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2013-12-16
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Subsequently the arrays of maki finally make their appearance. These selections are said going to be new additions to the existing glorious menu. Amongst them are Ebi Cheese Maki and Special Soft-Shell Crab Maki. From just the presentation should already garnered us in awe and deserve applause from the gastronome around the submerged square table in the tatami room. The former is said to have a distinguished taste of heavily cheese loaded fare, according to other foodies who able to taste if for
From just the presentation should already garnered us in awe and deserve applause from the gastronome around the submerged square table in the tatami room. The former is said to have a distinguished taste of heavily cheese loaded fare, according to other foodies who able to taste if for the quantity is insufficient to all. The special kick is due to the mentai sauce used, which is orangey in colour and lends some smoothness in the bites. As for the soft shell crab themed maki, the crab is decently generous at its size with each maki roll having a portion of it. Crispy with light chewy texture as well. The orangey mayo sauce used, which looks similar to marinated Pollock roe sauce, is equally nice and pretty much sums up the maki carte.
One of the ubiquitous fare from our Japanese nation is the Katsu Curry Udon. Their curry usually is not that spicy but comes with rich flavours of pleathora of spices. It is creamy at its own, with thoroughly boiled potatoes and carrots to inject some natural sweetness and mushiness in it. When you bite on the crispily breaded fried pork fillet, this sauce helps to moist it up for a better juicy texture. Meat is succulent and crunchy on the outside. As for the udon, it is quite delectable and silky, albeit it’s of thicker stripes.Ensued shortly is Surume Ikashio, which is the nicely chargrilled squid that is served with a piece of lemon slice. The mollusk actually comes pretty chewy and pleasantly elastic on its own. With some smokiness from the grilling process, topped off with some squeezed of lemon juice, it makes up a wonderful and delicious side dish.
To officially round up our splendid Japanese feast, we jovially welcomed Nigiri Sushi Platter, that serves varieties of sushi selection, ranging from avocado, prawn, fresh salmon, red tuna (maguro), unagi and many more. The one that I have is unmistakably, the juicy fresh salmon, depicted by its obvious orange and white stripes that signify the level of freshness. Am not one foodie who usually enjoy raw food such as sashimi, but this piece however, beg to say otherwise. I find the raw fishy taste is not that strong (one aspect that gets me intimidated most of the time), and able to truly savour the ‘sweetness’ of the fresh catch as said by most sashimi enthusiast, without adding the wasabi and soya first. Delightful and light is the way to put it and I guess I have had my share of breakthrough this time and hope many more to come in the future.
Ooishi and Arigato gozaimasu!
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