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2024-08-12
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Omakase Set Menu Dinner back in June during soft opening stage. Restaurant is a collaboration between 2 Masa sans (our Japanese chef Masa San previously at Wagyu Kaiseki den X Masa San of sushiya next door). Counter seating 14, taking over the space by predecessor Marble. Masa sans had the area redesigned, complete with new charcoal grill and exterior lighting.Here’s what we had. Amuse-bouche Charcoal Grilled Crispy Chicken Skin served on Sliced Onion SaladOr Raw Eggplant and Cucumber Dressed wi
Restaurant is a collaboration between 2 Masa sans (our Japanese chef Masa San previously at Wagyu Kaiseki den X Masa San of sushiya next door).
Counter seating 14, taking over the space by predecessor Marble. Masa sans had the area redesigned, complete with new charcoal grill and exterior lighting.
Here’s what we had.
Amuse-bouche
Charcoal Grilled Crispy Chicken Skin served on Sliced Onion Salad
Or
Raw Eggplant and Cucumber Dressed with Kinzanzi Wasabi Miso Paste
Potato Salad with chargrilled bacon bits
Charcoal seared Kinmedai topped with shredded spring onion and shallots
Monaka sandwich filled with Chicken liver paste and blueberry sauce
Charcoal Grilled Shitake mushroom stuffed with Shrimp paste, garlic butter and cheddar
Duck and chicken meatball
Mascot grape dressed with tofu and Mascarpone cheese sauce
Grilled prawn served with Chinese yam
Or
Boneless ayu fish aged overnight served with crispy bone cracker
Chicken Soft Bone Dressed with Wasabi and plum paste
Seared wagyu filled with Uni served with uni Sauce
Add-on: Petit Rice Bowl with perfectly grilled Eel from Isshiki, Aichi Prefecture. Rice was perfectly cooked in claypot, unfortunately with no 飯焦.
Add-on: soba in Chicken Broth.
Green Tea Ice-Cream with Home Made Red Bean Paste and Warabi Mochi
In summary: meticulously curated menu showcased Chef’s expertise with the charcoal grill; coupled with excellent service and intimate seating- felt like we were in Japan.
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