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2012-07-04
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For seafood the delcious formula is goodness = freshness This was clearly demonstrated here in Kanizen.The decor was nice and neat, key colour was black, I guess it made the white crab meat stood out.But we were in a party room for 10 people, 5 seats on each side of the table, but it was so crowed that the waitress couldnt get to the other side to serve the people and since the table was too wide, she couldnt reach the other side, but she was a straight and honest people. So I wouldn't comment t
goodness = freshness
This was clearly demonstrated here in Kanizen.
The decor was nice and neat, key colour was black, I guess it made the white crab meat stood out.
But we were in a party room for 10 people, 5 seats on each side of the table, but it was so crowed that the waitress couldnt get to the other side to serve the people and since the table was too wide, she couldnt reach the other side, but she was a straight and honest people. So I wouldn't comment too much on the service.So we ordered the meat with all three type of crabs that serves four people per set
Matsuba crab 松葉蟹
Taraba crab 雪場蟹
Horsehair crab 毛蟹
First off was the entree
Crab meat on Japanese pumkin and daikon. I think this scored 5/10 because there was no surprise and the crab meat was not particularly special.Second dish was the sashimi of the Matsuba legs
Personally I prefer the crab meats cooked, not beacuse its not clean, but because I think favour is better. The umami level is at its max when it is semi-cooked. It has to be fresh to be used as sashimi. I had to admit this one was truely fresh. The dish was decorated with gold foil and even the lime had a tail to it. The fresh, real wasabi mixed with the dark vinegar helped to boost the flavour, but two to three drops of it was enough, otherwise you would risk overpowering the crab's taste.
score 6/10
Next was steamed Matsuba crab body and roe
The crab was steamed fresh in front of you while you enjoy the sashimi of the legs. The crab roe of Matsuba crab was very sweet and light. I personally liked it a lot. The meat was standard, fresh ones you would get as if you are eating in Hokkaido. But I think steamed 花蟹 is a reasonable replacement......
score 6/10
Then it came my personal favourite - Char grilled taraba crab legs
The slightly charred crab was great, because the charred and grilled shell gave off a fantastic scent, the presentation of the dish was great, it was burning hot when you touched it (just the feeling you need when you are eating char frilled food), the meat was just cooked and juicy and the flavour was pure crab and you could hear the waves of the hokkaido sea (now I am over exaggerating). But overall this dish was good an enjoyment of all 5 senses. The other interesting thing was the tomato, it was sweet (cooked in mirin I think) and the cooking boosted it's tomato flavour a lot. The lotus root was great too, and every one were fighting over the tomatoes from here on. score 8/10
A special dish came - cold horsehair crab
The first thing to note was that the legs were finely prepared, carefully deshelled, some of the hairs were removed to prevent it poking into your mouth , and the meat in the body were all scrapped out, and still warm. Ya warm, I was not sure why it was called cold horsehair crab while it was warm, (but I prefer it warm really). Then it was the crab roe, it was very different to the matsuba crab roe (Matsuba roe had a light refreshing feel to it). When the horeshair crab roe entered my mouth, it was the fishy smell that hit me right in the face, But then when I started to taste it with your tounge, then it was the sweetness, the umami of it. It was like a nuclear bomb of pure crab's sweetness that exploded in my mouth. After which I craved for the next spoonful of it. At the same time the fishiness was gone. it was amazingscores 7.5/10
Matsuba and taraba crab legs tempura
OK, so I liked the taraba legs more because it packed more crab flavour. The batter was not like the tranditional fluffy batter, but it was a slightly more crispy, harder, thinner casing for the meat. I think it was good as it gave a contrast in texture to the soft crab meat. The green tea sea salt tasted like sea salt, not sure if the very mild green tea taste helped.....the fried egg yolk was good, because the centre was still runny and dripped as I bit into it, my one was runny, but some weren't.so overall 6.5/10
Shabu Shabu of Matsuba and taraba crab legs, veges and crab dumplings
As I said before I liked my crabs cooked, so I was positive with this dish. The veges were fresh too. Crab dumplings were crap dumplings. I wasn't sure if the crab meat used in the dumplings were fresh. Its like a tastless protein encased in the flour............6.5/10
Oh I didnt know you can only fit 8 photos on openrice.
But there was nothing special to see
Congee in the shabu shabu soup
Not enough seasoning, not enough cookling - 4.5/10
dessert
grapefruit sorbet, coffee icecream
sorbet was too sweet, the coffee icecream has some frozen jelly coffee cubes, which was quite nice - 5/10
Overall comments
Come if you havent been to Hokkaido for crabs or havent got the opportunity to revisit. But mind you that in Hokkaido, you get to enjoy fresh hotate sashimi, and the creamy Bafun uni.
張貼
