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The best I've had. It's got an intense fruity aroma, sweetness and sourness were very on point, and a slight cream-flavoured finish
Thank god they had the best fruit(it's the best of my favourite fruit so subjectively the best of all fruits), really didn't disappoint my looking forward to Japanese fruits ending a kaiseki. The ones in Singapore were disappointing
Overall, this place is really quite incredible, every other dish really blew my mind and exceeded my imagination. Plus I got a reservation last minute, but don't take that risk because they were fully packed.
If you speak Japanese, the service staff and cooks were an absolutely joy to converse with. If you don't, they have staff able to speak English as well, so not to worry at all.
Must try
The warabi mochi was good, nice balance between chewiness and softness, slightly slippery as well
But the kinako powder was incredible. Super strong flavour, they homemake it and apparently they add milk powder to boost the flavour
Ala carte item, highly recommended by the chef because it was seasonal
When I saw it I was like oh srsly that's it? Just mochi w red bean inside and wrapped in shoubu, a grass that's v fragrant.
But how wrong I was, this is another of those dishes that seem simple but tastes ridiculous. Perfection doesn't even begin to describe it because I really can't explain what makes it so good, it exceeds expectations.
The mild fragrance of the grass, and sticky mochi (you can still see the rice grains), and the homemade red bean paste come together so well, it was paradise in a bite. Unfortunately I didn't really have time or ability to process exactly in what way it's superior to anything similar I've tasted
Choice of carb from porridge to udon
This was recommended, the tai was quite well grilled and there's this wasabi foam which was interesting. Otherwise it's a good version but nothing too different from something you can find in Singapore
The lid really makes a difference, it gives an explosive aroma when you first open it (and so my expectations were through the roof)
Left: squid salad w sweet mustard sauce(interesting flavour combi)
Right: very well boiled octopus w a nice braised taste
Bottom: mackerel in vinegar jelly
They were alright
Surprisingly this is the ainame's cousin but this tasted very good. The flesh has an almost bouncy texture, like frog but softer and flakier. Definitely partly due to the skill of the cook on this thing
The potatoes were absolutely perfect, and the gravy looks clean but it was explosive. A lot of sugar, sake, and fish fat cooked down to give the most strongly seasoned sticky sauce, definitely nothing like most nitsuke sauces
Served w a crunchy fern(the curly green)called gansoku, no taste tho
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