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2024-10-09
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Dinner. Counter seating 7 with the rest partitioned off into a private area. (Previously available private room has now been transformed into Tempura Suzuki).Have always been a fan of French styled teppanyaki in an art-nouveau setting (chefs used to be from Ukai Tei Tokyo).2 sets to choose from (both $1,680). Picked the one without lobster.Here’s what we had. Steamed Egg with aromatic Truffle SauceSashimi trio: Prawn, flounder and Tuna amidst a sea of Yuzu Jelly and miscellaneous vegetables (cau
Have always been a fan of French styled teppanyaki in an art-nouveau setting (chefs used to be from Ukai Tei Tokyo).
2 sets to choose from (both $1,680). Picked the one without lobster.
Here’s what we had.
Steamed Egg with aromatic Truffle Sauce
Sashimi trio: Prawn, flounder and Tuna amidst a sea of Yuzu Jelly and miscellaneous vegetables (cauliflower, yam etc).
Charcoal-Grilled Ox Tongue- tender and juicy served with a small Green pepper. We were given toasted Brioche sticks to soak up the brown sauce. Butter was also provided.
Japanese Clams- fresh and succulent, served with creamily fragrant garlic butter.
Crispy skinned Kinki presented with a slice of Matsutake and a delicate Fish Mousse in an indulgent fish broth.
Abalone from Aomori with Zucchini slices and green pepper. The Champagne Vinegar Sauce added a refined acidity that perfectly balanced the dish.
A5 Tenderloin cooked to a flawless medium-rare, complemented by a Black Truffle Sauce which added an earthy depth. The accompanying big green pepper was a delight in itself.
Sukiyaki Sirloin with raw egg, served with Garlic Rice, which was a standout, with every grain a gratifying crunch.
Chiffon Cake with Caramel Ice Cream and cream.
Refreshing Orange Jelly
In summary: a captivating dining experience that masterfully combines traditional Japanese techniques, French flavors and culinary artistry. Impeccable service as always.
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