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2023-05-07
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Congratulations on keeping the Michelin⭐️ fame this year, here’s a record of my recent visit two weeks before the Michelin result was released.We were seated at the stage kitchen counter and was first welcomed by some rice crackers and sweet potato chips.🥂Hokkaido Uni, Sakura Shrimp SomenFirst course was a cold appetizer with sweet uni on top. Combining perilla flowers and veggies to the noodles made it very refreshing.🥂Nagasaki Grouper, Spring Vegetable SoupThe chef showed us the veggies he used
We were seated at the stage kitchen counter and was first welcomed by some rice crackers and sweet potato chips.
🥂Hokkaido Uni, Sakura Shrimp Somen
First course was a cold appetizer with sweet uni on top. Combining perilla flowers and veggies to the noodles made it very refreshing.
🥂Nagasaki Grouper, Spring Vegetable Soup
The chef showed us the veggies he used in the soup in a basket. Tasted like the season of Spring.
🥂Hokkaido Surf Clam Chawanmushi
Unlike a normal Chawanmushi that’s prepared in a cup, it’s hidden in the surf clam shell with firefly squid together. It’s truly flavourful and the seafood was all very fresh. One of my favourites of the night!
🥂Seasonal Sashimi
Added mullet roe on squid, ginger on scallop, minced carrot on Isaki and sesame sauce on akami, chotoro and otoro. Every sashimi was delicious with an unique taste.
🥂Bowl of Wonders
A beautiful bowl with all my favourite ingredients - sea urchin, French caviar and wagyu tartare. Having them together in one bite was undoubtedly a delight.
🥂Grilled Kimedai
The fish skin was first fried before grilling so it was really crispy. Added red vinegar to ease oiliness.
🥂Kyoto Princess Wagyu with Fukimiso
It was the tenderloin part from wagyu and was very rich and beefy. However, the fukimiso was a bit salty so I didn’t add much to the wagyu. Mushrooms and potatoes are on the side.
🥂Amela Tomato Jelly
Now comes this jelly to cleanse our palate and it was incredibly sweet and lovely. Never thought that tomato could be made this nicely in a jelly style.
🥂Hokkaido Abalone Daikon Rice
This claypot rice is another signature from this restaurant, it smelt super nice already and was even better when it came with miso soup and pickles together.
🥂Sakura Leaf, Strawberries and Vanilla Icecream
🥂Brown Sugar Red Bean Bun
Nice desserts to wrap up the meal with some delicious green tea plum wine.
The meal was great and you could see the chef was very attentive to details and some combination of ingredients was quite surprising. However, as a Michelin⭐️ restaurant, I didn’t expect to see them clean the kitchen when I’m still finishing my dessert at 9pm. It was honestly not an enjoyment especially we were seated facing the kitchen. I felt like they just wanted to kick us out and pushed us to eat faster. The restaurant should really be more aware of this little detail.
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Overall rating: 7.5/10
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💰8-course Tasting Menu: $2080/person
jsv_foodie
张贴
