Tetsu Japanese Restaurant - September Mushroom Promotion
With a new Head Chef, Chef Tetsuya Yoshida, a Tokyo native, at helm at Tetsu Japanese Restaurant, features a new special Japanese gourmet mushroom menu for the month of September. With September being the mushroom season in Japan, Tetsu has gathered mushrooms from the different prefectures of Japan to Singapore. To add icing to cake, these rare mushrooms have been paired with sake.
The evening commences with Matsutake Dobin-mushi, or Pine Mushroom Teapot Soup ($15.80) paired with Hakkaisan Junmai Ginjou ($39.00 per botl / $6.50 per glass).
A very refreshing dish that is light on the palate, however HFB did find the ingredients a little lacking.
The sake complemented with a light body that harmonies the dish. The Kuro Toryufu Chawanmushi, or Black Truffle Chawanmushi ($7.80) is similarly paired with Hakkaisan Junmai Ginjou. Although not a new combination to avant-garde Japanese culinary scene, the dish is still greatly adored by many, HFB inclusive. Simplicity is the key to bring out the best in truffles (which by the way was imported from Europe and NOT Japan), and chawanmushi is one such perfect medium to showcase its aroma. With a drip of truffle oil to intensify its flavours, this dish is a winner.
Next up, HFB was introduced to the Abalone Mushroom and Eringi with Mentaiko Mayonnaise Sauce ($19.50) paired with Bunraku Yume Ginjou Namachozoushu ($42.00 per botl / $5.50 per glass). HFB really loved the texture of the eringi mushroom, the largest species in the oyster mushroom genus. Coupled with the mentaiko sauce, the saltiness heightens the dish to a different level.
The light body, fruity aftertaste of the sake then provided a perfect finishing. This was by the way HFB’s favourite sake that night.
Subsequently, the Charcoal Grill Assorted Mushroom (Abalone, Eringi, Maitake, Bunapi) ($18.00) paired with Bunraku Yume Ginjou Namachozoushu was served. HFB loved Japanese grill, but would usually find the result of grilled mushrooms to be dry and disappointing.
While he would love for the sauce to be separate rather than spread over the mushrooms, the result was that it gave the mushrooms moisture even when grilled.
Aesthetically, the Shiitake Nikuzume Kushi-age, or Shiitake Mushrooms stuffed with Minced Pork and Prawns, with Japanese Sweet Sour Sauce ($9.00) also paired with Bunraku Yume Ginjou Namachozoushu looks really lovely. Taste wise, the dish wasn’t terrible, in fact it was tasty! But HFB did felt strongly let down by the final result - the mushroom was simply overwhelmed by the meat and prawns in both taste and texture – definitely not a dish he would feature to showcase Shiitake mushrooms.
Going by the name of Matsutake with Wagyu Tataki ($28.50) paired with Oku no Matsu Junmai ($42.00 per botl / $5.50 per glass), mellow full-bodied sake that goes well with stronger dishes, expectations were heighten. Probably a dish that most meat lover would have no complains about, one cannot really go wrong with this dish. While a thick slice of succulent Australian marbled beef wrapped around a prized mushroom, HFB thought the maid-of-honour once again stole the limelight from the bride at the altar. The aromatic earthiness of the mushroom was distinctly missing from the dish.
The finale was that of Truffle Ice Cream ($5.80), and cream is another great complement to truffles. Not forgetting that real vanilla beans were used in the production of ice cream, HFB thought a little indulgence was nice conclusion for a relatively healthy meal.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Pris, Racheal, and Tetsu Japanese Restaurant for their hospitality.
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The evening commences with Matsutake Dobin-mushi, or Pine Mushroom Teapot Soup ($15.80) paired with Hakkaisan Junmai Ginjou ($39.00 per botl / $6.50 per glass).
A very refreshing dish that is light on the palate, however HFB did find the ingredients a little lacking.
The sake complemented with a light body that harmonies the dish. The Kuro Toryufu Chawanmushi, or Black Truffle Chawanmushi ($7.80) is similarly paired with Hakkaisan Junmai Ginjou. Although not a new combination to avant-garde Japanese culinary scene, the dish is still greatly adored by many, HFB inclusive. Simplicity is the key to bring out the best in truffles (which by the way was imported from Europe and NOT Japan), and chawanmushi is one such perfect medium to showcase its aroma. With a drip of truffle oil to intensify its flavours, this dish is a winner.
Next up, HFB was introduced to the Abalone Mushroom and Eringi with Mentaiko Mayonnaise Sauce ($19.50) paired with Bunraku Yume Ginjou Namachozoushu ($42.00 per botl / $5.50 per glass). HFB really loved the texture of the eringi mushroom, the largest species in the oyster mushroom genus. Coupled with the mentaiko sauce, the saltiness heightens the dish to a different level.
The light body, fruity aftertaste of the sake then provided a perfect finishing. This was by the way HFB’s favourite sake that night.
Subsequently, the Charcoal Grill Assorted Mushroom (Abalone, Eringi, Maitake, Bunapi) ($18.00) paired with Bunraku Yume Ginjou Namachozoushu was served. HFB loved Japanese grill, but would usually find the result of grilled mushrooms to be dry and disappointing.
While he would love for the sauce to be separate rather than spread over the mushrooms, the result was that it gave the mushrooms moisture even when grilled.
Aesthetically, the Shiitake Nikuzume Kushi-age, or Shiitake Mushrooms stuffed with Minced Pork and Prawns, with Japanese Sweet Sour Sauce ($9.00) also paired with Bunraku Yume Ginjou Namachozoushu looks really lovely. Taste wise, the dish wasn’t terrible, in fact it was tasty! But HFB did felt strongly let down by the final result - the mushroom was simply overwhelmed by the meat and prawns in both taste and texture – definitely not a dish he would feature to showcase Shiitake mushrooms.
Going by the name of Matsutake with Wagyu Tataki ($28.50) paired with Oku no Matsu Junmai ($42.00 per botl / $5.50 per glass), mellow full-bodied sake that goes well with stronger dishes, expectations were heighten. Probably a dish that most meat lover would have no complains about, one cannot really go wrong with this dish. While a thick slice of succulent Australian marbled beef wrapped around a prized mushroom, HFB thought the maid-of-honour once again stole the limelight from the bride at the altar. The aromatic earthiness of the mushroom was distinctly missing from the dish.
The finale was that of Truffle Ice Cream ($5.80), and cream is another great complement to truffles. Not forgetting that real vanilla beans were used in the production of ice cream, HFB thought a little indulgence was nice conclusion for a relatively healthy meal.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Pris, Racheal, and Tetsu Japanese Restaurant for their hospitality.
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7 comments:
Great review HFB. Did the reviewing notes become more lenient in direct proportion to the amount in sake consumed?!
@Steve: Thank you. HA!! Nooo... it didnt't... I reckon the review was as honest as it can be. You know I dun minced my words. :D
I love Jap food! Are there any credit card discounts available there?
Looks great! the idea of truffle chawamushi and truffle in ice cream is superb.
@Ivan: Me too. Correct me if I am wrong, but I dun remember them having any discount for credit cards.
@tootall: Yep. Egg or cream are considered natural pairing for truffles.
the truffle chawanmushi looks good!
that day when i went there, i tried the black sesame ice cream which is yummy too! slurps!
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