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2022-04-23
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Paid a visit for lunch despite dinner restrictions having lifted the day before, I noticed that the lunch menu had changed already, I believe they had 12/14/16pcs before, now it had changed to 2 options of 13pcs $1000 and 16pcs $1300. I felt that 16pcs are a bit too much for lunch so I opted for 13.The shari was a little too acidic for some of the white fish, almost drowning out their subtle flavours. The rice was changed once but both times were still a bit too warm. The dining atmosphere was q
The shari was a little too acidic for some of the white fish, almost drowning out their subtle flavours. The rice was changed once but both times were still a bit too warm. The dining atmosphere was quiet but comfortable, with the chef occasionally chiming in to joke with the customers. The service was top notch as usual, the waiter was attentive without being intrusive. However it felt quite rushed as there were only 3 of us, lunch was over in 45 minutes, probably record time for a 13 dish course. The overall experience was pleasant despite feeling a bit hasty but it certainly felt like it could be more given the price point. Oh and the pickled yamaimo is a must eat.
Really wanted to like this one, the cuttlefish was sweet and sticky but it was dominated by the strong acidic shari.
Always a crowd pleaser, perfect balance of fattiness and unami.
Otoro was a bit of a let down, there were still some tendons in mine. 
Thick cut of scallop with the crunchiest seaweed is a winning combo.
Blanched just enough to retain a bit of the bouncy raw texture on the inside. Yum.
The pickled kombu was a little overpowering, think I prefer the normal version of aji.
The smoking of the sawara is ingenious. 
Shiro ebi was super sweet 
Anago was quite hot, it was soft and delicious but had some very thin bones.
Back of tuna neck very rich in flavour, very generous handroll indeed. 
Tamago had a nice texture, it was like a custard and cake hybrid.
张贴
