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CURED EBI TACOS
FOIE GRAS BOLO BUN
super fluffy✨
Before we concluded with the petit fours, the dessert was a seasonal persimmon beauty. A parfait layered with white chocolate, sliced fresh persimmons, and florentine, drizzled with olive oil flavoured with vanilla and lime, crowned with a pretty quenelle of persimmon sorbet.
For the mains, we dived for the recommended Kinmedai, making this lineup truly all about the seafood. A stellar dish, the dry-aged kimedai was brilliant. The flesh was tender and plump while the skin was amazingly crisp. However, the soup was where the magic was at. Prepared with just fish bones, vegetables, water, and no milk or pork; the broth tasted rich, sweet, and comforting. The nutty koshihikari rice was also studded with loads of fresh herbs which gave the bowl that extra oomph. Like a much need warm hug.
Part of the $158++ lunch course
To refreshen the palate, the Madai Crudo really whet one’s appetite with its chilled green apple gazpacho-like sauce. Vibrant, crisp, and delicate; the sliced Japanese bream was beautifully flavoured with the tanginess of apples and kyuri cucumber.
Part of the $158++ lunch course
