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2019-01-30
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Fun night out at Uoharu. Finished the night (around 9:15pm) with a cooking show - bonito warayaki. The bonito sashimi was good !Warayaki or straw-seared cooking originated in the fishing villages. Utilising dry straw that burns at extreme temperatures of up to 900C degrees – outer layers of fresh seafood and meats are lightly seared, while the inner flesh remains tender and juicy. The grilled ox tongue, beef short ribs, and wings were good. The A4 sukiyaki was also yummy. Nothing was overcooke
Warayaki or straw-seared cooking originated in the fishing villages. Utilising dry straw that burns at extreme temperatures of up to 900C degrees – outer layers of fresh seafood and meats are lightly seared, while the inner flesh remains tender and juicy.
The grilled ox tongue, beef short ribs, and wings were good. The A4 sukiyaki was also yummy. Nothing was overcooked. 👍 Oysters were fresh.
Tamagoyaki could use a bit more sugar. The soba noodles with roe was not that good because the soba noodles were too soft (should have a good bite to it). Not worth uploading the photo.
For 6-8pm, happy hour buy one get one free. We tried a few sakes.
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