I N V I T E D T A S T I N G
When you consider the amount of top-grade ingredients served in this omakase, the price tag is really worth it.
For me last night, it commenced with a selection of appetisers: Persimmon With Miso Vinegar Sauce, Bluefin Tuna Skin Jelly With Ponzu, Young Potato With Wasabi Sour Plum Sauce and Roasted Duck with Homemade Red Miso.
A platter of mixed sashimi followed. Judging from the Tuna Fatty Belly, Red Snapper, Salmon, Sea Urchin, Yellow Tail, Red Shrimp, Scallop and Salmon Roe we were served, quality and variety are a sure thing at “Kyuu by Shunsui”.
Things “heated up” after this point with the charcoal-grilled items arriving one after another. First up, a smoky eggplant covered in housemade sweet red miso. Then three kinds of seafood appeared in sequence: Seared Tuna Belly With Truffle Ponzu Sauce, Big Size Prawn With Wasabi Sauce, and King Crab With Vinegar And Sudachi Lime. I found the latter two especially gratifying as they’re served smoking, straight off the charcoal grill. Perky juiciness in the form of a steaming hot Fruits Tomato was brought out at this juncture. Its remarkable sweetness enhanced by the accompanying Setouchi Salt. I thought it was a brilliant prelude to the next course - a decadent Kagoshima A4 Wagyu. That blast of grilled melt-in-the-mouth fatty meat was pure heaven.
Now came the most entertaining part of the evening where Chef heaped spoonful after spoonful of super fresh Ikura (Salmon Roe) onto a bowl of Hokkaido Nanatsuboshi Rice. With each scoop, he and his team shouted out a Japanese-sounding rousing cry (I checked - it actually doesn’t mean anything). This continued until the cup literally “runneth over”, creating an orange moat of glistening Ikura on the saucer beneath.
After the fun spectacle, dinner ended on a quieter note with a very good housemade matcha ice-cream and azuki.

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