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2024-10-03
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As the culinary scene sees an increasing number of crafty hands joining forces on an event basis, Chiso Tomiki 驰走富木 is one step ahead of the game in joining the hands of Tomita San and Uchiki San, 2 Michelin Chefs from Kyushu, in a permanent setting, that showcases their skills in ably elevating the individuality of each seasonal ingredient presented. Hairy crab with shreds of okra from Kagoshima and taro stem from Fukuoka to start. Refreshing and balanced. Seasonal Sashimi comprising masaba (ma
Hairy crab with shreds of okra from Kagoshima and taro stem from Fukuoka to start. Refreshing and balanced.
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Seasonal Sashimi comprising masaba (mackerel), ishigakidai (sea bream) and katsuo (bonito).
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One of my favourites of the evening. Tilefish, matsutake mushroom and chrysanthemum. Tilefish was silky smooth and the chrysanthemum adds a distinctive fragrance to the dish.
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Ayu and ginkgo nuts. Both chargrilled to perfection.
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Akauni sea urchin and house-made grilled sesame tofu. Tofu was packed with nutty flavours, adding a different flavour and textural dimension to the dish.
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Unagi from Kumamoto Amakusa and lotus root purée
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My other favourite of the evening- Hamo from Oita and Kujo green onion from Kyoto. Hamo is a prized summer delicacy, preparation of which is a true art form that demonstrates the Chef’s exceptional skills and precision in carrying out a procedure known as honekiri (bone-cutting), in which tiny bones are meticulously sliced into tiny pieces without damaging the flesh. Chef Tomita did just that right before our eyes. What a treat! Loved also the delicate flavours and firm texture of the hamo.
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Beef tenderloin from Miyazaki, with kikuna (crown daisy) from Fukuoka and Shiitake mushroom from Oita.
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Madai (Sea Bream) from Fukuoka takikomigohan （炊きこみ饭 ) with grated jinenjyo yam. Incredibly fragrant and umami packed. Loved the gelatinous texture of the grated yam. Asked for refills of the rice despite being full to the brim.
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The meal ended with a bang with Uchiki San serving us house-made Matcha Warabimochi a la minute.
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Overall, a very well thought out menu featuring meticulously prepared seasonal produce. A restaurant that I would revisit on a seasonal basis.
张贴
