​Out & About #650 | Patio Views from JaBistro (COVID-19 Edn)

Sushi has been a luxury since the start of COVID - sushi of quality anyway.

As the province of Ontario entered Stage 2 and patio dining became permissible, I had flocked to the websites and social media accounts of many of my favourites to confirm their re-opening process. Much to my excitement, JaBistro's patio had reopened just in time for the annual celebratory event of summer babies.

​Due to dismal weather, the dinner was postponed a week. Further delays of forty-five minutes ensued on the day of, a consequential occurrence of work happenings. The afternoon had consisted of ruthless rainfall, saturating any uncovered seating areas. As determined in a previous summer visit, a portion of the patio was equipped with protection from downward descending elements, meaning that the meal could proceed as planned.

​We missed the restaurant entirely at first; I blame it on my lack of driving in the downtown core. On the second try, we quickly found a parking spot, noted the metre ID, and dashed across Richmond, nonetheless arriving far later than anticipated.
Inside, the hostess greeted us immediately. The interior dining hall had been closed off, with a small desk positioned by the entrance, a plexiglass barrier uprighted for staff protection. Constituting a member of the Kinka family, JaBistro required the completion of a Health Declaration Form, much like Kinton. Affixing one's signature on the sheet was synonymous to conformation of coronavirus-free conditions and safe health practices, where applicable. An aspect that surprised me was the deviation from website policy: safe body temperature was not verified for any member of our party.

​Upstairs we were led, where two other parties were seated, six feet between them. A single member of staff was positioned on the patio, mask-donning and tablet-checking for updates from the ground floor. Paper menus were provided, though guests had the option of scanning a QR code for the web version - with the exception of the Daily Special - to limit contact with external surfaces.

The second level featured two single stall bathrooms, one per gender, and were cleaned once during our three-hour-ish stay.

​Given the duration since my last encounter with the establishment, I requested a rundown from our server. Initially perplexed, he articulated comprehension with the word "recommendation", offering us a sample of the Kokuryu Black Dragon sake as we continued to streamline our options. The Junmai Ginjo variety was his personal favourite, for as "incredibly dry" as it may be, it harnessed "great flavour". For the likes of us (read: plebes of the sake world), it was indeed too dry to stomach, especially on stomachs that had yet to be filled.

​Eventually, the final lineup emerged: Sashimi Platter, Hamachi Kama, and Aburicious.

View the full album HERE !

​A two-piece soy sauce set was provided in advance of the arrival of sustenance: To the left was the dark, savoury Higeta Honzen Soy Sauce, which the service staff had been kind enough to lug over upon my inquiry of its name; to the right was a housemade sweet soy sauce, its profile of a distinctly lighter hue than its sodium sidekick.

​The Sashimi Platter was a multi-faceted assortment of textures and doneness. Two pieces of each variety filled the wooden boat, serving as a solid communal appetizer. Amidst the selection, I avoided the fried specimen (that I cannot recall the breed of) and tako (octopus) for its notoriously chewy consistency. Hamachi (amberjack) retained its tacky reputation, as recalled from Fune, however remained enjoyable.
​Hotate with ikura (scallop wish fish roe), chu-toro (mid fatty tuna belly), and sake (salmon) upheld the restaurant's freshness guarantee. Akami (tuna loin) was pinker than it was red, yet supple nonetheless. Zuwaigani (snow crab) sections were less starchy and less synthetic than than the supermarket-grade kanikama to which many are accustomed; texture-wise, there wasn't a noticeable departure though. Botanebi (spot prawn) and tai (sea bream) were not sampled on this endeavour.

​Having tasted and found fondness for Gindara last time, my eyes had landed on the Kama, otherwise known as a grilled fish collar. Between choices of Tai and Hamachi, we opted for the latter. At market price, it was a mere fourteen dollars - a price more than sufficiently justified. The skin was crisp, while the underside soft, making it a tad difficult to pry apart. Ample amounts of flesh was sourced from the dish, so extremely tender and buttery that we nearly lost sight of the yet-to-be-delivered Aburicious set.
Condiments included togarashi, a Japanese spice powder blend, grated daikon, a soy dipping sauce, and a wedge of lemon. Due to the content of fine bones and minimal priability, pouring the sauce on top assumed a more reasonable approach than dipping. To the best of my memory, the Hamachi Kama proved as equally delectable as the Gindara.

​We - or rather, I - had taken a liking to two drinks off the menu, having seen neither in past LCBO expeditions. Asahi Dry Black was a scrumptious black lager, lighter than the average North American stout with a distinctly robust profile. Sweetness was replaced with maltiness and a hint of savouriness, acting as the ideal beverage to conclude a meal or transition between donburi to dessert.
Hitachino Nest White Ale was refreshing, invigorating, and slightly fruity - a wonderful complement to seafood, in particular scallop and tuna.

​Midway through the meal, it occured to us that the Aburicious remained outstanding. With a need for carbs, we requested expanding the array. Our server had mentioned that the two-piece count could be increased to three at an additional charge of "about ten dollars" (or exactly $11.50).
Far from an Aburicious novice, I shall profess that my fascination towards the signature set prevails each time.

• JaBistroll: Delicious with a plentiful coating of tobiko
• Ebi: Normally not a fan of shrimp, this was, hands down, my favourite of the evening - silky and succulent prompting instant dissolution. 
• Saba: - A standard aburi item, the torched nigiri was slightly fishy but otherwise tasty. However, the best rendition probably lies in Vancouver.
• Sake/Salmon - Disappearing in a matter of two bites, the classic item was thoroughly delightful and definitely did not disappoint.

​I settled on swapping dessert for a sweet finish of Choya Umeshu: 3 ounces of the Japanese plum liquor was requested alongside club soda. My impression of the solution resided with the dim background of Kinka Izakaya and orangecane, though my last encounter at BC's Kokoro Tokyo Mazesoba had been properly illuminated.
Succeeding both experiences was JaBistro, whose presentation of the beverage was anything but ordinary. Served in a tilted glass alongside a mini pitcher of club soda, it was the most refined manner to luxuriate in umeshu.

​Mellow beats proceeded to play above our heads as string lights replaced natural luminance. It was at this moment that a complimentary birthday dessert came our way.
The restaurant's kind gesture materialized in the form of a cheesecake slice plated with fresh fruit, coarse azuki paste, and an adorable matcha heart. A thin graham cracker crust was an unexpected twist; dampness exceeded crunchiness, though I minded not as my cheesecake preference lies with thin-crust or no crust at all. The unlikely incorporation of cucumbers as decorative elements was also amusing.

​Stellar service graced the entire affair, from the amicability of the hostess to accommodating patio staff. Beyond being prompt in processing requests, our server had been exceptionally attentive.

​We departed in high spirits, for JaBistro never ceases to be a fabulous idea.