Out & About #406 | Part 1: Crazy Don + Saryō Tokyo Cafe

​A connoisseur of ramen I am not, but a noodle novice I am neither.
The strip of restaurants and casual eateries along Yonge Street is ever-evolving, and the newest name to make the list of North York eats is Konjiki.

​Konjiki Ramen had attracted an extremely enthusiastic response from the public shortly after announcing a soft opening date. At 12:50 pm, the Michelin-approved establishment boasted a lineup that curved through their narrow waiting arrow and out the door, despite persistent flurries and subzero temperatures.

A member of staff made sure to note the names of each party that joined the lineup, estimating wait times while moving from person to person. When she reached us, we were informed that a minimum of one hour would be necessary to taste the award-winning bowls.

​Neither of us were particularly keen on freezing our fingers and toes off in the unforgiving external conditions, so footsteps were retraced to the car. Opposite from the parking machine were the backs of several restaurants, all sporting dull, muted tones. Amidst the vapidity of the scene, a bright yellow sign caught my eye: Crazy Don.

The words underneath read "Customers Only", which I misinterpreted as the back door being utilized as a second customer entrance, just like The Guksu and Noodle. Upon spotting the "Employees Only" sign and creaking open the door to find stacked jumbles of raw meat, it hit me that the sign had referred solely to parking. We rounded the strip to the front door.

​A lanky hostess directed us towards a booth seat, which I question whether she had bothered to examine before making her gesture. To one side was a grease-covered grain of rice, to the other was a concerning splatter of who-knows-what.

As ceramic cups of hot tea and laminated menus made their way over, I made a request for napkins, specifically indicating discomfort towards the grime occupying my immediate surroundings. Without much expression, the girl set off to retrieve a single napkin, then returned to clean off both areas of concern with an almost exasperated attitude. She left no extra napkins for us to use, and made her departure swiftly (read: not meeting our eyes or responding to "Thank you"s)

​Crazy Don's menu was expansive, but also very hectic. With pages lined with anything from tonkatsu to sushi rolls to Korean stone pot dishes, I couldn't conclude which style retained the greatest emphasis. Focus failed to be found, both my dining partner and I settled for cheesy dishes featuring kimchi fried rice.

A different member of the team arrived to take our orders. Directly situated on the booth was a service button, but the friendly waiter demonstrated such incredible attentiveness that the bell hadn't come into use at all.

​< Pictured above and below: Cheese Omelette (치즈오무라이스), Kimchi Cheese Rice (치즈김치돌솥밥), and assorted side dishes >

The nightmare from the evening before caused me to veer from the kimchi and pickled radish banchan that appeared on the table. Marinated tofu pockets and miso soup were safe bets, though the speedy delivery on the entrées meant little time for snacking on appetizers.

​Kimchi Cheese Rice arrived first, centered within a hot pan otherwise known as "dolsot"/돌솥 in Korean. The serving plate was identical to that of standard bulgogi dishes, with the exception of its shape. The lanky hostess had delivered the item to us, yet whipped her head away without so much as providing a single warning to avoid touching the handle or circumference. I should hope that preventing burns to customers is of some importance such that it is included in training.

​The Cheese Omelette - more appropriately depicted as "omurice"/오무라이스 - was similar to the former in that the fundamental base of kimchi fried rice was present. This rendition swapped bacon bits for a soft egg sheet and spoonful of demi-glace sauce; also in accompaniment were a scoop of potato salad and cabbage slaw drizzled with honey mustard.
As opposed to the traditional demi-glace sauce, Crazy Don's was a sweet, tomato-based substance that paired well with the egg. Personally speaking, it was much more preferable than the likes of starch-thickened gravy.

​Mid-first bite, it was observed that cheese was not present in the dish. The waiter was more than willing to clarify the order for me, and even suggested bringing it back to the kitchen for verification. Given my famished state at the time, I declined to continue the consumption process, but stated that I did not want to be charged for the cheese should it have not been included.
Not only did he nod in agreement, a soft drink was provided on the house in apology.

Afterwards, it was revealed that the cheese had, in fact, been inserted underneath the egg after all. It had merely been concentrated at the end!
The fault had been on my end, so it was imperative to clarify and apologize to the staff. While I insisted on paying the regular price in addition to the soft drink, he waved it aside, saying that the cheese "should have been spread out anyway".

​This episode aside, the dish was absolutely scrumptious! Cleaning the plate is rare for me, so my stomach was in utter shock when all but a few kernels of corn had entered the digestive system. The kimchi fried rice contained just enough spice to provide a subtle kick, while the well-done egg and melted cheese added texture and depth of flavour. Refreshing hints of tanginess from the demi-glace sauce and honey mustard dressing also went a long way in converting feelings of satiation into satsifaction.

​The bathroom was an interesting place to visit: roomy as it was, it possessed all the necessary elements, but had positioned them in awkward corners of the single stall. At one corner was a small sink and paper towel dispenser, while the opposite wall featured a large mirror and countertop (in replacement of hooks, I presume).
Cleanliness levels were average and, might I add, consistent across both lavatory and dining areas.

A secure Wi-Fi network was, regrettably, not to be found, in spite of the password-donning posters tacked throughout.

​We had entered the premises as it neared the end of lunch rush, so I hadn't had the opportunity to witness the restaurant at its peak efficiency. Nonetheless, I was in astonishment at both the variety of items and speed of delivery. Service was also well above par for a quick service eatery (minus the hostess), and I cannot appreciate the waiter's courteous actions enough.

Although neither the most pristine establishment nor the most tech-friendly, Crazy Don serves as the ideal spot for grabbing a quick bite or assimilating indecisive diners for casual conversation.

​At this point, we took to revisiting Konjiki out of curiosity. "Had the line dispersed at all?"

It hadn't. On the bright side, it no longer exceeded the length towards the double doors.

​Saryō Tokyo Cafe occupied a small section of the shop, adjacent to the long lineup. Its product range mirrored Tsujiri, but with slight variances in pastries and a larger selection of Houjicha-based drinks.

We made a short stopover, partially to kill time before our next appointment and partially to avoid walking in the snow so soon.

< Pictured above and below: Mont Blanc Chestnut Cake, Rare Houjicha Cheese Cake, Houjicha Black Sugar Latte (Hot), Houjicha Latte Float >

Obtaining the very last slice of Mont Blanc for the day instilled feelings of accomplishment in me. Not only was the dessert beautiful to gaze upon, its distinct layers appeared promising in terms of delivering various depths of flavour with an overall cohesiveness.
The tiered  pastry had detached from its triangular cardstock base by the time it had reached home, which wasn't so much a calamity, but the sight of finding it toppled over was downright horrifying. The bag and its container had remained upright and unshifted during the entire journey, so I merely concluded that it hadn't been placed into the box with as much as care there should have been.
Having personally removed the slices from the box, I came to the realization that the tip of the cake was ridiculously soft, while the tart edge was rigid. The difference in stability had caused deflections to form at the weak end, in addition to increasing vulnerability to overturning.​

​Separating each layer for analysis was necessary, as a single forkful of the dessert was a plain emulsion of ingredients. A sturdy chestnut segment and creamy, whipped chestnut topping covered the surface; matcha mousse (mousse? fluffy cake-like substance?) and a sweet, nutty base made up the bottom portions. While the chestnut-based components were delightful, the matcha layer contained only hints of finely-ground tea. Moreover, any remaining grassiness had been masked by its evidently high sugar content. The edge of the tart possessed a satisfying crunch and a light nuttiness, but its positive characteristics end there.
The Mont Blanc Chestnut Cake was an odd creation, specifically in that a general sense of harmony could not be attained despite the innovative presentation.

​Houjicha rare cheesecakes are rare to chance by (no pun intended), so I opted in favour of the roasted tea variation as opposed to the tried-and-true matcha style.

Initially the cake emitted a strong, very potent aroma. Hopes were high for this specimen, so disappointment was greater when the result was no more than a confused profile of milky stabilizers with underlying saltiness. The main proponent of the body was either gelatin or starch (potato? corn?), though I couldn't quite put my finger on it. Minimal flavour was present, despite the dark swampy hue commonly associated with houjicha. Forks were returned to the table after a solid two bites.
The fine graham cracker crust was, dare I say, the highlight of the five-fifty dessert.

On the flip side, neither the Houjicha Black Sugar Latte nor the Houjicha Latte Float proved to dishearten our anticipating souls.

The implementation of black sugar - confirmed to be a direct translation of kuromitsu by the ONE OK ROCK-esque cashier - in hot beverages is, undeniably, an up-and-coming trend across the industry. The Houjicha Black Sugar Latte was the ideal beverage to soothe sore fingers and rejuvenate cold hearts with a slow-releasing burst of caffeine. Sweetness, fragrance, and boldness had been incorporated well; my sole complaint: the speediness at which the drink's temperature plummeted.

​Atop the Houjicha Latte Float was a heaping swirl of roasted tea soft serve. It rested upon a layer of ice cubes, which were included to keep the prepared tea base chilled throughout the consumption process. Albeit having overdone the slickness of the ice cream, the distinct taste of houjicha resonated throughout the float, making it a superb choice for alternative tea lovers.

View the full album HERE !

​In all honesty, the drastic difference in satisfaction levels with Saryo Cafe's products comes across as alarming. Both dine-in items had been prepared with utmost care and delivered to us with a smile. It was utterly regrettable that both pastries had fallen below expectations, all while being priced higher than its tastier counterparts.

Saryō Cafe is mainly made up of Japanese-speaking staff. Personally, I had no issues with the dessert shop, but miscommunication may arise as an issue for those that do not listen to the employees' answers, or phrase their questions in a simple, straightforward manner.
One customer had barged before me to demand whether "milk substitutes" could be utilized in the cafe's beverages. This question was misinterpreted as "Do the drinks contain milk?", therefore prompting an answer in the affirmative. Lady heard a "yes" and then proceeded to walk away without confirming whether the staff member had understood her question at all.

Read Part 2 HERE !

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