Kazumi Japanese Cuisine - Revisited

I have written quite a few blockbuster blog articles. Initially I didn't keep track of the numbers so I would not know for sure what were the scores for each highly-rated ones but since I have set up the stats, I was pleasantly surprised that the article "Kazumi Japanese Restaurant" was the number one hit! I place the link here for your easy reference:

http://gforce-guru.blogspot.com/2011/11/kazumi-japanese-restaurant.html

So it is quite simple to ascertain that people in particular Singaporeans, love to eat, love their food and love Japanese food. I would refer to it as Japanese Cuisine instead as cuisine means a characteristic style or manner of preparing food or traditional cooking practices associated to a specific culture or simply culinary art and so I revisited Kazumi for a specific purpose - to find out what is special about Kazumi. 

I needed to know the difference between angry birds and wise owls. I mean there are Japanese restaurants everywhere, so why Kazumi? I needed to explore further and beyond what I had learned the last time with the standard fare. 

Some of my more discerning friends would attest that a Japanese meal would not be complete without sake, not just sake but good, quality sake. Or a variety of other wines. Otherwise, it is just sake for sake's sake.

Not all sake should be served warm as there are varieties better suited to cooler temperatures. Warmth increases the effect of the alcohol in sake. The flavor of sake is increased by heating and the dryness of warm sake is best suited when taken with sashimi.

Chilled sake are served during warm summer months and is best served with sour or sweet foods or those with piquant taste. Only higher quality sake should be served cold.

That is a lovely bottle to keep it chilled. 

As I have previously explained "Kazumi" means "Beautiful Harmony" and food is all about selection and cooking technique. It is therefore the chef's passion to unleash the natural essence of the raw ingredients with minimal processing and seasoning to draw out the most balanced flavours that nature provides and the best flavours of each item yet retaining an overall harmony of the creation. You can delight yourselves at the sushi bar and lavish "Omakase" while sipping from a wide selection of premium Japanese beers and sake.  

Omakase means "I'll leave it to you", an expression often used at sushi restaurants to leave the selection to the chef. This is not exclusive to raw fish but also include grilling. If you order Omakase, you expect the chef to be innovative and even surprise you with his selection. It is like an artistic expression of the chef.

From the above picture, you can see clockwise from top left: Hirame (Flounder) but it is the fin portion (Engawa) sitting on the mint, Mei Kajiki (Swordfish), Gindara (Cod) yes Gindara which I have never tried before. Sake (Salmon) with Ikura (Salmon Roe) and the very interesting Uni (Sea Urchin) wrapped with Sea Bass (Suzuki). The presentation was fabulous. This is how the Gindara looks like up close. 

You dip it into a special sauce which seems similar to the sauce for Fugu (puffer fish). I must say this is very unique and what I spoke of earlier about leaving it to the chef and getting some surprises. 

Hirame (on the mint) is a special fish unlike our usual obsession with Sake (Salmon), Maguro (Tuna) and Hamachi (Yellow Tail). Of course the Suzuki-wrapped Uni was lovely. Anyone out there who eats Japanese food but doesn't like Uni?

This is the Wizard of Ooze. Wicked!

Finally the all familiar Salmon with Roe.

I can't help but notice that here they took the trouble to fill up a bowl with ice to ensure that your sashimi will remain very fresh throughout being kept at a constant temperature. This to me is attention to detail. No compromise.

Japanese premium beers like Sapporo and Asahi compliment the food well.

Karasumi (Mullet Roe) is a delicacy in Japan and also Taiwan. The raw roe is salted and sun-dried then dehydrated until the desired firmness is achieved. This is best taken with cold beer or even better - cold sake.

At this point, I have to mention that Kazumi has not forgotten the ladies. Their sparkling sake with fruit flavours are sure to delight you ladies.

 I enjoyed it and got worried as I am a man.

Kazumi has an open concept in seating arrangements which makes it airy and spacious, not confined behind walls. In Japan, even a General Manager in an office sits in an open space without a room. Singaporeans will need to learn how to get used to it. Where required, they do have rooms to serve you in or an extended one if you have a bigger group. Here's the simple yet classy decor. 

To Be Continued.....Watch This Space.....


http://gforce-guru.blogspot.com/2012/02/kazumi-japanese-cuisine-part-2.html