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2018-11-27
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I used to work in this hotel as Guest Relations for my internship. Been here a few times for food as well after and this place always surprised me. However, the last time I came was a few years ago; so it’s been a while.Coming back here last night brought back so many memories and I just love the scent in the lobby. I did not know what I wanted to order, so I went for omakase and this nine-course kaiseki was surely a good choice with no doubts. Every time a dish came was a tour for my senses. Al
Coming back here last night brought back so many memories and I just love the scent in the lobby. I did not know what I wanted to order, so I went for omakase and this nine-course kaiseki was surely a good choice with no doubts. Every time a dish came was a tour for my senses. All dishes were presented exquisitely. They all looked almost too good to eat, smelled and tasted savory and fresh! Okay, let me walk you through this tour:
Appetisers
The first one I had was steamed Chinese hairy crab egg custard with crab miso. Oh! The crab taste was so rich and it mixed really well with the egg custard.
Citrus tofu with sea urchin served with sesame sauce and wasabi, was an interesting dish. The texture of tofu was more like mochi. If you had tried the peanut tofu from Okinawa, you probably knew what I meant. It’s a bit more than peanut tofu, but not yet mochi. It was something I did not expect. Personally, I did not really like the texture. It’s just too chewy for me, so I just finished my favourite sea urchin. Mmmmhhh…. It’s just so fresh and sweet.
Salad dish
I liked this salad very much. It was well balanced. The freshness came from tomato and chervil connected so well with the crab meat in the middle and caviar on the top. An appetizing, palatable dish.
Sashimi dish
It’s delightful simply by looking at it that really took me a while to start eating it, exquisitely presented! Tuna (chu-toro), giant yellowtail, sweet shrimp, kelp grouper and horse mackerel. All of them were delicious. I love tasting different kinds of sashimi and feeling its freshness. I did not use too much wasabi and soya sauce, so I could enjoy the original.
Simmered dish
Although this one was also beautifully presented, it was average to me as compared to all other courses. Abalone was tender which I really liked. Seared Kagohima pork with salt-marinated rice malt and garlic was tasty but personally I did not like pork much. The mackerel sushi and ginkgo nut, Deep-fried sweet shrimp croquette and saucer scallop cake were yummy though, just made me want to dance. Followed by crispy marinated turnip, which was fair.
Vinegared dish
What a lip smacking dish. Steamed snow crab served with seaweed and cucumber. It came with a small dish of brown meat of the crab (crab cream). Its strong taste was what I loved, so rich and creamy. The white meat was, again, so fresh and sweet, that if I closed my eyes I might thought I was eating on a boat. It’s fascinating. Oh, I did not use the vinegar much. I always like to taste the original when it is fresh. Why waste it, right? Unless it’s a dish with seasoning mixed in it prepared carefully and delicately by the chef.
Grilled dish
That, was my favourite dish throughout the whole meal. Wagyu beef shabu shabu served with mizuna vegetable, scallion, shimeji mushroom and citrus pepper. The wagyu beef was cooked easily and literally it was melting in my mouth, so luscious! Citrus pepper was special, but again, I just did not want to waste the original, especially when it’s amazing like that I would feel sorry for the meat if I added more seasoning to it.
Rice dish
Steamed rice casserole with marinated egg yolk, sea urchin and truffle served with miso soup and pickles. It’s got my favourite sea urchin again. Loved it. However, the miso soup was way too salty that I could not have another sip. I asked the waitress, and she said that it was the red miso, so it’s
got a stronger taste.
Dessert
Last but not least, mellow fruit from Japan. Japanese melon, persimmon and shine muscat. Again, fresh and sweet!
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