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2012-06-09
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I have dined in numerous restaurants and this dining experience has to one of the best I've had.The restaurant has only been opened for three weeks and on the evening I went, along with three work colleagues, it wasn't fairly busy so the ambience was quiet and relaxing and the mood lighting which was cleverly designed added a sense of calm to the the whole experience.We were greeted by the restaurant General Manager along with his team who were all so hospitable and accomodating. We sat on the c
The restaurant has only been opened for three weeks and on the evening I went, along with three work colleagues, it wasn't fairly busy so the ambience was quiet and relaxing and the mood lighting which was cleverly designed added a sense of calm to the the whole experience.
We were greeted by the restaurant General Manager along with his team who were all so hospitable and accomodating. We sat on the counter in full view of the open kitchen were the chefs were all preparing to do their stuff. we were impressed as we watched them prepare their utensils getting ready for a performance.
We had the Chef's Kaiseki which was a nine course meal all wherein each course was individually and uniquely presented.
Flash smoked Salmon- This for me was the highlight dish. The small smoke filled crystal bowl was presented by the chef and as you peel the paper cover, the aroma of the smoke is immediately released and awakens your scent of smell. Of course the dish was sublime and was bursting with flavors.
Lobster Kudzu Uchi and Jyunsai - Slowly steamed Abalone Tsubo soup- a very simple looking dish that tasted so good. We were told that the soup was simmered for four days and only a pinch of salt was put in to taste for this dish.
Sashimi and Edomae Sashimi- Of course only the freshest ingredients were used. Again, simple dishes that tasted great!
Grilled Abalone- Isoyaki style- The Abalone was grilled perfectly and tender with the sauce adding depth to the flavor of the dish.
Wagyu Beef simmered in Tomato Dashi with homemdae yuba.- Another specialty dish, so tender it melts in your mouth.
Uni rice and asari clam miso soup- another simple dish but was served interestingly by the chef. the chef mixes the uni with the rice in a big bowl in front of the customers and serves them in individual bowls and the big bowl is left on the table if guest decides for seconds.
Dessert was Fig ice cream served with Green tea
Other Info. :
The restaurant specializes in kaiseki, the most refined form of Japanese cuisine, it is a traditional multi course Japanese dinner that showcases the skills and techniques used by the chefs. The individual dishes are small but carefully balanced and constructed in a visually inviting presentation.
One of the most attractive concepts of Kazuo Okada is that it will not serve the same dish to guests who have previouisly dined in the restaurant so advance booking is strongly recommneded. The restaurant keeps a database which lists all customers' orders when dining.
The restaurant also features private Teppanyaki counters.
Taku Teramoto- General Manager
Hirofumi Imamura-Executive Chef of Kazuo Okada Restaurant in Hong Kong
Jyunji Nagaoka-Master Sushi Chef for Kazuo Okada Restaurant
Jyunichi Yoshida-Master Teppan Yaki Chef for Kazuo Okada Restaurant.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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