Got invited along for dinner with B's friends at Hachiko Ukai..really really nice!! And thank goodness we had the car, cos its almost impossible to make it there via public transport (in my opinion).
Apparently the Ukai chain of restaurants boasts fine food and magnificent scenery. I been to 2 of the Ukai restaurants. And I must say that I prefer this one..cos of the Tepanyaki and the grandeur interior of the restaurant. At every inconceivable corner of the restaurant, there is a statue or an antique vase strategically positioned. I find the decor quaint and I feel that I have been transported to some European restaurant if not for the Japanese Tepanyaki that is being served.
Apparently the Ukai chain of restaurants boasts fine food and magnificent scenery. I been to 2 of the Ukai restaurants. And I must say that I prefer this one..cos of the Tepanyaki and the grandeur interior of the restaurant. At every inconceivable corner of the restaurant, there is a statue or an antique vase strategically positioned. I find the decor quaint and I feel that I have been transported to some European restaurant if not for the Japanese Tepanyaki that is being served.
The last time we came, we had the Abalone plus Kobe beef dinner set. So this time round, we decided to stick to the same set..:p
First up, fresh and raw uni (sea-urchin) served on a bed of ice. Totally yummy man, its like having raw oysters... but better! The uni was really creamy and melted in my mouth! The 2nd appetizer we had was this white eel served with french beans and a dollop of foie gras creamy pate on the side. The last of our appetizers was this chilled green bean soup.
The highlight of our dinner is obviously the Teppayaki!! haha.... The chef brought out the raw abalones. This dish is meticulously prepared, with the chef first layering the hot plate with some leaves (I think they are banana leaves), then placing the raw abalones. Thereafter, he covers the abalones with more leaves. Chef-san then proceeds to bring out this big bowl of salt, and covers the abalones with the salt. Lastly, he sprinkles white wine over the salt and covers the dish. After that, the creamy sauce is prepared to accompany the abalone along with it. The result?
Next up.. Kobe beef served with crispy garlic chips!! Yumz.......
The highlight of our dinner is obviously the Teppayaki!! haha.... The chef brought out the raw abalones. This dish is meticulously prepared, with the chef first layering the hot plate with some leaves (I think they are banana leaves), then placing the raw abalones. Thereafter, he covers the abalones with more leaves. Chef-san then proceeds to bring out this big bowl of salt, and covers the abalones with the salt. Lastly, he sprinkles white wine over the salt and covers the dish. After that, the creamy sauce is prepared to accompany the abalone along with it. The result?
After the decadent cholesterol boosting dishes, we were asked to choose our 'carbo' dish. Out of the 3 choices which was (1)garlic fried rice, (2)chilled somen noodles and (3)japanese risotto. The clear choice for most of us at the table was the garlic fried rice.
And no Japanese set dinner would be complete without dessert! The waiters ushered us upstairs to this quaint corner with our Passion Fruit Sorbet and Coconut Ice-Cream waiting for us!!
And no Japanese set dinner would be complete without dessert! The waiters ushered us upstairs to this quaint corner with our Passion Fruit Sorbet and Coconut Ice-Cream waiting for us!!
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