I was just uploading pictures from my phone onto this laptop, and I sudden feel so stressed. I think I've finally realised how slack I've been the past months. Either that or I'm travelling and eating more than time permits me to update ooops.
Yesterday was Annie's BIRTHDAY ! And so Ha Lu, Annie, myself and Nick decided to have the Himeji degustation.
So we've had this meal a couple of times already ( our previous blog post -
Degustation 1,
Degustation 2 ) and everytime we are just super blown away. Chef Ikeda ( the Japanese father I've never had) always puts in extra effort to make sure we are well fed and we have fun.
The Himeji degustation cost $120 per person, which is what we've always paid in the past. But because yesterday's a special day, we told Chef, create a menu for us that cost $150 per person kudasai!
Chef knows that we love eating Sushi, and hence he created this special Sushi Kaiseki for us. He is also very considerate - to be honest the last few times we ate here, we could not make out most of the menu ( because we don't read japanese what..... I sorta knew what we were eating la, thank you chinese characters but I wouldn't be able to tell you the specifics )
And I know Chef has been brainstorming about our meal for a few days because when I went to have lunch on Weds at Genki Sushi ( Chef's other restaurant) he told me " Are you coming Sunday? I am thinking alot about sushi Kaiseki". And when I went to have lunch again on Friday, this time at Himeji, he again told me how he was thinking alot.
I really appreciate !!!
Menu for the night ! Chef said that he sourced some of the ingredients from Tsukiji market, Tokyo, and got it flown in ! I'm so touched now just thinking about it.
Starters: From top left: Grilled kinmedai fin, yuzu sorbet, bamboo shoot, slow cook abalone with liver sauce and ponze, miso toothfish, ultimate spoon ( toro, oyster, scallop, ikura, uni, scampi, avocado, cucumber, tosazu jelly)
A close up of Ultimate spoon!
Sashimi:
From top left :geoduck clam, mayura station wagyu, paradise prawn
middle left:swordfish toro,basgropper ( aya as the kyushu people call it), kinmedai toro
Bottom left: Kingfish, Salmon and ikura, Golden cuttlefish and tasmanian uni
And our sushi course !
I was so impressed with this because Chef specially came into our room and served us Japanese style - piece by piece.
We were so excited we kept taking pictures of the " Chef station"
My head somehow looks really out of proportion here :/ But anyway, this is me playing kitchen/trying to pretend I'm a sushi chef.
The REAL sushi chef
Slow cooked abalone
Black fin Toro
King Salmon
Tuna
Scampi
Kinmedai
Anago
Basgropper
Pike conger
Tasmanian uni
Swordfish toro
Kingfish
Ikura
I devoured my scallop/hotate too quickly ooops. I forgot to take a picture
Uni chawanmushi with fish and chicken and ginko nuts
Scampi miso soup
Dessert plate
I really enjoyed this dessert plate as compared to previously because there were too many desserts in the other one! I remember from past experience I would be so full but i would force myself to finish most of the dessert plate because I feel so bad leaving food behind
From top left: Shiso ice cream + Chest nut ice cream + wagashi with red bean
Bottom left: Red bean soup + red bean cake I think
We were so so so impressed. It was SO GOOD. I can't even describe it any better.
Ramen & Izakaya Himeji
22 Grote street Adelaide
Close every Tuesday
Friday 11.45am -2.30pm
Monday - Sunday 5.30pm - 9.30pm
