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2024-06-07
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Loyal supporter of Suzuki San’s work since his shop’s soft opening at Ice House Street in May 2023. I still vividly remember how scrawny and timid Suzuki San was when we first met. The shop was quiet back then. Having witnessed the finesse exhibited in Suzuki San’s work and the great potentials to be unlocked, I immediately told server that I would book out the table for my next visit. Suzuki San was thankful and we kept in touch since. What a delight to see how much Suzuki San has evolved since
The night of our visit was full house. Loved the tiny doorway that leads to his stage right next to Sanka. A nice touch of reclusiveness.
The sequence of dishes was more or less the same as in the last visit, but I was wowed by how much Suzuki San has improved and refined the dishes presented.
The meal was off to a good start with deep fried house made sesame tofu. Loved the distinctive nutty aroma and smooth texture.
Kuruma ebi, ayu, anago and sea urchin were fresh and fried right on point. The shiso leaf wrap was astringent and its mild bitter finish added complexity to the flavour profile of the fried sea urchin.
The scales of the amadai were crisp and the interior was firm and succulent.
Tamanegi (onions) and tomorokoshi (corn) were incredibly sweet.
My favourite was the zucchini flower with cheese. Tantalising contrast of the delicate squash flavour of the flower and the creamy savoury cheese.
The tender awabi was encased in a sheer batter. We were advised to toss the cold soba in the decadent awabi liver sauce before eating. Sheer joy!
Ochazuke or tendon to finish. R and I picked the former being the lighter option of the two.
To finish, server gave us house made warabi mochi, earl grey sorbet and fruit for dessert.
Overall, perfect execution from start to finish. Exemplary culinary techniques. Impeccable service. Highly recommend it to all tempura lovers!
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