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The 6th course is the simmered dish. With Satoimo, Ikihamo, Gobou, Onsen Tamago.
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A Yanagawa style nasu nibitashi / braised eggplant stew.
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It has chunks of nasu / eggplant / aubergine / brinjal, which are tender soft and vegetal earthy sweet in flavour; braised in a thin clear broth of shoyu / light soy sauce and onsen tamago / soft boiled egg, which has a lovely eggy sweet salty flavour.
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Completed with chunks of tender mushy satoimo / yam / taro which are nicely earthy sweet in flavour, small cuts of ikihamo / pike conger eel fillets which are bouncy chewy with delicate savoury sweet flavour, fresh crisp bok choy / Chinese cabbage with vegetal sweet flavour, and strips of chewy gobou / burdock root with pronounced vegetal earthy flavour.
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A warm and soulful dish to settle the palate.
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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