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2014-04-22
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Naked Gurume Gyarari sounded like a taboo at first!!When I heard the name I thought it was going to be wildly exotic with topless sexy male models serving food!However, when I got there, the entrance leading to the restaurant was quite mysterious because it was plain black and white.Naked Gurume Gyarari combines art with gourmet food and they have an exhibition room next door.Here was what we tried.★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Black truffle lotus roots chipselicious crispy lotus root slices that came wit
When I heard the name I thought it was going to be wildly exotic with topless sexy male models serving food!However, when I got there, the entrance leading to the restaurant was quite mysterious because it was plain black and white.
Naked Gurume Gyarari combines art with gourmet food and they have an exhibition room next door.
Here was what we tried.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black truffle lotus roots chips:
Delicious crispy lotus root slices that came with a lovely dip with Yuzu garlic cream and black truffle paste.I couldn't quite taste the Yuzu but the truffle was nice and strong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Hotate with jewel leaves:
Diver scallops, mixed mesclan, crispy bacon bits, tofu cheese vinaigrette.I loved this dish because it had my favourite jewel leaves which are crisp and sweet paired with the fresh tasting scallops.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobster risotto bisque:
Smoked turkey cognac reduction, parsley lime risotto, croutons, lobster bisque.The soup was nice and filling with a substantial amount of risotto, however the saltiness could have been toned down.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tuna tartar:
Poached quail egg, big eye tuna, cucumber, ginger cilantro truffle oil served on a Crispy wonton wrap.Delicious minced tartar packed with flavours from the ginger and truffle topped with a perfectly runny quail egg.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Toro y 48 months Iberico ham wrap:
Tuna belly, 48 months Iberico cured ham, seagrapes, negi, mixed quinoa and Shiso cress.The tuna belly was quite similar to the tuna tartar above but it was refreshed by the juicy seagrapes and flavoured by the Iberico ham while the crunch of the Quinoa balanced out the oiliness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fiddlehead fern and shimeji mushrooms (to be launched):
Again another one of my favourites because fiddlehead fern is crisp and sweet, similar to spinach.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Foie gras with guava sorbet:
The foie gras was paired well with blueberries which took away the greasy feeling and the guava sorbet helped to refresh the palette for the main course.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Uni and quinoa pasta:
sea urchin, mixed quinoa, bacon loin, cherry tomato, garlic cream, parmesan and linguine.The pasta was quite creamy and heavy but the crunchy quinoa helped to balance it out.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Braised tako and bone marrow pasta:
Octopus, bone marrow, tomato, cilantro, quinoa, kombu, bonito and linguine.The linguine was really tasty in tomato and herb sauce with slices of braised octopus.
On top of the linguine there were two slices of bone marrow which added to the silkiness of the linguine.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Blueberry sushi:
Star anise, Japanese black sugar, muscovaso and pistachio.The blueberry sushi was fun and creative, it was sponge cake wrapped with thin slices of cucumber which replaces the seaweed.
The taste was surprisingly nice because the cucumber slices and cake were refreshing.
The sauce had some agar in it which made it interestingly viscous
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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