Read Part 1 HERE !
For a Wednesday evening, the Christmas Market was rather lively. Crowds were still in abundance despite the rapidly declining mercury levels.
We skipped the vendors, the entire leg of pink Christmas trees, and made a beeline for the Fondue station.
We skipped the vendors, the entire leg of pink Christmas trees, and made a beeline for the Fondue station.
Weaving through the Naught and Nice display, around tall lamppost-like structures that radiated heat, we finally found ourselves in front of a tent of lights.
The amount of illumination was incredible, and the strip of quietly burning coal was much appreciated.
The amount of illumination was incredible, and the strip of quietly burning coal was much appreciated.
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Hovering around the area until a decent number of snaps had been obtained, it wasn't long before circulation and numbness had taken over.
View the full album HERE !
Ducking in and out of various gift shops allowed for warmth to be restored. Once fingers movements were stabilized yet again, we set out towards our final destination: dinner.
Bloor-Yonge isn't a station that I typically frequent, but when there's a promising bowl of sashimi separated by a fifteen-minute TTC ride, the motivation objectifies.
Situated on the southeast side of the intersection, atop a steep set of concrete stairs on Hayden, was Onnki Donburi.
The storefront was simple: all glass for maximum visibility and a white rectangular sign with bold, black lettering.
Situated on the southeast side of the intersection, atop a steep set of concrete stairs on Hayden, was Onnki Donburi.
The storefront was simple: all glass for maximum visibility and a white rectangular sign with bold, black lettering.
The interior was, admittedly, much smaller than expected. A spacious waiting area could be immediately after ascent, presumably for takeout customers and the large volume of foodora orders.
Seating took the form of two bar-style strips - one with tall, backless stools facing the wall, an
Seating took the form of two bar-style strips - one with tall, backless stools facing the wall, an
An abundance of unobstructed illumination has been present for the seats along the wall, however the omission of hooks or other hanging apparatus had us switching for added comfort and storage space. A coat rack was spotted towards the back of the dining area, though given the number of items in tow, it was possible to hang all on a single hanger.
The entire crew consisted of: one waitress, a manager-like authority, and two to three kitchen staff. While the waitress distributed menus and cleaned tables, the dress shirt-donning middle-aged man hurriedly packed containers into foodora bags while managing the cashier.
Our seat in the house allowed for a clear view of cast iron pans on the stove, as well as the assembly process for various items. Each bowl was made to order, then dressed and decorated accordingly with the corresponding sauces and condiments.
Onnki Donburi's base menu comprised of four signature bowls, along with appetizers such as karaage and seaweed salad. A seasonal item was listed on a lime green sheet and tacked onto the menu with a square clip; for the current period, it was Unamatata.
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There was a supposed limit of ten bowls per day, but we decided to try our luck anyway.
Each was served on a wooden tray with miso soup and a small dish of pickled radish.
Each was served on a wooden tray with miso soup and a small dish of pickled radish.
Undeniably vibrant, Unamatata was a creation of colour and complex combinations of flavour and texture. Layered on top of warm steamed white rice was an egg sheet, followed by a generous portion of plump unagi, seared on its edges ever so slightly for a coarse char. Crunchy onions, pink pickled ginger, and a string of meticulously chopped green onion (specifically negi) completed the dish.
Along the circumference of the bowl was a pinch of mustard and small spoonful of wasabi - likely to be used to cut feelings of satiation during donburi consumption.
Along the circumference of the bowl was a pinch of mustard and small spoonful of wasabi - likely to be used to cut feelings of satiation during donburi consumption.
Not a single flaw could be found in this item, whether it be sauce levels, compatibility of ingredients, or presentation and delivery. Before I came to, the bowl had almost been completely demolished. It was about twice as much as my regular amount of food, but the deliciousness of it all had me continually diving into the bowl for more.
The few remnants were whisked away into a biodegradable takeout box for a later meal. (In my opinion, a plastic container would have been much more effective in preventing sauce leaks and odour control though.)
The few remnants were whisked away into a biodegradable takeout box for a later meal. (In my opinion, a plastic container would have been much more effective in preventing sauce leaks and odour control though.)
Bowls were served solely on white rice, which isn't the most pleasant thing to see should one be accustomed to the customizable greens-grains or brown/purple rice options at poke stops. However, I must defend Onnki in this sense, as the flavours worked best with the starchy, refined base.
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Two washroom stalls were found at the back of the restaurant: black walls, harsh overhead lighting, and a small basin reminded me of BR's post-renovation product. It was kept clean, though I don't doubt the presence of dust in the less well-lit crevices.
The waitress was amiable and awfully accomodating, which made the trip even more enjoyable.
Onnki Donburi is truly a hidden gem on a quiet side street.
Now if only they could do something about the steep steps when ice freezes over...
Onnki Donburi is truly a hidden gem on a quiet side street.
Now if only they could do something about the steep steps when ice freezes over...
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