An elegant cellar, could still smell the wood. Although the collections needed to be expanded. Was in a mood to order a smooth, light red to pair with my beef main course, but there wasn't a satisfactory choice. Ordered a Sake instead.
First course: Sashimi and salad, orange yogurt dressing
Sashimi part: seabass and tuna. Tuna was slightly cooked outside, covered with some sesame seeds. Inside part was raw.
Salad: Top part was some Japanese style dry fish which looked like saw dust but pretty tasty.
Beautiful presentation, colors and everything. Looked even better than some Michelin 3 star restaurants. Bottom part was tofu , fish and some fish eggs blended together and steamed first right in the plate. Then poured some fish broth, and topped with wild mushrooms and chopped deep fried red pepper. Tasty.
So good, let's take another look.
Main course choice #1: Assorted raw fish and shrimps on top of grapefruit scented rice.
Nice plate, made the dish look like a painting.
Main course choice #2: Grilled fish "chin"
Everybody liked it but was too fishy for me.
My main course: Beef with rice. Nothing special but the quality of the beef was OK enough for the price.
Our Sake. Good Sakes are usually served cold. The hole in the body of the pitcher was for ice cubes. So you can chill the Sake without diluting it.
Miso soup
Shrimp egg salad
Gold white fish with peach and orange sauce.
These two were chef's special offer because we ordered a second pitcher of Sake. They were both pretty creative and tasty.
Sesame tofu. A light dessert.
Coffee with a cute smiling face on top.(Accidentally made, I suppose?) Too weak though.
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