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2023-06-28
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Lunch. 2023 June Omakase Menu. Counter seating 8. Ordered glass of burgundy red. Too chilled.Here’s what we had. Appetizer: Thin White Noodles in Grated Yam and Grilled Eggplant Sauce with Water Shield (莼菜), topped with Caviar, Shiso Flower and Lime zest. Special decoration marked the end of the first half of the year. Mixed everything well before eating. Very refreshing.Chu toro belly slightly grilled to body temperature to achieve the maximum melt-in-mouth texture. Topped with seaweed+ wasabi
Counter seating 8.
Ordered glass of burgundy red. Too chilled.
Here’s what we had.
Appetizer: Thin White Noodles in Grated Yam and Grilled Eggplant Sauce with Water Shield (莼菜), topped with Caviar, Shiso Flower and Lime zest. Special decoration marked the end of the first half of the year. Mixed everything well before eating. Very refreshing.
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Chu toro belly slightly grilled to body temperature to achieve the maximum melt-in-mouth texture. Topped with seaweed+ wasabi sauce.
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Slice of Miyazaki Wagyu Beef, Fish maw and bonito dashi, prepared separately in 3 different pots; all put together to form a mouthwatering soup. Topped with Sansho leaf (which is in season). We were told to first inhale all the goodness upon opening the lid. Indeed the distinct aroma from the sansho leaf was enticing. Particularly noteworthy was the taro stem, not widely available as it is difficult to grow and process. Tasted a bit like turnip, but more tender.
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Hand roll of toro tail and uni; rice flavored with minced pickles and sesame etc.
Grilled Black Throat seasoned with Soy Sauce and special non spicy shichimi (七味粉 ) and chopped spring onions. To add tweak of lime ourselves but forewarned not to be over-zealous.
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Steamed Egg topped with Shaved black Truffle; with a layer of Cheese in the middle and Potato Mousse at the bottom. Freshly ground Black Pepper as seasoning (too spicy for me).
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Steamed Abalone; Winter Melon cooked perfectly to show off its green color. Liver sauce at the bottom. Green Yuzu shavings. Loved the sesame Tofu in particular with its mochi-like texture. Chef explained that the tofu was not made with beans, but some kind of starchy mixture.
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Claypot Rice with Golden Eye Snapper, Peas, Shiso leaf, dried Plum etc. Chef grilled the sheet of seaweed roll ultra crispy and scattered the pieces into the rice. Lovely juxtaposition of flavors (especially the tint of acidity from the plum) and textures. Miso soup and pickles.
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Dessert: lime flavored crushed ice and non-alcoholic plum wine jelly. Topped with Melon and peach pieces.
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In summary: stellar performance- very well executed meal; thanks to manager’s superb translation skills and seamless interaction amongst the team. Particularly appreciated chef’s utilization of local ingredients (eg fish maw) within the refined traditions of Japanese cooking. Well deserved ⭐️.
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