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2018-05-08
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The restaurant was small so it was best to make a reservation before coming. I was showed to a counter seat. Great service from the staff who covered my bag with a sliky cloth. For lunch it was 4 course lunch set with a choice of main, served with refillable green tea.Course 1 : Homemade tofuThe tofu was served hot in a cup , topped with uni (sea urchin). The texture was very light and smooth.Course 2 : Appetizier PlatterSeasonal otsukuri (sashimi) : otoro (fatty tuna), big squid, and tai (Sea B
For lunch it was 4 course lunch set with a choice of main, served with refillable green tea.
Course 1 : Homemade tofuThe tofu was served hot in a cup , topped with uni (sea urchin). The texture was very light and smooth.
Course 2 : Appetizier PlatterSeasonal otsukuri (sashimi) : otoro (fatty tuna), big squid, and tai (Sea Bream)
Seasonal cold appetiser : Aburi (torched) scallop, topped with ikura
Salmon sushi roll
Smoked duck
Fried vinegared fish
Tako (octopus)
Egg roll with shrimp roe
The unique item here turned out to be the plain looking egg roll. It was so light, airy and fluffy. One was thinking about of steamed cake. Not the usual firm and too sweet version.
Course 3/ Main Course : Stewed agu pork (S$68++)Served with refillable Pickled vegetables (kelp, chinese cabbage, cucumber), Hokkaido rice (today's flavour was abalone), Miso soup (today flavour's was tiger prawn)
The kelp pickle was quite crunchy, with texture similar to black fungus. The miso soup was served with a cake which packed with crunchy bouncy pieces of prawn meat in it. The rice was quite flavourful on itself with bits of abalone. Although not melt in the mouth type, the fatty parts was not jelat. Dipped the meat with the powder for a spicy kick in taste.
Course 4/ Dessert : Fruits jellyJapanese strawberry, mango and lychee packed in the jelly, topped with mango puree.
It was light with sweetness from the fruit itself.
Overall the food was delicious. The staff made an effort to introduce the dishes.
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