A relatively empty carpark, a jam-packed Iketeru.
What is it with my 'luck' of eating at Iketeru on their busiest days.
At least the food more than made up for the 'service'.
Starters: Summer Veggie Beancurd with Unagi, Boiled Spinach with Enokitake Mushrooms
Love the mushrooms these time, better than last month's tofu pok. The highlight was probably the tofu made with summer veggies with a slice of unagi on top, I love the texture!!! The only flaw was probably the sauce floating at the bottom, I wish it was drizzled and coating the tofu instead to accentuate a stronger flavour.
Sashimi: Toro, Flying Fish, Sea Bream, Gurnard, Flambe Octopus & Gyuduck
I love them all, the most interesting to report is probably the slithers of gyuduck and flying fish, because they tendons were much more sinewy this time, so the chef chopped it even more finely to retain the optimum chewiness.
For my first try of the Gunard, I must say that it is very chewy, probably because the fish is a very strong fish and flavoursome despite being a whitefish.
Steamed dishes: Summer Veggie Beancurd, Brinjal, Yam, Okra & Beancurd Skinroll
Other than the yam being a wee bit undercook in the middle, this was a pretty simple dish; not too saucy or having a wow factor, just simple and homey. Will probably favour the summer veggie tofu, I can't get enough of this piece. Thank god for the second slice.
Distraction: Wasabi Maize Dip & Foie Gras in Truffle sauce
Finally, a photo to make up for last month's Wasabi Maize Dip, still packs a punch like last month. Couldn't say the same for the Foie Gras though because the fragrance of the truffles was lost because it had been refrigerated and doesn't melt in your mouth like the last one.
Grilled dishes: Sea Bream with Sweet Miso, Unagi 2 ways, Baby Prawns, Eggplant, Sweet Tomato, Fishcake & Salted Edemame
Probably my favourite dish of the night because of the number of surprises, like the really really sweet tomato, grilled-baked unagi and the saucy unagi salad. The real standout was the Sea Bream: I am normally prepared for juicy salt-baked fish but this was was marinated and dry rubbed with sweet miso, so it was definitely sweet which added a new dimension to the Sea Bream, like an overwhelming chorus that explodes now and then when the stanzas fades into the background before coming back out. Tres Bien!!!
Sushi: Maguro, Squid with Dou Ban Jiang, Amberjack
All these sushi, and I am still awaiting the main course. The maguro was leany, but still perfectly chewy
This I love, since the sweet and spicy dou ban jiang brighten up the squid meat even more, every chew brings out more flavour. *Sigh* I can't get enough of this.
Love the texture, the interplay between the skin and chewy meat and hint of fat beneath.
Main course: Conger Eel Shabu-Shabu & Porridge
First bite into a mushroom and I get a dizzying hit of sake (Chef Ricky later confess to adding it at the last minute), which continued with the veggies but was absent in the seaweed tofu and chicken meatball, both of which hold their own but were exactly standouts.
Distraction: Maguro Tataki
Now awaiting them to make porridge with the leftover stock. Lukewarm on the outside, breezily cool on the inside
More egg to bind the rice so you could easily eat this with chopstick if you so desire. with a side of pickles to go along. Midway through the pot, I met the new F&B manager, Gerard, a true blue OZ. Also went over to the Teppanyaki to meet my Godsister and her friends (and her oh-so-cute baby girl) before dessert.
Dessert: Coffee Jelly & Assorted Fruits
A bigger fruit platter more than made up for the coffee jelly this time.
There will be a Wagyu & O'toro promotion next month at Iketeru, will try to get onto the first tasting menu (I twisted Chef Ricky's arm for this). Anyone want to join me?
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