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😍 5/5 - First and foremost, expectations are at an all time high
By 👻 @Lan N., 09/03/2022 3:00 am
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First and foremost, expectations are at an all time high considering 1.) it's a Michelin star restaurant 2.) it took forever to make a reservation and I waited 2 months to try.The restaurant itself is small and quaint. There are only 6 seatings, 3 times. So no wonder it was a battle to get reservations. The decor is minimal, yet tasteful. Since it's such an intimate space, you get to watch arch chef Park does all of his magic. Every movement was like precise and every piece was like clockwork. It was incredible watching him.Since there were 16 course plus any add-on, I'll just highlight my favorite bites.Hirame: fluke with kimchi purée. This was favorite, not because of the fluke itself, but actually the kimchi purée. The subtle acidity of the kimchi followed by the spice you expect from kimchi. Akami: I don't particularly like tuna, but I think it was the negi toro that helped me like this one a lot. Otoro: it's otoro, what's not to love about this hahaMisoyaki: this grilled miso marinated black cod was perfection. It was perfectly seasoned and grilled. The fish flaked off but each piece was full of flavor. Miso soup: I can honestly say this is probably one of the best miso soup I've ever had, thus far. It was so flavorful and had so much depth to it and there was not much in there but broth. I read the description and realized they used the botan ebi (sweet shrimp) head as the base of their broth, so it makes sense that it was bursting with flavors. Huge huge fan of this. Uni: this is actually my first time eating uni, ever. I was told its Hokkaido uni and it's one of the best. It was buttery to the bite and I tasted hints of sea salt water. It was definitely fresh and different from what I expected it to be.Matcha panna cotta: I probably could eat 100 of these. It was so lightly sweetened, followed by the crunchiness of the matcha cookie, and offset by the red bean.
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