Fugu course at Iketeru

Since nothing looks good on the menu this month, Chef Ricky was so nice to cobbled together an exclusive Fugu Kaiseki menu for me (and one other, but no one picked up the offer) this January. Based on previous experience, I have quite high expectations that he needs to match given his previous track record (Refer to January 2007 and Februart 2007). For some fun, here are some photos of Chef Ricky preparing the fugu sashimi live at the sushi bar.




















Starters: Pufferfish skin & Herring Roe
Bitey-chewy fugu skin swimming in ponzu sauce with grated radish and spring onion, so sourish with a hint of pepperiness. Maybe Chef Ricky overdid it on the ponzu sauce.
The herring row was quite a good hit, the gelatin-like coating (which according to Chef Ricky, forms it egg sac) prevents the individual eggs from disintegrating and locks in flavour. With some bonito flakes for garnishing, this was as good as the cod milt, once bite and the individual eggs seems to split into a hundred atoms in your mouth, rolling into every nook and cranny. Although not as rich as salmon roe, it was definitely easier to sample this dish. Feels like I am eating a jelly with roe packed inside it.

Sashimi: Fugu sashimi
In addition to the usual garnishing, I got the chance to experiment fugu with another type of peppery herb that looks like sprouts. They have a more pronounced pepper aftertaste that eliminates traces of the ponzu sauce so that each new mouthful is not layered by previous souriness, a very refreshing condiment (is this the correct word?). Using sudachi lime also varied the souriness that one can taste. Overall, this was a much better experience building on the last two outings.


















Sashimi (again): Fresh Scallop & Maguro.
The sweetest scallops I have ever had in a long time. Some lean mean Maguro wouldn't hurt (after all that fugu-goodies).

























Steamed dishes: Pumpkin Dumpling
Made from one full sized pumpkin, cooked until most of its water was evaporated, leaving behind a sweet pumpkin paste that formed the crust of this dumpling. With minced chicken fillings and mushrooms, gingko nuts garnishing, this was one of my favorite dish of the evening.
With every mouthful, you get sweet pasty pumpkin and well sauteed mince chicken and aftertaste of the garnishing.

















Grilled Dish: Kansai Nodoguro Fish
OOOOOOHHHHHHhhhhhh!!!!!!!!!!!!!! I think I just went to heaven. (Remember Anthony Bourdain's lunch with Ferran Adria at a local fishshop when they seafood was just grilled with salt? I think I just realized the beauty of seafood prepared this way)
Normally, most of the fish served grilled have been glazed or marinated in miso/teriyaki/soy sauce, etc. Not this one, just good old salt and done just right so that you don't taste salt, just good old fish. Drop of lemon, some daikon gratings to dispel over-lemoniness or excess saltiness and boy, you can go to heaven after this dish.

















Fried dish: Deep Fried Pufferfish
Better than the February 2007 serving, so much more meat, so less bones. Juicy, juicy deep fried fugu. Now this is really giving me bang for my buck. Texture-wise, I get more bite out of the meat and it is easier for me to consume the servings with my mouth. Even some of the bone were crunchy enough to be edible!





















Main course: Pufferfish chabu-chabu & porridge.
Pufferfish meat, Check!
Seasonal Mountain vegetables, Check!
Tofu, Check!
Transparent Glass noodles, Check!
Transparent Glass noodles? this wasn't in the last package......WHEE!!!!! (for your reference, check out the following two photos)

This time around, I likened the eating experience to eating a hearty bowl of stew that fortifies your mind, body and senses throughout the meal. Adding the touch of the glass noodles was perfect to translate the consistency from veggies to tofu to tender pufferfish meat. Way much better than last year's serving.































Dessert: Assorted fruits and Dumplings in Red Bean Sweet water
Wow! Even more fruits in the selection than before. Thank you, Chef Ricky!
(sly look) "can I get some more dumplings in my red bean?"

With him lavishing all the personal attention while at the sushi bar (again), maybe I should stake out my place there if no one comes with me next time.

Feel free to say anything about me in the comment section (Yes, Hubert. I will promise you something non-Japanese, maybe from the singaporean side soon)