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2023-11-23
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Dinner. Couldn’t wait to check out the new space. Bigger counter area than before (now seating 10) but only 2 tables. In general roomier. Seated at bar counter. In essence the same menu as before save for the seasonal specials. Omakase for $800pp now available. We opted for a la carte. Here’s what we had. Sashimi platter: 鯛魚•鰤魚•鰆燒霜Egg in broth- must order item. Egg was so smooth and soft.Beef tendon with turnip- turnips were a bit too sweet.Kobako crab (香箱蟹, in season from Nov to Dec). The palm
Seated at bar counter. In essence the same menu as before save for the seasonal specials. Omakase for $800pp now available. We opted for a la carte.
Here’s what we had.
Sashimi platter: 鯛魚•鰤魚•鰆燒霜
Egg in broth- must order item. Egg was so smooth and soft.
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Beef tendon with turnip- turnips were a bit too sweet.
Kobako crab (香箱蟹, in season from Nov to Dec). The palm-sized Kobako crab is actually the female version of snow crab, famous for its fragrant roe and paste. We watched as chef unwrapped the precooked crab from cling film and reheated with broth. Unfortunately the roe wasn’t as good as expected.
Beef skewer, turnip topped with bonito shreds and minced pork wrapped in Cabbage
Octopus- very tender in the sweetish sauce.
Mochi-alike wrapped in Beancurd sheet, shaped like 福袋
Siu Mai in broth- texture unlike its Chinese counterpart; quite soft.
Eel Tempura
Wasabi mochi as dessert.
In summary: yummy oden feast. Felt like we were in Japan. Seamless service.
張貼
