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2023-10-21
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Being a fan of the yakiniku and unagi (freshwater eel) at CWB Nikushou, was interested to try its new sister izakaya.10 seats at counter overlooking the 2 chefs at work. Restaurant was actually relatively big with a bar area and tables at the back; but only the counter seating was utilized that night.Chef explained that we would be served a 15-course set menu; A la carte menu would be available after 8:30pm.2 sets available, priced at either $1200 pp or $800; the difference being the sashimi dis
10 seats at counter overlooking the 2 chefs at work. Restaurant was actually relatively big with a bar area and tables at the back; but only the counter seating was utilized that night.
Chef explained that we would be served a 15-course set menu; A la carte menu would be available after 8:30pm.
2 sets available, priced at either $1200 pp or $800; the difference being the sashimi dish (with general items like shrimp, scallop and buri to be served in the latter menu, as opposed to seasonal items in the former).
Decided to go for the former set. Here’s what we had.
-Trio of appetizers, comprising Chinese Yam (准山), Okinawa bitter melon and burdock (牛蒡).
-Roasted ginkgo
Meat of Kobako crab (香箱蟹, in season from Nov to Dec) and Snow crab plus roe and paste. The palm-sized Kobako crab is actually the female version of snow crab, famous for its fragrant roe and paste. Not generally a fan of crabs, but loved the mild taste here, superbly paired with the tangy sweetness of the vinegar.
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First unagi course: eel in a delicate steamed egg custard topped with plum sauce.
Oh, even the chopstick rests were in the shape of grilled unagi.
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秋刀魚 (this one weighed around 160 grams); although in season, not at its fattiest.
Buri in sauce made from Fukuoka Sesame.
Stewed daikon topped with dried kombu shreds. Very sweet, no fibers.
The person who didn’t eat daikon was awarded a grilled scallop wrapped in seaweed.
Tofu supposedly topped with with spicy mapo (麻婆) sauce. Since I didn’t take spicy, I was just given sesame sauce.
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Second unagi course: eel from Lake Hamana, Shizuoka (靜崗濱名湖). Was too busy chatting to take notice of chef preparing the charcoal for the grill etc. Skin was crisp (not burnt) and grilled with sansho pepper. Loved it.
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Chicken karaage, supposedly accompanied by a signature textured mala chicken liver mayo. Since I couldn’t take spicy, could only dip the succulent meat enveloped by golden crispy skin in the Grapefruit lime sauce. The others absolutely loved the zingy numbing sauce.
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Deep-fried glass shrimp from Hokkaido, very sweet and springy.
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Final unagi course: The classic unagi-don. Already bursting full, so asked chef to give me less rice. Served with miso soup.
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Dessert: crème brûlée.
In summary: palatable evening of skillful cooking, good quality food and excellent service.
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