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2016-11-17
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Food note at Akita Teppanyaki First course Salad, simple Japanese Sesame Salad Dress with Garden fresh Salad,Second Course, Teppanyaki Steamed Egg with Salmon Caviar, egg is not flavoured, salmon topping is also very simple, a bit of rice vinegar would enhance the flavour 3rd course, Choice between tiger prawn and baby lobster, thank god I picked Lobster, Prawn is not skinned nor headed when brought up, Chef took more than six minutes to just process the prawns which still not deveined till the
First course Salad, simple Japanese Sesame Salad Dress with Garden fresh Salad,
Second Course, Teppanyaki Steamed Egg with Salmon Caviar, egg is not flavoured, salmon topping is also very simple, a bit of rice vinegar would enhance the flavour
3rd course, Choice between tiger prawn and baby lobster, thank god I picked Lobster, Prawn is not skinned nor headed when brought up, Chef took more than six minutes to just process the prawns which still not deveined till the end. Prawn head was not processed and cooked with much flavour yet simple butter soy with rice vinegar. Lobster was cooked with garlic butter, garlic was over cooked and turned bitter.
Next dish was Sashimi but not served until Beef was already served, should be served earlier.
Lobster head was added back to miso soup but did not enhance the flavour of soup at all
Beef steak: I asked for medium and I got a perfect medium, which is great
Dipping sauce taste flavourless
Since the Chef has to cook for 8 people at the same time, she never had the chance to explain what was being served
Fried rice is very dry, mixed with partially cooked rice, almost choked when eating with chopsticks. OMG, I was not eating rice, I was swallowing hard rice, can not believe this, chef should try the moisturise the rice before seasoning.
Butter Soy cooked Cabbage as finishing, bitter end. Cabbage was too dry because cooked took long and juice are all steamed out.
Chef does not clean the cooking station immediately after cooking.
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