Keiseki Dinner @ Mikuni, Fairmont Singapore
DH suggested that we have a couple dinner to end the year 2016. But we had a family countdown party on 31 Dec, so instead, he booked us dinner at Mikuni, the Japanese restaurant at Fairmont Singapore, on 30 Dec. Mikuni was serving a Festive Keiseki dinner which DH wanted to try.
The restaurant was well decorated with blue and white hanging lights for this festive season. Very pretty. We asked for a corner table and they obliged. They had 2 Keiseki menu, a winter menu at $179 and a festive menu at $220. As it was 30 Dec, all the set menus had a $20 surcharge. We decided to give ourselves a treat and go for the more expensive Festive Menu.
We wanted a small bottle of sake and the waitress recommended the Mikuni House pour which she says was fruity and easy to drink. We were glad we went with her recommendation. The sake was quite nice.
We had 2 starters. First one was the Cuttlefish with Mentaiko and Hokkaido Snow Crab. Mentaiko coated the raw stips of cuttlefish. Taste was interesting.
Second starter is Chawanmushi (steam egg) with truffle. The Chawanmushi was served is a small egg shell and the truffle was on top of it. The egg sits inside a bowl of tiny stones. Very interesting presentation. The dish was delicious. It was very fragrant. I love truffle!
Next was Sashimi. There were 3 types of sashimi being served – toro, scallop and yellowtail. They sashimi was oh so fresh! The scallop was sweet and the toro melts in your mouth.
After the sashimi comes the grill dish. We had crispy sea bream with uni sauce. The sea bream was very very crispy on the outside and soft on the inside. Mixed with the uni sauce, it was heavenly. Delicious!
The steam dish cam next. We were served the Hokkaido Snow Crab with Crab miso and green bean. It was nice, but nothing top special to me.
Next is Tempura. It is not whole Tempura prawns, but prawn patty with mushroom and prawn patty with turnip. Quite nice. But I still prefer the usual whole vegetable and whole prawn Tempura. You are given the usual Tempura sauce as well as green tea salt. I like my Tempura with green tea salt.
Next is the meat dish. We had sukiyaki beef with onsen tamago (soft boil egg). You mix the egg with the beef before eating. It is flavourful.
Last dish is the rice and soup. We were served soy marinated tuna on sushi rice and miso soup. With the bits of sesame, the rice was tasty and has an interesting crunch. The tuna was excellent. Miso soup was well, just miso soup.
Dessert was anything but Japanese. We had a freeze dried orange slice, an orange and chocolate cake and an orange sorbet, accompanied with tiny mushroom shaped meringue. I love the sorbet and meringue.
Overall a satisfying meal. This is the second time we have had a Keiseki at Mikuni and again, it did not disappoint. I like its contemporary and almost fusion style Japanese cuisine. Something different with traditional Japanese Keiseki. We will probably some again, but next time, I want to try the Teppanyaki. I have not found a teppanyaki restaurant in Singapore up to the standard we have had in Japan and Taiwan and I hope the one here will not disappoint.