Tuesday, December 02, 2014

Gindara mentaikoyaki from Chikuwa Tei

Chikuwa Tei, gindara mentaikoyaki

There are talks on how standards of food have declined in Chikuwa Tei after the founding chef Peter Ho has left and started another restaurant, Mitsuba by Yurine (I hear he split from that place too). Even before he had left, there had been comparisons on how Chikuwa Tei was different from his first gig, Wasabi Tei. I happened to be one of those that have been eating his food from the days of yore at Wasabi Tei so I guess I can personally attest to those degrees of truth.

So it's been a while and we decided to drop by to check out how things are with what they are serving these days. Sadly, while food remains very edible, it wasn't on par with ancient history. The ankimo servings were dry and minuscule in portions. The chirashi don looked like it had gone on a diet as well. But I found their gindara mentaikoyaki good. It was a very nicely grilled cod that was flaky, juicy (or oily) and tasted like it was good cod along with that nice salty flavourful crust of mentaiko. But it sure was pricey at $28 for a set option. For that price, I had hoped for a fish more substantial. And I was disappointed that the rice that they're serving these days aren't even close to the quality of what they did in the past. Barely sticky. Not to mention that there's less of it these days in the bowl too.

Sometimes, one cannot blame the older folks from missing the good old days eh? There's probably a very good reason why the word 'nostalgia' exists in the dictionary.

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