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2023-01-14
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After a great experience at Kicho, I learnt about their sister restaurant Ushidoki. Ushidoki carries an intimate ambience. It is a beef omakase restaurant, specialising in wagyu from Japan. We tried their dinner tasting menu, which contained many different cuts of beef prepared using a variety of methods. To start, we had the appetiser of a seared scallop and a chateaubrand cut of steak. The scallop and steak were rich, but was mellowed out when paired with the lotus sauce. We were then served a
We tried their dinner tasting menu, which contained many different cuts of beef prepared using a variety of methods.
To start, we had the appetiser of a seared scallop and a chateaubrand cut of steak. The scallop and steak were rich, but was mellowed out when paired with the lotus sauce. We were then served a beef tongue stew, which was served in a light dashi broth
and was very refreshing.
We were then served a wagyu nigiri with a picked pumpkin, followed by a show stopping beef tartare. It was extremely luxurious, and was served with a generous portion of sea urchin and caviar in a bowl entrapped with smoke. All the flavours went very well together and everything was fresh.
We then had the sukiyaki, which was simmered in the signature broth, making the well-marbled meat even more flavourful. The chef didn’t stop grating the fresh truffle on until we said enough!
As a break, we were served a yuzu sorbet as a palate cleanser. It was served with dried kiwi which added a sharp tang. This was followed by the cutlet sandwich. The meat was so tender and juicy and the sea urchin and caviar toppings really added a luxurious flavour. There was another beef stew topped with a sea urchin.
An interesting dish was the sirloin with foie gras cutlet. It was presented in a miniature Japanese style hay stick tent, with garnishes of popcorn representing the snow. The last main dish consisted of hand roll with salmon roe and beef and a bowl of udon. The dessert was an ice cream sandwich with chestnut paste and sea salt ice cream with a matcha pudding.
All the plates and cutlery used were beautiful and the staff took care to explain every dish and the cultural significance behind certain things. It was a great experience to be able to interact with the staff and watch the chef prepare the food, and we left very full and satisfied.
The last surprise was to see the chefs and boss lining up to give a warm and heartful farewell to us.
张贴
