We went to Kome to celebrate the good friend's birthday with an evening of good food, whisky and to the club after for more single malts and ridiculously complex vintage 55 y.o cigars.
Little did we know that we'd run into more friends at the restaurant. So it came to pass that there was a counter-ful of people yakking away and enjoying a long dinner.
Last night, Chef Lawrence was quite royally drunk. But he was still making his rounds at the tables to say hi and have a drink. It wasn't easy deciphering his words through the slur. So I really wasn't sure if he could even appreciate the full flavored notes of our bottle of Highland Park 25 y.o.
The other 2 chefs held fort for the evening. But it was obvious they were already tired out by the afternoon event. Still, they soldiered on and didn't compromise on the quality of our food. We thanked them warmly for their dedication.
The tai shirako in citrus sauce served this round was quite tasty. This time, the kitchen brought out a whole isaki (grunt fish) for each. No sharing. That fish was spectacular. It was simply grilled with sea salt and nothing else. Although it was rather sizeable, it didn't take tremendous effort to clean out the fish, leaving only the bones. There were some grilled dishes which I didn't particularly care for. Especially the sharksfin and crab egg custard.
Aside from fish, I'm really not fond of grilled/fried/cooked/steamed food in my omakase meals. I tend to get very very grouchy if the chef insists on serving me cooked food. By now, the chefs at my usual restaurants are rather ginger each time they ask if I'd like something cooked. But at Kome last night, I understood that the chefs needed a breather to serve the others at the counter too. The restaurant was packed out at the counter and on the floor. Plus I did have a great sushi lunch earlier. (Better don't complain so much!) Oh well. I passed the steamed items down the line to the friends to finish up.
I was significantly happier when the merry pieces of sushi were served.
Kome Japanese Dining No. 10, Bukit Chermin Road, The Keppel Club
Singapore 109918
T: +65 6273 0118 F: +65 6273 0868
Email: komedining [at] yahoo [dot] com
5 comments:
aren't most japanese chefs quite drunk as they entertain loads?
Ay, I'm very envious of all your sushi possibilities.
Gah.
gerbera: don't know. most i know are actually working behind the counter too, esp when the restaurant is packed!
kachunknorge: and i'm envious of all your other possibilities! :)
Good grief! I was just there this weekend for Slow Food's Sake tasting and Kaiseki lunch.
ivan: i thought u might have been there!
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