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2010-05-16
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I have been to Ketsu for about 5 times for the past few months and the reason I return to this place is because the owner, Tony, is one of the rare individual who is passionate about his work. My husband and I usually order from the sushi bar and he would recommend seasonal catch, the best way of serving (sushi, sashimi or cooked) and other house specialty. The house specialty which I have tried includes an inaniwa udon in homemade fish soup, seared scallop stuffed with uni and sakura shrimp c
My husband and I usually order from the sushi bar and he would recommend seasonal catch, the best way of serving (sushi, sashimi or cooked) and other house specialty. The house specialty which I have tried includes an inaniwa udon in homemade fish soup, seared scallop stuffed with uni and sakura shrimp cake.
The quality of food never fails us as the sushi and sashimi are never ordinary. For example, during our last few visits, Tony recommended a fish (I think it's called "Kinki") for sashimi and grilling. It was most impressive as the sashimi was fresh, fat with great texture and the grilled fish was cooked just right, crispy on the outside and soft on the inside. The shrimp cake is best to go with beer and seared scallop is nicely complimented by the sweetness of uni. The udon in milky white fish soup is thick and rich which is one thing that we also have at the end of our sushi dinner.
The bill sometimes could be quite expensive depending on our sushi/sashimi selection but it's good value for money. The fact that Tony takes the time to look after all your requests/demands actually make the dinning experience very enjoyable.
张贴