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2022-10-12
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Not normally my restaurant of choice (been before; not impressed) but heard they were doing a special menu by guest chef Masateru Kiriyama all the way from Peninsula Tokyo ($1,888 pp). Picked a night when chef Kiriyama would actually be in residence. Unbeatable view.Added $600 for a 4 Glasses wine pairing.Here’s what we had.Sour dough with beetroot sesame spread, olive oil and butter.Blue Lobster topped with Caviar in Lemon Dressing with Fennel Jelly and Muscat pieces. Mixed everything together
Unbeatable view.
Added $600 for a 4 Glasses wine pairing.
Here’s what we had.
Sour dough with beetroot sesame spread, olive oil and butter.
Blue Lobster topped with Caviar in Lemon Dressing with Fennel Jelly and Muscat pieces. Mixed everything together. Not bad (even tho I’m not a fan of lobster).
Hoikkado Scallop Ceviche with Fig and Prosciutto; blobs of Mint Chimichurri (sauce made with parsley and red pepper). Mixed everything together. Paired with a glass of Sake.
Pan-Fried Foie Gras with Rhubarb Compote and Ground Pistachio + crème brûlée with Foie Gras. Interesting. Paired with a glass of Riesling Kabinett.
Grouper Meunière with Horseradish Sauce, Braised Turnip on the side. Paired with another glass of white (of the lesser-known Italian Greco varietal). Meat was too firm and chewy but server explained that it had been Dry aged for 7 days to accentuate flavors.
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A5 Kagoshima Sirloin with Black Sugar Spice, Sea Urchin-Mashed Potato, Shallot with Skin. Too fatty for me. Paired with a glass of red- Calon Ségur for Peninsula.
Dessert: Red Fruit Pavlova. Very disappointing.
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Thank goodness we decided to swap one dessert to Lemon Mousse.
Petits Fours, being Apple brandy jelly; Chocolate chip cookie; Coffee macaroon and 46% chocolate. Again, disappointing.
Tea/coffee included but didn’t order any.
In summary: probably had too many fulfilling meals lately; this one pales significantly by comparison. The only restaurant worth visiting at this hotel is the Chinese one. Excellent service tho.
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