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2012-03-27
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After we tried "Toba" at CWB, we've been trying to find another Japanese restaurant which served Nagoya cuisine . The name of this restaurant was called "Nagoya", so rightly or wrongly, this was an obvious choice. It is a personal thing, I always prefer shops located at side streets and not really those located in a shopping mall. I believe the latter are usually more commercialized and more resources will be spent on the rent instead of the food. Nagoya was located in the Mirama shopping mall
It is a personal thing, I always prefer shops located at side streets and not really those located in a shopping mall. I believe the latter are usually more commercialized and more resources will be spent on the rent instead of the food.
Nagoya was located in the Mirama shopping mall so my alarm bells were already ringing.
It was not full (contrary to "Ippeian" 一平安, which to my surprise, was still extremely popular despite the large amount of ramen competitors.) there were some seats placed outside the restaurant as well.
We had a quick look at the menu placed outside the restaurant. It was relatively comprehensive with sashimi, sushi, a number of Nagoya cuisines (but not all - the eel rice appeared missing), some yakitori, a lot of grilled food and soba. I'm most concerned with whether they had draught beer- they had it, as well as some good quality sochu and sake, so we decided to try it out.
The draught beer they had was... San Miguel. I ordered a Kirin instead.
Complimentary appetizers were served to us. It was chopped salmon. It was nothing special and had a lot of bones. It was quite substantial though and this a generous gesture by the restaurant.
We ordered the famous Nagoya chicken wings, Asari (clams stewed in sake, seaweed and ginger broth ), Ume Tsukune, Scallop Sushi, Grilled Hokke Fish, Vinegar Preserve Seaweed, Cucumber, Fish roe and scrimp.A more proper and obvious way of serving the food was surely the cold dishes first, such as the vinegar preserved dish and then the sushi,before the warm dishes, but we were a bit surprised as the Asari, the clams, arrived first.
It had a lot of clams inside for the price. However, out of the first 8 calms I had, at least 5 had sand inside. It was quite a traumatic start. Not recommended.
Then came the Scallop Sushi and the Suimono (vinegar preserved seafood and seaweed). Before I had a chance to take a photo, not to mention eating it, the Ume Tsukune arrived as well. I think this was way too rushed. Very bad.
The scallop sushi was not good. The scallop itself was not bad but the sushi rice was not fresh and not packed properly. The ginger that accompanied tasted very strange, a very artificial and chemical taste.The vinegar preserved dish was OK other than the shrimp, which was a bit soggy. Can't really go wrong with this dish though. The yellow object was fish roe, that was OK.
Then came the Ume Tsukune:
The tsukune was pretty good. The plum sauce on top of the tsukune was quite strong. The tsukune had soft bones inside. The quality was above average. The grilled fish, grilled "Hokke" was quite nice as well:
Standard grilled fish done right - i.e. right timing and temperature, decent size (quite meaty and not too boney) plus reasonably priced. Then within 5 minutes, the famous Nagoya dish, "Tebasaki":
If I remembered correctly, it had 4-5 chicken wings (the photo was taken after we had some). Because everything came so quickly, and the air-conditioning was pretty strong, it became cold pretty fast. However, it was still much better than the one we had at "Toba" 鳥羽. Compared to Toba, the wings here were quite meaty and juicy, as opposed to the dry and boney one at Toba (which I've tried and reviewed as well). If you are interested in Nagoya style chicken wings, I suggest you try "Nagoya" instead (having said that, I still prefer the KFC version though.)About the environment, the lighting at the corner which we sat was pretty dim. I'm usually fine with dim lighting but for some reason it seemed too cold there. The up-side of the environment was that the tables were not near each other and gives quite a spacious feeling.
Service-wise, it was normal but they really need to serve a lot slower than what they are doing now. This needs cooperation by the chef as well. I hope this had nothing to do with the horse racing (*it's an urban rumor that food standards usually drop significantly on horse racing days ) Furthermore, when I still had my scallop and some fish on my plate, they wanted very much to change my plate. I had to insist that they change it later or just leave the plate on the table. It made me felt very rushed. This certainly required attention.
We've been struggling very hard on whether to give this restaurant a or not. In view of the wings, grilled fish and the tsukune, plus the rather reasonable price of the meal, it just barely made it to "OK".
張貼
