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2023-06-24
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Dinner. Always a favorite amongst the alcohol loving friends. My first time here. Counter seating approx 14. A few separate tables. 2 private rooms on either end. One was lined with bottles of plum wine made in-house. Chef Andy was very excited to see our bottle of soju and gave some insight regarding the correct way of drinking to avoid being intoxicated. Here’s what we had. Cod wafers 酒盗 cream cheese with shiso leaves. Perfect pairing for the soju. Too strong and salty for my liking (but I was
Counter seating approx 14. A few separate tables. 2 private rooms on either end. One was lined with bottles of plum wine made in-house.
Chef Andy was very excited to see our bottle of soju and gave some insight regarding the correct way of drinking to avoid being intoxicated.
Here’s what we had.
Cod wafers
酒盗 cream cheese with shiso leaves. Perfect pairing for the soju. Too strong and salty for my liking (but I was drinking the rose).
Trio of appetizers, being 明太子with Squid; Bitter melon tempura and Seaweed
黑睦
Scallop
𪚩魚 with ginger
牡丹蝦
楓葉蟹+ ikura
Flamed toro (with a slice of ultra sweet Tomato as palette cleanser)
Grilled Eel with crispy skin
Sushi time. I requested the “ladies’ portion of less rice (16g, according to chef).
伊佐木
北寄貝 from Hokkaido- quite thick
深海池魚
Flamed 金目鯛
Bluefin baby, which according to chef tasted better than toro. Indeed, melt in your mouth without the fatty-ness.
Mackerel with sesame
平貝
Uni
Abalone
Chu toro (add on)
Last but not least: 㕑餘卷 on the house as a reminder of old times (chef said he would torch the discarded fish parts and make sushi rolls for himself and his team to line their stomachs when there was too much to drink).
Udon in fish broth
Slice of melon as dessert.
In summary: enjoyable night hanging out with the charismatic chef.
張貼
