The next dish of braised abalone is served with its liver sauce, sushi rice, uni and sea grapes in its shell. The next Agemono fried course is a Hotate Tempura of battered Hokkaido scallop with a sweet corn coating before we were served with the Shokuji seasonal donabe and for that evening, we got a firefly squid donabe that has been topped with a generous amount of Sakura ebi with a lobster miso soup by the side.

The final savoury course was the most luxurious of them all, named Mt. GOHO. Mt GOHO is a mountain of premium ingredients such as uni, wagyu, toro, ikura, kani and caviar that has been carefully assembled in a goblet and given a whiff of bonito smoke, prepared tableside. We were truly stuffed by then but that is not stopping us from enjoying the Hokkaido milk ice cream dessert.
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✨ GOHO Kaiseki & Bar
📍 53A Duxton Road, Entrance via RAPPU, Singapore 089517
🌐 https://www.gohokaiseki.com/
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