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2024-09-12
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This rooftop eyrie is definitely one of the top spots for after hours. You can leave extravagant birthday/ celebration messages in neon light billboards, with staff singing birthday songs and clapping with exciting encores. Most importantly, they serve amazing cocktails and izakaya-inspired fusion menus. Starters were Japanese raw-pickled garlics and bulbous onions. Shredded celtuce salad that was julienned so fine and soaked in a cold bonito broth. Akagai sashimi rolled with asparagus was very
Starters were Japanese raw-pickled garlics and bulbous onions. Shredded celtuce salad that was julienned so fine and soaked in a cold bonito broth. Akagai sashimi rolled with asparagus was very fresh.
Blooming Beauty; Crown of the Andes
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Our drinks were in green and pink. The delightfully green glass was Crown of the Andes- a Gifford melon vodka that was mixed with kiwi and caramel. The pink foamy glass was Blooming Beauty, a sweet frizzy sake mixed with apple and Calpico. Very outstanding mixology.
Charcoal grilled eel 炭烤鰻魚
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Charcoal grilled eel
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Mains were equally amazing. Go for the charcoal grilled eel if you like meaty springy unagi, the staff would torch the already grilled eel with a smoking piece of hot charcoal at your table, and you could smell it rightttt.
A4 wagyu sando was a thick deep fried wagyu cutlet sandwiched in black charcoal toasts. Cinnamon sugar brûléed pumpkins used kabocha squash and it’s sweet and satiating.
Red bean daifuku and a velvety piece of rich chocolate double fromage cheesecake for dessert. This place has designer interiors and work of arts at the entrance too, which we really enjoyed.
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