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2024-10-24
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Lunch. Italian/Japanese chef’s table housed inside the main Yakiniku restaurant- a new 6 seater shop-in-shop concept by the same group as Saito.(We heard its predecessor yakiniku omakase Japanese chef Hanare relocated back to Japan.)2 Japanese chefs from Tokyo- main chef and pastry chef in charge of freshly made bread and dessert. Wine list not bad. Ordered a glass of burgundy red. Here’s what we had.Grilled Hokkaido Scallop enhanced by umami-rich seaweed sauce topped with spinach and Seaweed c
(We heard its predecessor yakiniku omakase Japanese chef Hanare relocated back to Japan.)
2 Japanese chefs from Tokyo- main chef and pastry chef in charge of freshly made bread and dessert.
Wine list not bad. Ordered a glass of burgundy red.
Here’s what we had.
Grilled Hokkaido Scallop enhanced by umami-rich seaweed sauce topped with spinach and Seaweed chips.
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Soaked up the remaining sauce with the house-made Bread.
Served with olive oil and balsamic vinegar.
Warm salad of around 20 kinds of assorted seasonal vegetables from 山形, served with a luscious anchovy garlic sauce. My favorite: the baby carrot.
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Awaji-Shima（淡路島）Onion Gratin Soup
with Red Wine Stewed Wagyu. Could be cheesier.
Sweet shrimp Capaccio topped with caviar, on a bed of avocado and cucumber.
Chef’s reinterpretation of Spaghetti Peperoncino (pasta with olive oil, garlic and dried red chili peppers) with Hokkaido Sanma (秋刀魚）. Spaghetti was mixed with the fish’s liver offering an unique twist; addition of Hokkaido green pepper, tomato and leek elevated the entire dish. Creative and cleverly done.
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A big portion of roasted Fresh Chicken (三黃雞）with Yuzu Koshō providing a zesty kick, beautifully complementing the succulent meat. On the side, Maitake mushrooms.
Alternatively, Grilled Australian Angus Sirloin with Red Miso Sauce.
Coconut panna cotta with ice cream, Japanese grapes and delicately shaped cookies on a bed of jelly. We were instructed to crush the biscuits and mix well. Everything went very well together.
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Served with a special hojicha. Coffee machine yet to be installed.
In summary: marvelous culinary journey set against the backdrop of a serene atmosphere and attentive service that artfully blends traditional Japanese flavors with contemporary techniques.
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