Dining here is a whole new experience where I get to enjoy 10 exquisitely prepared dishes that is different from the food at other establishments. To make it even better, we have a very engaging host who takes very good care of the patrons, candidly and professionally takes us through this gastronomic journey. This is definitely an enjoyable and most fun dining experience where all the senses are engaged.
And this place is a must-visit for instagram worthy food photos since the dishes are so pretty and the lightning is very good. Just check the photos taken by diners–majority does not have photography background–on Google reviews, almost all looks so good.
Kaiseki is a bit like omasake where one leaves it to the chef to decide the menu. The difference is kaiseki is focused on different cooking methods: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming) and Ageru (Deep-Frying). Yes, I love omakase style of dining because I can try many dishes without overeating. The dishes here will change based on seasons, so the one I'm having is winter kaiseki.
Seasonal monaka: Sandwiched between the monaka is an incredible combination of Ankimo, which is monk fish liver–foie gras of the sea, passionfruit jam, followed by Japanese ginger flower at the top. This is oh-my-goodness oh so good because it is full of briny sweetness, accentuated by the passionfruit, and rich in taste, balanced with the clean flavour of the ginger flower.
A complimentary glass of lychee cocktail that is full of the sweet aroma of lychee. This is so good.
Next is Yuzu yoghurt emulsion sphere sprinkled with Mikan powder real time in front of the patrons, a nice extra touch. This is a joy to savour and whets the appetite.
Hassun dish is a Hot favourite due to the novelty of Chilled Chawamushi with Ikura and Uni perched on top of it. It's smooth and delicious. The fresh sashimi goes very well with the special Dashi Jelly. Saba Zushi is a real comfort food that pleases the palates.
The rest of the dishes are:
Raw salmon cubes with strips of seaweed to create mosaic pattern and submerged in a pool of smoked dashi cream
Clear soup with shredded crab meat ball and junsai, a vegetable encased in jelly.
Minced duck meat, Ajitama quail egg and baeri caviar stacked on top of smoking hay to infuse extra aroma into the ingredients.
Pork Sukiyaki with raw egg and negi.
Succulent Engawa with sweet cauliflower puree with clive oil and ikura.
All of these are delicious.
Next is deep Fried Shirako, aka Cod Fish Sperm, with home made tartar sauce. A very interesting dish well-executed.
Lobster Katsu Curry Donabe is nice, I'm sated by it but its predecessors dazzled me instead. The lobster broth is awesome though being milder in taste, it got kind of eclipsed by the curry.
Only Ume course has the Signature Mt Goho, where the most luxurious ingredients such as Toro, Uni, Caviar and Kani and Wagyu stacked in a tall pretty wine glass and then infused with bonito smoke. It's pure indulgence. But I do wish there is more uni to go with the cubes of toro.
Granita, Myoga Jelly and Japanese Pear is refreshing and a good play on different textures from the icy granita, sweet gelatinous jelly and the firm flesh of the pear.
It is definitely an unique experience where one enjoys a whole course of Kaiseki over a modern, posh and cool bar counter located on the second floor of the heritage building. I love the Japanese ornaments on display behind the counter, which give touches of class to the whole place.
A good place to consider if in the mood to pamper oneself, or to seek for new experiences, or just to have a good time.
