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2023-09-19
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Initially we planned to go on 8/9 but due to the black rain signal, we delayed our meal to 14/9. Luckily, it was available. There are 2 dinner time slots but due to work, we chose 8:30pm session.The menu changes every season depending on the ingredients.The first dish was already quite surprising. Seldom would there be mustard in a japanese dish but this worked perfectly. The mustard was so deliciately presented they warned us not to mistaken it was a food item and put it in our mouth in one go.
The menu changes every season depending on the ingredients.
The first dish was already quite surprising. Seldom would there be mustard in a japanese dish but this worked perfectly. The mustard was so deliciately presented they warned us not to mistaken it was a food item and put it in our mouth in one go.
The marinated tuna was perfect already but the shiso flowers made the aroma of the dish more special and gave it a nice aesthetic touch.
The dashi stock was next and I was curious why they sprayed water on top of the bowl when served. Later I did some research and found out this was a method to ensure it was not reopened and poisoned by others in the old days. Although I am sure I won't be poisoned, it was really a nice touch to add this tradition when preparing this menu.
The aroma of the yuzu definitely elevated the whole dashi.
The dried sheets of seaweeds were further heat up to give an extra crisp. They told us to have it as quickly as possible as the crunchiness can be lost quite soon.
The Matsusuka Wagyu was basically melting in my mouth when I had it.
The crab dish was presented a unique way which was really fun to have. Despite the dish was covered with the mist, after the mist is gone, you can see how all the ingredients are still arranged meticiously.
The dish was another surprise. I never imagined figs in a Japanese savory dish let alone being paired with the uni but their sweetness actually complemented each other splendidly. 
There was so much chestnuts in the rice that I almost wanted seconds.
Time for dessert. The ice for our shaved ice was actually a natural ice formed in Yamagata which the chef made with his machine(not available at market anymore). As it was formed in nature, the air content is really low and the shaved ice could be very soft, almost like cotton.
This description was definitely correct. After adding the matcha and red beans, it was so soft I nearly thought I was having ice cream.
The final dish was the amazake. Ginger was added as it was to balance the shaved ice that we had previously.
The dinner though pricey, given its quality and and seeing the chef in action and meticulousness, was totally worth every penny.
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