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2021-10-19
939 瀏覽
Sukiyaki dinner. No more tables with view. Seated at the back; sweetness of the onions that the servers were cooking drifting through. 4 sets to choose from: we picked the second most expensive $998 竹 course.Uninspiring wine list. Ordered a glass of champagne. First to come: 4 types of appetizers: 梅酒 jelly (very refreshing); skewer of shrimp and warabi mochi; deep fried wagyu potato ball and sliced wagyu salad.Next came a trio of sushi; - Toro wagyu uni (not the greatest match; taste of toro wa
No more tables with view. Seated at the back; sweetness of the onions that the servers were cooking drifting through.
4 sets to choose from: we picked the second most expensive $998 竹 course.
Uninspiring wine list. Ordered a glass of champagne.
First to come: 4 types of appetizers: 梅酒 jelly (very refreshing); skewer of shrimp and warabi mochi; deep fried wagyu potato ball and sliced wagyu salad.
40 瀏覽
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Next came a trio of sushi;
- Toro wagyu uni (not the greatest match; taste of toro was completely overpowered by the wagyu)
- Wagyu with truffle oil and foie gras
- 鰹魚
195 瀏覽
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Slow cooked sea bass as our fish course. Steamed eggplant (which I don’t normally like) tasted light and yummy. A very mild柚子花椒 sauce was used- not spicy at all.
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Server came to show off the 4 pieces of 鹿兒島A5 sirloin.
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My first piece came in egg sauce.
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Udon came at the same time, which was delicious in the creamy broth. I was busy taking in the udon; by the time I went back to the beef, it was cold already.
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Second piece came with the 芋絲. Tofu absorbed all the sweetness of the sauce and mushroom was fragrant.
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Matcha cake as dessert.
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In summary: friendly attentive service. Recommended for sukiyaki fans.
張貼
