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2023-03-06
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Teppanyaki Dinner. Same group as Censu. Chefs are a husband n wife team. They gave a brief intro about the restaurant and explained that the restaurant was all about connecting people. Counter seating 11; with a few tables. Wine list not bad. Went for a glass of Sancerre.2 menus to choose from. $1280 for 8 courses or $1680 for 10. Went for the former. Chef showed us all the ingredients that we were gonna have.Here’s what we had. Oyster in basil seaweed sauce.Hamachi with yogurt ginger purée and
Counter seating 11; with a few tables.
Wine list not bad. Went for a glass of Sancerre.
2 menus to choose from. $1280 for 8 courses or $1680 for 10. Went for the former. Chef showed us all the ingredients that we were gonna have.
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Here’s what we had.
Oyster in basil seaweed sauce.
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Hamachi with yogurt ginger purée and spring onion.
With a Bone-nus. Everyone made some jokes about me being a bone-magnet; why this only happened to me every time…
Dumpling filled with Hoikkado shirako; sauce made with crown daisy (茼蒿). Interesting.
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Monkfish with ponzu; daikon and okra.
Abalone from Hoikkado; butter liver sauce and seaweed.
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A5 Wagyu tenderloin from Kyoto. Tasted well enough without the salt/wasabi. Loved the garlic on the side.
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Beef and Uni Rice.
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Turnip with minced pork miso.
Miso soup with tofu.
Dessert: Homemade vanilla IceCream and hojicha cream. Strawberry encased in hard syrup. Strawberry was very sweet by itself; syrup was a bit thick and difficult to bite through.
In summary: Bone-nus aside; nice meal.
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