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2021-05-05
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Dinner with Picky Eater when the restaurant first opened. Counter seating of 10, no private rooms. Free corkage since restaurant still hadn’t got its liquor license. We were each given a platter of 4 types of salt plus a piece of lime.Japanese chef (previously at renowned tempura shop Tenichi 天一, Japan) said hi and gave us a some appetizers.First to come was the shrimp plus its head.Shrimp head was crunchy; meat tasted sweet and springy. Next was the white fish with its bone - fresh and crunchy.
We were each given a platter of 4 types of salt plus a piece of lime.
Japanese chef (previously at renowned tempura shop Tenichi 天一, Japan) said hi and gave us a some appetizers.
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First to come was the shrimp plus its head.
Shrimp head was crunchy; meat tasted sweet and springy.
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Next was the white fish with its bone - fresh and crunchy.
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Tuna sashimi
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Bowl of seasonal vegetables
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First time I’ve encountered the green curly eagle fern (蕨菜). Texture was a bit like thin okra. Interesting.
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Eel with its long curly bone. Normally not a fan of eel but this was super yummy, none of those annoying little soft bones.
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Next 3 dishes were the highlight of the nite:
1. Seaweed with ikura- so crunchy like eating crisps- perfectly balanced with the softness of the salmon roe.
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2. Seaweed with uni- Picky Eater noted that uni was one of the most difficult ingredient for making tempura- chef had to have a skilled handling of oil temperature- cdnt be too hot cos the uni would be cooked. This one was just perfect - juicy and soft.
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3. Abalone with its liver (dashi) sauce. Cooked, then sliced and put back in the shell. Perfectly balanced, especially with the pickled ginger afterwards.
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Sweet potato- very sweet.
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Last but not least, Tempura on rice. By then I was SO full I gave mine to Picky Eater.
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In summary: the batter was very light and not oily at all (even when the tempura lost temperature)- which is what makes a good tempura chef. Highly recommended. One of the best I’ve tried.
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