For the complete review with uploaded pictures and quoted prices, please view:http://www.thefoodnomads.com/2013/07/13/kome-japanese-dining-keppel-club/
Upscale and intimate, complete with a perfect Zen ambience. This is what struck me upon entering Kome Japanese Dining. Since taking over the dining outlet some time back, the jovial and spirited Mr Bobby Kok set about a motion of transformation of Kome that has seen a birth of a new philosophy, one that would see quality Japanese cuisine minus the cut-throat price point.
No Japanese restaurant can do without this quintessential menu item – Sashimi Moriawase. A motley crew of the usual suspects of Salmon, Maguro, Yellowtail, Yellowtail Belly, Bluefin Tuna and Scallop, all forming a harmonious gathering of maritime spoils on a platter. The Bluefin Tuna gave an exceptionally springy bite that initially seemed to be resisting your teeth before yielding and unleashing a breath of the ocean that satisfies the palate.
The Yellow Tail Cheek was one of my hands down favourite for the night. Featuring a nicely grilled skin, the innards were piping hot while the fish meat gave the other dishes a run for their money with a pleasantly firm yet tender bite, especially at the neck area. Upon bite, one could feel the substantiality of the flesh as it provided a mildly firm yet tender texture. The savoury sweetness that underlies is not one to miss.
The Teriyaki Cod Fish is probably one of crowd favourites at Kome. Lusciously coated with a golden brown coloured teriyaki sauce that is oh-so fragrant, the heavily drenched fish wasn’t soggy at all, in fact it still boast a robust bite. At the same time, the Cod Fish played host to a satisfying amount of well-loved fish fats backed up by a very sweet and tasty accompaniment.
Kome’s rendition was no stranger to a perfectly seared duck liver that was not only crisp charred on the outside but also superbly soft to the bite, a dish that is worth splurging on. It was decadently fatty with a very aromatic fragrance that blankets the entire palate, to sign it off; the juice that flowed was utterly and sexily yummy.
Chock full of ingredients, Kome’s Shabu Shabu was a very unique hotpot of surprise. The broth was smooth flowing and healthily light with a very mind-blowing and addictive taste to it, plus with the absence of MSG, the appetite can have as much as it fancies without the repercussions of a dried out throat. With an extended cooking to allow the broth to seep into the ingredients, the blend of dimensions makes this one of Kome’s standout home speciality. The beef was of top- grade while the Alaskan Crab, only available as a separate ala- carte order boasted succulent crustacean meat that left many of us craving for more.
For more dishes reviewed, please view the link above.