Sushi course – toro, scallops with umi, mackerel and tamagoyaki
Ah…great Japanese food. Nothing beats it.
Except enjoying great Japanese food with a good friend.
My friend K and I spent many hours at the counter of Kuriya Dining last night. It being the first time we had been there, we were disappointed that the counter is positioned in front of the chefs, but much lower, so you cannot see the action that goes on behind the counter.
This mattered little on the night as we were distracted from the lack of a view, by the many dishes that we sampled from the Spring kaiseki menu – seasonal produce, served with such delicate flair that it is (as with most Japanese food) a feast for all the senses.
Always going to be ordered in future – Japanese tomato served with Japanese mayonnaise and salt
As I was running late, K had already started with a single Japanese tomato, served simply sliced with Japanese mayonnaise and salt to dip. My first Japanese tomato eaten like this, this experience was like eating musk melon for the first time – it’s almost as if the piece of tomato that you popped into your mouth simply could not contain that much flavour. And the teeniest amount of salt seemed to enhance these flavours exponentially. Again testimony to how good food needs to start with amazing produce.
Our kaiseki started with bracken, Mozuko seaweed in a vinegared sauce, wagyu steak rolled in fresh beancurd skin, pickled cucumber and simmered octopus. The bite-sized portions were all so delicious that it left you wanting more more more of everything on the plate – a total tease of what was to follow.
Second course was three types of sashimi, followed by grilled mackerel and broad beans, and alaskan crab in a spicy roe sauce.
Braised bamboo shoot, sakura ebi tempura, tofu and wakame sauce
Next up was freshwater shrimp tempura with braised bamboo shoot and tofu, over which was ladeled a rich wakame seaweed sauce. The balance and contrast in flavours and textures made it my clear favourite of the evening.
This was followed by assorted sushi: toro – tuna belly, scallops topped with one succulent tongue of umi – sea urchin roe, and mackerel. Each one almost melted on your tongue with that wonderfully fresh taste of the sea.
We finished the evening with a creme brulee served with an assortment of fruit and creamy vanilla ice-cream.
By this stage we had only got through half of the enormous bottle of sake we had ordered. Guess our eyes are much bigger than our drinking legs so we promptly made another reservation to bring our other halves back to finish it, and sample more of the wonderful creations from Chef Tsuzuki.
1 Kim Seng Promenade
#01-28 Great World City (Office Tower)
11.30am to 2.15pm (last order), 6.30pm to 10pm (last order)