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Blowfish Review by Richard Robibero.
Riding a wave of curiosity that was based upon the celebrated opening
of Blowfish, and knowing that Zark Fatah of ZRF Productions had a
hand in the early successes enjoyed by the trendy new restaurant/lounge,
the timing for some great sushi and the best tasting sake in Toronto
couldn’t have been more perfect. Blowfish Restaurant and Sake Bar
(668 King Street West, Mon-Sat, 5pm-2am) takes up residence in what
was once an old abandoned bank. However, in unconventional fashion,
the people responsible for the newest hotspot have left the exterior
mostly untouched resulting in a building that is already comfortable
in its surroundings. It also avoids the "Hey, look at me" impression
given off by neon lights and tinted windows you'd find elsewhere.
Judging by the crowd inside, a lack of patrons is a problem that the
people in charge need not be concerned with. |
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Riding a wave of curiosity that was based upon the celebrated opening of Blowfish, and knowing that Zark Fatah of ZRF Productions had a hand in the early successes enjoyed by the trendy new restaurant/lounge, the timing for some great sushi and the best tasting sake in Toronto couldn’t have been more perfect.
Blowfish Restaurant and Sake Bar (668 King Street West, Mon-Sat, 5pm-2am) takes up residence in what was once an old abandoned bank. However, in unconventional fashion, the people responsible for the newest hotspot have left the exterior mostly untouched resulting in a building that is already comfortable in its surroundings. It also avoids the "Hey, look at me" impression given off by neon lights and tinted windows you'd find elsewhere. Judging by the crowd inside, a lack of patrons is a problem that the people in charge need not be concerned with.
The interior (by Johnson Chou) enjoys an unpretentious design scheme that again proves that the minimalist approach should be appreciated and not shunned by today's young professionals. As you make your way through the front door of Blowfish, you'll notice that the room is divided into three distinct areas all of which fit seamlessly together. The lounge area contains plenty of seating for those waiting on tables or impromptu photo shoots (I say this in jest but I'm only half-kidding, more on this later). The bar area is busy and yet surprisingly uncluttered with just the right amount of space between it and the transparent steel mesh separating it from the dining area. "Steel mesh?". That's right. An extremely clever method of dividing the two spaces that allows everyone to feel as if they're a part of the action. The three elegant chandeliers in the dining area offer just the right amount of lighting that soothes and gives you that "chilled" feel. The co-ed, open-concept restroom has as much fraternizing between the sexes as does the main room.
The people taking care of that main room are among the best I've seen. From the courteous nature of the person taking my reservation earlier in the day, to being greeted inside by smiles and handshakes, it's these small things reserved for people looking at having a pleasant evening that justify repeat visits.
As for atmosphere, I had this overwhelming sensation that people were out to play tonight. The crowd is diverse and mostly made up of people in their mid-20s to late-30s. The only similarities between them all are a good taste in fashion and an air of confidence. The guys were styling and the girls were wearing some of the tightest outfits deemed legal. If not for my stunning date that night, the eyes would have been wandering.
The transition from restaurant to lounge is apparent once the crowd swells. The patrons get friendlier, the DJ starts spinning, and the acid-jazz and house goes up in volume (only slightly affecting table-side conversation). As for the impromptu photo shoot I mentioned earlier, it was actually filming for a commercial. I guess they had a need for a trendy lounge with a fashionable crowd. They found it, as did I.
If the food was half as good as the atmosphere, our mouths were in for a real treat. For starters, she had the Baby Asian Mix. A delightfully tangy dish of baby greens topped with mango, grapefruit, and walnuts. I had the Korean-Style Tofu dish that was a bit spicy (as advertised) with a very unique chili-soy dressing. I should note that prior to the salads, a complimentary bowl of edamame (soybeans) was a nice touch and unexpected. Mixing and matching various sushi and tempura dishes proved to be a daunting task but we got the hang of it pretty quick. Our choice of Rolling Radish Big Eye Tuna, Sake Atlantic Salmon, and Magura Tuna, was perfect although any combination would have done well this night. I'd also highly recommend the Blowfish Special Makimonos but don't save it for the end, the risk of not being able to finish the generous portions is too great. As expected, Chef GQ Pan did not disappoint.
The choice of premium martinis as well as a lengthy list of fine wine really do deserve their own review. The only suggestion I could make here is to be adventurous but I will mention that you'll be doing yourself a favour if you get a bottle of Bek Se Ju. Dinner for two including wine will typically run you $110 - $130.
Before this marathon review ends, it'd be a crime not to mention the hard work Zark Fatah of ZRF continues to pour into Blowfish. Having arrived from a business trip in New York a few scant hours before, Zark was doing the rounds (as well as providing them) and ensuring every single person in the establishment was well taken care of.
And that's that. A sense of style, great cuisine, and the determination to pull it off. Easy right? Well no actually, but the crew behind Blowfish Restaurant and Sake Bar make it seem so and it translates flawlessly into a picture perfect evening.
Richie Rich
