Plan never keep up with the change(计划永远跟不上变化), in this gastronomic hunting journey, the Japanese cuisine definitely not in my plan, at least this is what in my mind early in the plan. I can't believe I work for Japanese cuisine up until now even though I really have not much interest on it.
Until I come across to the robatayaki at Mikuni, robatayaki is another new knowledge that I have gained from this trip. The bar collocates assorted seasonal and fresh ingredients imported from Japan, ranging from prized Kagoshima wagyu beef, bone-in kurobuta pork belly to the freshest vegetables and the Shizuoka Muskmelon.
All these colorful and wonderful ingredients obviously catch my attention, decide to put Mikuni on my list. Robatayaki, something that Malaysia doesn't have, my reason to pay a visit.
Honestly, I was disappointed with their customer service, it was a bit of let down but at the end it was solved.
When the waitress told me that the robatayaki counter is not available, definitely I felt disappointed, all of a sudden and I didn't pay more attention to what she said after that, she offers me to sit at the teppanyaki counter.
I was absently look at the menu then I asked another waitress who approached to ask if the robatayaki counter's items are available to order. I was surprised that she said available and offered me a seat at the robatayaki counter. I was totally confused. Soon, when she came back, she lead me to the counter.
Robatayaki
The traditional Japanese barbecue cooked in front of customers and served direct. The counter/bar is surrounded by carefully selected freshest ingredients on display. To order, just get the chef's attention and point at what you want for him to scoop up your choice on a huge wooden paddle and cook it right before your eyes and is served back to you on the same paddle.
Very lively setting and exciting once in a lifetime experience to come in contact with the Japanese staff as well as meeting others enjoying the evening.
Kobachi
Signature Sauces
There are four kinds of sauces to go with the meats, seafoods, vegetables and one-for-all which is Aji-panca (spicy Brazilian style dip), Aji Amarillo (spicy lemony sauce), aka-miso (red miso), and ponzu. Also, three kinds of flavoured salts (garlic, seaweed and pepper). The sauces name are hard to memorize, I get it from
CAMEMBERU. Also, I agree with what she said that the grilled items are so good on their own, I just dipped some to tried out.
Kagoshima Wagyu Beef
The well-balanced marbling, succulent Kagoshima wagyu beef "lollies" are tender and flavoursome. Most gourmands would cite Kobe beef from Japan as the best while undoubtedly it is well-known and most popular, but not to forget there is a number of different regions in Japan produce distinctive type of beef as well, such as Matsuzaka, Omi, Saga, and of course Kagoshima beef.
Mount Fuji
Shochu, Apple Sour, Melon Liqueur, Fresh Lemon Juice
The food serves on a wooden paddle, as per tradition.
Bone-In Kurobuta Pork Belly
I'm very seldom eat pork, I don't like it due to its chewy fat. Until I met this lovely kurobuta pork (Berkshire pig, originating from England county of Berkshire), which bred in Kagoshima prefecture, Japan, that changed my misconception of the chewy pork fat. The aroma of the grilled pork belly is alluring even just arrived in front me. The melt-in-mouth pork belly is utterly delicious, itself is perfect on its own with any dipping sauce but squeeze in some lemon juice will give another taste of "kick".
The heavenly pork belly, divine. One of my most favourite, top dish during the trip and I would definitely return for it, purposely.
Robata Chef Tsunemori Yamamoto from Osaka
Master chef in action.
Shizuoka Muskmelon
The Japan's fruits are known as the most expensive fruit in the world. After having the wagyu beef and pork belly, I felt quite fulled. Although I would like to order the signature mushroom consomme to try but at the end changed my mind, and ordered the Shizuoka muskmelon. It is my first time try out the muskmelon, this is not cheap for the price of $50++. The muskmelon flesh is nicely ripen and unexpectedly soft, unlike rockmelon which has the firmer texture.
Kagoshima Wagyu Beef
Red Chilli Marinated Lamb Chops
Shizuoka Muskmelon
King Prawn
Teppanyaki Counter
Sushi Counter
During the whole lunch, the robatayaki room only has a married couple and me. From their conversation with chef Yamamoto, undoubtedly they are regular customer. So my prediction is most probably they have "booked" the entire room to avoid others disturb. If that is true, at least they should inform me earlier because I had already mentioned and requested for a seat at robatayaki counter while making online reservation. Who want to come from afar to try out something new with hope and expectation then leave with disappointment? Fortunately, it doesn't happen. Mikuni, is still worth for re-visit if I travel to Singapore again with enough time and budget.
