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2017-07-11
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"Eat in the season (不時不食 in Chinese)." With such wisdom, the Japanese proudly presents Omakase. This phrase means "I will leave it to you". It is a tradition of letting the chef chooses your dishes with the best and freshest ingredients. I like surprises and mystery is what makes this kind of dining experience special and attractive to me. Tonight, I went to a Japanese restaurant with Western interior decoration, probably caters to foreigners. However, for food, they adhered to persistence they
Tonight, I went to a Japanese restaurant with Western interior decoration, probably caters to foreigners. However, for food, they adhered to persistence they are famous for.
Here came the starter, steamed soymilk with foei gras and roe. The incense of beans filled my mouth. Genuine ingredients were what makes it so fulfilling. Surprisingly, the foei gras and roe didn't steal soymilk's thunder but act as a perfect hop balance.
Oyster from the French were very juicy and richly tasted, filling my mouth with taste of the great ocean. Adding vinegar sauce, they became even more delicious.
It was the turn of sashimi. Colourful gloss guaranteed their freshness. The kind which must be praised was spot prawns. They had a firm and sticky texture. What’s more, the shrimp paste tasted sweet and delicate. On the flip side, tuna belly is disappointing because there were tendons.
Shrimps in this restaurant were good. This is another cooking method, roasting. The surface was layered with assorted mushroom and the shrimps themselves were chewy and delectable.
It was my first trial of deep fried mobula cheeks. It was not greasy nor oily. The exterior was crispy while the interior remained tender and smooth. It is definitely a cuisine that goes well with wine.
A Japanese meal is never completed without sushi. Lightly grilled tuna belly and alfonsino were toasty and excellently tasted with fat incense. Sea urchin was sweet and the sweetness lingered. Of all sushi, the most innovative one was salmon wrapped with lettuce. Layering effect was created with fat salmon flavouring by salad dressing.
Abalone and sea urchin soup, this broth had a gorgeous name. The soup itself was delicious and abalone was tender and soft. Unfortunately, sea urchin didn’t have much taste since its essence are all in the soup.
Finally, it is my all-time favourite, fruits. There were sugary honeydew melon, pineapple from Okinawa and grape jelly. This is such a satisfying meal!
张贴
