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2022-07-25
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Ushidoki Lunch Menu ($1300)Ushidoki is the newest addition to Manning House that I would highly recommend visiting. At this convenient location, you can pop in between work for a long lunch, or simply enjoy it for dinner in the evening.As the restaurant only seats 13 people at a time, you get to watch the experienced chefs work and to do their thing preparing high quality Odagyu beef in many different culinary styles. From ‘tongue-to-tail’, each dish has a different taste, texture and aroma as t
Ushidoki is the newest addition to Manning House that I would highly recommend visiting. At this convenient location, you can pop in between work for a long lunch, or simply enjoy it for dinner in the evening.
As the restaurant only seats 13 people at a time, you get to watch the experienced chefs work and to do their thing preparing high quality Odagyu beef in many different culinary styles. From ‘tongue-to-tail’, each dish has a different taste, texture and aroma as the one before.
The lunch course includes a variety of dishes, each with a unique flare, using a different part of beef, including:
1.Chilled Shabu-Shabu, Tosa Vinegar and Sprinkle Karasumi
2.Beef Tongue Soup, Water Shield and Yuzu
3.Sukiyaki with Soft Boiled Egg
4.Yuzu and Green Plum Sorbet
5.Beef Cooked in Red Wine and Root Vegetables
6.Grilled Sirloin with Seasonal Vegetables
7.Beef Sushi, Chilled noodles with Uni and Ikura
8.Monaka Ice Cream and Ushidoki Special Pudding
Whilst it’s hard to pick a favourite because every dish was genuinely amazing, I definitely felt the Chilled Shabu Shabu took me by surprise. Everyone has had regular hot shabu shabu, but for the beef to be then drenched in ice cold water, and covered with vinegar jelly was truly a different way of experiencing it. The mild acidity from the vinegar, mixed in with the freshness of the beef was harmonising, and extremely appetising, seeing as it was the first dish of the course.
However, my favourite had to be the sukiyaki with soft boiled egg. The sukiyaki sauce was heavenly, and the chef even sprinkled some truffle pieces onto the dish, giving it a crunchy and aromatic edge. I would come back again and again just to experience this dish again!
Overall, the lunch course was a truly inspiring experience and had me trying things and combinations that I normally wouldn’t. You can see how dedicated the chefs are to their craft and you can feel their passion for food emanate in the dishes themselves!
张贴
