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This was the last savoury course by Chef-owner Shigeru Koizumi from our dinner last night.

A simple yet stunning dish, it featured Sanma (Pacific Saury) cooked with ginger and spring onions. After being presented to us as shown in my photo above, one of the chefs went promptly to work, breaking up the grilled pieces of Sanma to mix them in (rather aggressively I might add but not that I mind - aggression is sexy...) with the rice. By the time the contents of the pot was scooped into the waiting wooden bowls, the fish had become so fine and well-integrated with the rice grains, it was nigh impossible to tell them apart.

Fresh (not chilled, nor farmed) ikura was spooned on as the last touch. The taste was truly sublime. Of course I had to have seconds.

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