2014-11-10 190 瀏覽
After a great dining experience at this restaurant recently, I came back here for lunch and went for the omakase lunch.We were seated at the sushi counter, which uses Japanese wood and we were able to watch the chef in action and also talk to the chef about the origins of the ingredients of the dishes he prepared.The chef is knowledgeable and well versed in sushi preparation and cooked food.Here are the courses that we had:- Stewed Bonito: The first course of the meal. Served cold and very refre
We were seated at the sushi counter, which uses Japanese wood and we were able to watch the chef in action and also talk to the chef about the origins of the ingredients of the dishes he prepared.
The chef is knowledgeable and well versed in sushi preparation and cooked food.
Here are the courses that we had:
- Stewed Bonito: The first course of the meal. Served cold and very refreshing, with tasty gravy.
- Fresh beancurd skin topped with seaweed, roe and freshly grated wasabi: The chef gets this special supply of fresh beancurd skin that’s ben layered to create tofu. Topped with the other ingredients, it was a delightful dish.
- Teapot soup: Drinking the soup with and without squeezing the lime made the soup taste different. After drinking the soup, you can eat the prawns, mushrooms and vegetables that has been cooked inside.
- Sashimi -
- Hokkaido sea urchin: The chef only imports the best brand from Hokkaido and if its not available, it means the quality is not up to their standard. It has heavenly.
- Setouchi Sea bream: Biting into this white fish gave a good bite. Definitely fresh!
- Nagasaki Spanish mackerel: The chef flame-broiled the outside of the fish – skin side in front of us. It gave the fish a slightly smoky flavour. I usually do not like mackerel and this changed my perception. Loved it.
- Wakayama strip jack: Also fresh and delicious.
- Hokkaido scallop: It was very sweet and delicious. Must-order.
- Assorted fish with Goma dressing: Assorted fish that was marinated in home-made sesame dressing. The dressing was unlike any that I have tasted and definitely not off the shelf. It was good.
- Fried Japanese fish with Japanese sweet potato cut in the shape of the Ginko leaf: Decent piece of fish that was skewered on a stick, coated with small bread crumbs and fried. Fish was very good. It came with two pieces of Japanese sweet potato that has been cut into the shape of a ginko leaf. Good presentation. It also had two soba noodles that has been tied at one end with seaweed and deepfried. I had thought it was toothpicks and inedible till the chef said I could eat it.
- Mini hotpot with Oysters, crab meat, seasonal mini Japanese potato and cream and cheese sauce: Another highlight of the meal. I wasn’t expecting the whole oysters in there and together with the cream sauce, it was yummy!
- Rice topped with Unagi, Japanese pickles and Nagoya Miso Soup: Last course of the meal. It was a mini bowl of Japanese rice topped with two pieces of freshly grilled unagi. The unagi was soft, but do be careful of bones.
We were filled to the brim after our meal, and most importantly, the food were fresh and good!
I look forward to visiting the restaurant again in the near future.