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2013-10-03
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The chef pampered the group with special sushi plate. Kyoho Ice Cream (Japanese Grape Flavour) with Kuri Kanronni (boiled Chestnut). The grape flavour tastes like eating Hi-Chew sweet and the white whip cream is fresh. The chestnut is sweet too. Menrui (Fukuya Seafood Ramen. The soup base is extraordinary different. The chef used different type of vegetables such as carrot, cabbage, celery blend and boil. Woh the ingredients can spoil us with prawn, mini albano, crab stick, seaweed. Fuk
The chef pampered the group with special sushi plate. 
Kyoho Ice Cream (Japanese Grape Flavour) with Kuri Kanronni (boiled Chestnut). The grape flavour tastes like eating Hi-Chew sweet and the white whip cream is fresh. The chestnut is sweet too.
Menrui (Fukuya Seafood Ramen. The soup base is extraordinary different. The chef used different type of vegetables such as carrot, cabbage, celery blend and boil. Woh the ingredients can spoil us with prawn, mini albano, crab stick, seaweed.
Fukuya Aburi sushi Mori (salmon, anago, Akami, Buri Belly + Unkan Uni & Ikura Topping. In this plate, no sauce and wasabi were served. In fact, these condiments have already added in the sushi.
Yakimono (Gintari Mentaiyaki). it is fried cod spread with cheese sauce. It is a bit salty yet still good, juicy.
The Dobin Mushi, teapot soup, comprising dried oyster, oyster mushroom and bamboo shoot. These ingredients have enhanced the sweetness in the soup.
Fukuya tokusen Platter with Toro, Uni, Botan Ebi, Salmon Belly, Katsuo Tataki, Shima Aji and Tai. The freshest ingredient and seafood air-flown directly from japan are used in the meal.
The 1st dish Zensai, seafood Mayo on fresh salad. it is advisable to see the seaweed together with the salad, otherwise it will be very salty. 張貼
