Believe it or not, the motivation for this dinner at Nirai Kanai was their chahan with preserved mustard greens. Good stuff. A little pricey but always a treat.
We came across the aosa seaweed tempura on the menu. One of those things that we've overlooked in the past visits and we've been missing out. This was pretty good stuff. It tasted like a fried vegetable cake with anchovies and onions. Light on both the salt and grease.
This trip also was an opportunity to get re-acquainted with their rafute again in the form of their teishoku. Tender, sweet and with fat that readily fell apart in the mouth. I still maintain that it's not as good as the ones from the defunct Mimigar.
We've never left without a serving of their chanpuru ever since we re-discovered this place.
No comments:
Post a Comment