For my birthday we went to JaBistro...
And ordered ahi tuna, chopped up with spicy mayo, green onions, micro sprouts, salmon roe, uni
Eaten with some crispy seaweed.
This was on the daily special. Was very much like spicy tuna, but made elegant and with the uni and roe. And I just have to comment that the rectangular bamboo board is actually the same one from Dollarama. I don't know about the box though.
Lobster miso. Who knew miso could taste so good. They dislodged most of the lobster claw meat while keeping it pretty in the shell so it was easy to pick out and eat. It's a rather large bowl of soup when you compare it to the ones you typically get from the black-outside-red-inside-with-lid bowls of miso everywhere else. There were probably 2-3 bowls of the small ones in this one large bowl.
There is our pretty platter being made by the very energetic chef
We were debating whether to get the $50 platter or $100 platter. According to our very informative server, the difference is quality and selection. So of course we dived in on the $100 platter, adding also the lobster platter (at market price) (which included the lobster miso soup).
Wagyu skewer and clusters of lobster sashimi up at the very top
Wagyu was all that we had hoped it to be: the well marbling of fat was cooked very slightly, keeping the meat soft and melt-in-the-mouth (when you put it in your mouth).
The lobster was very crisp, and like the shrimp, creamy. We had lobster sashimi at Guu Sakabar, and I liked that one more. It was blanched very slightly, then cold shocked, making the lobster meat so much softer and creamier than just, plain raw.
Salmon, hidden under the swirl of daikon skin, with very distinct near-the-belly layers of fat, was not particularly better than the sashimi grade salmon you can get at the fish market on certain days.
The piece (or was it 2) of geoduck was amazing. Crisp and crunchy, and very creamy as you laid it on the tongue.
The uni was the same uni from most Japanese restaurants (they took it out of the very distinct sectioned white container I had once ordered from the Japanese food wholesaler). Had I expected more? Yes of course. For a 100$ platter I expected a bit more.
We had three types of tuna: lean, medium fatty, and full fatty (left to right, increasing in lightness of pink). We ate them in that order, savouring the fattest for the last. Yes, it really was the best piece of tuna I've ever had.
Above the tuna, underneath the swirl of daikon (which I think serves very little aesthetic purpose) is kanpachi, or amberjack. The entire slice was creamy and full of flavour, especially in the red colored flesh.
The scallop was cut in half lengthwise (semi circle), was not fresh (i.e. previously frozen) and still had the extraneous piece of muscle clinging to the side (which they should have removed). Last week we bought fresh scallops from the fish market to eat raw, and it was better than Jabistro's.
In there somewhere was also a slice of abalone. Abalone is best when raw or very slightly blanched. They served it raw here and it was indeed good.
On the right, is the shrimp head with the creamy delicious head innards, and an extremely sweet and clear tasting raw shrimp meat (not in the picture)
Then is hamachi (translucent and pink) and sea bream (with dark skin still on). Hamachi or yellowtail, was not exceptionally different from other places, but sea bream, what is usually not available at many Japanese restaurants, was delicious here. The chef scored the skin and torched only the skin, contributing to an almost smoky smell. It has a very distinct mild taste and a meaty texture.
What did I not like about this sashimi platter?
The excessive use of cucumbers scattered all throughout and touching my fish.
Ok yes, maybe it makes everything look better (gives the platter more dimension) but I'm not a big fan of having the taste of cucumber on the pieces of fish that are touching it.
What did I not like about this sashimi platter?
The excessive use of cucumbers scattered all throughout and touching my fish.
Ok yes, maybe it makes everything look better (gives the platter more dimension) but I'm not a big fan of having the taste of cucumber on the pieces of fish that are touching it.
I ordered the JaBistro slipper, which had a cherry that piqued my interest. My friend got the green tea mojito. Both were very refreshing.
The matcha brownie was amazing. I don't even like brownies but this was an exception. Very dense but not too chewy, they gave us 3 or 4? pieces of very strongly concentrated matcha cake. It was not crumbly, and almost creamy in texture. Sitting on top of a bed of a crisp cookie and pistachio crumbs was your typical matcha ice cream (I want to say it is the one and only Hime one), accompanied by blueberries and strawberry quarters (you know, when they cut a strawberry down the tip into 4).
Yes, and that is chocolate sauce and matcha powder circling the edge of the plate. Being a person who doesn't like chocolate that much enjoyed the little bit of chocolate here very much.
Let me borrow your hands for a sec so I can give this *four thumbs up*
Those knives, are so beautiful and could easily cost more than my tuition *drools*
Along with our receipt came a chocolate for each of us. And because you're at JaBistro, you don't just get any after dinner candy but Valrhona dark chocolate. They are famous for being camel-toe-shaped.
It's on urbanspoon!
Zomato as well!
It was dark and you can only see my silhouette, right by the fish's mouth *points*
P/S
We were going to buy some (actually it was only me that was going to buy one out of curiosity, but we ended up buying brie instead (again it was just me that wanted to buy the brie.
