Private Dining

There's a tempura course which I don't eat, followed by a rice course which I didn't take pics of, and finally 2 desserts which I don't eat as well. Therefore the last pic is Okayama shine Muscat, and this ridiculously sweet persimmon which was superb

Thanks again to chef Lester @diningwithlester for hosting

Ground sesame, carrot tops, and mushrooms. Carrot top isn't super tender, but chef made it work into a mild umami coherent salad

Yam was mild but overall it worked w the strongly seasoned herring

Delightful, the thinly sliced raw matsutake worked w the dashi and white amadai(tilefish) for a harmonious and satisfying simple soup

Huge scallops and hokkigai, fresh

Sekogani was pleasant, fried Gingko was delicious, correct texture.

Sekogani was pleasant, fried Gingko was delicious, correct texture.

Thanks @diningwithlester for hosting this kaiseki-style private dining, this is not at fluc but it's in the area, burpple doesn't allow posts without location

The nuttiness of the sesame sauce worked well w the bright sweetness of the grapes and the seasoned konnyaku

Overall:
Well first of all it's not really private dining. You just ask for a table like any other restaurant, there's no pressure to find 10 friends and chope the whole place.

Apart from the great first course the food wasn't refined at all, nor where the creativity executed particularly well. Although portion sizes are definitely not something to scoff at, it's course after course of meat. I guess if you're not used to mid tier restaurants then you would really love the food here, seeing how you have generous portions. That seems to be the clientele that day anyway, a lot of people were gushing about the food.

The chef was nice to chat with though. However the place is tiny and really quiet and you're seated way too close to your neighbours. I could hear every word they said and could touch them if I stretch my hand out. It's really uncomfortable being there because everyone knows everyone can hear everyone so people werent chatting away. So it was just an awkward silence half the time for the entire duration, the other half the chef is talking to one of the tables (and everyone can hear ofc)

Ultimately it will probably be a disappointment for anyone who's been to a few somewhat fancy restaurants. At first I was relieved it's not communal dining but hey, idk maybe this is even worse with the suffocating whispers

Food:
Grilled bananas were good. Lard tart crust was quite fluffy, brown sugar meringue was pretty good but too sweet. The gula melaka ice cream tho, was not good. It tastes like milk powder, and the texture wasn't ideal either

A4 wagyu, tastes like it sounds, doesn't quite taste like A5 and needs abit more seasoning. The oyster pasta was on the soft side and doesn't rlly have oyster flavour. Soup was ok, doesnt have much character and tends to get overpowered by the fried shallots.

Overall the different elements didn't clash cos nothing had much character

The rendang dry rub was but a hint, fortunately the rempah in the rojak added abit more flavour to it. 24hr sous vide apparently wasn't good enough, the texture was not as soft and sticky as the 48hr sous vide that's much more common

Was cooked to well done, so it's terrible. Also supposed to be brined but the meat itself had no taste at all. The ikura paired well tho, and the achar was very good (taste similar to Johnson duck's)