Thus, the timely opening of dining-in allowed me to keep my lunch reservation at @sushimieda - hooray! What’s more, I had the best company of my Teoch...
Thus, the timely opening of dining-in allowed me to keep my lunch reservation at @sushimieda - hooray! What’s more, I had the best company of my Teochew bro, @szeliang888 to indulge in Chef @sushi_ohno’s food.
We chose the Omakase ($250++ per pax) because I prefer to intersperse raw seafood with cooked items. For the full list of that came our way, please read on:
1. Seasonal appetiser - Impressive opener of chilled Mozuku seaweed with sweet hairy crab and a big piece of Hamo (pike conger).
2. Cold, succulent Mozuku seaweed and firmly crunchy slices of Mako Karei (flounder) with salt, wasabi and lime do make a fine pair.
3. Iwashi Maki - I was thrilled to pop this one-bite wonder again. Chef’s special rice-free rolls never fail to get me hyperventilating.
4. Stunning duo of creamy Ankimo (monkfish liver) and Tako - Truly sublime course with the octopi and its jaw-dropping texture putting all others in the shade.
5. Amadai with Yamaimo and Myoga - A study of contrast with the piping-hot fish in all its crispy-scaled glory pitted against the Japanese mountain yam’s mushiness and the pickled ginger flower’s piquant crunch.
6. Sushi - Leading the parade was a stunning Kinmedai served at, what seemed to me, human body temperature. I loved how doing so opened up the full spectrum of flavours of the fish beautifully.
Next, an Akamai Zuke which had an awesome mouthfeel and spot-on marination.
You can always count on the Chutoro which arrived after, for a luxurious melt-in-the-mouth factor.
Then, taking indulgence up a notch, a thick piece of Otoro that basically hid the Shari (seasoned rice) beneath.
Supreme oishii-ness in the form of a curvy cut of Smoked Katsuo arrived next.
When the Kohada landed in front of us, Szeliang shared that this silver fish is one that reflects the sushi chef’s personal style because it requires their taste and judgment to be involved in the preparation process. Therefore, the end product differs from one chef to another. I really enjoyed Chef’s as there was a tinge of sweetness which I felt, balanced the fish’s intrinsically strong taste.
Why was the Akagai so divine? Well,…
⬇️Continued in Comments⬇️
intersperse 在 コバにゃんチャンネル Youtube 的最佳貼文
intersperse 在 大象中醫 Youtube 的精選貼文
intersperse 在 大象中醫 Youtube 的精選貼文