When I had first been introduced to Shunoko, I had never anticipated it to be situated in the predominantly Italian neighbourhood of Earlscourt. Fascinatingly enough, this familiarization already dates back to two years prior, when COVID has yet to emerge on a global scale and time seemed to pass at seemingly more gradual pace.
Construction and economic reboot-induced congestion had rendered us late for our 12:30 PM reservation. As opposed to the nearby municipal lot, I opted for street parking, for it was in closer proximity to the restaurant, albeit demanded swift maneuvers amidst oncoming traffic.
I had secured the booking via telephone a few days prior, and had been informed that the well-illuminated pocket of the eatery had been converted to a permanent "Grab & Go" area. Patrons would be seated in the dining room (or along the bar) instead, with two metres allocated between each table. Given the size of the eatery, this would restrict capacity to 50% - equating to roughly fifteen guests at most. Having observed the seating areas of several other establishments, the interior was admittedly more spacious than pictured.
I had secured the booking via telephone a few days prior, and had been informed that the well-illuminated pocket of the eatery had been converted to a permanent "Grab & Go" area. Patrons would be seated in the dining room (or along the bar) instead, with two metres allocated between each table. Given the size of the eatery, this would restrict capacity to 50% - equating to roughly fifteen guests at most. Having observed the seating areas of several other establishments, the interior was admittedly more spacious than pictured.
Once seated, we were provided cork-cover menus and a standalone sheet of lunch specials. Guests were supplied the restaurant's regular supply of dinnerware and cloth napkins by default, though I'm fairly certain that disposable alternatives could be made available upon request.
Four members of staff were spotted during our stay: one member adopting hostess and waitress responsibilities, two sushi chefs, and one member of the kitchen. This head count appeared reasonable, for few tables were occupied at the time - there was a grand total of six diners, inclusive of ourselves.
Four members of staff were spotted during our stay: one member adopting hostess and waitress responsibilities, two sushi chefs, and one member of the kitchen. This head count appeared reasonable, for few tables were occupied at the time - there was a grand total of six diners, inclusive of ourselves.
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After much 티키타카/tiki-taka (alternatively known as "rapid back-and-forth movements") in regards to the vast array of menu options before us, the final contenders emerged: the Nigiri Ten Omakase and Butter on fire.
Possibly the most budget-friendly variant of omakase in the city, Shunoko's ten-piece series rang in at only forty-five dollars - a stark contrast to the seventy-five-and-above fixtures I had noticed elsewhere throughout the GTA.
Possibly the most budget-friendly variant of omakase in the city, Shunoko's ten-piece series rang in at only forty-five dollars - a stark contrast to the seventy-five-and-above fixtures I had noticed elsewhere throughout the GTA.
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Our platter consisted of:
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with the final three purposely staggered in delivery for optimal freshness.
It is normally recommended to consume the assortment in the arranged sequence, commencing with the leanest/lightest in flavour and concluding with the fattiest/richest. Such detail had not been provided, though it was noted that each specimen had already been brushed with soy sauce, nixing the need for additional dipping.
It is normally recommended to consume the assortment in the arranged sequence, commencing with the leanest/lightest in flavour and concluding with the fattiest/richest. Such detail had not been provided, though it was noted that each specimen had already been brushed with soy sauce, nixing the need for additional dipping.
Amongst the assortment were delightfully compiled pieces, each with distinguishable levels of fat content and intricate accents owing to overall profile and visual appeal. Seabream is an item to which I am particularly fond, and the delicate floral garnish and slight char were elements I immensely enjoyed. The "jacks" retained their trademark tackiness, quite the acquired consistency in my opinion; shiso leaf, and in this case microgreens, were observed as popular accompaniments for contrasting texture.
The other members of the squad were also delicious, yet none so dominating that a vivid impression remained.
The other members of the squad were also delicious, yet none so dominating that a vivid impression remained.
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Assuming part two of the spread were Chopped Chu-toro in the form of a negi-toro roll, two-toned Marinated Mackerel bearing centimetre-wide incisions, and an awe-inducing O-Toro package.
Negi-toro maki is no newcomer to this space, and Shunoko's rendition did not disappoint. Crisp nori and lightly hydrating chopped scallion adorned the roll, along with a fine floral strand devoid of discernible taste. The Marinated Mackerel was as supple as it appeared, promptly disappearing with its delivery. Bearing a multitude of pink, fatty folds, the uniform marbling of the O-Toro spoke for itself. It was, admittedly, more satiating that desired, yet well deserving of its esteemed title.
Negi-toro maki is no newcomer to this space, and Shunoko's rendition did not disappoint. Crisp nori and lightly hydrating chopped scallion adorned the roll, along with a fine floral strand devoid of discernible taste. The Marinated Mackerel was as supple as it appeared, promptly disappearing with its delivery. Bearing a multitude of pink, fatty folds, the uniform marbling of the O-Toro spoke for itself. It was, admittedly, more satiating that desired, yet well deserving of its esteemed title.
Served alongside the Omakase was a small container of yellow pickled ginger. Much to our delight, the slices were neither overly saturated - a common fault of many eateries - nor pungent to the point of tear induction.
Supposedly freshly grated wasabi surfaced as a noticeable difference when it came to consumption of the house maki. The Japanese horseradish was of a yellow-green hue, similar to that of oxidized matcha. Deceptively dull colour aside, its grittiness and mild zing were instantly deemed noteworthy. Along with boasting the best chirashi I've tasted to date, this visit also confirmed the exceptional quality of their condiments.
Supposedly freshly grated wasabi surfaced as a noticeable difference when it came to consumption of the house maki. The Japanese horseradish was of a yellow-green hue, similar to that of oxidized matcha. Deceptively dull colour aside, its grittiness and mild zing were instantly deemed noteworthy. Along with boasting the best chirashi I've tasted to date, this visit also confirmed the exceptional quality of their condiments.
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The Butter on fire house roll had been added to the roster upon recommendation of the waitstaff. Comprising of buttery torched salmon, shrimp tempura, avocado, and cucumber, the dish catered to those looking for a cooked haven amidst sashimi sanctuary. Undeniably filling, Butter on fire sparked memories of Hub. (Oh, how I do miss thee!)
After a creaky descent to the bathroom (and equally creaky ascent), we proceeded on a trek in hopes of alleviating feelings of fullness.
Balzac's Powerhouse was approximately sixteen minutes away by foot, nestled on a quiet side street off Lansdowne.
Balzac's Powerhouse was approximately sixteen minutes away by foot, nestled on a quiet side street off Lansdowne.
Its brick-and-mortar finishing was consistent with its outposts downtown; the interior boasted high ceilings and similar wall decals as well. Given its operations as an independent structure, it was the first of any Balzac's locations that offered outdoor seating.
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We proceeded to spend a leisurely session with vanilla- and mocha-flavoured Nitro Cold Brew cans. I also had the opportunity to secure a bag of the local roaster's heavily coveted Espresso Blend.
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Alas, my chocolate chip cookie cravings had yet to subside. With the cookie canisters at Balzac's looking relatively bereft of my desired delicacy, I proposed a trip to the nearby Death in Venice, under the influence of sheer optimism that Hadrien's collection had yet to sell out for the day.
An entry limit of two customers resulted in a lengthy wait, and even when permitted within, the occupants of the display case were quite dismal. Before making my departure, I relayed my order of two Pain au Chocolat to one of two staff members behind the counter. Her response was interpreted as unenthusiastic with a smidgen of implied ignorance, not that it mattered, for the inferior selection and wait time were adequate in enough in ensuring no future returns.
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While reluctant to retrace my route, the dire need for a dependable chocolate chip cookie lingered without any signs of abatement. Thus, I set out for The Night Baker yet again.
The Classic is truly a timeless concoction, for while it doesn't harness the crisp edges of PC The Decadent, it was more than satisfactory in filling the voids for chocolate, crunch, and cookie dough.
The Classic is truly a timeless concoction, for while it doesn't harness the crisp edges of PC The Decadent, it was more than satisfactory in filling the voids for chocolate, crunch, and cookie dough.
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Also acquired was Coco Pandan. An innovative creature offering the prominent ambrosial essence of pandan and chewiness of shredded coconut, the limited release was exotic in terms of both appearance and profile. Its saturated lime exterior was undeniably akin to kids' silly putty, which raised an eyebrow at first. The internal compartment was far more sugary than I would have liked, but nonetheless made for an interesting taste test.
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Behold the Ars x Coco tote in action!
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