Mizuki: Good tempura

A beautiful place at Ngee Ann place.

 The opener, pumpkin tofu with jelly is refreshing.

The tempura chef bought us the fresh ingredients before start cooking.

 The second opener, maguro (tuna) with totoro (grated Japanese yam) and caviar.

First tempura: fresh ebi (prawn) tempura

Asparagus, nice and still crunchy and retain its natural sweetness

Very special hotate (scallop) tempura as it is fried ever so slightly that it has mouthful that is unique. My friend SK said that she thought it is harder and not what to expect. With ikura and gold lead on top it makes this dish very special.

One of my favorite tempura is pumpkin! It tastes sweet and fragrant, like potato!

 

White fish that is fried well. Sweeter with bit of lemon and salt.

 

Some fish that has been deboned. The fish bone is crunchy and yet not too hard. The fish is nice and firm.

Anago, succulent and beautiful with curry powder.

As the carbo of the day, prawn kakiage with rice. You can customize the dark sauce which came with the tiniest bowl.

Tiny sauce with pickles as palate cleanser

 

My friend ordered the special egg, which is fried ever so slightly resulting in runny yolk, encased with tempura batter. Yummy~ 

Dessert is a choice of mochi or ice cream. We picked mochi, which comes in Japanese traditional style with generous mounds of hinako (soy) powder.

Japanese mochi

The menu of the day, we picked Nadeshiko