Anzu (#04-48, Wisma Atria, 435 Orchard Road, tel : +65 6262 3408) from Kyushu opened up later than most of the other shops in Japan Food Town. In their early days, Anzu had struck me as uninteresting because the menu was very limited to a few tonkatsu options which were also more expensive then the other shops in town. That menu had definitely expanded to include more these days.
There was something that struck me as rather unique from these guys. It's the flavour of their dressing for the bottomless cabbage. It made me eat more cabbage than I had intended. Yeap, you would be looking at that white bottle in the picture up there and it isn't any sort of goma.
There was a tonkatsu with grated daikon and grapefruit. Something that wasn't part of their regular menu. The idea was that one would squeeze the grapefruit over the daikon which would soak up all the juices.
There was plenty of grapefruit to go around so I had enough remaining to flavour my glass of Kirin. The katsu was crisp and dry like I liked them. The one thing that didn't quite understand was the particular cut of rosu that they had used. It didn't even have the usual strip of fat for flavour and the meat was pretty lean and dry.
Anzu has a type of ebi katsu which they name as shrimp ball katsu that's made with chunks of shrimp.
The shrimp flavours for those kicked ass. Kicked Saboten's ass that is. This could be the best tasting shrimp katsu in town. Did I just say best? It's a rare use of a superlative in this parts.
These tonkatsu sets came with the option of either regular or asari miso soup. The asari ones have tiny clams, each about half the size of a thumb's nail. There was a lot of flavour from the meat but none of that flavour was the soup.
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