Out & About #445 | Part 1: Cherry Blossom Hunting + Shunoko

​Cherry Blossom Fever has officially hit the city and it would be astonishing if not even a single acquaintance has taken up the mission of trudging to High Park to catch the bloom.

Last year's trip had been chaotic: the drive was tedious, parking was nonexistent, and the amount of congestion was simply beyond stifling. Instead of diving head first into a swamp of blossom picnickers at Toronto's famed viewing destination, I embarked on a search for visual enlightenment - devoid of disorder and deluge.

​Centennial Park, which was in the close vicinity of Pearson Airport, was a breathtaking first location.

​Bountiful green space, blue skies, and a convenient asphalt lot made it the ideal spot for spending a leisurely afternoon. The park also featured a lake, along where Canada Geese and ducks surrounded the perimeter. Minus the handful of golfers tackling a game some hundred metres away, the venue was pretty empty.

There was a distinct contrast between the migraine-inducing scene at High Park and similar recreational regions.

​Several cherry blossom trees were witnessed along the Centennial Park Boulevard. They weren't exactly the delicate shade of pink I was anticipating, but rather a solid white with yellow undertones.
The appearance was a minor concern for me, since I could happily snap away at peace without any background, or foreground, intrusions.

​As it neared lunchtime, a dining destination unfamiliar to me was suggested. Associated most frequently with omakase, Shunoko determined our temporary route for the afternoon.

​Finding parking was the primary concern. Being located on an arterial, drivers were limited to metred street parking or Toronto Parking Authority paid lots. One could also opt to commute, as 512 streetcars passed by the intersection periodically.

​The decor was modern and sleek - dissimilar to the surrounding Italian fare classics of the Earlscourt neighbourhood. The heavy use of unlacquered wood and precisely severed planks exuded a sense of refined minimalism. The seating area was divided into an-almost private dining space at the street-facing side of the restaurant, followed by a strip of booths at the establishment's deeper depths and a bar before the working area of the sushi chefs. The interior quarters contributed a warm, moody cast onto the furnishings below; whereas illumination was more abundant near the front seating area, the unshielded exposure to the vehicles and pedestrians traversing along St. Clair resulted in unwarranted absorption of dust, fumes, and pollution.

Menus seemed to alter on a seasonal basis, for the alligator clip-hinged sheets placed before us noted a specific launch of April 2018, notably for the spring season. I would have expected a timeless hardcover booklet and cloth napkins, given Shunoko's overall vibe, but it is unknown whether these elements come to materialize in the evening hours (like Kiin).

​Only one member of waitstaff tended to the floor, while two sushi chefs worked diligently behind the bar. Weekday afternoons were peaceful, thus nixing the need for additional crew members. It was, however, made known to us that ridiculous influxes of customers arrive with suppertime; as such, reservations are generally recommended should one be intent on alighting.

< Pictured above and below: Salmon Sashimi, Spicy Scallop Ura maki, 'Can't go wrong' House Maki, Chirashi >

​After a careful evaluation of the items presented on offer, I chose the Chirashi - a splurge given my recent spendings for Eyes On You - while my dining partner opted for several smaller dishes.

​Salmon Sashimi comprised of vibrant, fleshy slices devoid of veiny bits. I found it odd to have had it served slightly below room temperature, though freshness was not compromised.

I did not sample the Spicy Scallop Ura maki and therefore cannot comment in regards to taste. Purely based on distant observation, the scallops were translucent with a hint of shininess, indicating succulent qualities. The coating of black and white sesame seeds also served to boost visual appeal (and presumably enhance textural diversity).

​Having debated extensively between the Shiromi ceviche, 'Coconut spicy tuna' House Maki, and Chirashi, I can wholeheartedly declare the latter as a stellar final decision.
Perhaps it may sound ignorant, though I was able to enjoy each and every component of the dish without possessing complete knowledge of the species I was consuming.

Some elements were typically served raw, yet there were a select few that had been torched to enhance umami (read: delectableness)
Tamago was sweet and silky without any hint of prolonged pan exposure. Maguro oozed with freshness, essentially dissolving in one's mouth upon contact in spite of its low fat content. Sake was, more or less, the same variety utilized in the à la carte orders of Salmon Sashimi and thus a few notches below expectations for chirashi standard.

View the full album HERE !

​A single slice of what appeared to be a breed of whitefish had been scored diagonally, then blowtorched to create contrast in consistency: a smoky perimeter versus a moist centre. Another piece featured a seared surface still bearing its skin; the scales had been removed and its place was an utterly crispy surface seasoned to perfection. Two neighbouring slices in a light pink-beige tone were also intriguing: adorned with gritty specs and a fine portion of finely-chopped scallion, the strips were savoury without loss of fishiness.
It was amazing to observe the arrangement of the specimens, for moving clockwise along the circumference of the bowl from the 12 o'clock point enabled patrons to sample varying species from least- to most-embellished.

​Also noteworthy was the shari beneath the sashimi. When consumed plain, the fluffy grains of rice boasted an ideal ratio of sugar, salt, and almost indiscernible amount of tanginess. While the portion underneath the maguro and tamago remained pure, a light dusting of sesame seed-and-seaweed furikake covered the portion underneath the fish varieties bearing bolder compositions. The detail of plating, or rather "bowling", had me completely taken back.

​A peculiar spin on the Japanese classic was the inclusion of yellow pickled radish, pickled mushroom, and thinly-sliced sweet pickled radish - all very typical vegetarian fillings in Korean kimbap. These ingredients are on the economic side and commonly seen in convenience and grocery store rice rolls, which led me to ponder the reason of their participation in the intricately compiled chirashi laid before me.
To guests without such background knowledge, these pickled pieces served as sturdy palate cleansers between munches. The yellow ginger, though, was less impressive as it emerged spicier than tart.

​Amongst the several dishes that made the restaurant's most popular picks, the 'Can't go wrong' House Maki was one of them. The narrow plate of spicy sauce-decked rolls were depicted as a no-fail combination of delectable morsels: its inner components included shrimp tempura, cucumber, and torched scallop, while toppings assumed the form of tobiko, green onion, and a pale orange substance of medium viscosity.

​Housemade specialty rolls seem a prevalent signature dish of Korean-operated sushi restaurants - Hub Sushi and Sushi Tei are no exceptions.
Personally, the proportion of sauce to stuffing in this particular creation was a tad overwhelming for my palate: the fiery kick masked the flavours of the individual ingredients in their entirety. Admittedly, the addition of asparagus was an unexpected twist - half chewy and half crunchy. However, it was regrettable that little could be tasted of the garden vegetable, or the other constituents for that matter. It was initially interesting ideal whose profile languished from sauce overload.

For a similar, tasteir platter, I'd much prefer feedthebear's recommendation of Roll N Bowl, or even my personal, extra-versatile favourite.

​Gender-separated washrooms were found at the foot of a narrow flight of stairs. The first step, was noticeably taller than the rest, but this would not be immediately apparent should the environment be dimmer during the evening hours.
The stalls themselves were pristine and free from clutter; the paper towel basket was observed to be disposed of at regular intervals. Facilities were new and flushing capabilities were sufficient. The only aspect that puzzled me was the hand soap that smelled strangely cologne-like.

Service was attentive, but not intrusive. The lady who tended to our table was amiable and had no qualms whatsoever about providing additional details on the menu or restaurant's operating manners.

​Shunoko does not possess the most convenient of coordinates, nor does it offer complimentary parking. That said, the Chirashi was mindblowing enough that I would gladly return to try the Fancy Chirashi on a future occassion.

​Read Part 2 HERE !