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2016-02-26
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The Japanese restaurant is located in the middle of a row of restaurants, at the ground floor of the hotel. It looks rather dull looking, comparing to its neighbouring restaurants. But its $80++ omakase (multi course) dinner is so highly in demand that one has to book about 3 months before in order to dine in there. The restaurant sits about 22 people around its counter table. The seats are quite close to each other. One could only leave bags under the stools or with the cashier. For dinner ther
Each person is served iced tea in a beer mug.
Assorted Appetiser Platter
The edamame bean was nutty. The deep fried fish skin was quite crunchy.
The lotus root salad was crunchy.
The in house made bean curd was light and smooth.
The spinach was light and crunchy.
The fishcake was crunchy.
The unagi maki was a bit too plain.
Assorted SashimiThere was salmon, tuna, snapper, scallop, and seaweed, served with fresh wasabi. Felt the tuna was not as fatty and melt in the mouth as before.
ChawamushiQuite smooth in texture.
Mini minced raw tuna rollSince I'm a female, I got the mini size version. Guys will get the big size version. There was crispy tempura crumbles in the roll which made the roll quite crunchy.
Mini TaroServed on a stick.
It looked like a nut but really tasted like taro.
Monk Fish LiverServed on spoon.
Wrapped with crispy beancurd skin, it tasted quite rich and creamy.
Braised SnapperAs I was served the tail part, the meat was juicy but a bit quite boney.
Raw Tuna, Salmon Roe, Uni on Sushi RiceServed on a spoon.
Simply melt in the mouth.
Fish Cake MochiServed on a spoon.
It looked so cute like a flower. It was served with a bit of sweet savoury brown sauce on it, it had a chewy mochi like texture with a fish cake like taste.
PickleServed on a stick.
It was served to act as a palate cleanser.
Foie Gras on Salmon SashimiServed on a spoon.
The pan fried foie gras was quite melt in the mouth. Quite a combination for the cooked and raw food together.
Roasted Monk Fish SkinIts chewy texture kind of reminded one of dried cuttlefish.
Crab LegServed with a light sauce on top.
The meat was sweet and juicy
Raw Monk Fish's lipIt had quite crunchy in texture.
Saga BeefThe beef looked a bit bloody but tasted quite smooth.
For this course, if one did not take beef, it was replace with braised pork. The pork looked dry but had a melt in the mouth texture.
Pork bone soup with MochiThe mochi looked like kway chap but was quite chewy in texture. The soup was quite porky.
Tai (Snapper) 's Belly on Cream CheeseServed on spoon.
Interesting experience of having sashimi with cream cheese. It kind of balance the rich taste of the cream cheese.
Main Course : Sashimi Rice Don, 4 Kinds of Sushi, Uni Fried Rice, Wagyu Beef Fried Rice, Fish Ocha Zuke, Hiyajiru
Mom tried Ocha Zuke which reminded one of teochew fish porridge. It was actually rice in hot soup with snapper sashimi, shredded ginger and fresh wasabi on top.
If one was having birthday, you could change the main course to sashimi cake. Remember to inform the staff in advance. The staffs around will also sing birthday song to the birthday guy in lighted eye-wears, with the lights off. The sashimi cake was actually cubed sashimi and crunchy pops served on top of seasoned sushi rice, with a candle lighted on.
Dessert was a scoop of ice cream with choice of flavour : Calpis, Durian, Green Tea, Sesame, Salted Caramel, Yuzu.The black sesame one was rich and creamy. The green tea one was not bad too. But my favourite was the calpis version.
Overall the food was a lot for a $80++ meal. I could see a number of guys having problems finishing their main courses. The staffs were quite funny. We got to be spoon fed by the staffs for certain course served spoon. As I had the 6.30pm dining slots, at around 8pm the cashier already started going around with the bill. 15 minutes before the end, one could see the staffs preparing food the next time slot diners.
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