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2024-07-20
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Haven’t been back in a while as I didn’t really like the theatrical presentation and didn’t really find it worthy of the price point. This time we were all wowed by how much it has improved since our last visit in terms of the ingredients and skills of Chef Kenji. Tempo, sequence of dishes and service were also on point. Particularly loved the otsumami tairagai 平贝and Shiro Mirugai (白象拔蚌 ) both fresh and crispy to the bite. Aged Isaki (伊佐目) and katsuo no tataki (炙焼鲣鱼）Very fresh and paired well w
Particularly loved the otsumami tairagai 平贝and Shiro Mirugai (白象拔蚌 ) both fresh and crispy to the bite.
Aged Isaki (伊佐目) and katsuo no tataki (炙焼鲣鱼）Very fresh and paired well with Friend’s sake.
White corn was incredibly sweet and an excellent palate cleanser. Perfect for the summer weather too.
Capsicum tempura topped with Oscietra caviar. Chef Kenji said the capsicum (万愿寺唐辛子) alone costs about 1600 yen apiece. Even without the caviar it is already incredibly sweet. Chef Kenji emphasized Oscietra caviar is the caviar that Bombana uses.
Chargrilled tarabagani legs (炭烧鳕场蚧脚) very sweet and meaty.
Particularly memorable sushi for me were kimmedai 金目鲷. One of the smoothest textured kimmedai I have had in a very long time.
Ishigakigai 石垣贝 fresh, sweet and crunchy to the bite.
Overall, an incredibly scrumptious meal and already looking forward to our next visit for their winter menu!
张贴
