Out & About #454 | Ai Sushi + Jam Making​

​Between ​Akane and Mine Sushi, my favourite fangirl has recommended quite a number of spots to me since leaving the west end of the GTA. A destination that has yet to make it to her radar yet is Ai Sushi.
With two locations in Markham and Richmond Hill, extensive research revealed that the Japanese eatery was a popular takeout joint for residents of both communities. That said, it is not uncommon for one to presume one of two things (or both): the establishment was either too small for dining comfortably (ahem Mickey's), or the interior wasn't furnished in an appealing enough manner that visitors were inclined to snap photos.

In actuality, neither of the above proved true, at least not for the Richmond Hill post, where we headed after a quick T&T run.
Being located at the corner of a small plaza at Elgin Mills and Leslie automatically meant ample spaces in a private lot. Ceilings were high and furnishings were practical yet modern. Bar seating could be found near the entrance, while three communal tables with backless high stools were situated further within; one more communal table was found at ground level, adopting the form of an abstract wooden cross section. All tables sported lacquered finishes, probably for ease of de-cluttering.

​Likely it was that we sauntered in appearing very much like first-time visitors, for the lady behind the cashier called out to inform us of their self-service concept. A takeout menu was set down for our leisurely viewing. Disposable soy sauce dishes, a small container of wasabi, and paper cups filled with warm water followed suit.

​As told by social media feeds, Kaisendon and Chirashidon were relatively renowned picks off the menu. We went forth with these options, in spite of the countless assortment of appetizers, maki rolls, and donburi listed on the tri-fold pamphlet.

​Ai Sushi's crew consisted of at least four sushi chefs (visible from the seating area) and two members that skillfully handled the cashier.
Majority of the restaurant's orders fell within the takeout realm, so it was odd to be told that credit was not an acceptable form of payment. In short, bring cash.

I suppose I was also slightly surprised that a password-secured network was available for guest use. For an establishment that does not anticipate extended periods of stay, the network was confirmed exceptionally stable.

​Kaisendon and Chirashidon didn't differ too greatly in terms of layout. Both were described to contain twelve pieces of assorted sashimi on rice, while the Chirashidon included the addition of veggies (fungi strips and sliced aburaage) and two fine pieces of dashimaki tamago. Glaring differences between the squoval containers were few, especially in regards to quality of sashimi. It was, however, interesting to find fattier cuts of sake in the Kaisendon.

Amongst the constituents of the raw donburi(s) were: amaebi, ikura, tako, hokkigai (surf clam), sake, tuna, seasoned ika strips, cucumber slices, and two variants of fish that I was unable to name.
Tako and hokkigai are generally my least favourite species, and there are few establishments that manage to render them tender enough for my liking. Sadly, Ai Sushi does not fall within this category. The salmon slices did not possess uniformity in terms of fat content, even within the same bowl, though they were undeniably fresh. The same cannot be said in regards to the tuna nor the two styles of white fish.

​I couldn't quite conclude whether it was maguro that had made its way into our bowls, but its severe degradation had me thinking thrice about planning a second visit. It appeared as if the proteins were disintegrating; the segmented portions were limp yet slightly tough at the same time. This degree of freshness is utterly unacceptable for use in chirashi.

​Ikura strips were slimy at first bite, but gradually turned waxy over time - an acquired texture, if I must remark. Amaebi was delicious and made easy to consume by simply tugging away at the shrimp head. The dashimaki tamago was sweet and supple, so it was a shame that only a thin diagonal cut was provided in one of the donburi.
Pickled Korean yellow radish (danmuji) also seems to be a popular garnish as of late. The flavours are enjoyable, but it is an admittedly odd addition to sushi and sashimi when feasting within non-fusion framework.

Finally, the underlying layer of rice was of a sizable portion. A light dusting of furikake served to camouflage the lack of fluffiness and boost umami via iodized salt (from seaweed shreds). Only a faint amount of rice wine vinegar could be perceived, drawing attention to its lack of seasoning with salt and sugar.

​Priced at $11.99 (Kaisendon) and $12.99 (Chirashidon), both bowls are on the economic side of the spectrum. That said, quality of sashimi was lower than excepted in spite of the diverse, multi-toned assortment. Needless to say, I could not hide my disappointment.

​Bathrooms were situated at the very back of the restaurant, past the sushi bar. Decorative wooden elements were the main constituents of this area, followed by whimsical Japanese decals on the stall doors. It is uncertain whether these quarters were separated by gender or not, as one door featured two women, while the other showed a couple. Regardless, they were pristine and equipped with contemporary facilities. Sufficient illumination, motion sensor lighting, adequate flushing capabilities, and a fitting faucet to sink height ratio (looking at you Hana). The wastebin had just been cleared prior to my our entry, which was enough indication of regular maintenance during business hours.

​Although the washrooms had far surpassed my expectations - in regards to both design and cleanliness - the donburi(s) were another story. Perhaps Ai Sushi's House Roll Series prove superior, but the sashimi selection fell flat.

​The remainder of the afternoon was spent indulging in Mario Kart 8, Just Dance, and Overcooked. A side of clear Premium Morning Tea accompanied the gaming expedition, though it was concluded to resemble highly synthetic sugared water as opposed to the claim of Assam milk tea.

Towards the evening hours, we were prompted to commence a jam-crafting sequence. Fresh strawberries and blackberries were chopped, then pulverized in the machine of choice.

​The final results were later employed as toast condiments and beverage enhancers.

Head over to What I Make to find the full recipe!

For a first-time jam-making novices, I'd say we succeeded with minimal effort!