Adding to the extensive portfolio of Les Amis Group is this modern sumiyaki, which emphasizes in the art of grilling. The quality of ingredients is the main draw of this place as most of the sourcing if done selectively from different prefectures across Japan.

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The surface of the tofu was grilled to perfection with a slight crisp. When you bite into it, the melt-in-mouth creamy smooth interior flows right out with no restraint. The tofu comes with two types of miso sauce, the original miso and Aichi red miso.

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The making of miso is an art. Hundreds of varieties of this classic Japanese staple can be found across the country. The taste, aroma, and appearance of miso all vary by region and season. Each miso’s fermentation and aging process involves a multitude if factors from the type of koji used, the cooking technique, the temperature, duration of fermentation to the fermenting vessel, which all results in variances of taste, colour and texture. One of the ways to categorize miso is by the colour. In general, the longer the miso is fermented, the saltier it gets.

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Though the original miso has a milder and more delicate taste, it does not compromise in enhancing the flavor profile of the dish any less. On the other hand, the red miso is definitely bolder and richer, with a surprisingly sweet finish. Enjoyed this dish thoroughly! 😋