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2023-09-22
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Was recommended by my friend seeing their dessert signatures in the social media, we spent our happy Friday here this week. Walking in was first being surrounded by their traditional Izakaya design. Smart design that the bar area was next to the Izakaya area which make the drink orders accessible. Further into the restaurant, it kept its own vintage maison design with private rooms. Dim but comfortable.Staff was friendly. Always kept checking us and explaining the dishes. Helpful and enthusiasti
Walking in was first being surrounded by their traditional Izakaya design. Smart design that the bar area was next to the Izakaya area which make the drink orders accessible. Further into the restaurant, it kept its own vintage maison design with private rooms. Dim but comfortable.
Staff was friendly. Always kept checking us and explaining the dishes. Helpful and enthusiastic.
First came first were two appetisers, tempura platter and yuzu kosho clams. Tempura platter consisted of prawns, carrots, mushrooms, aubergine and Chinese yam. Tempura prawns were cooked in two ways, one wrapped with seaweed and urchin and one with shiso. Love the seaweed adding extra piscine taste. In addition with the sea urchin's creaminess, each bite consisted of creamy crispy and firm texture. However, my friend had the one wrapped with shiso didn't enjoy much as she found the shiso was too strong and overpowered the tempura flavour. Aubergine was soggy unfortunately that it absorbed so much oil. Mushrooms were in fan shape. Crispy and savoury, but not much mushroom taste. Carrots were shredded. Moist with a hint of sweetness. Chinese yam was crunchy with a sharp overtone. A hint of after taste. Overall, tempura batter was light and non-greasy. Not bad.
Yuzu kosho clams were a bit frustrating. No yuzu flavour. No kosho taste. One of my friend's clam was sandy. It was served warm. Even staff introduced the broth could also be consumed, none of us even had a sip because of it room temperature warmth. Such a shame.
Moving on to the main, we ordered their sea urchin pasta and tomato omurice with grilled prawn.
Pasta was cooked in perfection. Al dante and coated well with their sauce. Sauce on garlic side and pretty cream. A dollop of urchin topped. A slice of garlic bread was served on a side. We were let down by the bread's chewiness and again didn't warm it up. Nothing special.
Tomato omurice with grilled prawn was another of disappointment. Didn't expect it only came with one prawn with such price. If knowing only one prawn was served, will definitely order lobster instead as similar price. Furthermore, prawn was overcooked. Chewy and hard. Smooth runny egg was well wrapping the rice which was satiating. Tomato lobster sauce was alright. Just a sauce with tomato and lobster flavour. Didn't seem to elevate the dish because eating separately of either the omurice or the sauce was okay, but serving together, we all three didn't enjoy much.
Here it came to the biggest moment of tonight, matcha mont blanc. Staff invited to capture the moment of pumping out the matcha purée. Definitely a big wow and 'instagramable'. Matcha purée was in sweet potato base which gave a hint of sweetness. Well balanced with matcha's bitterness. Purée was incredibly delicious that I could even just ask for a plate of that. Sadly, the sponge cake being covered was nothing special or smaller than I expected. Its size was smaller than a ramekin while stuffed with whipped cream. Red bean was topped. As the cake itself was pretty small, the amount of red bean was disappointingly little. In comparison, cream was heavily given. Cake itself was a typical vanilla sponge. Felt like a gimmick dish.
Matcha parfait was again 'instagramable' and beautifully garnished. Another thought in mind was heavily piped with whipped cream. They used matcha cream, matcha ice cream, red bean and whipped cream to create layers while whipped cream part was on a majority side. Even scooped out loads, there were more hidden near the bottom. Kind of frustrating when eating. Should have asked for omitting the cream next time. Biscuit topped was soggy and uneatable despite elevated as a garnish. Appreciated their matcha used which really kept matcha own bitterness and earthiness, not as sweet as a dessert should be. Appreciated filled the bottom with red bean, which gave so much flavour and added some extra sweetness and silky biteful texture. Apart from the amount of whipped cream, it was a pretty indulgent dessert.
Jasmin drip coffee I had was nutty and light. Not as strong as I thought but definitely aromatic.
Overall, felt a bit overrated and pricey considering the food I enjoyed but appreciate their food varieties and ideas.
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