#horesore

[misfitmiska]

Please I can’t be the only one who thought of this—

(knows full well that no one else has thought of this but secretly hopes this post will trick dr stone fans into watching yume no crayon oukoku)

[steve-explores]

Spring at GOHO Kaiseki & Bar

Spring has arrived, and my wife and I decided to celebrate an important milestone in our parenthood adventure with a visit to GOHO Kaiseki & Bar which left us with much food for thought when we sampled its Summer menu in September 2022. (See our Summer menu review here)

Below is a quick run through of its main dishes:

Sakizuke: Yuzu Ichigo Spheres - Yuzu, Yoghurt, Ichigo Snow.

Hassun (seasonal platter): Seasonal Sashimi, Sabazushi, Horesore.

Tsukuri (raw): Hotate and Maguro Mosaic - Hotate, Cured Maguro, Pickled Cucumber.

Suimono (soup): Sakana Dashi with Egg Tofu Flower.

Yakimono (grilled): Stuffed Tebasaki - Boneless Chicken Wing, Diced Unagi, Sudachi Sancho Yare, Yuzu Sabayon.

Shiizakana (poached): Wagyu Sukiyaki with Japanese Egg Yolk, Leek, Miso, Grilled Maitake, Daikon.

Agemono (Fried): Seasonal Fish Katsu, Tempura Shungiku, Japanese Curry Mayo.

Shokuji: Sakura Ebi and Engawa Donabe - Sakura Ebi, Bincho Grilled Engawa, Assorted Pickles, Lobster Miso Broth.

Mizukashi (dessert): Honey Mascarpone Ice Cream, Strawberry Coulis, Buckwheat, Cornflakes, Matcha Nama Chocolate.

With so much to live up to its spectacular Summer menu, I felt that the Spring menu was a lukewarm follow-up featuring dishes that are still delicious but seemingly lacking a breakthrough in creativity and imagination. The featured ingredients for this season’s menu also seems more muted and reserved, which might have contributed to a missing X factor to elevate each dish to the next level. The service is still top notch, and the Donabe remains one of its star attractions in the menu which will draw repeat customers to sample its rich flavors.

So will I return for a third time to sample its next seasonal menu? The chefs have shown their capabilities in the past and I am still hopeful that the next seasonal menu will be a return to form, surprising diners with an elevated kaiseki experience that is accessible to everyone.