Note – see also update = FAR Card 50% for up to 5pax. 🙂
I go to Mikuni a lot as my wife & I really enjoy the food there, and with Feed@Raffles discounts (50% discount for 2pax), that is the best value eat we can get anywhere. 🙂
We always order ala carte so we pick only dishes we like and also it is much better value than ordering the Seasons Menu or the Grand Tour Tasting Menu. We explore the menu quite a bit & zero in on the dishes we like. In fact, we have now taken the same few dishes so many times that I can almost call it a “Andy Kaiseki Menu”..haha…just kidding. 🙂 It is just 5 course, but while it may not have like 10 courses to be a full kaiseki menu, every dish is very substantial when compared with individual course of a kaiseki or mini kaiseki.
My selected courses (shared by 2pax) as follows-
- truffle kampachi (S$28)
- botan ebi sashimi (3 large prawns for S$35)
- united nations futomaki (9 ingredients 6 pieces maki S$28)
- sous vide then deep-fried octopus (S$30)
- 2xkagoshima wagyu sukiyaki konabe (individual hotpot at S$48 each)
- 1 plain rice to share – they will split for you (S$5)
As you see, the price comes to S$222, and at 50% discount, it is S$111 or S$55.50++pax. 🙂
Now to the dishes.
The first dish, a truffle kampachi is a wonderful, wonderful dish, and as you can see in the top picture, it is so pretty. It is in a small way a fusion sashimi dish by the Korean Chef with kampachi sashimi fanned out in probably tsuyu sauce as the sauce is not so salty, and a dash of truffle oil – so very fragrant, fresh, sweet & tasty! 🙂
The second dish is botan ebi sashimi – you get 3 prawns for sashimi & 2 if you order sushi. These are large (3x the size of regular ama ebi), plump & sweet prawns with the same pleasant slightly sticky to the bite texture as regular ama ebi.
and they deep fry the large prawn heads. We eat up almost the entire crispy deep-fried prawn heads every time so no need to elaborate la…haha. 🙂
Next the united nation futomaki. The name sounds like a disaster but there are 9 ingredients (I can see there are unagi, ebi, tamago, avogado, different fish roes, maybe crabstick etc) & it is good – may not be the best as there are many specialist maki in many restaurants these days, but it is good!
Then we have the tako (octopus) sous vide & deep-fried in light batter. This is really very good as the meat is totally tender & consistent throughout because of sous vide (vacuum low temperature slow-cooking). it goes very well with just a little wasabi mayo (provided) – we always add more wasabi on our own.
& the the finale – kagoshima wagyu sukiyaki konabe (小钵).
It is very, very good! there are 3 pieces of wagyu, and you can see from the photos that they are large & thick pieces – I reckon the 3 pieces to be at least 80g, probably 100g! these are Jap wagyu NOT australian wagyu, & they are so, so tasty, the sukiyaki also comes with the usual vegetables, thick Japanese glass noodles & mushroom, and oh such great flavours! you can add the soup to the rice afterwards (and remember to add wasabi to it as well).