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2023-05-25
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Dinner. 2 seatings- took the 6:30pm one. Recommended by J, saying that the chef used to work at Ecriture.Counter seating 8. Wine list not bad. Went for a glass of Pinot.Here’s what we had.Tuna Tartare with seaweed Powder and Yuzu seasoning in a Crispy CylinderBrioche French toast topped with 馬糞海膽, flavored with yuzu and Lime.Japan Nagasaki Karen Oyster. Creamy and Sweet-tasting ; balanced well with the Raspberry Vinegar and Pickled Dikon Radish.Hokkaido Surf Clam with Sugar Peas and Sake Fish So
Counter seating 8.
Wine list not bad. Went for a glass of Pinot.
Here’s what we had.
Tuna Tartare with seaweed Powder and Yuzu seasoning in a Crispy Cylinder
Brioche French toast topped with 馬糞海膽, flavored with yuzu and Lime.
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Japan Nagasaki Karen Oyster. Creamy and Sweet-tasting ; balanced well with the Raspberry Vinegar and Pickled Dikon Radish.
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Hokkaido Surf Clam with Sugar Peas and Sake Fish Soup Foam. Clam tasted quite mild.
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Angel Hair Pasta prepared in dashi, mixed with White Trufle Oil and topped with Caviar.
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M6+ Wagyu Beef Tartare in Teriyaki sauce, mixed with Crunchy Croutons, topped with Seaweed from 有明海 and Smoked Pike Roe. Chef explained that Sirloin was used as it had more oil.
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Amadai with the crispy fins and tender meat. Sauce was sake butter with dill oil.
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Was tempted to try the Pigeon but PickyEater insisted on picking the Half Three Yellow chicken (to be shared by the 2 of us), since it was the restaurant’s signature dish. Chicken was stuffed with garlic and herbs.
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Sauce made with French yellow wine, which PickyEater noted was a bit too thick; not ideal especially when it cooled.
Came with Japanese Pearl Rice mixed with chicken oil resulting in a risotto-like texture. Served with Ikura and chopped Japanese green onion.
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Dessert: Pistachio tart with Mochi filling, Pistachio Ice-cream on the side. Loved it.
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Slice of Melon- perfect ripeness.
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In summary: well executed no frills fine dining. Excellent value for money. Highly recommended.
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