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2022-11-30
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-Monkfish liver with ponzu sauceConsumed as a winter delicacy in Japan, where it's known as ankimo, monkfish liver is becoming increasingly popular!It has a smooth, creamy texture with the flavour of an ocean breeze.-sushi platter 9点Highlights:soy sauce toro- perfectly cut and marinated with no tendon and with the right thickness, Akagai- extremely umami Saury- very refreshing , chewy and crunchy , no unpleasant fishy flavour -seared scallop and asparagusIt’s overall simple but elegant add exces
Consumed as a winter delicacy in Japan, where it's known as ankimo, monkfish liver is becoming increasingly popular!
It has a smooth, creamy texture with the flavour of an ocean breeze.
-sushi platter 9点
Highlights:
soy sauce toro- perfectly cut and marinated with no tendon and with the right thickness,
Akagai- extremely umami
Saury- very refreshing , chewy and crunchy , no unpleasant fishy flavour
-seared scallop and asparagus
It’s overall simple but elegant
add excessive lemon juice to balance the dish and reduce the oiliness and heaviness from the paste
-Agedashi Dofu
Definitely my kinda comfort food
It is a deep fried tofu with a crispy crust formed by a potato starch coating
It is like a warm custard that melts on your tongue into a creamy pool of savory dashi and the garnishes! the coating absorbs the flavorful dashi as it seasons the tofu. At the same time releases residual oil into the broth, imparting a hint of richness without being greasy
-Kuruma Prawn
Love the miso paste on top and the onions tomato cheese toppings
They are overwhelming but not over shining the prawn , which is full of unami
-fish broth udon
My all time must have
It’s soothing after all the flavourful dishes
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