Friday, January 11, 2013

饗 = Enjoy and Eat

Thanks to Gary and the team for the wonderful Japanese meal.

Kyo is an upstairs restaurant located near Butao and their chef has been awarded numerous awards.
The decor is relaxing and they even have a private dining area too for guests who want privacy but booking in advance is advised.

Without further ado, here is what I tried.
PLEASE NOTE: Some portions are half portions.

Crispy cod crackers:
When this arrived they looked similar to the dried fish snacks, however when I took a bite, I was really surprised how crispy they were with a delicate fish taste.
There was Japanese mayonnaise to go with it which enhanced the flavour further more.
Grilled scallops wrapped in bacon:
The scallops were still tender after they were grilled and the smokey bacon that was wrapped around it gave it a lovely smoky taste.
Crab roe salad:
The salad was really nice and refreshing.
Assorted sashimi (HALF PORTION):
The sashimi was really fresh and it was served on a bed of crushed ice.
As well as the sashimi, they had seaweed/kelp as garnishing which I found delicious as well.
The sashimi in the basket was the best because it had grated ginger puree.
The prawn was sweet and it came with the attached head which was also delicous.
Assorted sushi:
In general the sushi was good and there was more proportion of the sushi to the rice beneath it which did not make it feel too heavy and the rice held together.
Crab tempura roll:
The rolls were surprising too because the crab tempura was still crispy and it was also spicy balanced by the soothing avocado.
Grilled silver cod:
I loved the fish because it was natural and the sauce was just right and did not over power the fish.
As well as the fish, I ate the pink thing which I initially thought was spring onion but it was ginger!
It was pickled by the restaurant.
As well as the ginger I also tried the pickled radish and cucumbers pickled by them and that was nice too.
Clams in sake:
I liked this dish however the sake flavour could have been stronger because the overall taste was too light.
Grilled beef with spring onions:
As a non beef lover, I loved this, and the spring onions and herbs inside were still fresh and aromatic.
The prawn in the tempura was nice and fresh, however the tempura batter was slightly too thick.
Sukiyaki kobe beef stew - Half Portion:
Sukiyaki is a Japanese dish consists of high quality meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.
The Sukiyaki was cooked at our table and the beef they used was Kobe beef.
I thought it was perfect end to the meal because the broth base was really nice.
It was slightly sweet which brought out the flavours in the beef and vegetables.
The thinly sliced beef was tender and sweet, and the rest of the vegetables absorbed the broth so were quite tasty.

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