December 12, 2012
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Hamachi Carpaccio: Avocado sauce, sweet soy, olive oil, black pepper - 3 |
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Wagyu Scallop: Scallops wrapped in wagyu beef, baby corn, carrots, fava beans, brown butter soy, button mushroom duxelle sauce - 3 |
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Aburi Salmon Oshi Sushi: Local salmon pressed and dressed with our chef’s own soy & Miku sauce, topped with jalapĂ©no - 3 |
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Premium Aburi: A selection of aburi sushi - 2+
J's comment > good in general, but not all were favs
Albacore tuna nigiri - 3
Kanpachi nigiri - 2+
Salmon nigiri - 2
Hamachi nigiri - 2 (carpaccio better)
Ebi nigiri - 2
Scallop nigiri - 2
Tuna nigiri - 2 |
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Unagi nigiri - 2
J's comment > unagi was cold |
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Kanpachi nigiri - 2 |
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Avocado nigiri - 2 |
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Ebi Fritters: Beer-battered tiger prawns, chili cream sauce - 2
J's comment > prawns were firm and juicy, batter was nice and crispy, but just a tad too much batter ; could also be a bit spicier |
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Indigo Wind: Sparkling sake - 3 |
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Dassai 50: Junmai daiginjo - 2+
J's comment > smells like cheese, tastes like red wine without the tannins! |
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Sakagura: Unfiltered plum wine - 2+
J's comment > plum extract. yum. |
Previous Post
Aug 24, 2012
Labels: coal harbour, fine dining, japanese, sushi
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