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PRICE: Salmon Don $20
(Thank goodness for 1-for-1)
WAITING TIME: 5 minutes max on a Friday mid-afternoon (we were the only two customers in the restaurant)
NOTES:
- I sincerely hope no one pays the full price of $20 here for 6 slices of salmon, two tablespoons of ikura, and half a bowl of rice. Really. Not. Worth. It.
- Salmon didn't taste exactly fresh
- Not sure why a proper full-fledged Japanese restaurant that charges GST and service charge provides its customers disposable wooden chopsticks instead of proper chopsticks
WILL WE RETURN? Highly unlikely
Probably came from a ready-made frozen pack, but that doesn’t mean it’s bad! I liked how the icy vanilla ice cream felt against the firmer and denser swirls of azuki. Furthermore, the thin layer of chocolate separating filling from wafer was a nice touch!
The last time I had this was at some hot spring village in Japan, where exactly I’ve forgotten. The sauce wasn’t as authentic as I’d have liked, but the egg itself was certainly well done. Whites were soft and quivery, encapsulating a gelatinous yolk that oozed out slowly upon it being popped. Worth it for the price!
Pardon my unculturedness, but there are days where I particularly enjoy elaborate, generously topped, western-style maki that come with an inner deep-fried tempura filling. The ingredients certainly aren’t top quality, but I would liken this to fast food; a form of guilty indulgence that is both sufficiently savoury and filling. Sure, one may scoff at these low brow offerings, but I’ll definitely be back for my nacho cheese fix! 😂
Just the sight of this mess is enough to put me off! Greyish tuna came in odd shapes (arousing suspicion that unwanted cuts were used), strewn haphazardly across the plate. A feeble attempt at plating can be detected from the strip of ikura and green onions. Anyway, the tuna bits were served at room temperature, with a grainy disintegrated texture that made me barf. Blargh!
A very elaborate set-up, that actually works to keep the tea warm! The tea itself came in a bag containing brown rice grains and green tea leaves. What shone through most was the taste of green tea which was accompanied by a lighter and milder note of brown rice. Very ordinary, I just find the set up impressive.
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