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2022-06-16
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Omakase with endless encore🍾A new branch at this reasonable omakase place with exceptional food. The ambiance of the place was laidback with certain industrial vibe. Seats were limited so you do have to book way ahead, probably a month prior. As usual, you choose your budget, provide your preference and the chef prepares the rest. For every single course, either the chef or a server introduce the origin of the dish with detailed description. To begin with, we were served smooth urchin pudding an
A new branch at this reasonable omakase place with exceptional food. The ambiance of the place was laidback with certain industrial vibe. Seats were limited so you do have to book way ahead, probably a month prior. As usual, you choose your budget, provide your preference and the chef prepares the rest. For every single course, either the chef or a server introduce the origin of the dish with detailed description.
To begin with, we were served smooth urchin pudding and slow-cooked duck breast as starters which stimulated our appetite. The citrus sea bream was so heavily tasted it doesn’t need any soy sauce. Pacific geoduck was another brilliant one which was slightly soaked with salt and provided such strong flavor. Baked salmon fins and seafood congee as the signature mains were both intense and impressive. As for my favorite of all, the Japanese horse mackerel and taro sashimi were both equally fresh and crisp.
🍶Sake pairing was another crucial feature of the experience as you could either bring your own or request recommendations from the chef which absolutely enhanced the experience. Be prepared to get wasted with the chef!
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