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2018-08-23
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The restaurant was opened for almost 8 years but the initial impression was that it could be opened last week. It is very nicely maintained and well-lit. With little nice decor placed here and there. Staff greeted us promptly even though me and my other half were early and the restaurant was officially not open yet. I ordered the more premium business lunch set even though I did not have much appetite in the beginning. But once the amuse bouche arrived, all my appetite and desire for good food c
Staff greeted us promptly even though me and my other half were early and the restaurant was officially not open yet. I ordered the more premium business lunch set even though I did not have much appetite in the beginning. But once the amuse bouche arrived, all my appetite and desire for good food came back at once.
One thing that is so crucial for all Japanese food is its serving temperature, it should always be served under almost room temperature for its true flavours to shine brightly and uninterrupted. The two amuse bouche that I had was served under the perfect temperature and delicately made.
The thing I liked the most about this particular teppanyaki restaurant was this chef, sometimes you see teppanyaki chefs that are always trying to impress with their playful skills, but our chef of the day was so meticulous and attention to detail. He didn't play with his skills, rather he cooked his ingredients carefully and with his utmost focus and precision. The result? You got to taste the ingredient at its best status and without any unnecessary garnish and coverup.
The abalone was the smaller in size originated from South Africa. Usually my preference is to have them cut into tiny cubes, because the typical texture of them are softer than the bigger in size ones form Australian. Without saying my preference, I put a slice into my mouth, and was immediately impressed by the just right thickness of how the chef have them sliced up. Perfection.
The rice was another dish that surprises me the most, the chef smashed some rice to created a rice biscuit to go with the fried rice. The fried rice hada just right moisture and texture of the rice was just right without being too soggy.
A down to earth, back to basic teppanyaki. With a skilful chef and good ingredients, all other bonuses would be unnecessary and take away the spotlight from the good food itself.
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