♥ the QUEEN and her BLING ♥

Jacelyn • Filed under: Events, Food • 11:09 pm

My love for food has rocket to a higher level I stumbled upon Brad’s blog the other day and saw the Tetsu food outing but was skeptical about the whole event thingy. After much consideration, I dragged along two other bloggers to accompany me to the event Many thanks for their company

Main entrance.

The sushi counter.

The interior decor.

Our reservation tag

Our meal started off with the Kami Tofu (Century Egg with Tofu). The light and smooth tofu with the overpowering taste of the century egg makes this dish well balanced It tasted pretty refreshing and appetizing to our taste buds.

Kajiki Tataki (Seared Swordfish with special sauce), I’d actually prefer eating the swordfish raw

Salmon/Hamachi Sashimi. I’ve always have a thing for salmon sashimi. I can never live without them!

Consomme Soup. IMO, the soup tasted too bland

Yasai Takiawase (Braised radish with special sauce). The radish, carrot and pumpkin were fully infused with the sauce which makes it extremely succulent

Sushi roll, with salmon and tuna in double layer. The crispy rice flakes wrapped around it makes the sushi really crunchy to consume The sauce that was drizzled over the sushi makes it even more appetizing. This is no doubt my favourite!

Kushi tempura which consists of Lotus Root, Mushroom and Green Capsicum is fried to the perfect texture Like what Brad had mentioned, the batter is light and not too oily.

Here’s another type of tempura - Ebi Age, Scallop Age, Soft-shell Crab Age and Hire Katsu. I love the fat and juicy scallop. My mouth is watering at the mention of it, mmmmm…

Udon, with a light soup base.

Goma Ice cream is the dessert for the day. I’m not really a fan of black sesame though. But no complaints for this

Other than the excellent Japanese cuisine, I’ve also bought some corn chocolates from Kokoro with the recommendation from Brad. The corn chocolate is crispy and nicely baked with a nice aroma within. Highly recommended if you want to have a try at this exquisite piece

P/S: Credits to Brad for the names of the dishes