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2024-02-25
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Finally got to try the sushiya adjoining Teppanyaki Mihara.Dinner hosted by generous SakeLover, trying the seasonal ebi menu.Counter seating approximately 10.Served by head chef Jacky, expertly trained in French cuisine. Anticipated some fusion elements. Also recognized Chef from Senn.Here’s what we had. White shrimp with Himalayan saltSlow cooked French blue lobster accompanied by a buttery tomato sauce Américaine.-赤蝦 from Hokkaido with yuzu and strawberry brandy sauce.-Deep fried shrimp coated
Dinner hosted by generous SakeLover, trying the seasonal ebi menu.
Counter seating approximately 10.
Served by head chef Jacky, expertly trained in French cuisine. Anticipated some fusion elements. Also recognized Chef from Senn.
Here’s what we had.
White shrimp with Himalayan salt
Slow cooked French blue lobster accompanied by a buttery tomato sauce Américaine.
-赤蝦 from Hokkaido with yuzu and strawberry brandy sauce.
-Deep fried shrimp coated in shell-crumb. Not crispy/crunchy enough. Preferred normal coating.
On the side: deep fried tiny shrimps to go with our alcohol. Brother didn’t like that they had gone cold.
-Clam soup
10 times of sushi:
-Hoikkado scallop
-竹籤魚 sprinkled with Salt
-針魚 - very 爽. Chef noted that this particular one would serve up 6 pieces.
-地金目鯛
-池魚infused with French elements: spring onion and olive oil
-赤貝
-剝皮魚- esp loved the seaweed; very crunchy.
-游水牡丹蝦- torched with brandy
-Toro aged 15 days. Seasoned with 淡雪鹽. Aging did away with the usual fattiness
-Add on: ikura
-斑馬瀨尿蝦 from Philippines, cooked at 60 degrees. Paste was succulent and delicious.
-Add on: Uni
-烏魚子- loved the fishy umami taste! Not too salty like some.
Spanish red prawn paella pearl rice
Dessert: melon and pistachio ice cream.
In summary: outstanding attentive service. Rice was a little bit loose but otherwise an innovative fusion night showcasing Chef's creativity, pushing through the boundaries of traditional sushi, with super fresh ingredients.
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