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The 5th course is the grilled dish.
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Features a whole teppanyaki grilled ayu / sweetfish, which has a moist tender flaky texture, with bold smoky savoury salty sweet flavour.
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The fish is grilled over aromatic hoba / magnolia leaf, which locks in moisture and imparts an earthy note.
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Accompanied by crunchy modern futomaki sushi rolls, of rice vermicelli noodles, carrots, avocado, and lettuce, which have good vegetal earthy sweet flavour.
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The filleted ayu / sweetfish spine doesn't go to waste either, fried till edible and super crunchy, then dressed with shio / salt.
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Completed with a shoyu / light soy sauce and wasabi dressing, which lends good salty spice flavour.
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Part of the omakase kappo set, at SGD $150++ per person.
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Invited tasting kindly hosted by Executive Chef Kenji Okumura and team.
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Teppan Kappou Kenji
More details in profile & blog