Showing posts with label Yellowtail. Show all posts
Showing posts with label Yellowtail. Show all posts

Sunday, February 25, 2024

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

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Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

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Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

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Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

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Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

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Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

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Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

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Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

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Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

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Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

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Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

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Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

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Donabe 4.5/5

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The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

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Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

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Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Friday, February 9, 2024

Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

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Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

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The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

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Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

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Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

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Charcoal-Grilled Squid 5/5

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The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

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Grilled Tilefish 4/5

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Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

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Yellowtail in Sake Kasu Beurre Blanc 5/5

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My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

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Iberico Pork Pluma 4.8/5

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Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

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Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Website
Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Sunday, July 3, 2022

True Cost Singapore @ Suntec City - Quality Fare Priced At its “True Cost” Instead Of Usual Market/Restaurant Price

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True Cost Singapore at Suntec City prides itself on offering quality dining at a fraction of the market price. You need only pay a relatively low cover charge ($5 for weekday lunch) and ($10 for weekend dinner) to experience good quality fare at a fraction of its market price. Each dish is tagged on the menu with its "True Cost" price and market prices.

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Yellowtail Crudo 4.8/5

We started the meal with a few cold appetisers showing off their ingredients' freshness. The Yellowtail Crudo ($7.65 / Usual Market Price $24.00) had a firm flesh and a light flavour elevated with a citrusy but savoury dressing. I love how the olive tapenade and green chillies atop lent an extra bite and freshness.

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Heh Marinated Scallop 4/5

Another well-loved dish is this plump Heh Marinated Scallop ($19.76 Usual/ Market Price $24.00) flavoured with fragrant chilli garlic, coriander and pink pepper that brought out the sweetness of the scallop. The pickled cucumber added an enjoyable crunch to these mouth-filling pieces of the scallop.

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Salmon Truffle Crudo 4/5

Salmon Truffle Crudo ($10.50 / Usual Market Price $18.00) is a crowd-pleasing dish. The addition of fresh horseradish gave the salmon an edge that counters its richness.

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Hummus With Kim Chi Cucumbers 4/5

Hummus With Kim Chi Cucumbers ($5.95 / Usual Market Price $14.00) was rich, creamy and wholesome, perfect with the flatbread served on the side.

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Japanese Style Beef Tartare 3/5

Japanese Style Beef Tartare ($9 / Usual Market Price $23.00) was decent, but its creamy and tangy accompaniment overwhelmed its flavour.

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Bone Marrow 3.5/5

Slathered with dried chilli oil, the Bone Marrow ($14.25 / Price In Other Restaurants $28.00) was full-flavoured, with a cheesy yoghurt sauce served on the side to cut its richness. A basket of bread instead of just a slice is probably more apt to clean the bones!

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Grilled Eggplant With Miso 2.5/5

I had an excellent grilled eggplant with miso at Sens of Japan before, and that is just unforgettable. Unfortunately, this Grilled Eggplant With Miso ($6.65 / Price In Other Restaurants $14.00) paled in comparison with a confusing flavour profile and too many elements. The miso lacks flavour, and the presence of the pickled onions seems unnecessary.

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Octopus With Potato Mousse 4/5

For mains, Octopus With Potato Mousse ($19.85 / Price In Other Restaurants $30.00) is a real gem at this price point. The octopus was grilled with the right amount of char and doneness. However, the potato mousse could have been less buttery as it got cloying after a while.

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Beef Cheek With Pea Purée 2.5/5

The Beef Cheek With Pea Purée ($12.75 / Price In Other Restaurants $30.00) comes at a very attractive price point but was disappointingly dry. The curry-flavour puree was too sweet and intense, and the sauce didn't quite bring the elements together either.

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Ceviche Mary 4/5

True Cost also keeps the tipples at affordable prices despite its location and gorgeous setting. We had a smokey and piquant Ceviche Mary ($11.30), a reimagination of the morning cocktail Bloody Mary, featuring a tomato mix blended with 12 handpicked secret ingredients.

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Cover Charges
Mon - Thu: 11am - 3pm - $5
Mon - Thu: 5pm - 10pm - $10
Mon - Fri: 3pm - 5pm - FREE ENTRANCE
Fri: 5pm - 10pm - $15
Sat: $15
Sun: $10
PH: $15

I understand the restaurant currently is opened daily from 5pm to 11pm but it has planned to extend it opening hours in the future.

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Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


True Cost Singapore
Suntec City
Sky Garden
3 Temasek Boulevard
#03-302-303
Singapore 038983
Tel: +65 88940615
Website
Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 5pm - 11pm

Directions:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]