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Shiraishi Japanese Restaurant @ Ritz Carlton Singapore

12:00 PM , 0 Comments

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I love birthday dinners, infact, there are few people who will pamper me the same way I'd pamper them. So off we went to Shiraishi for a good night - at least that was the intent.

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Shiraishi strikes me as aloof as with most Japanese restaurants but the only thing that differentiates is, they remained aloof till the bill arrived. So much for customer service, eh?

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Sushi Kaiseki was available at three different price points -  $150, $200 and $270.  I opted for the $200 course.
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Appetizer was a predictable broiled vegetable served with inari skin and bonito flakes.

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Grilled gingko nuts that are a little nutty and chewy. The sprinkling of salt gives this a nice savoury finish.
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Sashimi always makes me a happy and satisfied diner, nothing to fault with the selection except I have tasted fresher ika.

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Grilled Dish of king crabs and that sliver of creamy roe, which was certainly enough to keep the belly happy. Such is a luxury to have your crabs deshelled and I was savouring every bite!

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Tempura sakura ebi was certainly another treat, incredibly light batter with heaps of baby shrimp. Paired with seasalt for a crispy treat or douse in radish and dashi stock for a different experience altogether.

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Simmered fish dish with chestnut mousse! Definitely a seasonal pick and the fish was simmered beautifully and so were the chestnut steamed. I love my chestnuts and these were just another reason why I love them so.


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Sushi in the same order of the sashimi which was disappointing. The chef very candidly decided to engage us in conversation after his regular customer left - hurhur. "Less rice?"

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Toro

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The pattern formed by the slices of toro. 


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Aji


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Pickles

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Uni


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Clam soup is always a winner for me.

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Dessert of 3 bites of melon.

I left unsatisfied, whether it is the food or service both were lacking and for a fact, I would have gotten better service and value else where.

Shiraishi
Ritz Carlton

A foodie born to eat, shop and travel. Forced to work.

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