When I was invited to try the specially curated meal by Head Chef, Shintaro Ito, it was safe to say that I was expecting incredible food, but not such an interesting journey through Japanese culinary craftsmanship.
The restaurant’s atmosphere immediately sets the tone, with the mood lighting reflecting softly against the thoughtful and traditional interior, proving exactly why it’s so popular with residents as well as A-listers.
The evening began with Hassun, an artful selection of diners favourite Japanese cuisine. The egg omelette with unagi, kinpira rice, fried oyster and eggplant were beautifully presented. My dining partner and I commented that every item seemed to get better with each bite and was complemented perfectly by the Junmai Ginjo Sparkling Sake.
Then came a parade of sashimi, five cuts that really showcased the chef’s impeccable knife work and attention to detail. The Edo-style cured tuna was my personal favourite, but I was equally impressed with the Hokkaido scallop with paprika jelly, which showed highlighted the fusion between traditional methods and modern creativity. As a lover of sashimi, I’ve since realised that I’d never tried the real deal as this course trumped anything I’d had before.
First course: Hassun and Sparkling Sake (Image: Eve Thompson)
The third course, braised Kagoshima pork belly, was a showstopper. Slow cooked for a matter of days, it was unbelievably tender, rich and surprisingly light for a pork dish. Upon talking to Chef Ito, it was clear that the love, time and effort that went in to all dishes, but especially this one, made it what it was.
Usually after the third course I’d be full, but I was so immersed in the experience that I was waiting for the next dish as though I hadn’t eaten yet. As the Scottish salmon confit arrived I was blown away by its presentation, but its melt-in-the-mouth tenderness and combination of flavours stole the show. Each course also had a thoughtful drink pairing which was knowledgably presented by owner Miff’s son, Sulaiman.
Third course of braised pork belly. (Image: Eve Thompson)
The final savoury course, Duck Nanban Soba and Teriyaki Mackerel Oshizushi, was innovative and delicious. The oshizushi was so fresh and a great addition to the noodles. By this point, I was starting to fill up but certainly gave it my best shot – I couldn’t bare to see anything so good go to waste.
The tiramisu cake with apple compote was delicate, balanced, and beautiful. Paired with Yuzushu sake, the dessert was undoubtedly the perfect finale to a dining experience which successfully engaged every sense.
But what elevated the night beyond the food, was the hospitality. The owner Miff, Chef Ito, and their colleagues share not only dishes, but stories of sourcing ingredients, preserving tradition, and infusing each course with their shared love for Japanese culture. Their warmth turned the meal into a conversation and truly left me appreciative of Japanese dining culture.
In a world of hurried dining, this tasting menu was a reminder that a meal can be an art form and that the most memorable flavours often come, not just from the kitchen, but from the hearts of those creating them.
AloJapan.com