Here’s what we had.
菠菜沙律配胡麻醬- topped with a slice of deep fried lotus- a refreshing, earthy start.
磯煮鮑魚- tender yet toothsome, paired with marinated turnips.
脆炸手指蓮藕配熱情果醬- 3 thick lightly battered rich slices. Would have preferred thinner slices.
頂級美國牛小排- marbled, juicy, and deeply savory; rich yet balanced.
鹽燒大蔥雞腿肉- juicy chicken thigh kissed with smoke.
汁燒日本豚角燒- melt-in-your-mouth, rich and luscious, glazed in a glossy reduction of soy, mirin, and sake, with a whisper of ginger.
白燒鰻魚- hilight of the nite. Super crispy skin; lightly seasoned, letting the smoky, fatty depth of the eel to take center stage.
日本南瓜紫菜味噌燒- pumpkin was roasted until caramelized, its sweetness enhanced by a savory miso glaze with nori flakes adding a briny, umami punch.
翠玉瓜- delicately grilled, with concentrated sweetness and water content.
銀鱈魚西京燒- cod was buttery and flakey, topped with sweet-savory miso marinade. Caramelized edges with soft interior.
日本泡菜豆腐黑豚肉- pork was tender and fatty, paired with silky tofu and tangy Japanese pickles that cut through the heaviness.
松葉蟹肉蟹膏甲羅飯- we watched server mix the pot of creamy, umami-laden gratin of crab roe with the other claypot of rice.
搽茶蕨餅配黑蜜- warabi mochi was soft, jelly-like, dusted with matcha and drizzled with black sugar syrup.
In summary: meal was delicious- not flashy, but deeply satisfying. Coupled with seamless service and well-practiced tunes; everything flowed like a well-composed concert.
