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2006-07-29
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Last night was my first visit to Robatayaki. I’ve been anticipating my visit to this restaurant for a couple of months now and when I finally dined there I was satisfied from the first bite to the last. The main layout of the restaurant was very comfortable with an open display of the available seafood, meats and vegetables. My BF & I started out with a Sashimi Mori ($550) ; an assortment of thickly cut sashimi. There Yellowtail belly, Sweet Shrimp, Salmon, Tuna, Squid, Geoduck (elephant trunk c
The main layout of the restaurant was very comfortable with an open display of the available seafood, meats and vegetables. My BF & I started out with a Sashimi Mori ($550) ; an assortment of thickly cut sashimi. There Yellowtail belly, Sweet Shrimp, Salmon, Tuna, Squid, Geoduck (elephant trunk clam) and Heaven-in-your-mouth Toro. Every slice was full of umami flavor and had beautiful texture. This was simply the best sashimi I had ever had (even better than fresh sashimi from the Tokyo fish market).
The Gindara ; grilled cod ($110), a well-known must-have. It was tender, it was sweet, and it was succulent. The cod fulfilled my expectations and more! The strands of flaky fish melted as it combined with the kewpie mayonnaise and steamed rice. That was definitely a MUST-HAVE.
Then Mentaiko teba; Spicy Fish Roe ($65). Salty, not very spicy. Good with a bold chilled Sake.
Next up we ordered the Fuoagura; Foie Gras ($175). This genuine goose liver had a light smoky flavor from the dark sauce that complemented. The texture of the foie gras was soft and silky smooth beyond belief as it barely had veins. The sauce from the Fuoagura parcel was so blissful with steamed rice, I even ordered an extra rice to bring home with the sauce.
Teba saki; Grilled Chicken Wings ($15/pc). Can I say those were the best chicken wings ever? Yes I can. Chef slowly grilled our wings for 20 minutes till the skin was delicately crispy, not oily and the meat was oh so flavorful. Ogura; Grilled Okra ($55). Slowly grilling and light seasoning of salt is a great and simple way to bring out flavors to enjoy okra. Ramu; Lamb Chop ($50/pc), ordered medium rare, cooked to tender perfection. We asked the chef to not add the extra dark sauce to taste the true flavors of the meat. It was a well-built flavor and we believe that the meat was aged. Mmm.
And to top it off we ordered the homemade sesame ice-cream ($50) and grapefruit ice-cream ($50). The sesame I/C tasted alright, not too special and not really worth the $50. The grapefruit I/C had candied grapefruit peel and had a tantalizing creamy grapefruit flavor.
Our chef, Mr. Hui was very polite and was glad to answer any questions we had regarding the food. He also secretly revealed that the cod was marinated overnight in a miso-Sake mixture to give it the tender texture and incredible sweetness.
The bill came to a total of $1100 for two (and we had 20% off discount since I had the Harbour Plaza Dining Club Card). In conclusion, my first experience of Robatayaki was a truly positive one, the food is exquisite and I’m sure to go again.
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