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2025-01-08
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Start the new year right, we treated ourselves to a spacious high-ceiling upstairs izakaya. Their house-made gourmet items are absolutely divine, especially those semi-dried delicacies straight out from the drying cabinet at the restaurant entrance. 18-hour air-dried French quail legs were served in a saturn container filled with fragrant smoke. Skin was light, crispy and the quail meat was perfectly aromatic and cured, there’s an apple jelly to go with this delicate pair of legs. Highly recomme
18小時風乾法國鵪鶉脾
$85
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18-hour air-dried French quail legs were served in a saturn container filled with fragrant smoke. Skin was light, crispy and the quail meat was perfectly aromatic and cured, there’s an apple jelly to go with this delicate pair of legs. Highly recommended. The crispy chicken skin had also been dried for 18 hrs, which tasted a lot stronger while being less greasy than usual.
法國鵪鶉脾
$85
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The Hakata pork skewers were also chef’s recs so we ordered a few: Brussels sprouts; young garlic shoots; apple strudel; kimchi- all meticulously wrapped with very thinly sliced Hakata pork and grilled in front of you at the fireside. These are very delicious both visually and tastefully.
蘋果豚卷
$38
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Tempuras: Oyster & shiso leaves; and shrimp paste & shiitake mushrooms were amazing. How smart they are to pair each seafood with a veggie ingredient, elevating the tempuras to a next level.
We didn’t forget to add some beef and sashimi at our izakaya o’clock. The beef blade steak on skewer, and snow crab & salmon roes on sushi rice were meaty and satisfying. Creamy uni & tuna toro on rice crackers, and the very tasty strawberry & foie gras on toasts made incredible appetisers. My friend was on sobriety so we enjoyed the night with unlimited genmaicha and great hospitality from the staff.
鵝肝多士
$75
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三文魚子松葉蟹肉小鉢、海鮮拖羅蓉脆脆米餅
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