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2017-01-09
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The restaurant was the latest by Chef Teppei. Interestingly the entrance to the place was at the back. Reached the place about 20 minutes before it opened and there was a queue of about 15 persons in front of me. The 6 counter seats were the first to fill up. The place was quite smoky. One could even smell the smoky grilling smell before entering the place. The place was decorated in a light wooden look. By the way I did see a customer who bought a couple of fresh eels back too. Tables were plac
The restaurant was the latest by Chef Teppei. Interestingly the entrance to the place was at the back. Reached the place about 20 minutes before it opened and there was a queue of about 15 persons in front of me. The 6 counter seats were the first to fill up. The place was quite smoky. One could even smell the smoky grilling smell before entering the place. The place was decorated in a light wooden look. By the way
I did see a customer who bought a couple of fresh eels back too. Tables were placed quite near to each other. There was barely place for bags but lucky I selected a table by the shelf, therefore got place in the shelf for bag.
On the table, there was condiments such as sweet sauce, unagi sauce, spicy, Japanese pepper and chilli powder to help yourself to. Refillable Iced tea was served.
Kimoyaki (Liver) ($9.80+)Looked quite charred, It was chewy with smoky although it was a tab bitter at certain parts.
Yahatamaki ($14.80+)Unagi roll stuffed with pickled radish in it. Crunchy and tangy.
Large Kouhaku Histsumabushi ($39.90+)Unagi Served with Mentaiko Sauce, Soup, Pickles, Broth, Spices.
The dish was a January special.
To eat Histsumabushi, divide the serving into 4 parts.
1) Have one serving in the small bowl which is also known as torizara, to enjoy the dish in its original tasteyakumi
2) Second serving, add the yakumi (condiments such as fresh wasabi, chopped spring onions and green onions). I spend quite a lot of time busy grating the wasabi. The fresh wasabi really peaked up the dish.
3) Third serving, add the lightly-flavored dashi (made from simmering fish or meat) broth. The dish reminded one of teochew porridge.
4) Eat the Last Serving the way You Like best. As for me, I like it with the broth and freshly grated wasabi in it.
The layer of Mentaiko Sauce was a tab too little to make a different to the dish.
Although there was long queue, most customers finished their meals quite fast.
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