SimplyAbuDhabi XII

8 8 S I M P LY A B U DH A B I So diners are left in the hands of capable chefs and given a personalised culinary tour that showcases both the tastes of the day, month or season, as well as the skill and expertise of the chef. “There is no greater joy for a Japanese chef than to provide guests with omakase dining experiences. Each menu is completely unique and personalised. Japanese cuisine is all about freshness, the natural integrity of each ingredient, taste and the visual beauty of each element. It’s about respecting each ingredient so that it can be savoured at its absolute zenith, and this can only be truly and successfully achieved with a deep appreciation of its seasonality. Bringing such ingredients at their best directly from Japan ensures authenticity of flavour and a personal gourmet journey directly to Japan, in gastronomic “real time”, without leaving Abu Dhabi,” Chef Ando explained to us. And what a journey we had. The first course, known as the ‘sakizuke’, was a bonito salad, grilled eggplant withmiso, with tilefish yuan yami and roasted pumpkin. This was followed by the ‘yakihassun’ course of grilled mackerel and deep-fried maitake mushrooms. The flavour of each item was so intense and tasted exactly how Chef Ando intimated – procured and prepared at the moment when it is at its optimal point. Next was the ‘tsukuri’ course and this was more delicious fresh seafood. We devoured dishes of tuna toro, halibut, yellowtail sashimi with roasted bonito and yuzu kosho. Beautifully presented and all distinct on the palate, we were certainly enjoying our gastronomic trip. The ‘nimono’ course consisted of simmered autumn eggplant, with prawn and confit duck, given an extra lively kickwith some rich nostril-burning wasabi. Superb. For the ‘aizakana’ course we enjoyed more mushrooms, this time of the matsukake variety, bonito sushi, and an ultra rare treat that neither Jordana or I had sampled before – sea urchin. Now we also thought of these as spiny black sea critters that you wouldn’t expect to tackle on your dinner plate, but we are now converts – the muscle from inside a sea urchin is so tasty, it’s somehow tingedwith a hint of creamy vanilla and is gorgeous. The courses still kept coming thick and fast, but we were so intrigued by each serving we were able to have room for each new dish. The ‘tomezakana’ course was sea-fresh mackerel and mushrooms again and the ‘shokuji’ course was mushroom kamameshi, braised tuna and miso soup (by now you’ll have realised it helps if you like mushrooms) And finally to finish with ‘kuzukiri’, which is raspberry coconut milk soup – a nice light and sweet dessert after such a whirlwind food odyssey. We had no room left to sample anything else, but for once, something on the a la carte menu really did catch my eye and stand out above all the other choices for me – Japanese pizza! Otherwise known as Okonomiyaki. The menu says it is comprised of “Flour, egg, yam, cabbage, red pickled ginger, shiitake, bonito flakes, scallops, shrimps, cuttlefish, crab and mussels”. What’s not to like?