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The 7th course is the rice dish.
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It arrives in a large, communal iron kettle, featuring a variety of white rice from Japan as the base, carefully cooked till sticky soft starchy in texture using a broth of katsuobushi / bonito fish flakes, dashi seaweed stock.
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Garnished with green peas, carrots, shiitake mushrooms, and white onions. This gives the base a bold, earthy vegetal grainy sweet flavour, which is rather an acquired taste.
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The base is layered with tender succulent strips of A5 ohmi wagyu beef tenderloin with bold fatty meaty savoury flavour, a perfect poached egg which lends silky texture and eggy sweet flavour, as well as luxurious fresh uni / sea urchin with a creamy texture and robust briny salty flavour.
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A bowl of miso soup with nori / seaweed accompanies, having a warm earthy savoury 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