This is an absolute gem so i’m gonna keep the venue hush for a bit. You can tell not only from the restaurant’s funky name, which sounded modern but actually coined in the Taisho era in Japan (1920s!). Their well concealed exterior, literally ‘a hole in the wall’ , makes it easy to miss even if your Google Map indicates you’ve arrived.
The immediate next challenge is the “door”, which opens into a not so small interior with a fully open kitchen right in the middle of the hall. The wall lights and pendant lights has the aura of stage lighting cast onto the chef and his team of 3 as they perform their well orchestrated preparation of hot and cold izakaya dishes and more.
The chef immediately reminds me of an art or movie director, perhaps his black barret, olive green kimono and dark frame specs exude that artist vibe more than a chef. He works with his team almost without verbal comms - I don’t know how they do it. It’s an exhibition of their tacit understanding to do everything in such coordinated fashion and yet never failing to give attention to its guests. He came round a couple of times despite a full crowd that evening. Yes the chef is certainly an artist! That’s what he is and his food is certainly a glorious work of art.
Pulled beef brisket slow braised, served with crispy potatoes, charred jalapenos, pickled onions, smoked chilli mayo, red pepper relish and a poached egg.
The serving is great for sure if you walked your way to the cafe from CBD hungry, so I was satisfied but left wondering if the bacon Rösti which the manager recommended is a better choice.
Really nice and “sweet”. Refreshing presentation that let you enjoy the feeling of spring in Japan!
Undeniably still the best street hawker oyster omelette I’ve tried so far. The plum oysters are raw whilst the egg + corn starch fritter base is crisp on the outside and fluffy on the inside.
The famous Ming Kee 明记 chicken rice. The chicken is really tender. Very clean taste. I like the soy base sauce that it is served with
Really juicy steak. I usually take only fatty beef, ribeyes. But this has quite nailed it enjoyably without breaking a hole in your wallet. The confit garlic’s and fries’ light coating gives it extra crisp. Comes with a guilt-redeeming portion of salad.
Korean style raw beef sashimi comes blended with chopped onion and julienne pear; and of course the raw egg.
This portion is huge. We almost made the mistake to order individual portions
Amazing starter that stole the show, but of course what do you expect it’s from the creators of Le Amis.
Grilled to perfection expertly by the chef at the convenience of your table. This is real food!
Absolutely the comfort food I could eat any day! 😋
It’s been close to 2 years since I had this TOMYUM Mazesoba. Covid was the main reason but actually they also pulled off this TOMYUM creation for over a year. Mazesoba or Taiwan style Mazesoba originates from Nagoya and is a pretty recent creation in 2008 as a dry ramen 🍜 option. The noodles are wheat soba which is thick like udon but texture unlike the soft and delicate soba. Instead it has that extra bite that is hard to compare with other ramen/noodles. What comes close was Tokyo’s famous dry style ramen-ya Rokurinsha六厘舍 which was as I recall much harder and thicker). The texture of the thick smooth soba goes so well with the minced meat sauce. The original flavor/toppings of mazesoba is minced pork, chives, spring onion, fish powder and of course onsen egg. This variant available at Kororo ❤️ Mazesoba, in my view their best creation to date: TOMYUM 🇹🇭MAZESOBA. So glad they brought this back!
Really generous portions of perfectly pan seared foie gras sandwiched between toasts
