Mikuni Revisited @ Fairmont Hotel

Mikuni for a return, a well deserved one since I had a reason to celebrate - that's how I justify most meals anyway - and a troop of people who have yet to experience Mikuni. I expected less crowd on a weekday, Monday no less but it was nearly full.

appetizers

Mikuni's signature appetizers of crackers. 

tofu

Hiyashi Tofu ($15)

I was hoping hard for pitan tofu but the closest they had was homemade tofu with a side of sesame sauce - silky smooth and certainly puts machine churned tofu to shame. Even on its own, it tastes so good and even more so with lily bulbs, spring onions and a dash of the flavourful sauce.

eggplant

Grilled Eggplant ($23)
Baked Magaruju Eggplant, Sweet White Miso 

This was a daily special and wonderfully done except for the extra oily finish that would have been an overkill if we each had one. Perfect with rice, by the way.

eel

Mikuni Maki ($25)
BBQ Eel, Cream Cheese, Caviar

Caviar made this work visually but tastewise hardly discernible though the eel was delicious.

california

California Maki ($22)
Avocado, Crab, Cucumber, Tobiko

If anything, california makis can only taste different if real crabmeat was used - think Nadaman. Otherwise, they are pretty generic. The rice was particularly outstanding though.

gohan

Gohan ($5)

Even rice gets presented with a sprinkle of flavouring, maybe having it sprinkled in a shape would be more Japanese.

cod

Teppanyaki Wild Cod ($40)

If there's one fish to eat for life, it has to be cod. Succulent bouncy bites to make this

pork rib

Teppanyaki Kurobuta Pork Rib ($40)

Like siobak, only in thicker chunks. The miniscule portion of kale made it very precious indeed. A dish worth trying but beware of it being a tad salty.

wagyu don

Wagyu Beef Don ($48)
Wagyu Beef, Onion, Crispy Egg, Dried Seaweed

runny

I would expect wagyu to be overrated here but truly, great marbling with its medium rareness - melt in my mouth texture that drove me crazy with every bite. I never quite loved marbling till now; for once, wagyu is not hammered to death in a patty or overseared till marbling is a thing of the past and even with the sweetened rice bowl which tasted like glutinous rice, it was a lovely oral treat. It had south korean influences in this rice dish - especially reminding me of a bimbap with the runny egg to stir in the rice.

skwers

Kushikatsu Mori ($40)

A showcase of their delicate frying techniques. 

skewers

Spot the decadent one with uni, beef meats sea urchin, I never thought highly of this combination till now.

pound

A signal of what to come - pound, pound, pound! 

breaded


Kurobuta Katsu ($48)
Black Pork, Leek Miso Glaze

tonkatsu

Black pork quality somehow it was lacking in, a tad tougher to bite and not as melt in the mouth as desired. The bread crumbs however were delicious.

dip

The dipping sauce was delicious! Well, somehow pounding sesame seeds really does exude an unmistakeable fragrance. 

sakura

Sakura ($24)
Ivory Sakura Cream, Sakura Chiffon Sponge and Lychee Lemon Ice-cream and Morello Cherry Glaze

Too pretty to eat, too small to satisfy. The dark shade of pink made this a super girly dessert.

petit fours

Petit fours of green tea pralines and red bean cubes. These were nice sweet end to the meal.

Service was inconsistent - depending on the server who had more initiative to respond. Credit given to a particular Japanese waiter who tried really hard to accede to our requests while a particular filipino waitress had tons for us to complain about.

wasabi

A request for extra wasabi came in a chunk so huge - it was good enough to shut us up not to "order more wasabi". A substantial amount was wasted naturally.

Without a doubt, food is exquisite and delicious. I have yet to explore the rest of the menu - I can only say, I cannot wait!

Mikuni 
Fairmont Hotel

Comments

  1. No teppan king prawn? So disappointed in you LOL. lol ;p

    ReplyDelete
  2. @ice: tried that for the lunch bento set! hahaha...so stuffed to attempt anymore.

    ReplyDelete

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