In Bad Company

Medium rare rump cap felt a bit too tough to my liking, and the flavours of the meat didn’t come through enough. It might’ve been rubbed with the basic pepper and salt, but the overall dish felt bland. The vegetables on the side were well-executed though.

Rate:🌟🌟

A nice savoury side with a thinly coated batter and spice flavours coming through. It had a slight spicy and herbaceous tinge to the batter which was quite enjoyable, but I did think it was a tad dry.

Rate:🌟🌟🌟

A very well-executed and interesting starter. The sake poached tofu was soft, silky, and lightly coated with a thin fried batter dashed with aonori salt, which gave a nice savouriness to every cube of tofu. The dip was a refreshing combination of century egg and ginger sauce, spring onion and tobiko roe. While I personally couldn’t really put a finger to the complex flavours of the dip, I enjoyed how it paired with the tofu. They have another option of having the tofu with harbanero, but I’d recommend this pretty unique alternative!

Rate:🌟🌟🌟🌟

Extremely rich mushroom soup with 4 kinds of different mushrooms - Portobello, Button, and Porcini Mushroom, Grilled Shimeji. Drizzled with a bit of truffle chive oil to give a delightful aroma. the texture of the soup was smooth with a thick consistency. A pretty decent and appetising starter.

Rate:🌟🌟🌟

Pure comfort in a bowl, the "risotto" is cooked in the style of Japanese rice soup, so it's more runny than your traditional risotto. Every grain of rice is infused with the sweetness of root vegetables and the texture of the rice is more akin to Zosui than risotto, veering toward more soft and silky than chewy.
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The centerpiece of course, is the grilled Boston lobster tail, which is well-cooked, sweet, tender and crowned with orange wood chip-smoked lumpfish caviar.
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A fluorish of cured quail yolk shavings finishes off the dish, lending a subtle umami to the rice.
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Taste: 3.5/5

The picanha is an underused cut that’s gaining popularity, and in the right hands can taste just as good as more premium cuts. Thankfully here it is done justice. The thick cap of fat at the end of each slice is melt-in-your-mouth, and lends a wonderful depth of flavour to the meat.
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With all that meat, you’d need the proper sides to cut through the richness. Plentiful vegetables in the form of well-executed salted baked purple cabbage, heirloom carrots and celeriac horseradish mash provide a panoply of interesting flavours and textures as counterpoints to the protein. If I had to nitpick though, the foie gras in the foie gras honey mustard was not discernable at all.
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Taste: 3.5/5