Placed on a Japanese charcoal ‘stove’ are kombu buttered alaskan king crab legs. Yum!!

Nikujaga is a common Japanese dish that is made from meat, potatoes and onion stewed in sweetened soy sauce. This dish can actually be found in most Japanese restaurants. So they deconstructed the entire dish and came up with an alternative representation of Nikujaga. In a form a pastry puff, it is filled with potato foam and on the outside it is wrapped with wagyu beef. Really cool!

There isn’t much to be said about this dish except that it is incredible. You just can’t go wrong with a rice bowl filled with exquisite & luscious ingredients – chopped fatty tuna, delicate sea urchin, sweet white shrimp and salmon roe. I savoured every single bite with my eyes closed. Best. Bowl. Ever.

Starting from top left - clockwise 🔁
• Seiki Aji (Horse Mackerel)
• Hirame (Flounder)
• Amaebi (Sweet Shrimp)
• Otoro!! (Tuna Belly)
Really amazing sushi 👍🏻

Starting from top left - clockwise 🔁
• Maguro (Tuna)
• Kamasu (Barracuda)
• Kimedai (Red Snapper)
• Hotate (Scallop)
Authentic sushi made by Master Chef Hideaki Oritsuki 👍🏻
Check out eatsleepliverepeat.com for the full experience!

For our main course, we ordered their Onglet – a prized cut of beef that is obtained from the diaphragm of a steer. Upon ordering their steak, they brought out a piece of 180g onglet and asked if we were happy with the portion. One thing to note here is they did not ask what temperature we would like our beef to be cooked. They simply cooked the hanger steak to the best temperature in order to obtain the absolute best flavour out of the beef – a perfect rare. After being barbecued in their apple and almond wood smoked oven for 40 minutes, we were served with a very flavourful hanger steak with burnt onions and bone marrow. The cook throughout the steak was surprisingly very consistent. Every bite was so incredibly appetizing, I didn’t want this dish to end. They really did justice to this piece of beef. For a full review, please visit eatsleepliverepeat.com!

In between the light brioche bun, there were shreds of pulled pork that melts in your mouth, delicious chipotle mayonnaise, and coleslaw. Burgers in general tend to be on the ‘heavy’ side due to having a huge chunk of meat but for this burger, the balance in portion for all the ingredients were spot on. Yum! For a full review, please visit eatsleepliverepeat.com

Delicious beef marmalade on toast with pickles. Our waiter suggested us to start off with this dish and he assured that if we did not like it, he will offer a replacement dish. And indeed it was yummy!

Their dessert of the day - a simple but delicious Mango & Blueberry Tart! A great way to end a meal after having barbecue :)

To start the meal, they presented us with a bite sized trio of foie gras macaron, a play on ‘fish and chips’ and wagyu tartare on a stick. The playful presentation with twigs and pebbles were just absolutely gorgeous.

At the bottom of the bowl, there sits a bed of mashed ratte potato, a type of small potato with a unique nutty flavor and smooth, buttery texture. On top of that are little bits and pieces of chorizo iberico and buckwheat. Last but not least, as a result of being delicately poached at a precise 64 degrees celcius for 55 minutes, we have our organic egg with a perfect runny egg yolk. This dish was my favourite part of the meal.

This is the dish that made Jaan so iconic. The waiter brought it out in a large box containing liquid nitrogen, an egg carton carrying the organic egg and stems of rosemary. As the liquid nitrogen fog oozes out of the box for theatrical effects, the waiter gently took the egg and poured it into a transparent bowl. What an amazing presentation. For a full review, please visit eatsleepliverepeat.com!