We started with some <Kaki Sashimi> & <Kyushuyu Kaki> Raw and steamed Ebisu Oysters which were large, plump, juicy and as briny as one could imagine the Japanese coastline is, but utterly delicious.
Lastly for this cold section, we had the <Seko Kani> a steamed whole spider crab with roe, the meat is incredibly fresh and sweet and the more you eat, the more you want it. It is easier to get at with the correct utensil than anticipated.
Let’s hop on to something warm and inviting, the <Gyutan>, barbecued beef tongue with chili and yuzu sauce and <Beco> smoked pork from the Robatiyaki took us back to familiar territory and comfort zone.
Both were cooked beautifully, with the tongue showing a little tenderness and the sauce was the perfect zinger on the palate to counter-balance the richness and texture of the tongue. The pork was thickly cut with layers of fat and oozing juices and was absolutely delectable. It had a chewy texture, but so more-ish.
Tried & Tested:
Boiled Kuromutsu in Black Sauce
Lai Chi Kok Hong Kong