Previously Inagiku, the space and the menu was given a major overhaul last August and what you see now, is a modern Japanese restaurant called "Mikuni", serving exciting Japanese fare.
The Executive Chef of Mikuni is a korean chef (and very jovial) named Moon Kyung Soo, whose creations â��pay homage to the rich history of Japanese cuisine with flair and artisanship.â��. Chef Moon harnessed the finest products directly from the sub-prefectures of Sapporo, Tokachi, Rishiri and Hakodate during the winter season, creating an opulent and innovative 11-Course Kaiseki menu.Apperitif: Sapporo Classic Beer with Dry Scallop
Our first course is Sapporo Classic Beer with Dry Scallop. A good combination, but the dry scallop was too chewy that night.Starter: Salmon Roe with Hokkaido Smoke Camembert Cheese
Salmon Roe with Hokkaido Smoked Camembert Cheese arrived in a bottle. When you opened it, there was this dash of nice charcoal smell.
I must say that the presentation of all the dishes were very carefully done. Put the cheese in your mouth, there was a smoky hint with a burst of salmon roes in the mouth.Soup: Potato Pork Gyoza with Mushroom Broth
What was dumpling soup doing in this Japanese restaurant? No no, it was actually Potato Pork Gyoza with Mushroom Broth. A lovely clear soup with a well flavoured pork gyoza, it warms the stomach.Sashimi: Giant Scallop and Sea Urchin
I love the Giant Scallop and Sea Urchin very much. One big scallop was sliced into many slices and the sweet and refreshing sauce goes well with it.Sapporo: Salmon Chan Chan Yaki
If you are wondering why was it called "Chan Chan", the waitress said this dish was usually prepare by the father (in Japanese, it is called Oto-chan), hence it was named as "Chan Chan Yaki".
Cooked in miso sauce, the salmon and golden mushrooms were very flavourful. I like the salmon especially, very tender.Hakodate: Hokki Shell Soy Yaki
The big fat clam from Hokki Shelll Soy Yaki was soaked in butter onion sauce. I find the sauce too salty for my liking.Tempura: Potato and Crab Cream Kromeski
Crunchy on the outside, soft on the inside, Potato and Crab Cream Kromeski arrives piping hot. One bite, you can taste the crab cream melting in your mouth.Tokachi: Wagyu Beef with Hokkaido Wine Sauce
One dining features of Mikuni is their robatayaki live station, a traditional grilling concept where food is cooked over charcoal fire.
The Wagyu Beef with Hokkaido Wine Sauce was excellent. The robata grilled wagyu was very juicy and tender. It certainly gives you a â��melt-in-your-mouthâ�� feeling.Rishiri: Abalone and Uni, Seaweed and Shio Gama Yaki
No no, it was not glutinous rice in the lotus leaf. Opening up the big piece of grilled salt, is Abalone and Uni, Seaweed and Shio Gama Yaki.
Shio Gama is a japanese salt that helps to retain the flavour of the dish when grilled. True enough, the abalone and uni was moist and tender.Noodle: Taraba Kani with Uchiko Egg and Sapporo Miso Seafood Ramen
It was a long dining journey in Mikuni. Initially, I thought I would still be hungry after my 11 course meal. But I was wrong. By now, I was filling to the brim but when Taraba Kani with Uchiko Egg and Sapporo Miso Seafood Ramen came, I couldn't bear to stop eating.
Although the ramen broth was boiled for 16 hours, but it wasn't as intense as I thought it would be. Which was a good thing, as it won't be too heavy on my tummy. The ramen came with a beautiful runny egg and a big fresh prawn.Dessert: Milk Pudding and Apple Cake
Last but not least, dessert was Milk Pudding and Apple Cake. the milk pudding was smooth and creamy, but I think the apple cake can be softer.
Mikuni offers a robatayaki counter teeming with action-packed, Japanese style grilling, dynamic sushi and teppanyaki stations, and a vibrant sake bar. Its chic Japanese look with touches of blue and gold allow diner to enjoy a casual but intimate dining experience.If you are interested to try the Winter Robata menu, make your reservation now as the promotion runs from 1 to 29 February 2012. The set menu is priced at $280+++ per person and $350++ per person with sake pairing.
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