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2019-09-21
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After trying out Sensou for lunch a while back, I decided to give Wagyu Vanne a try.Wagyu Vanne shares the same restaurant space as Sensou and J Pot under this one big entrance called Goosango. While Sensou is focused on Western fare, J Pot is for hot pot, Wagyu Vanne is for meat grilling. As it's in the middle of the restaurant, there are no windows, thus more darker in lighting. Each table has a grilling station. When you enter, you are also greeted by a fridge showcasing all their beef.Lunch
Wagyu Vanne shares the same restaurant space as Sensou and J Pot under this one big entrance called Goosango. While Sensou is focused on Western fare, J Pot is for hot pot, Wagyu Vanne is for meat grilling. As it's in the middle of the restaurant, there are no windows, thus more darker in lighting. Each table has a grilling station. When you enter, you are also greeted by a fridge showcasing all their beef.
Lunch time they have lunch menu. Menu is in English, Japanese and Chinese. If you choose to grill, you can choose the tasting menu. If not, they offer sets that include a salad, soup, main and dessert. As I didn't feel like grilling, I ordered a lunch set.
It came with a salad. The menu said pan fried scallops with fresh garden salad. Um...I saw no scallops. I found no scallops. When asked, they said they ran out of scallops and had replaced it with parma ham. To me, I think they should have informed me some time before I ordered that the scallops were going to be replaced with something else. There was no apology for this as well. The salad was ok. Nothing to really rave about.
The soup was a crab miso soup. This was ok. Nothing exceptional about it. There was a lot of fresh crab meat throughout.
But this was the main event. I chose the Hiyami F1 Wagyu Steak with Japanese Rice and Teriyaki Sauce ($228). It came with a some pickles and a small appetizer dish of soy sauce marinated zucchini with corn. The appetizer was warn and not too salty.
The teriyaki sauce came in a small pitcher that poured over in one thick texture glaze. It was sweet and it flavored the steak nicely. The steak was cooked to a nice medium rare and was soft and tender. Portion was not large but it was enough for me.
Dessert was beautiful and I think was probably the best of my entire meal. It was a yuzu sorbet with fresh strawberries and blueberries. There was some biscuit crumbles and shards of crystallized honey. All on top of a monaka wafer. Not only was it beautifully presented, but the textures and flavors were on point.
Overall, the food tasted nice though some were a bit average for the price you pay for. The dessert was the star. Service was good except for the part of informing me about the scallop replacement. They do have a lot of people working at this restaurant. Considering the number of actual diners, there was far too many of them and they did cluster around chatting. Though they did notice immediately when service was needed. Like Sensou, the food was fine. But would I be back? Unsure.
张贴
