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2022-04-05
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Specialising in aged sushi that I’ve never tried before, I really had high hopes for this but turned out it was just a fair experience. Some of the fishes even had an unpleasant fishy taste. This place was decorated to a traditional sushi bar with only 8 seats. Price was $2000/person and we also added a bottle of Hanaabi sake that cost $2000/720ml..Once all diners arrived, the waitress started to introduce their ‘two-stage aging technique’ and showed us the big dry ager near the entrance. I felt
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Once all diners arrived, the waitress started to introduce their ‘two-stage aging technique’ and showed us the big dry ager near the entrance. I felt like I was on a food tour.
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🥂Firefly Squid 螢光魷魚
First we had the firefly squid from Toyama Bay. This had the most fishy taste among all the fishes I had of the day and still lingered in my mouth for quite a while. Since the first dish already gave me a bad impression, I just hope I could have something better coming next.
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🥂Slow-cooked Hokkaido Awabi 北海道慢煮蝦夷鮑魚
This was much better than the firefly squid. Already topped with some abalone liver sauce, it’s still better to add some wasabi to enrich the taste.
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🥂Slow-cooked Anglerfish Liver 北海道慢煮鮟鱇魚肝
Though it doesn’t look very good, it’s very creamy and tasted like foie gras.
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🥂Murasaki Uni 北海道紫海膽
Now comes my favourite dish of the meal. My friend made a remark and asked if they could prepare a birthday surprise for me so the chef brought me this giant uni rice that was very igable. I wish I could have it all but it’s actually for four people. The uni was sweet, creamy and fresh. Really satisfying.
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🥂Aomori Otoro 大拖羅
This piece was aged for almost 3 months. The tough parts in the flesh were broken down because of aging so there was no tendon left in this fish. Claimed to be having a creamy mouthfeel, I could just say it’s very soft with a moist texture but nothing special.
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🥂Aomori Chutoro 超拖羅醬油漬
This piece was much better than the former. It was marinated in soy sauce and had a smokey ham aftertaste.
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🥂Mikan Dai 蜜柑鯛魚
Aged for 20 days and added some vinegar, I could taste a bit of the dried tangerine peel flavour.
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🥂Buri 鰤魚
Aged for 25 days, the chef said it got a buttery and nutty taste like almond but I couldn’t taste it. I had better Buri before.
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🥂Sakuramasu 櫻鱒魚
Aged for 28 days, it’s my first time trying this fish. It supposed to have a smoked flavour but again, I couldn’t taste that and I actually found it tasted a bit similar to the Buri.
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🥂Hotategai 活帆立貝
Quite fresh and up to expectation but lacking some sweetness.
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🥂Iwate Oyster岩手縣冠雪蠔
I’m not a fan of Japanese oyster as I prefer a stronger and brinier taste.
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🥂Surf Clams and Maitake Chawanmushi 舞茸烏貝茶碗蒸
Topped with muller roe, it’s a bit too watery to me.
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🥂Nagasaki Akamutsu 長崎縣赤鯥魚
Aged for 14 days, said to be the white fish toro. The chef torched it a bit and it’s quite fatty.
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🥂Okinawa Mozuku 沖繩水雲
First time to try this Mozuku. It’s very light, slimy and tasted like black moss but a bit sour.
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🥂Hokkigai 北寄貝
The chef patted the Holkigai and you could still see it moved a little bit when it came. Quite fresh and juicy.
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🥂Sadine 沙甸魚
Aged for 2 weeks in order to get rid of the fishy taste but I could still taste the unpleasant fishy taste, even after hours. 😨
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🥂Tai Shirako 鯛魚白子
My friend found fishy taste from it but I didn’t. It’s quite creamy and buttery.
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🥂Dried White Fish Chips 白魚乾
Just tasted like snacks. Don’t know why they would put this as a course. Nothing special.
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🥂Fish Broth with Udon
The broth is thick and rich but also very salty. Udon helped to ease some greasiness but considering the broth is the main character, it’s not doing its job well.
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🥂Hokkaido Melon
Ended the meal with some Hokkaido melons that’s not juicy. Maybe I was just unlucky.
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Actually I was quite disappointed with the meal after all. I didn’t expect the strong fishy taste in some sushi. One try is enough.
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Overall rating: 5/10
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