When I first got to hear about Omakase @ Stevens having a new chef on board, Chef Kazuki Arimoto, who had worked in Michelin Star French restaurants in Japan, I got very excited about dining here. Because very talented Japanese chefs usually brings something different to French cuisine that will pleasantly surprise me.
Well, the cuisine here goes way beyond my already high expectations and totally amazes me. Definitely one of the best restaurants and a must-visit for foodies.
Made with quality produce from Japan, all the French dishes here are like the blooming of myriad of flavours, where the subtle distinctive flavours open up petal by petal on the palates. The taste is so unique yet soft and tantalising due to the good balance of the flavours. Every ingredient matters, where a dab of chopped vegetables or a small stalk of herbs actually elevates the taste. I love it that lots of components of each dish, such as monaka pastry, the pastry shell, are lovingly hand-made.
The interior of place, full of calm, clean Zen and minimalist vibes, features an open kitchen counter made of pine wood, where patrons can see how the chefs meticulously prepare the dishes. The full length windows at the side overlooking the lush greenery outside, coupled with the rectangular Japanese paper lamps dotting the walkways and pillars, the works of origami hanging on the wall and the Japanese plants, makes me feel like I’m dining besides a Japanese garden.
The service here is fabulous and perfect. Jose and his team takes very good care of us patrons. I definitely feel very pampered dining here. And Jose is such a great conversationist, keeping the experience lively while maintaining the professionalism.
Update: Back again for Autumn menu ❤️
Shima Aji Namerou - Ehime is so beautiful in both looks and taste. With striped Jack fish, layered with clear jelly-like Bean Paste and Japanese Ginger, topped with rich nutty Oscietra Caviar, cute dainty refreshing Winter Melon balls and dots of Salted Egg Yolk, the complex flavours actually gets better with each subsequent bites. The Monaka Pastry is unbelievably crispy and fluffy at the same time, adding an exciting option to savour this dish.
Hassun - Kagoshima|Saga|Saitama of three exciting snacks that smoothly transits from the sea, the farm to the fields
Tuna with Shoyu Jelly, Perilla Leaf and Seaweed Chips, representing the sea, kindles lots of wow from me the moment I bite into it. It is so full of umami, featuring that lovely soft briny sweetness, with bits of excitement from the perilla leaf.
You know that feeling of pure happiness as you feel your core being warmed by the deliciousness of the food you are savouring? That’s the exact feeling I have when I have spoonfuls of Wagyu Rillettes, Burdock, Egg Yolk Puree, Whipping Cream. The sweet meatiness tempered with earthy, savoury flavours is layering of flavours done perfectly.
Corn Puree, peppered with Curry Mayonnaise and crispy Spring Roll Tart, reminds me of the fields when I pop it into my mouth. The Japanese corn puree is specially prepared to feature that unique gelatinous mousse texture, juxtaposing so well with the crispy tart shell. There is this deep savoury sweetness amid creamy sweetness that delights the palates.
Chef Kazuki Aromoto carefully preparing my bowl of Hansaki - Hokkaido
Hanasaki - Hokkaido showcases the pure, clear briny sweetness of Hanasaki Crab, topped with Sweet Prawn, balanced by Amelia Tomato Consommé, rounded up with al dente Inaniwa specialty Udon. The cold udon, which has, like, Japanese DOP status, is flat in shape, yielding a very smooth texture. And these cute stalks of herbs do wonders, where its vegetal pungency adds extra complexity to the taste.
Hotate - Aomori features plump, juicy Scallop, Sea Urchin and Seasonal vegetables, completed with Green Yuzu Kosho for splash of excitement. The scallop is surprisingly creamy with the lovely char. This is so good. And the slightly bitter vegetable is fresh and crunchy, complementing the texture of the scallop.
Kinmedai - Chiba has Golden Eye Snapper, Bouillabaisse made from prawn and lobster, Rouille, Basil Oil to yield one of the most delicious, unique cooked fish dish. The skin of the fish is deep fried to get that super crispy surface on top of the grilled pliable flesh. The pungency of the basil oil highlights the sweetness of fish soaked with the warm briny bouillabaisse.
Wagyu Katsu - Miyaszaki is one of the best meat dishes, and I squeal silently in delight at first bite. The Wagyu Cutlet has a crispy exterior with succulent, super juicy core, which I will say is of perfect texture. Truffle, Garlic Paste, Perigueux Sauce, Potato Confit, Stuffed Cabbage actually brings out the meaty sweetness.
Seasonal Donabe - Niigata has unagi with the crispiest surface that contrasts so well with the smooth fluffiness and starchiness of the pearl-like rice. Yes, each grain of rice has this pearl-like sheen that guarantees excellent texture for the rice. This is so flavourful and so satisfying.
I request to save a bit for my breakfast and this is one of the best breakfasts I have. The aroma of heating up the donabe fills up the kitchen, heightening the anticipation.
Mango - Miyazaki, with super sweet Mango from Miyazaki, Sudachi, Caviar Lime, Coconut Mousse, is the best mango dessert I ever have. The light creaminess of coconut mousse, the floral sweetness of the mango and the hint of tart taste from sudachi make for such good balance of taste. Texture is 100 points too.
Unique and yummy Hojicha mousse, mini cream puff and …
