Every Japan trip of mine has always been memorable. The food
part always stands out. Many of y’all know I went on a quick trip to Tokyo
recently with my mum. I wanted to make her first trip to the land of the rising
sun as amazing for her as possible. So, I made a booking for two at the famed Shirosaka in Akasaka. It’s a place that was recommended by my homie Yas Nakano
ages ago and I’m glad to have finally made the time to visit them.
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| Yuzushu with soda |
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| Chef Max Barber |
This lovely little serene restaurant is run by Head Chef Hideki II (ex- Tetsuya
Sydney) along with his team that includes chef
Max Barber and Mr. Kota Kaito.
The dining concept is modern omakase kappo & Ryotei style. It’s modern in a
sense that you can tell that various techniques that is heavily French have
been used throughout each course other than just Japanese. It’s counter seating
where you can watch the chef create the dishes in front of you. It’s a complete
sensory culinary experience. They also have a private room in the restaurant.
The omakase course cost around the ¥8,000 mark per person, which is good value
for money in my opinion for the quality of food and service you get.
We started with a beautiful seasonal bonito with tare-flavoured greens.
The second course was perfectly cooked chargrilled unagi and baby eel in dashi.
We worked our way through the dish starting with the grilled eel, followed by
the baby eel and then we sipped dashi right at the end as a refreshing way to
end the course.
The fresh
tuna with uni, onsen egg and cracker was insane! Once all the ingredients were
mixed together, the dish had a similar effect as a beef tartare but with next
level creaminess and umami.
The green
pea soup tasted so premium. I couldn’t believe that it only had peas, salt
and dashi?! Wow!
I have so much respect for perfectly fried
seafood. It ain’t an easy feat. The fried
amadai fish was so beautifully cooked. Delicately crisped on the outside
and was soft, juicy and sweet on the inside.
It was followed by a Spanish mackarel topped with white miso sauce and some sansho leaves.
Love the contrasting bite from the sansho leaves that complimented the fish and
miso sauce well.
The top
rump Wagyu was cooked two ways. Firstly, slow cooked in a braising tare
liquid and then seared over a charcoal grill. The marbley tender beef was
topped with deep fried negi and served with some seasonal veggies.
Excuse the photo of the takikomi gohan with fire fly squid. It was so good that I almost
forgot to take a photo of it! It came with miso soup and tsukemono.
The lemonade
sorbet with sake was a freshing palate cleanser.
We ended the night with a luscious brûlée frozen cream cheesecake with apple
crumble. The brulee frozen cheesecake was like a cream cheese ice cream
topped with an amazing creme brûlée. The apple crumble was just the perfect
accompaniment to an already excellent dessert.
It would have been great to see Chef Hideki II
that night but nevertheless , Chef Max and Kota-san provided an amazing dining
experience both in food and service. I expected nothing less than excellent
from a restaurant by a former Tetsuya chef. If there is only one sit down
restaurant that you can visit on your Tokyo trip, Shirosaka is the one you
really need to check out.
Shirosaka
6-3-9 Akasaka Minato-Ku
Tokyo 107-0052 Japan
Email: shirosaka.akasaka@gmail.com
Reservations:
Ph 050-2018-0254
Hours:
Monday to Saturday
5:30pm to 11:00pm
Posts
Sounds incredible, but if anyone knows an awesome Japanese dining secret, it's Yas!
ReplyDeleteHi is it ok to reserve by email ? Thanks grace
ReplyDeleteHi
ReplyDeleteWe went yesterday and paid 13,000¥ each including 1 highball drink. It was amazing though I was surprised it wasn't 8,000¥ as in your article.
Hi Grace, sorry about the late reply. I have only realised that my notifications for comments weren't coming through. We were charged around the 8,000 yen mark, which means not exactly 8,000 but around that (not including the usual Japan table service fee). Plus as mentioned on my blog disclaimer, I am not responsible for any price changes on restaurant menus.
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