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2009-05-21
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Not long after an overall pleasant yet 'slightly amiss' lunch sushi encounter last time, I was determined to return to try their other specialty lunches (also dinner) - mainly the 日替わり定食. On any given day, the 2 sided menu might carry roughly 3 to 4 lunch choices. I chose one of my perenial favourites, an attractive fish head & neck 粗煮 as my 日替 lunch:粗煮:1) The exact white fish type was not revealed to me but I guess this is up to the kind of fish heads and necks the kitchen has left over. A ver
粗煮:
1) The exact white fish type was not revealed to me but I guess this is up to the kind of fish heads and necks the kitchen has left over. A very 環保食法 that I support. The fishhead is cooked in a soy and mirin based sauce, together with simmered Jap Pumpkins that were really sweet, 牛蒡 excellently cooked as well as two shaved, sublime Al Dente Green Asparagus that were accurately balanced between the green freshness and sauce influence - I thought the trio of Jap Pumpkin, 牛蒡 and Asparagus were really impressive and all worth 100%.
The main theme ingredient, namely fishhead and fins were also cooked well but the portion was surprisingly underwhelming, I would say the total amount of fish meat I 'massaged' out of the 2 miniature bony pieces being less than 50g. It could not have been constituted of more than one-quarter of a small fish's head. It was also slightly overcooked unlike the vegetables, the fish meat becoming a bit chewy and stringy. For something that costs nearly nothing for the restaurant but will make me $88+10% out of pocket afterwards - I certainly expected a more charitable serving. I ultimately left the shop starving and finished a 2nd lunch session elsewhere.
2) Aka Miso soup with Shimeji Mushroom and Tofu, same as my last set lunch. Good stuff.
3) The Appetizers today included Bean Sprouts and Pickled Julienned Vegetables in ceramic dishes, which to be utterly frank does not show a lot of heart from the kitchen - these types of pickles in overseas Japanese restaurants are either only served in pretentious Chinese-run-Japanese restaurants, or else in proper Japanese restaurants, only given to non-Japanese customers as palate cleansers. Japanese speaking customers on the other hand are by default given better alternative starters, such as fishes, hijiki, ika's, etc. This is a verified, non-exaggerated story as yours truly is well known for being hard to please and always unashamedly request for Japanese-only special appetizers in restaurants, by directly negotiating with the Japanese chefs or staff... I don't agree with discriminations between races.
4) Tsukemono - Pickles. One of the two white pieces of Radish was OFF, it had an ’噏味’.
5) Chawanmushi Egg Custard - Unlike my last time when my chawanmushi was over-cooked just as most Hong Kong Japanese restaurants do it wrong (even my last visit to Kenjo Sushi), this time, my chawanmushi was undercooked to the point it was watery and over half of it was not scoopable with the wooden spoon. It was left mainly unfinished. Strangely enough, my friend's chawanmushi was cooked to perfection - the custard texture was velvety soft and swimming on top of the broth. I give it the benedit of the doubt.
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In Conclusion - whilst the lunch food quality that day was of a high standard, I honestly had a problem with the meagre serving size as well as small things here and there, not unlike my last Sushi lunch here when there were obvious shortcuts taken, ie. fish choices, serving techniques, powdered wasabi, etc.
Dinner however would prove to be vastly different as the whole dynamics change for the better. This is just about similar to Sushi Hiro's lunch and dinner performance discrepancies. The question one must ask then - what should the foodie expect from a lunch, that is only 1/5th the price of a dinner experience? DINNER REVIEW COMING SOON.
THIS LUNCH - AROUND MID '4' FOR TASTE, '2' FOR FOOD PORTIONING AND OTHER MISHAPS.
張貼
