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2012-02-04
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This meal was my 2nd attempt to visit this restaurant and this time we were invited to test out the Valentines Day Special Dinner Set for you guys. The price is $438 per person starting with a minimum of two people, and includes either a glass of White, Red or Umeshu Wine for everyone. The Seafood Platter has some fresh and Large Prawns, Live Hamaguri Clams, Squid and Scallops. This is followed by the Big Platter of Meat - which consists of 4 types of Beef, 1 Chicken and 1 Pork, t
For starch course to finish the savoury part, you get to choose a Chilled Noodles or Bibimbap Stone Pot rice. There are also Salads and Desserts included. We also ordered some other side dishes, but with the restriction of photos I won't write about them here but need to upload it elsewhere.
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Umeshu - Japanese Plum WineThis is a better-than-Choya version,
less sugary and more fresh fruity… ~ 9/10
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キムチ。ナムル 四点 - Pickles Valentine’s SetThis is a very Korean dish with Japanese influence, with both Cabbage kimchi and Cucumber kimchi, a Daikon namuru, and a Zenmai (薇) which is like a Japanese 金针 and a popular mountain vegetable, and sometimes also found in Tensho 天胜.
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Bacon Caesar Salad - The bacon were more like cooked pork bits, the dressing definitely Japanese in flavour. This was a refreshing salad with more peppers and tomatos added than usual, also less cheesy and anchovy like than Western versions. ~ 6/10
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海の幸セット - Seafood Set with Hamaguri Clams, Prawns, Scallops and Squid
The clams were quite fresh and once they pop open, grill them just a tad longer and eat them. Pretty sweet. The prawns were ok and deveined properly. Scallops were a little thing, and the squid is probably just cut a tad too thick. Half good and half average, but fresh enough ~ 7/10.
Gochujang and Shichimi -One is Korean based and chili-miso like, the other is a thicker version of a 7 spices blend.
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特选肉盛り合わせ – Special Meat Platter This is for 2 people, like the above seafood platter. It consists of Negi-Shio Beef Tongue with spring onion, which was surprisingly meaty and nice. The Chicken Meat caramelised quite well and stayed moisted due to good marination. The Karubi beef looked marbled but was a little bland, which was disappointing. The Harami Skirt made up with a stronger flavour and was very tender, and came from the best of the 3 cuts available which can make a harami with slightly gamey flavours. The highlight was always going to be the 黑桦牛 Wagyu, cut from the Chuck Rib and nicely marbled and dripping with mono-unsaturated fat! Yum. The Pork Neck was evenly marbled and tasted good. ~ 8/10
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肩ロース – Chuck Rosu just in front of the Rib Eye MusclesThis is a favourite cut in Japanese Yakiniku, as it is slightly cheaper than the primest cuts but can be rather evenly marbled and satisfying..
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Harami Cut -2-3 cuts can make the cut (pun intended!) to be classified as one, this is using one of the best cuts and hence the tenderness and slightly organs taste.
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Tomato Cheese Bibimbap in Dolsot - This is also more of a Japanese-Korean hybrid dish, with cleaner flavours but the addition of a tomato-cheesy sauce. It was cooked a bit wet tonight, dowsed with too much sauce. The cheese flavour also wasn’t so apparent. I think this is an interesting dish to serve, but you can’t mix in too much sauces at the beginning. ~ 3/10
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冷面 Cold Noodles with Beef Tongue -This is a Japanese cold Morioka Reimen, but served in a more Korean Naengmyeon style without fruits, but served with tender beef tongue instead. A bit of a hybrid dish as usual, as both have the same Korean origin. Quite chewy and served cold, this would be a good summer dish. ~ 7/10
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Almond and Coffee Pudding - This looked decent. I thought the top layer of coffee jelly was slightly bitter on approach but turned out ok in the end, but the bottom layer had very weak almond flavours and was set a little too strong. This polarised the table, some thought it ok but others thought it was a bit weak overall. Not bad from my perspective but greatly missing the almond flavouring layer. ~ 6.5/10
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Likes -
Beef Platter
Seafood Platter especially the Hamaguri Clams *except squid was cut a bit too thick.*
Improvements To be Made-
- Dipping sauce for beef was a bit too fruity and sweet for the beef.
- Bibimbap rice was too wet with too much sauce put in, and there wasn't much cheese flavour.
- Dessert needs more almond taste under, as it was weakish !
At $438/person on a Special Valentines Day including some wine, vs the quality of the dishes, this is actually decent in price. In fact I found that the 'A La Carte dishes' here are quite affordable, although their bigger Wagyu meat platters are a little more pricier.
张贴
