Kuriya Dining

Kuriya presents an omakase menu that’s at once recognisable and thoughtfully experimental. The unagi with egg and vinegar sauce is a refreshing umami experience, while the toro aburi topped with uni and black caviar has just enough of a hint of smoke to bind the flavours together. Though the Spanish mackerel with akita miso is just slightly overcooked, the combination of gingko nut, shimeji mushroom and akita miso made for a satisfying dish. The toro and radish of the negitoro handroll are expertly chopped and combined to produce the perfect balance of sweet and savoury flavours, but the real star of the dish is its unassuming seaweed wrap—perfectly seasoned and lightly crisped on the charcoal grill. Paired with aged sake that’s chilled to just the right temperature and presented in an elegant wine glass, the seemingly simple negitoro handroll steals the show.

TATLER TIP

Ask the sommelier about the aged sakes and for tasting pours to find the perfect age for the different courses.

SIGNATURE DISHES

1. Unagi with egg vinegar sauce

2. Toro aburi topped with uni and black caviar 3. Negitoro handroll

4. Spanish mackerel with akita miso