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2024-07-11
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This is one of the few restaurants that I would try to return on a seasonal basis for Goshima San’s latest creations and his ingenious sake pairing that elevates the dishes presented. This time around we were yet again wowed from start to finish by his innovative culinary skills in perfectly marrying the least expected ingredients.The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.Next
The meal began strong with botan-ebi, house made tofu and watershield garnished dashi. Botan-ebi was fresh. Tofu was silky smooth and had an alluring nutty aroma.
Next up awabi and tairagai (clam) with cucumber, seaweed and okura. The awabi was diced, tossed and rolled into a ball in awabi liver sauce. Texture of the tairagai was interestingly gelatinous. Even springy to the bite. The usual chewiness of clams was absent, which I liked a lot. The mild acidity in the egg yolk emulsified sauce enhanced the freshness of the cucumber, seaweed and okura.
The uni congee and Kegani rice that followed were umami packed. Always my favourite ❤️
Ayu had the right amount of bitterness and incredibly crunchy.
Overall a sublimely refreshing summer menu. Looking forward to having the autumn/winter menu already!
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