It was inevitable for me, having eaten at both Kazu and Kushigin to make comparisons on their offerings since their focus was on charcoal grills. After tonight, Kazu remains the undisputed option simply because, it edges Kushigin out a notch in terms of quality and beats them hands down in variety. I had to lament the disappointment that I had for them being out of the short neck clams and anglerfish liver which I had originally intended to make home in my stomach tonight. The crab and pumpkin croquette had also been replaced by the crab and corn.
This was a minced chicken in miso sauce over cooked pumpkin. Nothing fancy but if you like pumpkin, you'll probably want to give it a try. I thought it turned out to be quite a good snack. Even the carb fillers were something to look forward to.
This was basically rice infused with oyster flavour and some bits of vegetables. The portions were actually quite small, so it didn't fill up very much. Served hot, it was rather tasty and tasted a lot like yam rice. The only gripe with this was that there were very little real oyster. I counted only one. Would have been good to have a couple more in there. This wasn't featured on the menu as it's seasonal.
Excellent stuff. The scallops and prawns are deceptively juicy as with all the other grills in this place.
Did I say deceptively juicy before? Here's another one that you can pay heed to.
Kazu serves a mean lamb chop. This boned in meat tops the one I had at Kushigin which I had thought was pretty damnd good already. Sizzling hot meat and fat wrapped with char marked surface and pinkish juicy flesh near the bone, one could be less surprised at how many other places that serve lamb don't do lamb chops this good.
These sweet potatoes were nothing short of excellent. Even more so with the butter which you could rub over and let melt into the potato which was already fragrant by itself. If you haven't had these Japanese sweet potatoes before, Kazu would be a good place to try them. I ended up eating the whole thing, skin and all. The cooking process was just a grill and what was tasted was just the potato where condiments were unnecessary and the butter was but icing.
This seems to be a signature tiramisu of Kazu. The reason as explained by the server why it was called bbq tiramisu was because the top of the mascarpone was scorched to create a char aroma before the cocoa powder is sprinkled on the surface. The result was a smoky fragrance that paired with the bitter (and choke inducing) cocoa and the sweet mascapone cream.