Ozeki Tokyo revised
March 20, 2011
Back to Ozeki. Earlier entry: February 27.
A different amuse bouche is served here every time, and it's always a little bit mysterious. This was some sort of veggie with thin strips of tofu. Or maybe fried eggs.
Pirikara konnyaku koroni, also known as "devil's tongue" (simmered spicy Japanese yam pudding). Fascinating food, almost flavorless on its own but with a texture that straddled that fine line between gelatinous and chewy.
Mentaiko spaghetti, featuring fish roe, soy sauce, perilla leaves & dried seaweed. Creamy, mildly spicy and umami-packed; good enough to give Italian pastas a run for their money.
Sliced tomatoes topped with tosa vinegar jelly. Innately sweet tomatoes, handed a spicy punch from some mustard sauce and a savory kick from dried bonito flakes.
White wheat noodles with hijiki seaweed & diced tomatoes. A cross between fried udon & spaghetti aglio olio. Well, almost, anyway.
Steamed rice with assorted seafood in a hot steel bowl, requiring 30 minutes of cooking at the table. Patience was crucial after the service team placed this in front of us at 7.40pm.
The result wasn't quite worth the agonizing wait. We were expecting something moist, sticky and aromatic, but this was somewhat dry and bland.
Jalan P. Ramlee, Kuala Lumpur.