Video
Read full review
2022-05-31
592 views
-tofu skin and uniA very soothing startDefinitely have to mix the two together to lift up the tofu skins flavorOr else it will be too dull to swallow it aloneWrap the uni with the skin and allows it to slide down your throatYou will not regret it!-roe cold soup bowlIcy feelingSlightly sourSlowing lights up your appetite -flounder sashimiWell cut in extremely thin slidesVery crunchyFeel free to strengthen your palette with the onion dip -TSUBUGAI sashimiExtremely chewyVery refreshing and nice to
A very soothing start
Definitely have to mix the two together to lift up the tofu skins flavor
Or else it will be too dull to swallow it alone
Wrap the uni with the skin and allows it to slide down your throat
You will not regret it!
-roe cold soup bowl
Icy feeling
Slightly sour
Slowing lights up your appetite
-flounder sashimi
Well cut in extremely thin slides
Very crunchy
Feel free to strengthen your palette with the onion dip
-TSUBUGAI sashimi
Extremely chewy
Very refreshing and nice to have in the summer
Prefer to only pair it with lime and rock salt sprinkles to enjoy the original flavour
-purple uni with caviar and mashed toro
I love how they pick the ingredients base on the weather
It’s nice to have something more watery, silky that melts in your mouth than something powerful and strong in the summer !
-Crystal oyster
Very fulfilling
It’s moist and creamy at the same time
I like how bulky and fatty it looks but tastes just the opposite
-Tairagai with truffle
Chef introduces Another way to enjoy the scallop
Given you a slightly harder texture
With homemade truffle sauce on top
-skipjack tuna
Slightly smoked to give you an extra charcoal / tea flavour
As of this stage
The progression of flavour is handled well
-Kegani
Love how it’s pair with the vinegar jelly
Looks summer
Tastes summer !
-Shima Aji
Amazing
With soft bone cubes sprinkled on top
Giving you an extra layer
It’s also slightly sour to balance with the fish
-aged 12 days toro (jaw area) sandwich
I’m always a fan of aged toro
It’s a mixture of thin and fat
With a little bit of wasabi to make it less heavy
-abalone in soup
Rather than using the liver sauce
It’s treated again in a very soft way
-子持魷魚
A very interesting texture
Almost meaty inside
-sushi x 7
Rather light on the vinegar for the beginning 4 so it won’t overwhelm the fish
Then followed by 3 with red vinegar so you can taste everything all at once!
-roll
-dessert
-soup
Post
