Out & About #599 | Kinka Izakaya Harbour/York

​And just like that, the snow has come and gone. Overcast skies persist, however seasonal climate has seemingly returned.

​Weekend activities involved the regular grocery runs, cold brew preparations, and zealous recipe testing for a coincidentally gluten-free prototype. The results were a tad damper than desired, but overall better than expected, given that the scale's battery had been zapped mid-weighing.

P.S. These Colorado beans were saved for a later point in the future, substituted by a full-bodied medium-dark roast for the time being.

A second round at innisfree earned me a three-piece Holiday Hand Cream set, a much-needed blusher, and some nonessentials that inexplicably made their way into my basket.

The visit confirms that, while the store is smaller in comparison to the Yorkdale flagship, product range was not compromised. Friendliness of the floor staff remained consistent, though the manager on duty was a positively disagreeable character - and a shameless one at that.

After a grueling four-month wait, one of two Kinka Group eateries has unveiled its interior to the avid diners of the waterfront food scene. While Kinton isn't slated to open until December ("The wallpaper is being put up."), the neighbouring Kinka Izakaya has supposedly been serving dinner for the past two weeks, and, more recently, lunch.

​It brings me much sadness that the establishment can only be accessed at street level, and even further disgust that greasy fumes manage to permeate hair follicles and cotton apparel despite the two-door barrier. Such griefs are owed to an open kitchen, as well as peak lunch hour in full swing.

A handful of communal tables fill the centre of the dining floor, while the perimeter is lined with bar seats, two-person tables, and a coat rack for diners to shed their winter layers. Underneath the seats are wired baskets for handbag and/or briefcase placement.

​Even at the early hour of 12:03 PM, the availability of two-seaters had vanished. The interior rumbled with the individual conversations of the housed patrons, then further pronounced with the izakaya's signature greetings and calls to the kitchen.

The new menus were a sight to behold: free from spots and stains, I relished the smooth surface of the laminated pages. However, my gaze naturally shifted towards the lunch sets. An assemblage of four components for fifteen dollars was very reasonable, especially considering the chain's standalone prices with a side of alcohol.

I proposed sharing two entirely different combinations, for most of the appetizers and side dishes were offered in counts of two. Two bowls of miso soup arrived immediately after ordering - red miso, to be specific.

​Gyu Shabu was a decent starter; though not entirely original, I quickly fell for the kurogoma dressing and its savoury nuttiness. The Sashimi Salad fared better in comparison with its wasabi mayo dressing, leafy greens, seared tuna/salmon, and fragrant shards of crispy, fried garlic.

Takowasabi and Dashimaki were the chosen Step 2s. The former was easily the most potent blend of the classic Japanese anju, just alongside Katsuya, while the Dashimaki were heavenly cubes of sweetness.

Side dish constituents were two substantial pieces of Karaage and a fillet of grilled mackerel. Albeit crunchy, the karaage proved dry not withstanding the drizzle of lemon juice and accompanying garlic mayo. Fleshy bits were limited, which indicated an area of improvement in the batter-to-chicken ratio.
Positively bursting with umami, grilled mackerel is simple yet delicious when executed well. Grated daikon and another drizzle of lemon was not to be exempted from the dish. It was tastier than MeNami's edition, yet inferior to Izakaya Ju. The passing of time saw a gradual increase in surface moisture, consequently transforming the once-flaky skin to limp strip of fishy odours.

​Scrumptious in their own respects, the Gyu Don boasted a sense of heartiness, while the Salmon Don was an absolute salmon lover's dream. Tender strips of slow-cooked beef, softened onions, an addictive soy-mirin-dashi sauce blend, and much-appreciated beni shoga garnered instant praise. That said, the Salmon Don did not fall far behind with luscious strips of seared salmon, shiny ikura, and vinegar-tossed short grain rice.

​The lunch excursion was brief, and the bathrooms went unvisited. No comments shall be extended in regards to general hygiene with the exception that questionable black bits were spotted residing at the bottom of my water glass. Service was friendly and attentive, but food delivery speed was compromised amidst the influx of ravenous customers.

I'll be back  ̶f̶o̶r̶ ̶s̶o̶m̶e̶ ̶U̶m̶e̶s̶h̶u̶.

In the meantime, fruity cravings were settled with Grapefruit Yakult from CoCo.

​Breakfast visuals of the week include a Fruit & Fibre Muffin, Sausage, Egg & Cheese McGriddle, and many, many cups of coffee.

Some of my favourite aspects of the holidays are the festive, wintry decorations installed at, essentially, every retail centre - from Erin Mills to Pickering Town Centre; from Longos to Dollarama.

Awfully greasy, the quesiness-inducing, 500-kcal-high McGriddle nixed all appetite for lunch, while further prompting a visit to Planet Fitness with a pink princess.

​And as with all good weeks, a KDC class lies at its termination.

​This session featured a mellow, mid-tempo track, a cloyingly sweet instructor, and segments that seamlessly flowed into one another. Footwork was fancy, yet admittedly quite doable at 75% speed.

"The lows need to be low though." 
My movements lack distinction, however the drive to do better is clear as day.