japanese cuisine at kitcho last weekend.
our table ordered the Nt2500/person course: omakase style, by the chef’s preperation of the day.
starter of seaweed and caviar.
sashimi course.
sashimi combination course. the toro was melt in your mouth amazing. served with a mini kumquat for acidity.
fresh oyster. since b doesn’t eat raw oysters.. i got to have 2.. >)
seared scallop on shiso, and uni on seaweed. the scallop was a bit dry, but the uni was excellent. very fresh.
this course i wasn’t crazy about, but it was very well made. fish wrapped around mushrooms + seafood in a seaweed broth.
this i also didn’t like. nagaimo yam and something pureed, potato like but sticky, in a thickened starchy clear broth, topped with some uni that was partially cooked because of the heat from the yam.. and saffron? but note that i’m not a fan of these flavors to begin with, so it wasn’t the preparation or cooking that was to my distaste. great presentation though!
sushi course. now this, i can appreciate. the tamago (egg) at the end was so fine + sweetened, it was like eating pound cake! yum.
soup: clams in clear broth, with “hair” seaweed.
the sashimi and sushi at kitcho were excellent.. so next time, i think i’ll ask for non-cooked items to be prepared for me only.. i can skip the two dishes in the middle… and subsitute for more uni!!
xx
just weekends 