wife bought 3pax dinner at hachi this evening on 20.11.2016. ^^

never fail to have the best kaiseki, best dinner experience here….we had so many best here. 🙂

 

for us this place is better than or equal to most of the ryokan kaiseki we had in japan.

really excellent stuff & always thrill the palate, everytime la….

the sensai 前菜came with 2 delicacies.

a generous serving on uni & ikura atop a tarabagani (king crab) with apple vinegar jelly.

uni superb & ikura was like my daughter said – taste of the sea.

strangely though i though the king crab wasn’t that sweet, or not as sweet as i expected (like the lobster was). wife & daughter thought it was great, so maybe just me.

the botan ebi was wonderful, as expected.

the corn veloute felt more like a chawanmushi than a soup, very nice la!

the uni isobe age was very good this evening.

excellent isobe age (a seaweed flavoured fritter) to complement the very sweet & fresh uni.

on a bed of edamame mousse.

there was a kinoko mushroom consomme, but really that was non-descript.

not that it was not good or tasty. but it was ordinary by comparison.

how i miss jaan…& the “out-of-this-world” cepe mushroom tea!

the large canadian oyster, quite a permanent fixture in both lunch & dinner kaiseki.

always good, plump & great combined with the ponzu jelly.

daughter & i both commented that the oyster this evening not as sweet as what we had previously. still excellent la… 🙂

we had a great chef’s selection of sashimi.

though i wouldn’t mind if we had some shell fish like akagai, hotate, or some uni or botan ebi…haha! can always be better….

every fish was very sweet – bonito, chutoro, kampachi, hirame, a grouper (tai??), & kinmedai.

all wonderful!

we were served a complimentary dish – don’t see it in the menu la..

the server saod layer hirame with nori (seaweed)..

don’t see the millefeuille layers here, just hirame stacked together – 4 slices..

this hirame (flounder) very sweet & no residue…usually hirame has residue..

there was some sauce…the entire dish very tasty..

the lightly grilled lobster was fantastic!

so sweet, so tasty, perfection la!

the lobster was as good as the superb grilled lobster at ash & elm’s 100gourmet dinner on 26.8.2016. ^^

& the serving tray!

never seen one so beautiful! the maple were encased in glass, the lobster & the tiny fish fritters displayed on top! 🙂

very nice tiny fish fritters to go with the lobster.

wife doesn’t take saba. the chef knows well so served her a truffle miso cod. quite excellent!

daughter & i had our saba.

it was very very good! just could not match the cod la…

& the A5 ohmi wagyu was just resplendent la! the bestest!

was having a conversation with the young chef, a friendly young man, came over from the hachi izakaya side we were yet to try.

he was talking about A6, A7, A8 wagyu that are only available in japan.

not sure he is right though. never heard of A6, A7, A8 wagyu. always thought A5 was the highest grade. couldn’t find anything on google. can be though that they are in japanese & google only turns out overseas info which only list A5 as highest grade.

wife got her hotate sushi.

daughter & i had saba sushi, along with uni & chutoro.

they were all just so good la………

for dessert, we had the lemon jelly with kuromame. japanese sweetened black beans always so nice, & perfect with the jelly.

the black sesame in a macha cone also very nice.

this a place we enjoy & will come back repeatedly.

though dinner kaiseki is expensive c/w with the excellent value lunch kaiseki, it was very good so well worth the price.

c.h.e.f andy

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