Strangely, Suju Japanese Restaurant seems to be neglected by most foodies (both bloggers and non-bloggers). Even my friend, one of the diners at our dinner date have visited the rest of the restaurants at Mandarin Gallery except Suju.
We started off with Sashimi Specialty of The Chef
(Assorted Sashimi), priced at $36 per person. We ordered for 2 pax hence the plate of sashimi resulted in a damage of $72. We understood why it is so expensive the moment it landed in our mouth. We savour the sweetness and freshness of the sea with each piece of the sashimi.
The Nasu Dengaku
, a cold appetiser, was the next served to our table. Deep fried eggplant with Suju Miso top with sauce was a simple but pleasant dish. One could savour the natural sweetness of the eggplant and the miso sauce added tincture of savoury in it. Somehow, like a salad.
Very quickly, all our Mains were served at the same time. First we have the Tori Momo Kurozu Itame
. I enjoyed this dish more than the beef we ordered. Since it was sourish, it whetted the appetite.Beef Cheek Miso
was stewed and simmered in red wine and the meat absorbed the red wine fragrance completely. It was tender and melt in the mouth. The 3 diners at Suju enjoys rich food but most of us still feel that this was a little too rich for our preferences.Shake Chazuke
and Mentaiko Chazuke
were comforting. We like it. Rice in soup, who could resist such a homely dish?
Before the end of the meal, we ordered 2 out of the 3 desserts.Catarana
is an Iced pudding in roasted green tea flavour. Among the 2, this is a hit with me. Slightly sweetish with tea fragrance. This is what I enjoyed.Annin Tofu
is Suju Style almond pudding which has the typical Chinese Almond Jelly taste with a texture akin to the traditional tofu and a creaminess in it too. I am never a fan of the Chinese Almond Jelly so this isn’t my kind of dessert. But my other diner enjoyed this tremendously.
Suju Japanese Restaurant has a homely Japanese ambience. Not noisy even the section we sat were at 80% capacity.
All the 3 diners at the dinner agreed that the best part of the meal was the Assorted Sashimi. With no doubt, I would highly recommend the Sashimi Specialty of The Chef to diners who is willing to bear the high premium. Next the Chazuke and Tori Momo Kurozu Itame. End the meal with Catarana.
More review on http://www.nahmj.com