Limited-run ramen and a tasty-as yakitori menu
There are just 25 seats in this intimate dining spot, so it’s excrutiating wherever you’re seated you’ll get a sniff of something delicious wafting from another table. It’s rather quaint and low key here, making it an ideal place to cosy in with a warm bowl of ramen or grilled meat. An impressive line up of alcohol next to the kitchen offers sake and house-made umeshu. You can spot this easily as they’re the mammoth jars full to the brim of umeboshi plums curing in shochu.
Chef Keita strongly believes in consuming the entire scallop so you’ll notice plump red roe peeking out from under the leek as well as the scallop body in the Hokkaido Scallops. Simply cooking in anchovy butter allows the fresh seafood flavour to shine.
Whatever is fresh and caught daily makes it into the restaurant for the Sashimi platter that includes 5 variations of todays fish designed to be shared for 2. Curls of shiny tuna, salmon, shrimp, kingfish and squid are all served rare in a most artful manner.
Duck breast sukiyaki, is a death row meal for sure. Served medium rare with salted yolk as a creamy, rich accompaniment. Skewers of Miso silky eggplant and ox tongue sliced thinly and grilled, what better way to enjoy this fantastic part of the cow.
We both agree that the indulgent Eggplant foie gras is a dish we could gladly consume week after week and not tire of. How could you not when there’s a thick cut chunk of perfectly steamed ultra-soft eggplant topped with foie gras. So trying this at home.
Photos below for your perusal!
Skewers: Miso silky eggplant $7 and Ox tongue $5
MsBrulee paid for this meal and received a complimentary dish. Opinions however are our own and independent.