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2023-02-24
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Kaiseki Dinner at new restaurant helmed by chef Yoshii Tomiaki, formerly of 富小路 (K11 Musea).Counter in a semicircle seating approx 14, surrounding the chef; with a bowl-like fixture on the ceiling. Loved the setup- really felt like we were an audience seated around a stage, watching the chef perform.Wine list was good- featuring mostly natural wines. Ordered a glass of Savennières (white, Loire).One menu with 13 courses. Here’s what we had. Sticky rice with homemade bottarga- very soft and moist
Counter in a semicircle seating approx 14, surrounding the chef; with a bowl-like fixture on the ceiling. Loved the setup- really felt like we were an audience seated around a stage, watching the chef perform.
Wine list was good- featuring mostly natural wines. Ordered a glass of Savennières (white, Loire).
One menu with 13 courses. Here’s what we had.
Sticky rice with homemade bottarga- very soft and moist. (Typical of Kaiseki meals to serve rice as the first course.)
Rabbit-shaped taro stuffed with ox tongue; in soup made with sake lees and yuzu.
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Sweet Shrimp, Yam, Uni, ginger and Oma Mozuku (水雲) in Dashi Jelly.
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Ball of minced crab and fish in seaweed broth with tuna. Loved the doneness of crab, and how strips of it just peeled off- so fresh. Loved the bowl too.
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(Before serving this dish, we were given samples of pure seaweed broth and the 3 different varieties of bonito flakes to taste.)
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Sashimi platter: cuttlefish, toro, abalone, 池魚. Particularly liked the homemade seaweed sauce and the accompanying tofu sheet.
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Vegetarian platter of: Spinach with Sesame Sauce, Simmered Carrot, Yellow Turnip steamed with Konbu Shiitake Mushroom; Kuromame (Black Beans); Asakoi Tomato pickled in Syrup; Snap Peas; Vinegared Cauliflower; Lotus Root with Japanese Mustard; Komachi Potato and Leaf Bud with Salt & Butter
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Steamed Bun with Sea Urchin and Wagyu Tenderloin.
Grilled Eel (done inside the kitchen) with Wasabi.
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Homemade Whole Wheat Cold Noodles, topped with seaweed that has been aged for 1 month. On the side: Mixed Tempura with Sakura Shrimp
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Wagyu Tongue served in Soft-shelled Turtle Soup
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越光米 served with pollock roe, Yuzu mushroom etc.
Miso Soup
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Dessert: Strawberry Daifuku - red bean and fresh strawberry tasted a bit strange when eaten together tho.
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In summary; exhilarating performance by chef Yoshii. Extremely entertaining night for all senses. Top notch ingredients.
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