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2014-03-29
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We wanted to try the ramen joint on the same street but they've sold out of soup base "ages ago" so we've been told, so to satisfy our Japanese food craving we opted for this restaurant a couple of shops down. It did not disappoint, in fact, it excelled.The shop is small, the seats are reasonbly spaced out, though the staff have to sashay around the corners of the tables (albeit with ease), and the ambience would have been great had it not been for a super loud crowd next to us, rendering us dea
The shop is small, the seats are reasonbly spaced out, though the staff have to sashay around the corners of the tables (albeit with ease), and the ambience would have been great had it not been for a super loud crowd next to us, rendering us deaf to our own voice. Nevertheless, we still had a great dinner as the food more than made up for it.
We started off with a plate of salmon sashimi (3 pieces), very healthily-portioned, chunky, firm, and fresh. At $40, it was a steal. The daily special had salmon belly for $48 but we didn't want to OD on raw fish and instead tried other choice items from the menu. We also tried the tsukune and chicken cartilage sausage from the yakitori section, and both were nicely seasoned and grilled.
From the salad section we had the sashimi salad (well, a little more omega-3 wouldn't hurt). The soy-based dressing was refreshing and not overpowering, and thankfully the chef didn't drench out the salad as if dousing out a fire, which left the leaves crispy and verdant. There was octopus in the sashimi mix which gave it an extra chewiness, and the caviar on top added a touch of elegance.
Next came the california rolls, which were firmly packed, and slightly smaller than some of the fattened version, which was actually nice as you can fit a whole piece into your mouth without bits falling out.
The beef and enoki rolls were impressive - the chef used an entire pack of enoki mushroom, giving it a thick girth, and firmly wrapped in some perfectly seasoned beef. Superb.
We just needed an extra dish to fill the last gap in our stomach, so opted for the onsen egg and vegetable udon. There's a choice of Inaniwa or handmade udon, and we went for the latter because we love thick, chewy strands. The vegetables were all very fresh, the broth was clear and light, and although the onsen egg wasn't really runny, it was still soft and gooey enough.
Complimentary dessert was cream puff (no plastic-wrapped mochis for a change) with a light drizzle of chocolate sauce, a perfect way to finish off a happy meal.
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