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 jalapéno - 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. |
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Aug 24, 2012
Labels: coal harbour, fine dining, japanese, sushi
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