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2024-06-15
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Sukiyaki dinner. Inherited decor from omakase predecessor; seated at U-shaped bar counter watching team at work, led by Japanese head chef. Recognized local chef from Jiro.3 sets to choose from. Went for the middle one, $1,080 pp.Here’s what we had.Trip of Appetizers:--Butterfly pea Jelly with cream cheese: a weird and unappetizing commencement -酒盜 Wagyu with vinegar: very salty -Abalone topped with cream sauce: better.Steamed Egg Custard with Sharks finSashimi: toro and Squid topped with caviar
3 sets to choose from. Went for the middle one, $1,080 pp.
Here’s what we had.
Trip of Appetizers:-
-Butterfly pea Jelly with cream cheese: a weird and unappetizing commencement
-酒盜 Wagyu with vinegar: very salty
-Abalone topped with cream sauce: better.
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Steamed Egg Custard with Sharks fin
Sashimi: toro and Squid topped with caviar. Served with special soy sauce using soya beans fermented for 2 weeks.
柑橙 Sorbet as palette cleanser.
A5 Oita Wagyu Beef- beautiful marbling with rich flavor and melt-in-the-mouth tenderness.
To be taken with 2 types of egg- one slightly steamed for 1 minute. Preferred the other one with more silky texture.
A5 Hokkaido Brown Wagyu Beef
Bamboo shoot and tofu;
Tomato and wheat “fu”.
Freshness of the vegetables were accentuated by the rich flavors of the sweet soy sauce broth.
Akita Cold Inaniwa Udon in Refreshing Lime Dashi. PickyEater recalled eating the same dish at Mihara nextdoor.
Wagyu Beef and Sea Urchin on Claypot Cooked Rice. Requested extra small portion of rice, which was a mistake; since I got the same amount of sauce which drowned my rice. Sea urchin was supposedly there to lessen fattiness, but tasted a bit bitter to me.
Miso Soup and Pickles
Dessert: melon and grape.
In Summary: cozy and interactive dining experience, which would have been most enjoyable but for unknown CoughingGal sitting next to me (spluttering and coughing every few seconds) awakening the Hypochondriac and HygieneFreak in me.
张贴
