Now the main course starts coming out.
The shabu-shabu pot
From the side
Maybe because it’s a hotel restaurant, the design and service are top-notch.
Out came Yonezawa beef, famous as a brand-name wagyu.
Felt like a bit of a waste. Beef with marbling like that is best as sukiyaki, and here we are doing shabu-shabu with it..
First, one slice of beef goes in.
They simmered it for quite a while at a low temperature.
So I tasted it..
Way too light. Beef is best when heat renders the fat, and this is the exact opposite of the proper way to cook it. Maybe they do it this way to suit Western diners?
The rest of the beef and vegetables go in all at once to simmer.
Eaten like this, it’s good. The broth is fantastic. But it made me think that if you’re going to eat it like this, there was no need to use Yonezawa beef at all.. Maybe it’s because I ordered too cheap a course.
Clam rice bowl
Nicely prepared clams, fresh green onion, and a sauce made from the clam stock go really well with the plain rice. It looked like it would be great as ochazuke too.
Miso soup
Nicely clean-tasting and good.
Tsukemono
The basics are done well. Though I think they don’t match Korean kimchi…
Now for dessert.
Black sesame pudding with coconut milk
Not flashy or sweet, but it has a quietly addictive flavor. Just my kind of dessert. I think I’ll remember it as one of the best desserts I’ve had in Tokyo.
Matcha mousse
I didn’t taste this one so I can’t say, but it sure looked good.
The lighting in the restaurant was dim, so the photos didn’t come out well. A bit of a shame. I hope Pentax’s fall model is finally a decent one.
It may not be a place for the ultimate in fine dining, but at this level both the food and the atmosphere pass. What surprised me is that it didn’t make the Michelin Guide, and I couldn’t figure out why. I think it deserved at least one star.
Now that I’ve written up a proper restaurant review, all I need is someone to come with ^_^ Anyone who wants to go, contact me privately.. *cough*..