Foodelicious!

[twtan14]

Slicing the Otoro one of the most expensive and better tasting part of a tuna. Just looking at those slices of Tuna Belly was enough to make me salivated.

Slicing the Bonito - Come to think of it, I have only eaten bonito as a dried flakes on top of the takoyaki.

 

[twtan14]

Another dish completed, time for More pose from Chef Koji. He has such an easygoing and friendly personality.

Deep Fried Fish Fillet and Shrimps - Not much of a impression of the fish but the shrimps with a squeeze of the lemon juice was a delight to eat. Deep fried to a light crisp, while maintaining the meaty bites, these tiny shrimps were also easy on the mouth as the exoskeletons aren't really tough to chew on. Actually eating the shell is beneficial as the shell is made up of Chitin, is an organic fiber. It helps immensely in healing wounds, it is anti fungal & anti bacterial, and it also helps block fat.

 

[twtan14]

Hot Soup fresh from the steamer. No kidding, it's really burning hot.

Sprinkle some Black Pepper and Chilli Powder into the soup by pulling out the protruding wooden plug.

Fish and Vegetables Soup - Notice that layer of oil floating on top? Do not skim it away as it's from the fish which add to the flavour of the soup. Scooping up the ingredients, you'll find cubes of fish meat, buna-shimeji, radish and a slice of pink cured fish surimi. Drinking this wholesome flavourful soup just cheers you up.

 

[twtan14]

On to the next course, preparing to Slice the Bonito. The colour of the Bonito was a deep ruby red.

Bonito Slices with Garnish - Nope, we were not having it as a sashimi.

Warm Tub of Sushi Rice - Once the rice loses the warmness, it's quickly changed to a fresh batch.

 

[wackykid]

Long long ago A huge Big Oversized and extra-lOud badass (short for Ah Boo) and his minions had been terrorizing the peasants with photos of their spoils of war at their stronghold - Tamaya. Weak minded, hungry and unable to resist the temptations, I crossed over to the dark side. I was made to slaughter my Golden Pig (Piggy Bank) for bacons (Moolahs) to join the coveted Table of 8.

The two-storey Tamaya Dining is tucked away discreetly in a long row of restaurants and bars in Cuppage Terrace. Downstairs, it was sedate Japanese dining. On the 2nd floor, they have private rooms and a tavern featuring traditional horigotatsu-style tables.

ah tan new camera...?? ur photos now much better den last time... no need flash to take these pics... and can get bokeh effect for close up shots...


regards,
wacky

 

[twtan14]

ah tan new camera...?? ur photos now much better den last time... no need flash to take these pics... and can get bokeh effect for close up shots...


regards,
wacky

Yep, got the Sony RX100, so much better than my previous camera.

 

[twtan14]

Bonito Sushi - My piece had this sinew looking thing though it did not lessen my enjoyment of the sushi.

While we are still enjoying the foods, Koji-san went about making this Norimaki.

Next up, Slicing up the Fish for our next course but I have no idea what was the name of this fish.

 

[twtan14]

No idea what this sushi was but it's pretty unique with a slice of very thin translucent Kombu (an edible kelp) over it.

Grating Yuzu Zest on Sushi - The yuzu's zest lend this dish a refresh zing and up the taste meter a node higher.

 

[euko82]

Where can eat cheap sea urchin?

 

[twtan14]

Where can eat cheap sea urchin?

Cheap Uni mean yucky taste, you will regret it. Trust me, go for the fresh ones but then they are also expensive lor.

 

[twtan14]

I like this Pickled Radish, it had a nice sweet crunchy texture.

More Fish Slicing - Next up, Otoro on the menu.

Otoro Sushi brushed with a fragrant sweet sauce. This slides into the throat much too easily and left me wanting for more.

 

[twtan14]

Pan Fried Scallops with seasonings which I think were chilli powder and black pepper. Never in my life have I seen such big and thick scallops!

Scallops in Seaweed Wrap - The scallops were simply wrapped in seaweed and served directly to you, so you can taste the sweetness of the sea. Needless to say, this was wolfed down by everyone.

 

[twtan14]

Gobo Sticks with Sesame Seeds - Someone mentioned that these sticks of burdock root look like Glico Pocky albeit, miniature ones. They were soaked in some savoury sauce and had one end dipped into sesame seeds.

Just when you think there can't be any more surprizes, the chef brought out two Boxes of Uni and everyone's attention was like glued to it. Someone was even considering getting a box to indulge all by himself.

You have guessed it, we are having Uni Sushi, as the chef delicately scooped up the soft creamery custard-like Uni from the box onto the rice.

 

[twtan14]

Making Uni Sushi (continued from above) - The anticipation was killing everyone at the counter, who were eagerly awaiting for their turn. Here the chef was adding some wasabi to the sushi.

Uni Sushi - At the start of the meal, I had decided not to go for uni as my previous experiences had been bad. The sea urchin from those cheap joints were awful to eat and had those fishy metallic taste. But I decide to take a risk for this piece only. The sushi was placed directly on your palm and I popped it into the mouth. No horrible taste, instead it had a nice clean creamy and nutty sweet flavour. Verdict - I actually enjoyed it.

Task completed as Chef Koji Strike a Pose for the camera.

 

[Kahlan]

ah tan, yah fresh uni is very creamy sweet and nice..so remember if you got chance to eat in Hokkaido go eat.

Btw,why no copy of your bill?

 

[twtan14]

Strawberry and Pear - The strawberry was sweet but the pear just outclass it in sweetness as if it was soaked in syrup. It's great way to end the meal but then it's not the last course yet.

Marinating the Otoro - Never mind if we had exceeded our budget but everyone was still in the mood for more of the gourmet food so we got Chef Koji to prepare another one for us. Here he was giving these expensive cuts of the tuna a massage in some marinating sauce.

Guess what was going to be done to this plate of Marinated Otoro? No, it's not yet ready to be eaten just yet.

 

[twtan14]

ah tan, yah fresh uni is very creamy sweet and nice..so remember if you got chance to eat in Hokkaido go eat.

Btw,why no copy of your bill?

Because got request not to post it as this was a special arrangement and the price might not be available for others.

Yeah, will definitely go eat the seafood if got the chance though meals are already covered.

 

[BigMonkey]

Where can eat cheap sea urchin?

you can try genki sushi at chinatown point, price is SGD5.60

no comments on taste cos haven't try before.

 

[twtan14]

OK, here is the next step in the cooking process, Searing the Otoro. Searing heats up the flesh and liquified the fats thus releasing the full flavour of the Tuna Belly.

Making the Aburi Otoro Temaki - Place the rice on the Nori, rub in a little of the wasabi, then add in two pieces of seared fatty Otoro...

 

[twtan14]

Making the Aburi Otoro Temaki (continued from above) - Add in some lettuce and finally rolled it up.

Here, take this Aburi Otoro Temaki which was still warm to the touch.

Aburi Otoro Temaki - Searing the marbled fatty Tuna Belly just changes its characteristic all together, as the warm otoro just oozes buttery fragrant fish oil blending with the sushi rice to give this eater a satisfied treat.