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2024-05-29
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Tempura Dinner. Suzuki San has now moved into 山下’s private room. Heard that ventilation system has much improved in the new space, with a largerL shaped Counter now seating 10 (2 more). Chef began by introducing the special sparkling salt from Germany.Here’s what we had.-Sesame Tofu in 鰹魚 broth. Loved the texture: light and crunchy on the outside; smooth but firm interior. -Prawn Legs 花竹蝦-Sweet corn- the natural sweetness of the kernels accentuated by the light and airy batter.-Amadai- delightfu
L shaped Counter now seating 10 (2 more).
Chef began by introducing the special sparkling salt from Germany.
Here’s what we had.
-Sesame Tofu in 鰹魚 broth. Loved the texture: light and crunchy on the outside; smooth but firm interior.
-Prawn Legs
花竹蝦
-Sweet corn- the natural sweetness of the kernels accentuated by the light and airy batter.
-Amadai- delightfully crunchy skin and tender meat. Served with lime.
Asparagus
Sea Urchin wrapped with Shiso Leaf
Egg yolk with torched Kinmedai on salad leaves. Were instructed to mix the molten rich yolk with everything.
櫻花蝦餅- loved the intense umami flavors.
Mushroom stuffed with shrimp
Ayu Sweetfish- surprisingly no bitter taste at all.
-伊佐木 （white fish with high fat content)
-Abalone with liver sauce and gold speckles
Zucchini flower stuffed with cheeee
Eel, with bone.
Choice of Ochazuke or Shrimp cake on Rice. Already very full- so requested an XS portion of rice. Not normally a fan of shrimp cake but this one had extra bits of veggies which enhanced the texture and taste.
Dessert: orange, honey ice cream and warabi mochi.
In summary: splendid dinner! Excellent service；chef skilled in both classic and innovative tempura preparations. No residual smell of sizzling hot oil on my hair after.👍🏼
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