The anago's texture in the Anago rice in bamboo skin is more refined than that of unagi.
SEASONAL bounties from the sea are key ingredients that chef Thomas Chan relies on when designing an omakase menu.
Take the Sakura Masu (cherry salmon) for example.
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The anago's texture in the Anago rice in bamboo skin is more refined than that of unagi.
Yuzu Mousse Cake with pistachio cracker goes surprisingly well with slightly salted ume (plum) sauce.
(From left) Braised Miyazaki A5 Wagyu short ribs with nameko mushroom is the star of the night.
The plump Komochi Yari-ika (spear squid with roe) with hohohotake fungus is artistically presented.
Appetising diced red snapper with homemade apple sauce served charcoal cone.
Seasonal Noresore (baby eel) topped with shiso leaf, ginger flower, seaweed pearls in sudashi (citrus) sauce is a rare find.
French caviar and shiso oil are all it takes to bring out the best of Magaki oyster.
Chan giving a gastronomic dining experience at this omakase eatery.
Clockwise from top left: Sakura Masu, sea urchin, Yellow Jack and Toro.
Takeen is a place to go for Kappo-style Japanese omakase dining.
Snow crab beancurd served with Spanish caviar.
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