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2025-02-06
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A special nite in the private room with a fishless menu specially crafted for Fishless- who does not eat fish.Here’s what we had. Welcome snack- crisp and airy Lobster and Sweet Potato Crackers.Boston Lobster enhanced by bright, tangy Orange Jelly adding a refreshing citrus note. The dish felt light yet indulgent, highlighting the natural sweetness of the lobster with an unexpected twist. Hokkaido Ankimo (monkfish liver)- creamy and rich, with a delicate umami flavor; often referred to as the
Here’s what we had.
Welcome snack- crisp and airy Lobster and Sweet Potato Crackers.
Boston Lobster enhanced by bright, tangy Orange Jelly adding a refreshing citrus note. The dish felt light yet indulgent, highlighting the natural sweetness of the lobster with an unexpected twist.
Hokkaido Ankimo (monkfish liver)- creamy and rich, with a delicate umami flavor; often referred to as the "foie gras of the sea".
Shark Fin Tempura- an impressive display of technique. The tempura batter was perfectly crisp, encasing the tender shark fin without overpowering its delicate flavor. Served with just the right hint of salt, it was a dish that blended luxury with a comforting, familiar texture.
Matsuba Crab and creamy Tofu Skin in umami-rich White miso broth, topped with earthy White Truffle shavings.
Sashimi- Oyster with foam, Squid topped with caviar and Queen Crab with jelly.
Dried Bottarga sandwiched between crisp, slightly sweet Karasumi Daikon.
Tender and juicy Scallop encased in a perfectly crisp breadcrumb coating; paired with a dollop of Yellow Mustard adding a tangy kick that cut through the richness.
DIY Sushi of Wagyu, Uni and Caviar to be wrapped by ourselves with seaweed.
Perfectly Grilled French Pigeon, with its gamey richness balanced by the tangy heat of Kumquat Wasabi Sauce- an unexpected combination that worked beautifully, showcasing Chef’s ability to push boundaries without losing balance.
Tomato Martini, a refreshing palate cleanser.
Pot Rice with tender and flavorful Hokkaido Abalone- a comforting and deeply satisfying dish. Served with miso soup and pickled vegetables.
Fluffy Dorayaki pancake with Strawberry, Black Truffle, and silky Yuzu Custard.
In summary: Chef had once again managed to dazzle us with his ability to push boundaries in exciting ways, combining luxurious ingredients with inventive techniques and impeccable execution, in presenting us with an elevated yet approachable fishless menu. Consistency across dishes was remarkable; service attentive and polished.
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