First to be served was this Pitan Tofu (Century Egg Tofu). The tofu was silky smooth with a savoury century egg yolk mayo and bits of egg white topped with tobiko (flying fish roe). Bits of crispy tempura batter was thrown in for added crunch which upped the must order again value.
My colleague wanted the Maguro Natto (Tuna & Fermented Bean). Natto (納豆) is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. She offered some to me and I struggled to finish the sticky beans which seem to spin off more strands of silk than a spider. No more stinky beans for me…
Next up, my favourite Sashimi platter of Hamachi (Yellowtail), Maguro (Tuna), Mekajiki (Swordfish), Sake (Salmon) and Tako (Octopus) with a side of Tamago Yaki (Japanese Egg Roll). The slices of fish were fresh but somehow I found the seafood lacking in sweetness and that bothered me or at the very least reduced the urge to order more again.
Both the Chawanmushi and the Ikura Chawanmushi were eggy in flavour but not as smooth and savoury enough maybe due to not adding enough soup stock in the egg custard. If you asked me to pick one, the salmon roe at least imparted some briny bursts to the otherwise dull appetizer.
After the lackluster dishes, the Takoyaki was a surprise hit with me. This delicious wheat based snack was served hot with a piece of octopus flesh in the moist centre, sprinkled with bonito flakes and a squeeze of mayonnaise. The Soft Shell Crab was oishii if not a tad oily. Never had a soft shell crab that was this meaty.
