Desiree Koh:
You should try and guess what this sakura wafer contains before clicking to the next picture...
Desiree Koh:
Here it is - boiled chicken liver by shochu, with an inkling of brown sugar to taste. Read: pate. Really nice and delicate.
Desiree Koh:
Next up was a carpaccio of shima-aji horse mackerel, allegedly done in Chef Yamashita's signature style. Whatever that is - it was tasty and refreshing after the liver to start.
Desiree Koh:
The rolled Japanese beef fillet with sea urchin was topped with smoked caviar, and came paired with rolled foie gras filled with tartar of sweet shrimp and champagne vinegar sauce. The chef's own semillon was paired. Boorish bu yes, you put the entire spo
Desiree Koh:
A potage soup of Japanese mushroom and steamed rice followed. I have to say, I am a little mushroom soup'd out from stupid Restaurant Week. Give me clam chowder already, or minestrone.
Desiree Koh:
Tempura-wan was deep-fried Australian lobster in Japanese stock. I thought it was a little bit wasteful to tempura lobster, but hey.
Desiree Koh:
A moment while the chef came by to autograph our menu!
Desiree Koh:
So this was the highlight of the meal, and deservedly so. Charcoal grilled Miyakonojo beef with sea urchin, yuzu and Japanese kelp sauce. Surf and turf!
Desiree Koh:
Back again for a picture!
Desiree Koh:
I really liked the dessert, Shiruko - sweet soy bean soup with echire butter and maple syrup. I only wish there were pancakes to pour this on.