The Kaiseki before Christmas

Okay, to be honest, I had this one on the 18th of June, but was away to Penang and Bangkok for 2 weekends before coming back and I better write this up or people will think I have gone to heaven after eating one too many decadent Kaiseki (not to mention poor Chef Ricky in distress if he loses one of his 'regulars')


Starters: Anglerfish liver with ponzu sauce, Boiled Winter Cabbage with Tofu Pok
Whooopppeeee!!!!! 3 pieces of my fabourite anglerfish liver.

The winter cabbage tasted much milder and is still crunchy while the tofu pok sucked up most of the juices. Sort of like pickled cabbage.






















Soup: Soup with Oyster Tofu Dumpling
One full oyster set in tofu dumpling. SSSSSLLLLUUUUURRRRRPPPPPP!!!!!!!


























Sashimi: Oyster with Ponzu sauce, Buri, Toro, Squid & Flambe Octopus
One juicy oyster with ponzu sauce, totally swell (goodbye Tabasco). The buri was sweet, the toro had so much fat that you taste the full brunt of it before encountering the mildly sweet aftertaste of the meat. Flambe octopus was springy and the intrincate knifework on the squid made it soft and tender to the tongue.





















Steamed dishes: White Radish with Prawn, Enoki Mushroom and Gingko nut in Kika sauce
Tangy dish with savoury elements of the prawns, mushroom and gingko nuts. The solid radish bowl is easy to slice with your chopstick and is tender in your mouth. Chewing is effortless.























Grilled dishes: Grill Buri with Teriyaki sauce, Leek with miso, Cream Cheese with Tuna Liver, Fugu nuggets, Cod fish fingers
Another smogasboard of flavours and texture. The grilled buri was slathered in sweet teriyaki sauce yet the concetrated flavour in the meat soared above it. I really dig the fugu nuggets since they bring out the best flavours of the fugu fish and they are really good with a dash of lemon juice that enlivens the flavour a lot. I also can't get enough of the salty miso dip for the leeks and the savoury tuna liver with cream cheese. The codlings fish fingers were just tangy enough to end the dish on a hungrier note.


















Boiled dish: Shiraku, Mushroom, Cod Milt, Peanut Tofu & Vegetables in Soymilk Sauce
A Zen dish, the soymilk sauce has an undulating sweetness to it. The cod milt was almost leeched of its flavour, which burst out of the sac. The peanut tofu was sweetness layered upon sweetness. Even the shiraku took on the sweet tone of the sauce in everybite.

Unfortunately, towards the end when everything evaporated, the residue turn a smoky black charcoal.



















Main course: Nigiri Sushi 5 ways.
The Sea urchin sushi tasted sweet and fresh, with a slight hint of bitter aftertaste. The sweet prawn sushi was juicy. The mackerel sushi tasted spicy and savoury while the buri sushi worked magic on my tongue. The tuna sushi probably mirrors the sashimi with the sushi rice acting as the perfect foil for any queasiness from having too much fatty goodness on your tongue.






















Dessert: Persimmon Sorbert, Red Bean Jelly with Chestnut & Assorted Fruits
My favourite dessert, third time round. I just can never tire of this combo.

























Chef Ricky was on leave, so I will probably see him next month.
Bring on next month's Kaiseki menu, Chef Ricky. Feel free to comment.