Dinners in Singapore for me is always a little lavish. There's just so much to eat here and not to mention the diversity of culinary experience here is just marvelous. Remember the last time I was at this Salta Argentine Parilla @ Icon Village, under the same group, there is a Japanese restaurant next door that does a Kaiseki menu. The last time we were at Salta, my friend and I told them we would return the next time to try Kumo and so we did this time around.
Just as usual, we leave the menu to the chef. This is our first time dining here and there is no expectations at all. We leave everything to the good hands of Chef Nobu. My friend bought a bottle of Chateau Giscours 2002 from Margaux. This Grand Cru wine is ranked as a third growth in the 1855 classification. This is a dark and glossy wine and has appealing aromas. It's quite a classic wine with a ripe and creamy character on the palate. It's well-structured with good acidic freshness. Wine Spectator gives is a 90/100.
Melissa, the GM knows how to handle the wine delicately.
Jamon IbericoOk, this dish doesn't look very Japanese because it's not! Louis, the chef at Salta came over and greet us and I couldn't resist not ordering this plate of Jamon Iberico from next door that is cured for 30 days! It does taste better with the Extra Virgin Olive Oil.
Sea Eel & Japanese Cucumber with Ginger Dressing
This is really an interesting dish especially with the citrus fruit called Summer Yuzu peel that added the extra kick of taste to the whole dish.
In between the red wines that we drank, we had also a bottle of sake. Don't ask me the name of the sake because obviously I was too inebriated to remember it's name. If I'm not wrong, they told me that this is only available at their restaurant. We were given a choice of cups to choose from and I really like this. The pretty glass ware does make the sake taste better! The sake is indeed one of the smoothest I've ever had.
Sea Eel & Japanese Cucumber with Ginger DressingThis is really an interesting dish especially with the citrus fruit called Summer Yuzu peel that added the extra kick of taste to the whole dish.
In between the red wines that we drank, we had also a bottle of sake. Don't ask me the name of the sake because obviously I was too inebriated to remember it's name. If I'm not wrong, they told me that this is only available at their restaurant. We were given a choice of cups to choose from and I really like this. The pretty glass ware does make the sake taste better! The sake is indeed one of the smoothest I've ever had.
Chef's Recommendation Sashimi
There is a mix of tuna belly, edible flowers that were mixed with the sauce and generous amount of sea urchin (uni). The seaweed jelly is very tasty and it adds flavour to the whole dish.
There is a mix of tuna belly, edible flowers that were mixed with the sauce and generous amount of sea urchin (uni). The seaweed jelly is very tasty and it adds flavour to the whole dish.
Sweetbread
Ok, this is also not part of the Japanese menu. I ordered this from Salta because it's just too awesome to give this a miss.
Roasted Australian Wagyu
Served with roasted tuna and foie gras. The wagyu is done medium rare and the sauce was at the right level of saltiness and thus the taste of umami. This is really a recommended dish as it was just simply delicious.
Chef Hirohasi Nobuaki and his Fugu
Ok, this is also not part of the Japanese menu. I ordered this from Salta because it's just too awesome to give this a miss.
Roasted Australian WagyuServed with roasted tuna and foie gras. The wagyu is done medium rare and the sauce was at the right level of saltiness and thus the taste of umami. This is really a recommended dish as it was just simply delicious.
Chef Hirohasi Nobuaki and his FuguA little information on the chef - At the tender age of nine, Hirohashi Nobuaki was already helping out at his father’s sushi restaurant in their hometown of Osaka, Japan. After graduating from University, he chose to train in the Kaiseki tradition with the famous Kitcho group of restaurants in Japan. Chef Nobu is also licensed to serve fugu – the potentially deadly puffer fish. Only the most skilled in Japan achieve this certification.
Thus, that night, he served both of us the infamous Fugu (puffer fish) done in deepfried style with breadcrumbs. This is a very notorious dish as Fugu can be lethally poisonous due to its tetrodotoxin, therefore has to be carefully prepared to remove toxic parts and to avoid contaminating the meat. The restaurant preparation of fugu is strictly controlled by the law in Japan and several other countries, and only chefs who have qualified through rigorous training are allowed to deal with the fish. However, the domestic preparation occasionally leads to accidental death. It's dangerous but it's also a celebrated dish in the Japanese cuisine world.
The fish was very smooth and the meat is a little tougher than the cod fish but it tasted very nice with the lime. Lucky I am still alive today - just to prove he knows how to handle Fugu.
I also couldn't remember what rice dish was this. It's like a sweetfish sushi with kelp cured sea bream but I remembered it was delicious.
Thus, that night, he served both of us the infamous Fugu (puffer fish) done in deepfried style with breadcrumbs. This is a very notorious dish as Fugu can be lethally poisonous due to its tetrodotoxin, therefore has to be carefully prepared to remove toxic parts and to avoid contaminating the meat. The restaurant preparation of fugu is strictly controlled by the law in Japan and several other countries, and only chefs who have qualified through rigorous training are allowed to deal with the fish. However, the domestic preparation occasionally leads to accidental death. It's dangerous but it's also a celebrated dish in the Japanese cuisine world.
The fish was very smooth and the meat is a little tougher than the cod fish but it tasted very nice with the lime. Lucky I am still alive today - just to prove he knows how to handle Fugu.
Since I was already inebriated, I really don't know what the hell is this thing but I do remember it was bitter and something which I will not eat when I'm sober. I think it's some liver of some fish? Well, I hope this isn't the liver of the Fugu which is dubbed as the tastiest part but also the deadliest.
I also couldn't remember what rice dish was this. It's like a sweetfish sushi with kelp cured sea bream but I remembered it was delicious.Thus, it was very obvious at which dish I was already loosing my memory. The whole dinner experience has been really an enjoyable one as we were treated with top notch service and attention by Melissa and her staff. As usual, we were also the last customer to leave the place and the bill for the night came up to SGD$500. It was not cheap but the food here is Oiishi!!!
Tel: 6225 8433
Fax: 6225 8481
Email: kumo@kitchenlanguage.com.sg
Facebook
Fax: 6225 8481
Email: kumo@kitchenlanguage.com.sg
Opening Hours
Monday – Saturday
11:30am – 2:30pm
6:30pm – 10:30pm
Monday – Saturday
11:30am – 2:30pm
6:30pm – 10:30pm
Tidak ada komentar:
Posting Komentar