Out & About #724 | JaBistro (COVID-19 Edition) (Round 2)

In keeping with tradition, I suggested JaBistro to commemorate another year of aging. The trip would also serve as the defining moment of re-familiarization with raw fish in nearly one year.

My two-day vacation had been advised well in advance, with any last-minute tasks to be communicated no later than Tuesday. There were, of course, a select few that proceeded with messages even after my deserved disappearance, but were rewarded with the cold shoulder.
Desperate attempts to wrap up work activities by the early afternoon mark. We then prepared ourselves for the drive downtown. There was minimal traffic in advance of the Gardiner Full Closure - the very two-day sequence for which I had just finished arranging logistics and H&S protocols.

Weather was on the cooler side, with the sun buried behind a cozy cloak of dense clouds. Precipitation would not be witnessed until near the 8:30 PM mark. Being seated on the patio though, I rested assured of my dryness, for overhead coverings were available.
Alighting onto the top floor revealed ample spacing between tables and plastic barriers encased in movable frames to slip between them. While we had booked for a small party of two, a six-seater was offered to us. 

JaBistro's menu was now available via a QR code, laminated and tacked to the table, thought there was no complimentary Wi-Fi network to utilize. Alcohol recommendations were requested from our server, who provided general details regarding the available assortment. Inquiries surrounding technical specifications required consultation of the bartender (for cocktails), and later the manager (for umeshu).

In response to the uncustomarily overcast July conditions, we sought warmth from Miso Soup and an appetizer stimulant via Hokkaido Salad. The renowned lobster-infused broth had been replaced with a vegetable base with bonito, yet succeeded in supplying depth of flavour devoid of the powdery properties associated with instant mix packets. Its sole downfall resided with temperature: the bowl was thoroughly lukewarm at its time of arrival.

View the full album HERE !

Hokkaido Salad comprised of a medley of baby spinach, arugula, and other spring mix leaves - soft and delicate with a sufficient quantity of sauce. Adorning the top was snow crab - a savoury, delicious portion - as well as a ikura, which admittedly didn't garner much fondness alongside the oily, strong flavours of dressing. The salmon strips, which were generally mild in sodium, yielded the illusion of lox; they combined the fuminess of smoked salmon with the texture of torched salmon sashimi.
The dressing was tasty, however oily towards the bottom; in conjunction with the creamy drizzle, the dish grew gradually more satiating. Thankfully for dressing-despisers like myself, not all sections of the salad had been cloaked with savoury condiments.

Hotate Carpaccio was the second appetizer to make its way to the table. A pricey pick of four jumbo scallops, the rounds had been sliced laterally to form eight "book-like" specimens, each halve roughly 1 cm in thickness. The sections rested within a marvelous marsh of citrusy ponzu and slivers of onion, which, while pickled, were not pungent. Extreme tenderness and absence of a bitter aftertaste were indicative of the their quality.

Certain items could be requested à la carte in the form of sashimi (2 pieces), nigiri (2 pieces), or temaki (1 piece). We took to the tuna treatment at opposite ends of the fat spectrum: Akami and Chu-Toro. 

Akami, otherwise known as blue fin tuna, was revealed as a slice of shimmering scarlet, highly saturated and positively glossy. It was fresh, and a silkier, leaner cut than those adopting the universal "tuna" classification in standard sushi spots. That said, I retained regrets towards this order, for it was costly, not entirely enjoyable for me, and also bled into the daikon underneath.
Chu-Toro was served with cucumber, likely to offset the butteriness of its uniform marbling. It wasn't nearly as tender as Shunoko, but was nonetheless still luscious. Negitoro remains the favourite, however the alternative wasn't offered this time around. I was informed that one out of the two pieces had been veiny.

The initial appearance of the à la carte items had sparked some confusion, for the intent had been to order one of each variety for sampling. A second plate soon followed after the server was alerted of his mistake.

During our last visit, the Hamachi Kama had left quite a lasting impression. As far as collars were concerned, our server informed us - slightly apologetically, if I may add - that only Tai (sea bream) remained available. The species in question was less fatty than the hamachi, which was also reflected in its price. Nonetheless, it boasted supple flesh and a crisp, slightly charred exterior. The portion was large enough for recovering roughly two meals from leftovers.

For a carby component, we took to the consistently scrumptious Aburicious. The platter contained two pieces each of ebi (shrimp), saba (mackerel), salmon (sake), and the restaurant's signature JaBistroll (my personal favourite!). Due to stomach capacity reaching its threshold, only the saba and salmon were consumed. They were great as always, but a tad saucy for my degree of fullness at that point.

Sakura had accompanied majority of our meal, offering a sweet, refreshing zing with each sip. The concoction was a lovely rose hue with cool undertones, garnished with fresh blueberries, a single grapefruit slice, and lychee to finish.  Essence of the small, stoned fruit was prominent throughout the cocktail; supplementing zestiness was grapefruit, which suprisingly contained no bitterness in spite of the presence of peel. Any alcoholic constituents were extremely mild in nature.

Towards the end of the supper, a congratulatory dessert was presented. Fresh strawberries adorning a miniature matchamisu came nestled between citrus wedges and more blueberries; the strategic positioning of the fruit enabled a foolproof photo-taking process (read: tilt-ability). Refrigeration of the plate was also commended, for the additional step encouraged longevity of the chocolate writing.

To conclude the evening, I furthered my investigation on the restaurant's umeshu options. Members of the serving staff were largely unfamiliar of the drink's various aspects, thus enlisted the assistance of the manager. Two samples were provided:

• Kocha Umeshu (12% offered in 3 oz.)
• Nigori Umeshu (13.5% offered in 1.5oz, 3 oz)

Kocha Umeshu was delightfully aromatic with undeniable flair, as if emanating chicness with a spring in each step. Bitterness lingered at the end, but robust flavour persisted. As anticipated by its name, the infusion indeed carried the spirit of black tea, albeit decidedly delicate.
By comparison, Nigori Umeshu not as fragrant, but adopted a profile similar to that of Choya. Within the bottle was an unfiltered concoction with bits of plum within the mix, making for a cloudy appearance. It wasn't as unique as Kocha in terms of profile, however a handful of the serving staff had spoken highly of it.

A particularly curious member of the team approached me excitedly, eager to understand the (presumably) seldom selected beverage. I expressed enthusiasm in response, providing a succinct depiction of my thoughts for consideration: a sweet mixture - balanced and addictive - promising greater enjoyment with each sip. Regardless of flavour, body, or smoothness, Kocha reigned triumphant over Nigori.
Umeshu is often served in combination with club soda, though recommendations from the manager had led to me an even purer experience: "Usually, I just have it as is." And it was perfect - light, fruity, and absolutely wondrous.

Hitachino Nest Ale was not to be seen on the menu this time around, nor Choya. It mattered minimally though, for the limited varieties had piqued greater interest anyway.

Droplets began to fall as we bid farewell. The trip concluded yet another successful JaBistro journey.