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2023-11-08
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Was here for lunch few months ago and wasn’t too impressed. PickyEater convinced me to try again for dinner. Seated at the main teppan counter (seating approximately 12).Uncomfortable bar chairs- difficulty crossing legs. Probably had my own bodyframe to blame. Served by Japanese chef. 2 sets to choose from: either the Seafood teppan course ($1680 pp) or the Premium Wagyu teppan course ($1,980 pp). We ordered 1 each: seafood for me; wagyu for PickyEater. Selection of wagyu included:- -Kyoto Prin
Seated at the main teppan counter (seating approximately 12).
Uncomfortable bar chairs- difficulty crossing legs. Probably had my own bodyframe to blame.
Served by Japanese chef.
2 sets to choose from: either the Seafood teppan course ($1680 pp) or the Premium Wagyu teppan course ($1,980 pp). We ordered 1 each: seafood for me; wagyu for PickyEater. Selection of wagyu included:-
-Kyoto Princess Wagyu (black hair wagyu) with its “Sweet and robust aroma” or
-Kumamoto Akaushi, Emperor’s breed (female brown hair wagyu), or
-Ozaki beef raised in Miyazaki (Black breed).
Here’s what we had.
Smoked bonito topped with sea whelk, uni, spring onion and seaweed.
Thick slice of foie gras terrine served in a pancake dorayaki like a sandwich. Too heavy and fatty for me; much prefer the grilled version.
Noodles topped with cuttlefish and caviar in sake sauce.
Scallop from 岩手 served with shiso saffron sauce.
Wagyu Alternative: Ox tongue served with green pepper and sancho pepper sauce.
Grilled amadai kombu and wheat gluten in Ichiban dashi made with onsen water from Japan. Fish was crispy skinned; wheat gluten had interesting texture like 豆卜; broth tasted delicate and aromatic.
Seasonal vegetables being Kyoto pepper,
Zucchini and pumpkin.
Salt baked abalone and liver with liver sauce. Unfortunately the sauce tasted very bitter.
Wagyu Alternative: Strip loin of the Kumamoto Akaushi served with garlic flakes and wasabi.
Garlic rice in Claypot. Rice used was 美姬米 from山形縣. Pearly and slightly glutinous.
Moved onto the lounge for dessert, which was the Mont Blanc: crackers and chestnut cream topped with long pasta-like strings of chestnut purée.
In summary: ok.
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