Eating at Keria is generally pricey. But we've always walked out of the place satisfied.
While this might have looked like a sashimi moriawase, it wasn't. Or maybe it could have been. The part that might have been were the kanpachi which was delicious, hotate which were nice-but-we've-had-better and the tai which I really liked. Moriawase-ish I suppose. Those shime saba and those Hokkaido oysters were separate orders. It did look prettier served together.
The sashimi were followed by freshly fried ebi tempura.
And then a mini uni and ikura don. These two never gets old.
Our regular order of the mentaiko cabbage which was umami brininess from the roe paired with the sweetness of the vegetable kissed by a light smokiness. The texture was tender with a soft crunchiness.
We liked those Hokkaido oysters enough that we got seconds. Fat oysters which were a mouthful and superb with the ponzu.
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