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2022-06-12
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My first dinner here since its relocation; in the private room, seating 8. Here’s what we had:--平靜魚 aged for 5 days, marinated in 昆布 and lime-白象拔蚌 and its liver, texture like tofu -Octopus dusted with sea salt-Tuna 魚餃，醬油漬-黑邊鮑魚 from Australia steamed with 清洒昆布-金目鲷 kinmedai aged for 5 days; 燙 instead of flamed -深海池魚Shima-aji aged 3 days. Chef explained that the area where the fish was caught had very strong currents, resulting in firm flesh. -Squid from 小尊 with Uni -Chu toro aged 14 days; thick, f
Here’s what we had:-
-平靜魚 aged for 5 days, marinated in 昆布 and lime
-白象拔蚌 and its liver, texture like tofu
-Octopus dusted with sea salt
-Tuna 魚餃，醬油漬
-黑邊鮑魚 from Australia steamed with 清洒昆布
-金目鲷 kinmedai aged for 5 days; 燙 instead of flamed
-深海池魚Shima-aji aged 3 days. Chef explained that the area where the fish was caught had very strong currents, resulting in firm flesh.
-Squid from 小尊 with Uni
-Chu toro aged 14 days; thick, firm and sweet. 4 types of 漬物 on the side, being pickled turnip, yam, 紅酒蕎頭 and 牛蒡.
-charcoal grilled熊本和牛 aged 27 days
-靜崗tomato and sweetcorn from 高知縣 sprinkled with 淡雪鹽 (salt mixed with rice).
-Half cooked lobster in butter sauce
-福岡剝皮魚 plus liver mixed with 青海苔
-煙燻鰹魚 with sesame
-鯖魚
-青森小泊Toro腩
-Uni
-Anago
-Tai roll, with tamago
-soup
-dessert: Melon plus sweet potato mochi.
In summary: good quality ingredients; knowledgeable chef; enjoyable evening. $2400 per head. Have to wait till April next year for the next booking.
張貼
