We started off the meal with our favourite swordfish sashimi. It was cut too thick, and wasn't very juicy. It had, however, a very nice milky taste to it. Wished it was cut thinner. Really, when it comes to sashimi, it isn't the thicker the better! There has to be the perfect thickness! Too thin, you don't enjoy the fish. Too thick, the texture gets thrown off balance.
Swordfish sashimi |
Kagoshima wagyu beef tenderloin |
The Iberico pork tenderloin was served as a cutlet. It was a little on the dry side, and the crumbs not as light as some other cutlet joints'. The garlic rice was also pretty normal. It wasn't very garlicky, but was still a decent Japanese fried rice. The onigiri was an add-on order on our part, because we enjoyed the one at Yakinikutei-Aochan so much. But theirs was a little on the disappointing side.
Iberico pork tenderloin |
Garlic rice |
Onigiri |
Kuro Kin
200 Turf Club Road #01-27,
The Grandstand,
Singapore 287994
Tel: 6462 1213
Tel: 6462 1213
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