For the detailed review with pictures, please check out http://thehungrybunnie.blogspot.com/2011/11/shiraishi.htmlShiraishi
is one of those places that towkays and bankers with fat expense accounts love to dine at. The restaurant consistently serve up the most exquisite flavours by rotating its menu regularly and focusing on the seasonal's best.
Try to get a table at the counter because you usually get entertained by the chefs. Plus, you invariably get a lesson on Japanese dining from the chefs. Apparently, all of the pretty flowers and greens on your plate are meant to be eaten and not placed on the plate just for decorative purposes. You just need to know how to eat those seemingly inedible stuff.
We got the Sushi Kaiseki Set
($170) which has 8 courses that features the best of what Autumn has to offer.
1) Amuse Bouche of the day was a dollop of chilled smooth potato mash with carrots and cucumber, very creamy and refreshing, a great start to a fantastically memorable meal
. My favourite was the chilled Sesame Tofu block in the middle, floating in a puddle of shoyu and with a dab of freshly grated wasabi for a piquant heat
3) Pickled fried fish was also served chilled as part of the trio of appetizers, this was savoury but nicely refreshing. The fish was so soft that it could be eaten whole, bones and all
3) Steamed Baby Yam and Gingko on a stick, also part of the starters. The gingko nuts were so soft they practically melted in the mouth, their mild nuttiness enhanced simply with a sprinkling of salt. The yam, meant to be picked up with the fingers and squeezed out from the leafy shell, was creamy, smooth and delicate. Such simple uncomplicated flavours
was, as expected, exquisite and unbelievably fresh. Thickly sliced, these were generous pieces of fish
5) The Steamed Dish
consisted shimeiji mushrooms, luxurious freshly shredded hairy crab, baby lady's fingers set atop a chunk of radish and then steamed to fragrant perfection. Yuzu zest provided a citrusy zing to the savoury dish
6) Grilled Dish
of soy-glazed seabream fillet, with shitake mushroom. Soy glaze imparted just enough flavour to the mild flaky fish.
- soft perfectly formed rectangular rice, a dollop of freshly grated wasabi and a sliver of incredibly fresh sashimi made for a recipe of wonderfully clean flavours
8) Clam Soup
, despite its deceptively clear appearance, was amazingly rich in depth and unami flavour