Misato

A sweet, chilled, and refreshingly zesty drink.

Made with premium green tea powder and Hokkaido milk, this drink is specially blended and topped with whipped cream and azuki beans at the bottom. Unfortunately, the milky sweetness overpowers the matcha, making its flavour less pronounced, almost like a typical green tea latte. A bigger straw or a tall spoon would be helpful to scoop up the azuki beans sitting at the bottom, which are otherwise hard to reach. Overall, a bit meh, especially compared to the much more flavourful matcha warabi mochi they serve.

Japanese mochi trio comes in three distinct flavours: kuro goma (black sesame), kinako (soybean), and matcha (green tea). Misato recommends starting from the lightest flavour; kinako, followed by goma, and finishing with the stronger, more bitter matcha. You can also drizzle the optional kuromitsu (black honey) syrup for added sweetness, which I highly recommend!
Each bite of the soft, wobbly mochi melts in your mouth, delivering a refreshing, cooling sensation. The kinako is light and nutty, the goma rich and intense, while the matcha brings a bold, slightly bitter richness. A truly enjoyable, balanced dessert!

This dish features A5 Ohmi Wagyu, renowned as one of the top three finest and most expensive beefs in the world. The premium beef is served with an array of exquisite Japanese ingredients, including shiitake and maitake mushrooms, ginkgo nuts, assorted nama fu, and negi, all beautifully arranged on a hoba leaf. The leaf adds a subtle aroma as the ingredients are cooked over charcoal from the brick, enhancing the experience. A special miso mixture, crafted with a secret recipe, is spread over the leaf for an extra layer of flavour.
Ohmi Beef, hailing from Shiga Prefecture, is certified directly from Japan, and only around 6,000 cattle are shipped annually, making it an exclusive delicacy. The beef itself is delicately flavoured, requiring no extra seasoning to highlight its natural beauty. Its rich marbling imparts a sweet, buttery taste with a light, mellow aroma. The texture is incredibly tender, melting in your mouth. The secret miso mixture adds a robust, umami-packed depth with earthy and savoury notes. So damn good!

Three large, live tiger prawns coated in crispy, flaky breadcrumbs, served over chewy Japanese pearl rice in a seasoned broth. The prawns are served with a thick, creamy egg layer and garnished with mushrooms, chives, ikura, and an assortment of flying fish roe, offering a colourful presentation. The set is accompanied by pickles and miso soup. While the prawns were bouncy, flavourful, and had a tastisfying crunch, and the eggs added a savoury, creamy touch, the rice in the seasoned broth was slightly underwhelming. It lacked the depth of flavour needed to elevate the dish fully. A bit more sauce would likely enhance the umami and bring out the dish's full potential.

Six pan-fried dumplings stuffed with chicken and vegetables, served with a savoury, tangy dipping sauce. The skin was crisp yet slightly chewy and thin, with a generous filling. However, the stuffing lacked flavour, making the dish quite plain.