I'm back at Omakase@Stevens, one of my favourite restaurants among the favourites to enjoy Beautiful Cuisine with Beautiful Taste of Spring. Everything is so meticulously crafted here by Chef Kazuki Arimoto of and is so refreshingly different and complex that I have this feeling of falling in love all over again every time I come here ❤️ I can’t wait to be back here again 😊
I always look forward to going to this restaurant because I know that Chef Kazuki Arimoto always explore novel ingredients and come out with new surprises every season. And this spring, hints of vegetal freshness brighten up every dish and add that soft speck of excitement to the taste that make me go “wow” with every mouthful.
Hotaru Ika from Hyougo is lightly grilled over charcoal to get the light taste of char interlacing with the intense briny sweetness of the squid for complexity. Canola Blossom, Karashimiso introduces the freshness of the vegetables to balance this briny sweetness. It is unbelievably good, and unique at the same time, where the layers of flavours are harmonised to spellbind the palates.
First dish of Hassun is Maguro with Wasabi and Nori. It reminds me of my favourite sushi: Negitoro, and this dainty, beautiful creation is much more than that: full of hints of additional flavours for complexity. When popped into the mouth, I immediately taste the top notes of briny sweetness, and then the bottom notes of vegetal freshness amazingly develops, giving that subtle gastronomic surprise.
Amaebi is oh-so briny sweet, complex and creamy. I love this so much. And the Green Peas plus Tomato adds the freshness to the sweetness, perking things up. The bouncy, creamy flesh of amaebi juxatposes so well with the crispy tartlet.
Wagyu, with unique Shintamanegi, soaked in Egg Yolk and Whites features this awesome meaty sweetness, rounded up by creaminess of the egg and accentuated by the freshness of Shintamenegi. Despite the wagyu and egg with heavier flavours, this creation is light on the palates, which is a surprise I love.
Lobster from France is the Best Lobster I ever have. The bouncy and succulent lobster tastes so different, in an excellent way, where its soft briny sweet taste is so pronounced and distinctive, enhanced by Crustacean Sauce, Rouille, Snap Pea and Radish.
Another Best here with Sakura Masu from Hokkaido! Yes, this is the best Best Sakura Masu I ever have. The pliable flaky succulent flesh is so rich on flavour. The sauce of caviar & ikura that does the magic to elevate the taste. And the smoky aroma is another magic component that balances the taste of trout. Mille-Feuille is an awesome satisfying potato snack to go with the fish.
Wagyu from Kyoto, has this wonderful juicy texture that contrasts perfectly with the incredibly fine katsu exterior. The juicy meaty goodness is cut through by the flavours of Japanese Mustard and Madeira for an exciting, balanced taste.
Donabe with starchy, fluffy pearl-like Niigata Rice is so awesomely creamy due to the cubes of wagyu added. And the earthy taste of the generous slices of Truffle is perfect match with the wagyu's meaty flavour. And the truffle adds an extra good bite to the texture, making it even better.
Inspired by Chef's childhood melon drink, he come out with refreshing dessert made with Melon from Ibaraki. A beautiful mix of musk melon with elegant aroma and yubari melon that is sweeter, made even better with the lemon confit and the frozen coconut powder freshly sprinkled by the chef.
Absolutely unique petite fours with Macaron made from Raspberry, gummy made from Japanese plum and dark chocolate with lava-like ganache.
Thoughts: Amazingly Beautiful Experience!
30 Stevens Road #01-03
