Kazu Sumiyaki 2008

One of the main reasons for this visit to Kazu (5 Koek Road, #04-05 Cuppage Plaza, tel: 6734 2492) apart from the great grills is the attempt to get some more of the seasonal items from their menu for the winter harvest before it goes away soon. Namely, it would be their creamy anko kimo (angler fish liver) which I rather enjoy. I'm sure a lot been said here about most of the regular items that I tend to order from my previous visits, so the pictures will be doing the majority of the telling. Despite that, I find myself discovering new things from each visit. One of which is that the owner and chef is apparently a star of a certain Japanese drama serial before turning his chef skills of 13 years into use in this restaurant. Of note from the regular items, the fatty pork with apple have gotten larger pieces of apple in the skewer and a more flavorful apple sauce over the top which is a good thing. The lamb chops are still as tender, oily and full of flavor from the charcoal grill. Chicken hearts are as chewy and well salted as I remember them and the hot, soft foie gras sticks are still as dripping with heart clogging oil. Oh, and did I mention too that these place has oysters and they're still filled with juices in each bite, sweet potato's as sweet and fragrant and I remember them with that awesome butter melt and the crunchy prawn and scallops in pork belly that hasn't disappointed yet even once.

uni tofu with ikura

anko kimo

asparagus in pork belly

kurobuta pork

avocado in pork belly

halibut

chicken with mentaiko

chicken hearts

chicken skins

foie gras

fatty pork with apple

shishamo tempura

oysters in bacon

cheese hotate

lamb chop

sweet potato

australian wagyu tongue

scallop and prawn in bacon

...and finally, the score cup

Some items are apparently new on the menu and the choices are still dizzying. Previously a salmon tofu with ikura has become a uni tofu with ikura. I thought that the salmon rendition was more flavorful on the tofu in comparison with the current uni version which didn't quite carry the flavor of the sea urchin across, especially when paired up with those ikuras that are firm and bursting with flavor. We also see a tasty avocado wrapped in pork belly that held up pretty good on it's own, some pretty good grilled halibut and chicken skewers with a generous portion of mentaiko. The cheese hotate didn't turn up as cheesy as much as it was creamy and it probably would have been great if it was served hot rather than lukewarm. Despite their fairly hefty prices, this joint still places the smile of satisfaction on my lips when I leave and that's a good thing too.