Chef Ricky was taking the evening off (or so as I was told by the waitress) but apparently he was waiting to meet me and rush out to have a conversation about his trip back to Japan with his family (he pointed out worthwhile places to go eat in Kyushu), work, the MIGF gala dinner (and the explanation over the hilarious prize acceptance haka-stance, he was high after downing about 7-8(?) glass of beer in between rounds of being nominated as finalist-in-running). I waved him off early like a father eager to get back to his home and family.
Starter: Steamed Angler Fish Liver in Ponzu Sauce & Boiled Spinach with Baby Prawn in Bonito SauceRemeniscent of January's starter (which I enjoyed very much). I like Angler Fish Liver when it is paired with something tangy, like the ponzu sauce here, instead of just being by itself because it can get a little bit oily and heavy in taste.
The bonito flakes and baby prawn garnishing add the best countertexture to the boiled spinach which was slightly overcooked.
Soup: Clear Broth with Oyster DumplingAs you can see from the photo, the Oyster (or more accurately, mussel) dumpling which was made mainly from yam was disintegrating in the soup already, have informed the Chef that it was a bit disappointing. Otherwise, this was a bit so-so, but winter shellmeat do taste better.
Sashimi: Buri-Yellowtail, Tuna, White Meat Fish, Squid & Mirugai ClamWhite Meat fish was the Bonito, but they ran out of Mirugai Clam (fuming!).
This time I around, I like the juicy octopus sucker and Hamachi (Buri-Yellowtail) more probably because they taste much better in season then other times. The toro was tasty but didn't melt immediately in your mouth and the bonito has mellowed compared to the last few tasting (or maybe I have gotten use to its rawness and can now savour it)
Simmered: Steamed Cod Fish & Milt served with Ponzu SauceI will voice out my curiosity when presented with this dish, a dish simmered with saki in the sauce and served with an accompanying bowl of ponzu sauce, hhhmmmm.......?
Never mind, on with the tasting. The first taste of the sauce revealed the taste of saki without any of the heady alcohol to hit your bloodstream, (unlike warmed saki). It is perfect for the tofu and mushroom which are not screaming for flavour but complementary with the sauce with neither overriding the other.
The milt sac broke a bit and some of the milt has spilt out into the sauce but most of it was still intact to taste, a bit more overpowering blandness than the saki, it is worth drizzling this one in ponzu sauce to contrast the mildly bland aftertaste with the tangy foretaste.The cod fish was another kettle of fish altogether, it is mellow enough to go with simmered sauce alone but also outstanding if paired with the ponzu sauce at a golden pi. At least I was merrily experimenting with this one.
Grilled dish: Grilled Yellow Tail with Teriyaki Sauce, Grilled King Crab & Assorted VegetablesUnlike, the menu in January, I like the King Crab this time because the portion was bigger, thus making it easier for me to dig out the crabmeat with that utensil they gave me (again!). So I dug straightaway into it knowing full well the consequence of the iciness of eating crabmeat, not to mention drinking copious amount of tea.
The only let down was probably the anchovies because the skin was not crisp enough and soggy from the vinegared vegetables, hence good flavour, lousy texture.
I will admit that I like the yam and tuna liver pairing more this time, possibly because the liver taste fresher(?). The grilled yellowtail was a bit dry and flaky, but nothing a good dollop of lemon juice wouldn't rectify.
Fried Dish: Deep Fried Puffer fish with Sudachi LimeWhy does the Sudachi Lime resemble a lemon? It looks like a lemon, smells like a lemon, feels like a lemon, taste like a lemon......it is a LEMON!!!
I first had this in February, the serving this time were smaller but juicier, a little bit bony (ie, don't pop the thing in your mouth). A much better execution this time. Just a pity about the Sudachi lime.
Mains: Assorted Nigiri sushi & Miso SoupOf the 5 nigiris sushi served tonight, I highly recommend the lightly grilled buri which was scored and garnished with wasabi. It is one of my favorite sushi, there was no hit from the wasabi as if the grilled meat somehow sucked out the heat/hit from the wasabi making it smokingly-wonderful.
Credit to the bonito flake covered sushi (I forgot to ask the chef, too focus on the first one). Wonder what would have turned up in the Chirashi sushi, but then again, I prefer more innovation in the nigiris sushi.
Dessert: Musk Melon & StrawberriesNothing much to comment on this old take but I must say that the strawberry is sweet and red this time rather than white and sourish.
After dinner, Chef Ricky even sent his assistant, Tasuo, out to talk to my after the whole meal was over. (He even called his assistant before the conversation to brief him, but I wonder whether or not he is hiding back there in the kitchen.....NOT!). Now that is what I call service. I guess Chef Ricky deserves his break to spend more time with his family.Awaiting more feedback on my food reviews, Say it so in the comment section.
