Perhaps the most unique attribute upon my first step into the restaurant was me noticing the range of dishes already set up with many of them in their individual portions, plated in the Japanese bowls you will come to aspect of a full fledged Japanese Kaiseki dinner. Also, the menu at the restaurant is expected to change seasonally with specials being offered up now and then to sate the hungry tummy. In March and April, signature items such as Shabu-Shabu and Sukiyaki will be made available for each table. The grand Bonsai tree adorning the restaurant. Be careful not to get struck by the branches though as I got hit twice (which was quite stiff) and nearly lost my balance.

My First Kaiseki Ok, I might not be an expert on what dishes should I arrange first to simulate the entire experience of a starter, entree, so on and so forth. But since this is a dessert, I guess it would look pretty good to place my favourites into one of those large trays and then slowly enjoy each dish. I particularly enjoyed the Japanese curry for its slightly spicy sweet salty flavour, and in a composition that went extremely well with Japanese rice. What also struck me was the extreme sweet and flavourful beef potato stew (bottom left), fantastique! Takikomi Gohan The combination of vegetables, mushrooms and meat together with soy sauce in the portion of Japanese rice was a tasty creation, though it’s lukewarm serving could be upped a notch to steaming hot and I reckon the flavours would be more fully appreciated.

ZANCHIN, M.D. President of the Italian Society for the Study of Headache. Director of Headache. San Francisco. He gave seminars at the above mentioned institutions as well as at the National Institute of Aging (Bethesda) and the National Health Institute (Bethesda).

My Second Kaiseki Ok, second round and the set is starting to look a little not like a Kaiseki but just a mix of dishes onto my tray. The sashimi was generally good, though the tuna was a little lacklustre in shine and flavour. My Third Kaiseki Special mention really has to go to the Chawanmushi here. The texture of the egg custard was a first for me to literally melt in the mouth yet being firm and smooth with each scoop. Very well flavoured with a strong yet delicate savoury essence spread throughout, this is perhaps for me, simplicity redefined. Corn Tofu (Back Left), Matcha Tofu (Back Right) The Corn Tofu was also good with that nutty sweet flavour distinctive of the yellow vegetable. However the Matcha tofu was not my favourite because of its strong musky natural bitter taste which was too loud for me.

The special for yesterday’s visit was the Nabeyaki Udon. Typically, udon noodle cooked in a clear intensely flavoured soup, this was pretty good if not the tad sweetness which might not appeal to some. Still, I enjoyed this though my friend Brian complained that this was his first time having the dish without the egg cracked within.

Uchebnik po kardiologii chitatj onlajn. (I clearly forgot about the eggs and was a little too lazy to go back to take it.) Now, enough of me, for a buffet it is time to feast your eyes on the spread of items made available on the table. The dining experience at Chiso Zanmai is generally set for a diverse range of guests.