I always want to go back to Kemuri after an awesome meal here. And so here I am, enjoying quality traditional Japanese cuisine with additional interesting twists. The menu changes quite a bit, and the food is still as good as ever. And it is a treat to see the chef in action at the robatayaki grill station.
Corn mousse is so amazingly good that makes me go, "wow" at first spoonful. The floral buttery umami of corn, makes it taste like uni of vegetable kingdom, and punctuated by the herbal bitterness of the flowers for an even better and more complex taste. I love this.
The Charcoal Grilled Mushroom is surprisingly very good. It tastes so warm and earthy, whiole the texture is soft and tender. Soaking it in light yet concentrated chicken broth is a very different way of presenting mushrooms and it totally works. Feels so comforting to savour this.
The Charcoal Grilled Tiger Prawn is plump and juicy, full of briny sweetness, topped with a hint of char. The tangy taste of lemon accentuate the sweetness and make the taste more varied. Another highlight is the cauliflower paste, which has slight vegetal earthiness, adding dimension to the taste of the prawn. The slight grittiness within the smoothness of the paste makes every bite of the prawn more interesting and enjoyable.
Charcoal grilled A5 Kagoshima Wagyu Sirloin is so tender, so juicy, so meaty sweet. The richness is balanced by the miso paste, wasabi and salt. And best of all, the meat got the sweetness of grilled meat and the light sweet aroma of straw. Every bite of this is a bliss.
Mozuku is very smooth and zesty, best enjoy at the start, to whet the appetite.
The warabi mochi here has this unbelievable liquid like, soft texture, with an iota of chewiness. This makes for such awesome mouthfeel. The earthy aroma of kinoko makes the sweetness of the dough even better and more varied. One of the best warabi mochi.
