Tanabe Sushi

Let’s start this year with some nostalgia as I travel back to my first experience of Michelin star restaurant. The year was 2014 in Sapporo, Japan. I just remembered that Tananbe was awarded 3-star Michelin in 2012 and it was at a peak of hype period. So my thought at that moment was why don’t I try out the highest recommendation from Michelin to see how amazing the experience it would be.

I remember hearing such stories as proper dress code and a bunch of regulations for reservation of Michelin starred restaurant around the world. In case of Tanabe I remember about a request to refrain from strong fragrance like perfume, because they would like guest to enjoy characteristic sushi and the aroma of the cuisine also not disturbing other guest.

Starting from appetizer, Hokkai-shima-ebi “北海縞海老”, it is caught in only Hokkaido. And natural Hokkaido scallop, and one kind of sea weed named Junsai “蓴菜”. Junsai is caught in the clean lake, it is summer seasonal food. Such a refreshing and light to kick start my appetite.

Sashimi : Flatfish [ Hirame ] Fluffy texture with light flavored as such a perfect way to start Sashimi section to reflect a pure flavor.

Octopus [ Tako ] with Japanese vinegar sauce. First of all, forget all chewy Tako in all your life that makes you uncertain whether you are chewing a Tako or a gum. Extremely fresh Tako are just soft and enjoyable. Combining with perfectly balance savory vinegar jelly sauce to crank up my appetite.

Offspring Tuna [ Mejimaguro ] that is special one in only summer season. Majority of cured Tuna are called “Akami” and usually it comes with a strong texture and flavor. Mejimaguro are a lighter version which I found relatively easy to try out for a first timer.

Toasted small sardine [ Tatami-Iwashi ] Apart from eccentric shaped plate, this plate provide a crunchy and yummy treat.

Oyster [ Kaki ] My first impression was that oyster are just grilled to a mouthwatering degree contrasting grilled part yet retaining juicy part inside. Providing strong flavor and soft texture together.

Steamed egg [ Chawan-Mushi ] What I love about Japanese Steamed egg are how bouncy texture and comfort menu appear. Very lightly seasoned with a surprise of hidden sweet and tender crab meat inside.

Tuna [ Maguro/Akami ] Akami means lean part hence resulted in red color. Akami are cured within Shoyu for more balanced taste. Apart from beautifully presentation, this Akami taste are just right with a tender texture.

Shrimp [ Ebi ] Introducing the best shrimp I have ever had in my life up until now. This one changed my perspective that boiled shrimp must be better than raw shrimp. The texture are just divine with an insane amount of sweetness and a bit contrast of fresh Wasabi on top.

Squid [ Ika ] To be honest I have my reservation about chewiness of this squid compared to my past experience. In contrast, it came out as a lot better than expected.

Horse mackerel [ Aji ] also means flavor in Japanese. That is why this Sushi is packed with such intense flavor in a satisfying texture.

Salmon [ Shake ] that is the seasonal one named “Tokishirazu”. Tokishirazu also refers to “Chum Salmon” which are caught within spring to the beginning of summer. Tokishirazu came with a high fat content yet firm texture compared to average Salmon.

Surf clam [ Hokki ] If you ever experienced a Hokki and felt a bit chewier than your preference. This one is much more different than that. The texture are located in a reasonably chewing experience.

Abalone [ Awabi ] with liver sauce. Awabi are quite a tricky experience for handling and properly cooking. Removal of algae and perfecting cooking temperature are quite a challenging task. This one came out a enjoyable texture, fragrant and the sauce are not too overwhelming.

Sea urchin [ Uni ] Generous portion and a light color seems like a promising bite. I would say the flavor are more on creamy light and tender area.

Salmon roe [ Ikura ] Probably my first experience on generous portion of Ikura and it was just as amazing as I expected. Ikura were cured to a balanced flavor.

Conger Eel [ Anago ] Anago are a more fluffy texture compared to Unagi. I understand that keeping tiny fish bone are somewhat charm for eel dishes in Japan so keep that in your mind.

Japanese Rolled Omelette (Tamagoyaki) I would say this Sushi resides in a sweet area rather than savory. Egg texture are delicate as a gateway to dessert.

Creme Brulee was made with Japanese special sugar “wasanbon(和三盆)”. Wasanbon is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa. The sugar is often used for Japanese sweets (Wagashi). I did finished Creme Brulee in an instant. Delicate texture and balanced sweetness.

Ending this spectacular experience with a pineapple Sherbet. It was good to try out pineapple dessert that was not extremely sour with an enjoyable texture. I would say Tanabe price are reasonable at their decided price. Staff are extremely friendly and helps provide such an insightful information regarding ingredients and cooking method.

Broccoli Revolution

This is probably my first blog on a Vegan restaurant. I had tried some Vegan places before with Vegan burger, Tempeh and Hummus. Still, it has to be something revolutionary to write about and here it is. A restaurant with revolution on its name which I found lots of interesting gimmick.

First of all, the ambiance when you step in are just calm are refreshing. Roof interior are translucent with a dynamic shift from warm tone of sunlight to shade of cooler tone. This just add dynamic aspect to photography experience which I do not mind the challenge.

Since I just visit for a light breakfast, I went for a Cauliflower Dynamite Maki which is a exclusive for this branch and Limade (Lemonade from Lime as they claim). They already have three branches in Bangkok as far as I wrote this blog.

Cauliflower Dynamite Maki [Brown rice Sushi with Carrot, Avocado, Asparagus, Chickpea, spicy Cauliflower and Soya pearls] I just love the idea that Vegan Sushi could be colorful and enjoyable at the same time. Seasoning remains on a bit light with an option of Soy sauce and Wasabi per individual preference. Seaweed are also fried and provides a crunchy support texture.

This Limade is probably one of the most condensed sour Limade in restaurant which I would say it is a reasonable price for 80 THB per glass of Limade. The straw are just made of glass though. It is quite scary to think if someone chewed the straw too hard.

Overall, I would say this place is an eye-broadening experience as a Vegan curious try out. I would say the ambiance are also nice for a slow brunch or a good lunch too.

EAT MEATS FEST 2

Eat Meats fest is back in Bangkok for 3 days. You can trace back to my dairy in previous year. The event still retain their 3 days period as last year which I feels like it makes the event special apart from 7+ days event.

There have been developments from last year. Firstly, there is a event of live cooking and lottery picking for 15 winners for a limited exclusive menu made by well-known chefs. Fortunately, I did won the lottery and got a chance to share this special experience first handed to all of you.

【 Nikuyama x Mahasarn 】 Exclusive Menu Shewha Wagyu Don

Nikuyama as Beef Omakase provided A3 Wagyu with moderate fatness combine with Mahasarn Gyu tan and fish sauce pickled egg as Thai-Japanese combination menu.

The visual of menu might looks at normal at first. However, as you start breaking egg yolk and combine with rice, beef and Gyu tan, The texture of egg are precisely delicious prepared combining with soft & tender Wagyu and Gyu tan. This is the kind of enjoyable fulfilling meal till last bite. Honestly, I would grab my chance next time I had a chance to eat this again for sure haha.

YAKINIKU KIRABI [300 THB] – Sirloin Wagyu Sushi with Ikura, Tobiko, Wasabi and Yamaowasabi.

Every aspect of Beef texture are prepped as you ordered so the temperature are perfect. Topping up with fresh Ikura and spiciness from Wasabi and Yamaowasabi are just elevate it to the higher level.

RANICHI Jo Tan [100 THB] – This menu does not even appear in the website. But, I seriously love that they asked you how large you want a piece of you Gyu Tan to be prepared. Turns out that the large size is so soft and enjoyable.

Hokkaido Curry [200 THB] – Roast beef curry – Delicious curry rice with beautiful marble roast beef texture.

SHOUTAIAN melt in your mouth Hamburg [260 THB] – Aroma of the hamburg are just insane. This one is actually melt in your mouth supported by sourness from the sauce. The hamburg just disappear in an instant.

Masturi Takoyaki [100 THB] – More on the creamy Takoyaki type opposite to crunchy side like Gindaco. Generous Tako fillings.

Hakodate softcream [50 THB] Milk and Matcha softcream – Good taste but melted too soon under Bangkok weather.