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2023-11-04
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Lunch. Counter seating 3 groups of 2/3/4.Server started by giving us some quality sencha green tea from 靜崗, containing less caffeine than the regular ones. Server also recommended the 14代 promotion.Here’s what we had.Hokkaido Sanma (秋刀魚). Flavored with Japanese Long green onion and Ginger.Seabass (赤睦) with sauce made with Lily, paired with Yamabushi Mushroom (猴頭菇) from Yamagata (山形). Liked the sponge-like texture but tasted very bitter. Very unfortunate as freshness of the fish was completely o
Server started by giving us some quality sencha green tea from 靜崗, containing less caffeine than the regular ones.
Server also recommended the 14代 promotion.
Here’s what we had.
Hokkaido Sanma (秋刀魚). Flavored with Japanese Long green onion and Ginger.
Seabass (赤睦) with sauce made with Lily, paired with Yamabushi Mushroom (猴頭菇) from Yamagata (山形). Liked the sponge-like texture but tasted very bitter. Very unfortunate as freshness of the fish was completely overpowered.
Shimane Black Abalone in Seaweed sauce topped with Yuzu Zest. Very Tender. Its liver was served separately on a piece of white bait cracker.
Selection of Vegetables (ie Green asparagus, white eggplant, Sweet potato, lotus root, mushroom, chestnut and tofu). On the side: sweet Miso Sauce.
Miyazaki A5 Wagyu Sirloin.
On the side: sea salt, Preserved Peppercorns, Wasabi and white Garlic roasted slices and Confit. Loved the garlic confit- texture was like mashed potato with diminished pungency.
Fried Rice with Hyogo Sansho and Whitebait. Rice was cooked in hot-spring water; loved the springy texture. On the side: 4 types of Pickles.
Red Miso Soup with Kyoto Tofu and Wakame.
To finish off: Another blend of special green tea.
Selection of Japanese Fruits- we were only allowed to pick 3 each.
I got the melon, persimmon and kiwi. Also on the side: Hojicha Custard and Mochi covered with shredded coconut.
In summary: good quality ingredients. Will return.
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