Food

I enjoyed the chef’s seasonal lunch course on a relaxed Friday afternoon, with attentive and cordial staff enhancing the experience.

The meal began with cold angel hair pasta topped with caviar, releasing a rich truffle aroma as it arrived at the table. Surprisingly, the taste was light and refreshing.

The standout dish was the roasted Iberico pork jowl. The balance of fat and tender meat was impeccable, and it paired beautifully with the risotto.

To finish, the fine apple tart was a delightful surprise—unlike anything I've tasted before.

One of the wok hei-rich Hokkien mee I've had, with a portion that seems small but is surprisingly filling, thanks to a generous amount of lala and prawns!

The ngoh hiang tasting platter is impressive too—freshly fried and not oily at all.

This was truly one of the best omakase experiences I’ve ever had.

The meal began with Kegani chawanmushi (horsehair crab) — a generous portion of delicate crab, beautifully incorporated . This was followed by a stunning 9-course sushi selection:
- Hircuice
- Suzuki
- Kanpachi
- Akami
- Tachiuo
- Himie dai
- Uni
- Otoro (my favorite! Exceptionally fresh with a hint of yuzu)
- Toro Taku

Each piece of sushi was incredibly fresh and perfectly balanced, allowing the natural sweetness of the fish to shine through without overpowering the palate.

The meal concluded with a comforting miso soup and a delightful dessert of mochi dusted with soy powder. The mochi wasn’t overly sweet, even with the addition of brown sugar. The nutty soy powder complemented the soft mochi and the brown sugar beautifully.

To top it all off, the chef’s attentiveness and great sense of humor added to the overall experience, making it even more memorable.