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2022-03-26
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New kaiseki restaurant named after head chef Teruhiko Nagamoto, taking over the space left by Kashiwaya (which was also headed by Nagamoto San). Private room was available, but we wouldn’t want to miss out to sit by the open kitchen watching the chefs at work.Server explained that the menus were based on the idea of “Shun 旬の料理”, ie seasonal dishes would be served. Our March menu featured Spring dishes. First of all, we got to pick our chopsticks.Appetizer was 螢光魷魚 from Toyama (富山縣) accompanied b
Private room was available, but we wouldn’t want to miss out to sit by the open kitchen watching the chefs at work.
Server explained that the menus were based on the idea of “Shun 旬の料理”, ie seasonal dishes would be served. Our March menu featured Spring dishes.
First of all, we got to pick our chopsticks.
Appetizer was 螢光魷魚 from Toyama (富山縣) accompanied by spring vegetables: Japanese yam and wasabi plant (山葵花), which tasted a bit bitter but refreshing.
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Next was lightly seared 帆立貝 with sesame and some more Spring vegetables. Nice texture.
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Server then presented us with a small shot glass of kombu dashi, and a small dish of bonito flakes (鰹魚片). We tasted them separately.
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Server explained that chef Nagamoto was famous for his dashi, made with kombu and smoked skipjack tuna.
Our dashi was served with fresh and fleshy 油目魚, sansho leaves and Japanese ginger. Indeed, aftertaste was very good.
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2 sashimi dishes were up next.
First to come: a trio of squid, otoro and akami (赤身). Chef made many cuts on the squid and otoro so the taste would come out more. I noted that the wasabi was very pungent and less flavorful. Server agreed, explaining that it was probably due to there being more moisture in Spring.
Instead of the usual sashimi soy sauce, chef gave us 昆布豉油, which was thicker and tastier.
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Our second sashimi dish was 真鯛 (sea bream) salad with sesame sauce.
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Next course (named 八寸, traditionally served on a square dish measuring 8x8 inches) consisted of clam tempura, a mini chirashi bowl and Japanese prawn with caviar. Picky Eater noted that the rice in the chirashi bowl was too cold, making it too chewy.
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Next was A4 wagyu beef from 宮崎, made sukiyaki style. We wrapped the beef in strips of young burdock (牛蒡). The sansho (山椒) sauce on the side was a bit too spicy for me.
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Then came the abalone with bamboo shoot, seaweed and the curly蕨菜. Sauce was made with abalone as well, very smooth. Abalone was very tender.
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Last but not least: clay pot rice with uni, whitebait and preserved vegetables.
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I recall that one of the best claypot uni rice I have tried was coincidentally from Tokyo Kashiwaya.
Uni tasted very fresh in the first bowl; second bowl was much more flavorful with the uni having melted into the rice.
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We were given 3 types of tea to choose from to go with dessert and I picked 玄米茶.
Dessert was a dish of assorted fruit like strawberries and mango and pieces of 魁蒿餅 made with 艾草 (good to eat in this humid weather) and red bean paste. Went very well with my tea.
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When we were done with our meal, chef presented us with the pair of chopsticks that we picked (washed and dried) in a wooden box as souvenir.
In summary, chef really did manage to bring out the essence of Spring in his cooking, living up to his Shun philosophy. Appreciate the attention to detail from the plating down to flower arrangements. Refreshing experience. Recommended.
張貼
