London’s most innovative dim sum?
Chinese chive pot sticker dumpling
Shanghai steamed dumpling, ginger infused vinegar
Wasabi prawn skewer
Foie gras sticky sesame dumpling
Salt and pepper French bean fritters
Rabbit and carrot glutinous puff
I only read about this place thought Andy Hayler’s blog despite the fact it is is pretty near one of my main stomping grounds. This was good modern Indian food but like Kricket I found the spicing to be a little tame. Don’t get me wrong though I would go back, although I would like to make the effort to go back to Talli Joe first, despite the fact that is right the middle of tourist land.
Also, they warned us it was busy but a 45 min wait between starters and mains was still very frustrating! Maybe don’t visit on a Saturday night…
Kurmure Okra Fries | Chaat Masala | Lemon and Achari Tender Broccoli | Cherry Tomato | Sour Cream
Cured & Flamed Salmon Trout | Yellow Mustard | Achari Red Cabbage Sauce
12hrs Slow Braised Angus Short Rib | Raan Sauce | Turmeric Hispi Cabbage
Paneer Cheese & Spinach Bon-Bon | Heritage Tomato Chutney
Venison Gilafi Sheek | Coriander Chilli Sauce | Spiced Tamarind & Fig
Slow Cooked Duck Leg on Bone | Sally Potato | Coconut Sauce
Monkfish & King Prawn | Bengali Malaicurry | Coconut
WHITE ASPARAGUS(FROM NAGASAKI)
GREEN PEA BREAD WITH AIR BUBBLES
SEA URCHIN(FROM SAGA) SEA LETTUCE AND SESAME
BOTON SHRIMP COOKED WITH CHERRY BLOSSOM FLAVOURED SALT
FIREFLY SQUID(FROM TOYAMA) MEDIUM TEMPERATURE CAPELLINI
TARANOME KOSHITABURA/ URUI(HOSTA) AND SHRIMP
BUTTERFISH (FROM KUMAMOTO) KALE AND GYOJA GARLIC
WASABI(FROM HIKIMI MASUDA SHIMANE) PASTA
NANATANIGAMO(DUCK FROM KYOTO) WILD GREEN SALAD
STRAWBERRY(FROM NARA) AND STRAWBERRY GRANITE
KUMQUAT(FROM MIYAZAKI) AND ITS PEEL CREAM VANILLA PARFAIT
HONEY(FROM NARA TSUKIGASE) CAKE
HOJICHA(JAPANESE TEA FROM NARA TSUKIGASE)JELLY AND SOY MILK CREAM
This is a very high end Osaka style kushiage (kushikatsu) restaurant that also has branches in Paris and Ginza. It works on an omakase basis but with the twist that until you tell them you are full and don’t want any more, they will continue to bring skewers to you endlessly.
This counter restaurant has an upmarket feel despite the fact it is the second of 2 restaurants in the basement of a block that is not far from Osaka station. Some of the ingredients added to the skewers are a tad ridiculous (maybe unnecessary) like fresh foie gras and uni. For me the nicer ones were sometimes the simplest, a mushroom had unbelievable flavour.
This is a fun place, with a very high standard of ingredients; however, it is very expensive and probably a tad bad value but if you are very hungry you could be a maybe be a ‘winner’ here!
I actually went into this restaurant pissed off and almost wanting to dislike it!
They left us waiting for at least 15 minutes for our 21.00 booking, outside on a rainy night; we had to take cover in a building stairwell. Okay, I know that this is a counter only restaurant and they do not have any lobby space (never mind a bar) but surely they have somewhat of a responsibility to make sure the sitting before finishes on time? To be honest, I would not mind that much but like many other places in Japan, they made it very clear that if we were late they would not serve us and charge us (via our hotel) the full menu price. Surely, it is unfair that guests feel massive pressure to be in the area early but they seem feel no pressure to serve us on time.
Anyway, after much apologising, they let us in. The service from then on was very good, despite only basic English being spoken. The food was of a super high standard; all the fish, meat and veg were of the highest quality and the cooking was excellent. This was one of my favourite meals in Japan and compared with some places in Tokyo and Kyoto it was good value (although still not cheap!).
Great duck soup soba.
Chicken miso soup soba (cold soba)
Kamo-soba- roast duck ans leak soup soba