enjoyable. It was a revolutionary dish that not only compensated for the numerous poorly-crafted dishes in the past, but also re-instated my faith in housemade Japanese curry formulas.

​A whimsical addition to the meal was Bluefin Toro Sushi. A platter of two pieces of rang in at $11.95 - quite steep considering that the generously-portioned Sushi Lunch A was retailed at $15.95. For the priciest pick of the day, I had prepared myself for melt-in-your-mouth, Tsukiji-grade toro.

The marbling was elaborate, and the hue a glowing pink. My excitement remained until the first bite had been swallowed.
​
Is this a vein? I found myself wondering as a particularly tough strand was uncovered.

​The specimen did not dissolve as pictured. Overall, the toro was indeed fatty - and also significantly satiating - but without the exclusive intensity my tastebuds had yearned for

​Speaking from a personal standpoint, common traits found in Japanese-operated establishments are consistent quality and friendly, polite service. The single member of waitstaff was attentive and amiable, while the environment was clean albeit a bit dilapidated.
Presentation points were allocated towards each item, for there was not a single item that arrived in awkward placement nor atop a grimy dish (looking at you, Momo San).

​Consistent quality is not something I can vouch for with a single visit. To be frank, the curry rice is already calling me back for more, but I'll have to keep a keen eye out for avaliable parking in Times Square should temptations prove too great.

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