When dining at Omakase @ Stevens, I always feel like I have been taken a gastronomic trip around Japan of different seasons. One of the things that I love about Chef Kazuki's seasonal menu is that he always incorporates the distinctive taste of each season into his dishes. It is not only about savouring the best ingredients of the season, it is also about feeling the season through the sense of taste and smell.
Which is why I’m back here, all ready to enjoy the summer menu. And yes! The taste of summer in the dishes is amazingly distinctive, refreshing and exciting. What makes it even better is that this menu, saved for the signature Donabe, is totally different from the last summer menu. So I’m always in for a beautiful surprise every time I come here.
And it is such a joy to see the chefs mix the sauces, prepare the broth, cut the meats and meticulously assemble the dishes on the spot at the open kitchen counter. No wonder that this restaurant is one of my favourites among favourites and a must-visit every season.
Hassun fearures unique renditions of Hotate, Corn and Wagyu that absolutely astound me at first bites.
The Hotate here like scallop that I have never tasted before. Tthe Gazpacho is clear and light, tastes somewhat exotic with a hint of sharp pungency of wasabi and herbs. And it actually highlights the lovely mild sweetness of the hotate. Best Hotate? Yes! And I finish up every drop of the Gazpacho.
The Corn here is like corn that I have never tasted before. Yes, the milky floral buttery taste of corn is very pronounced here, which is a mark of high quality corn, and this takes on a new dimension when paired Japanese curry and Corn Flower. It is sweet and savoury at the same time. Another wow moment. The delicate handmade springroll shell adds the crispy texture that juxtaposes so well with the corn puree and cute dots of sauce.
Wagyu Rillettes here is like the beef that I never tasted before. The tender moist shredded wagyu is so beautifully savoury sweet, packed with meaty goodness. Japanese Cheddar and Japanese Mustard inject bits of excitement to round up the taste. I love this too.
Zuwaigani from Hokkaido wrapped with Japanese Amela Tomato and topped with Caviar is so magical in taste. Yes, it feels like a beautiful dream when savouring this beauty. different types of sweetness manifest in harmony gastronomic dream come true refreshing sweetness milky sweetness hint of coolness Moist texture
With a plethora of carefully cut ingredients being carefully laid out onto top of the silky smooth somen, this is the definition of the taste of summer. It is so refreshing yet luxurious at the same time. The mild tanginess of the stock, the hint of light pungency, creamy sweet umami of Uni and the lightness of the somen work beautifully together to create the best somen.
The sea bass here is the best sea bass I ever have. It’s an eye widening moment. When I take the first bite of this fish with moist pliable texture and super crispy skin. Yes, this juxtapose of textures within the fish is chef’s kiss. There is a hint of excitement and doses of creaminess to balance the light sweetness of the fish. The squid and adds a good bouncy texture while zuchini adds a refreshing element.
I’m not a fish person, but I totally look forward to the fish dishes prepared by Chef Kazuki.
The Wagyu from Miyazaki features a perfect and fine texture. It has this incredibly juicy, meaty sweet core that contrasts perfectly wiih the thin deep-fried crispy exterior. And the Hatcho Miso and Medeira deepen the complexity of the taste of the Wagyu. The additional truffle add-on layers on an earthy taste to make the taste higher up on the “wow” factor.
Smooth and starchy Niigata rice, packed with light mild briny sweetness, completed with mushroom and wagyu, tastes so good and satisfying. It is even better with truffle added. I love ii!
Doburoku Sake from Nara, Red Shiso sorbet and Moshio jelly come together to yield a refreshing, exotic, unique and delightful palate cleanser. The varied textures between the jelly, the sorbet and crunchy cheese crumble make this one of the best palate cleanser.
Miyazaki Mango is the best Mango, definitely. It is oh-so-sweet, bursting with sweet floral aroma. The pretty swirling pastry shell features this warm core that is perfect marriage with the tangy sweet taste of summer due to the lovely combination of Mango, Coconut and Passionfruit.
#01-03
