Out & About #800 | Takumi BBQ

Meat-dominant, all-you-can-eat models make exceptionally few appearances on this space - and for good reasons. My limited appetite works against cost efficiency in this format, resulting in steep bill totals and minimal value gain.
The suggestion for the priciest AYCE Japanese BBQ establishment in the west side of the city came after a thorough review of similar eateries: Gyu-Kaku had been tried, Daldongnae had been eliminated, and Gyubee's menu appeared decent at best. A lukewarm review and general reluctance from the sleepy polar bear further steered me from the Hurontario-and-Eglinton spot.

​I eventually landed on Takumi's menu, which appeared promising with a wide array of marinated meats (and vegetables!) for DIY grilling, along with ready-to-eat maki rolls and appetizers.

​Our reservation had been made two weeks in advance, revealing itself as a well-informed decision. Traffic was relatively light heading eastward on Burnhamthorpe, but customer volumes within the restaurant were brimming. The prior arrangement eliminated wait time, and we were able to slide ourselves into a roomy booth within a matter of minutes.

It's worth nothing that, while the booth itself was quite spacious, leg room had been compromised drastically due to installation of the grill infrastructure beneath the table. A few spotty bits were observed on the seating cushions; these were voiced to the dress shirt-donning, manager-like authority, who expressed little concern by promptly flipping it over and gesturing that I sit down.

​Two menus resided at the table: a narrow, double-sided sheet with icons and hardcover booklet of alcoholic offerings and mocktails. On one side of the sheet were items that would arrive raw ("for grilling", as I had defined it), while the other cooked and assembled for immediate consumption. All items falling on this sheet would be included in the weeknight dinner fee of $38.99 per person; alcohol would be accounted for separately, unsurprisingly.

As we awaited the final member of our party to arrive, I began to observe my surroundings. Positioned from the ceiling, underneath the piping and mechanical systems, were green accents, likely artificial shrubbery. Closer to the table were warm-toned bulbs encased within geometric fixtures; they too were hung from the ceiling, just low enough to offer illumination above the grill yet high enough to prevent concussions to lanky patrons.

Resting at the inner edge of our table were a trio of sauces: a sweet-savoury BBQ, tangy Ponzu, and squat pitcher of Spicy Sauce. Also seen was a small container of togarashi for those craving solid specks of heat. A printed QR code was tacked onto the separation panel to access the menu from the convenience of one's smartphone. Above it was a plexiglass barrier for visual delineation from the diners on the other side of the panel.

​Placed before each seat was a partitioned condiment dish and tongs, edges curved just enough to be placed on the edge of the grill without attracting heat. Chopsticks and small plates were provided for the devouring process.
A request for warm water was met with mint chocolate ceramic mugs filled with a zingy lemon infusion. Several water refills ensued over the course of the meal, ensuring hydration in the face of smoky, seasoned meat.

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​The grill had been powered on at our time of seating.
After congregation of the entire party and pondering of the menu for some time, we finally agreed on a starting selection. The items were relayed to our curly-haired server, whose name wasn't far off from one half of ODG's favourite child duo. Buttered Corn, Cabbage Slaw, Enoki Mushrooms, and two dishes of kimchi were delivered shortly, along with a chunk of beef fat for readying the grill.

​The corn and furikake-topped shroom stems were shifted to the grill. Meanwhile, our orders began to arrive steadily, soon accumulating to an amount incapable of being easily shifted across the table.

Our first round comprised of a mix of ready-to-eat and grill-able items. 
Takoyaki, Cheesy-Mussels, Onion Soup, Beef Tongue Appetizer, and a Poke Bowl with Coconut Wasabi sauce were chosen. While I did not sample the first two, I was informed of their mediocre profile. The Takoyaki was camouflaged beneath a generous dusting of bonito flakes, soft enough to disintegrate into the pile with the poke of a chopstick. ​In contrast to the gooey, cheesy surface of French Onion Soup, Takumi's rendition was, quite frankly, a loose, grey puree. The profile was consistent with its appearance: drab, dull, tacky, and, admittedly, a tad bitter in its aftertaste. Decent was the Poke Bowl, though the coconut wasabi sauce bore greater resemblance to spicy mayo than a creamy, tropical blend lightened with horseradish.

​My personal preference lay with the Beef Tongue Appetizer: ranging between 25 mm to 50 mm in thickness, the slices were seasoned lightly then tossed with garlic and scallions for a solid punch. Two more plates were requested in the latter rounds.

Spanning the grill-able assortment was primarily beef with a few orders of Garlic Shrimp. The Beef Brisket was thin, tasty, and easy to grill, though not particularly memorable. Beef Ribeye, which was limited to two orders per person, was of an acceptable portion, though earned minimal affection (from me) due to its extensive cooking time and portioning process. That said, those acquainted with the K-BBQ snipping experience would likely find the strip easier to cook in spite of additional step of cutting. Marinated Beef Short Rib, also known as kalbi, had been marinated to perfection and truly shined once exposed to high heat. Its sole downfall was the tendon count around the bone, making it tragic to isolate flesh from bone.

​Marinated Lamb Shoulder was also requested, and repeatedly so! The strips were extremely thin, akin to shabu shabu-style meat. They twisted and turned on the grill, demanding constant attention to prevent burning. I tried not this option, but overheard endless positive feedback.

Garlic Shrimp earned a silent nod of approval for crisp edges and plump interior, exceeding the standards that Gyu-Kaku had put forth.
​Pineapple and Zucchini had also made their way onto the grill. Both remained stiff even after gaining char marks, at which point I deemed our household's holiday-ready, pan-frying method with butter more enjoyable.

Our latter orders would conclude the following:

• The sake of the Sake-Marinated Clams to be tastier than the clams themselves
• The Beef Tongue Appetizer more indulgent than its pre-grilled version
• Filling Leaf Lettuce with a dash of ponzu and charred beef yielded ssam wraps emphasizing the savouriness of the meat
• Boneless Beef Short Rib more tender and superior to the Marinated Beef Short Rib
• Salmon Fillet smooth from a half-steaming/half-cooking process, yet certain segments undeniably salty

​The meal paired fabulously with a Sake Yuzu Jelly Shot, which boasted a refreshing sweetness between bites. A 20 oz. glass of Sapporo would follow afterwards, contributing carbonated contentment as sustenance-to-be filled our table.

​There were, at a minimum, three roles within the serving team. While all members could receive orders verbally, not all were equipped with a tablet. Likewise, delivery of orders was seemingly hierarchical as well. A request for Sapporo could be made to a staff member not serving our table, though it would ultimately be delivered by the dress shirt-donning man at the reception area. Appetizers and small plates from the kitchen were distributed by a few female members of staff with little to no communication, whereas meat and follow-up orders were handled by our dedicated curly-haired server.
He remained attentive throughout our stay, even taking the initative to set aside a Yuzu Creme Brulee for our table to prevent disappointment. In response to my gleeful yelp, I observed him swerve in our direction for dessert delivery, despite his original path being geared to our neighbour.

​Yuzu Creme Brulee, Matcha Creme Brulee, and a Banana Melona bar were our final picks of the evening. The dessert selection, as we were informed, was subject to rotation, with the unavailability of one inferring the introduction of another.
My expectations had erred at the higher end of the spectrum, leading to a greater degree of disappointment at witnessing the uneven surface charring of the contents of the foil cups. Another aspect warranting suspicion was their room temperature properties - chilled they were not, at least inadequately so.

Hints of yuzu were weak in the paler specimen, leading the overall profile to be merely eggy and sweet without much depth. The matcha rendition was significantly better, albeit less floral than the varieties I am accustomed to using in my own creations. "Your matcha is more fragrant." seconded the thought.

Having gazed upon the Yuzu Creme Brulee quite miserably and the Matcha Creme Brulee with an air of disgust for its "bitterness" (Oh, kids.), the sleepy polar bear leaped for the Banana Melona, but not before I had firmly snapped the top quarter off. Indeed, it was the same Banana Milk flavour I had been hoping for - Binggrae takes the cake!

Washrooms adopted gender-separated single stalls at the end of an L-shaped corridor. A visit was made towards closing hours, where it was evident that cleaning procedures had yet to take place. Nonetheless, the stalls appeared quite clean (read: wastebin not overflowing!).

A discount of 5% was relayed to us at the time of payment, though the sum was far too grand for the likes of the e-wallet-biased population.
"Next time!" our curly-haired server replied. In that moment, I hadn't thought far enough for a "next time". However, in consideration of the variety of offerings, comprehensive service, and absence of hiccups, a follow-up event isn't impossible. Affirming the potential is the noticeable lack of greasy fumes clinging to one's hair and apparel - an impressive feat amidst the customer density.