Side Dish: Hitokuchi Gyoza — S$5.00/8pcs
The ingredients — pork, garlic chives and cabbage — tasted really fresh. We were advised to dip the dumplings into the soya sauce though I preferred eating them au naturel. They came in pretty uneven shapes, though the general appearance roughly resembled that of small purses. My biggest gripe would be that they were pan-fried quite unevenly (as you can see, some areas were significantly browner than others), making some dumplings crispier than others.
Additionally, the fillings, while fresh, seemed quite meagre in quantity, resulting in some rather flat-looking dumplings. Each bite lacked a satisfying volume. In a blind taste test, I would probably think I was eating thin slices of murtabak!
Ika Karaage (Fried Squid) — S$5.00
I guess the only possible improvement to this dish I could wish for is a bigger portion, haha!
Premium Tonkotsu Ramen: The Kurobuta — S$18.90
So happy to have met with Chef Yasuji Morizumi, Zipeng and Elphin Yeo. Our clothes go well with the logo behind eh? Haha!