From 1-6 July 2013, Mikuni @ Fairmont hosted 3 Michelin-starred Chef Esaki Shintaro of Tokyo's Esaki Restaurant fame. This is part of the dining establishment's dedication to take Singapore diners on a gastronomic adventure to discover the authentic tastes of Japan without having to leave our shores. This is the first time a 3 Michelin-starred Chef from Japan is making a guest-Chef appearance in Singapore.
Esaki Restaurant in Tokyo is one of the few restaurants in Tokyo to have maintained the 3 Michelin Star status for four consecutive years. It is also one of only 15 restaurants in Tokyo to be awarded the highly coveted 3 stars.
Part of the chef’s culinary philosophy lies in using only the freshest organic produce and meats that are supplied from ethical sources. To ensure that diners in Singapore experience his unadulterated culinary philosophy, ingredients were flown into Singapore from the chef’s most trusted suppliers in the Yamanashi prefecture, Honshu.
We were booked for the last seating of Chef Esaki's 5-c0urse Kaiseki lunch. As it turned out, this is one of our most memorable dining experiences in Singapore.
For appetiser, we were served a combination of uni (sea urchin) and sazae (turbo shell). The sazae was accompanied by organic asparagus and warm cresson. The reduction sauce was made from sazae stock thereby preserving the natural taste of the shellfish.
Next we were served the obligatory sashimi - an important course in any Kaiseki meal. Both types of fish were caught using ethical methods. Chef Esaki would not have it any other way. The tairagai (Japanese pan shell fish) was so fresh, you could savour the scent of the ocean. This is a chewy fish and its texture is similar to that of clams. The catch of the day was hirame (flounder) belonging to the flatfish family. Hirame has high contents of inosine and guanine, making it sweet and naturally delicate in texture. In Japan, this fish is often used for sashimi or sushi. These were served with fresh wasabi and pepper flowers together with a special ponzu sauce made by the Chef and air-flown from his restaurant in Tokyo.
The main dish was the ise ebi (Japanese Spiny lobster). This spiny lobster from Ise Bay is a highly sought after delicacy and is a popular item on the menu of Japan's best restaurants. The meat was wrapped in kartaifi, a sort of broken down pastry, and deep-fried. By doing this, the Chef succeeded in maintaining the crispiness of the coating while preserving the succulence of the top grade ise ebi meat within.
The orange colour prawn sauce enhanced the natural flavour of the lobster. And the use of fresh organic vegetables, air flown from Yamanashi, helped to balance the overall effect of the dish. The little ensemble comprises french beans, radish, baby okra and a prized singular carrot. The carrot was surprisingly sweet, tasting a little like sweet potato.
The last of the savoury dish served was the traditional rice and miso soup. Esaki elevated the rice and soup to a whole new level. The steamed rice with snapper and cresson packed tons of flavour but in a very delicate way. The rice dish was accompanied by miso soup with two generous slices of taro. This was no ordinary yam. It is a special breed from Yamanashi that had the look of yam, the texture of turnip and taste of potato.
Chef Esaki's dessert was simply out of this world! The milk pudding was truly a concoction of ingenuity. Ten different types of wild grains were specially chosen for this dish along with the freshest summer fruits from Yamanashi including peaches and blueberries. Over the top, the Chef carefully laid a thin layer of jelly made with white wine, and a dash of brown sugar. Darling wife and I gave the dessert top marks.
The lunch was not just a feast for the palate; it was a feast for the eyes as well. Besides, Chef Esaki's creativity and attention to precision definitely won us over.
The restaurant is listed in the Top 50 Restaurants of the World and it is easy to see why. We have made a note to have a meal at Esaki Restaurant when we next visit Tokyo
Esaki Restaurant in Tokyo is one of the few restaurants in Tokyo to have maintained the 3 Michelin Star status for four consecutive years. It is also one of only 15 restaurants in Tokyo to be awarded the highly coveted 3 stars.
Part of the chef’s culinary philosophy lies in using only the freshest organic produce and meats that are supplied from ethical sources. To ensure that diners in Singapore experience his unadulterated culinary philosophy, ingredients were flown into Singapore from the chef’s most trusted suppliers in the Yamanashi prefecture, Honshu.
We were booked for the last seating of Chef Esaki's 5-c0urse Kaiseki lunch. As it turned out, this is one of our most memorable dining experiences in Singapore.
For appetiser, we were served a combination of uni (sea urchin) and sazae (turbo shell). The sazae was accompanied by organic asparagus and warm cresson. The reduction sauce was made from sazae stock thereby preserving the natural taste of the shellfish.
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| Uni and Sazae |
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| Sashimi tairagai and hirame |
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| Ise ebi |
The last of the savoury dish served was the traditional rice and miso soup. Esaki elevated the rice and soup to a whole new level. The steamed rice with snapper and cresson packed tons of flavour but in a very delicate way. The rice dish was accompanied by miso soup with two generous slices of taro. This was no ordinary yam. It is a special breed from Yamanashi that had the look of yam, the texture of turnip and taste of potato.
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| Steamed rice with snapper and cresson |
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| Milk Pudding |
The restaurant is listed in the Top 50 Restaurants of the World and it is easy to see why. We have made a note to have a meal at Esaki Restaurant when we next visit Tokyo
