This was a return trip for me and a first for my dining companion Stefanie. We headed there straight from work and went behind the thick curtain. We arrived just before 6pm on a Thursday evening and the place was pretty empty. It did fill up quickly though.
So we worked our way through the menu and I didn't take pictures of everything.
The deep fried sweetcorn fritter things were as delicious as I remember especially with the green salt. Inside it gets a bit soft and gooey. Yum!
We decided to try all three sashimi dishes on the menu. I loved the thickness of the seared tuna but wasn't too keen on the creamy wasabi sauce it was on. The salmon was a disappointment as we felt it was sliced too thin and the dressing too tart so none of the buttery creaminess of the salmon came through.
The kingfish sashimi was the best though with sweet caramelised onions and sliced thick enough. Delicious!
The kingfish sashimi was the best though with sweet caramelised onions and sliced thick enough. Delicious!
Another of dishes I enjoyed was the rice hotpot with mushrooms and a runny egg.
Stef thought the rice was still a bit hard but I enjoyed it and loved the deep savoury flavours that come through.
We also enjoyed a plate of simply grilled mushrooms with soy sauce. The grilled Korobuta pork was also tasty and we wish we had tried the ocean trout and the Wagyu but sadly we can't have everything!
Dessert was the Den trifle and the apple millefeuille which the waitress recommended. The trifle was like a sundae with green tea mousse, a barley flavoured ice cream, crunchy rice puffs and it was light enough to still feel clean and fresh and not too sweet that its overpoweringly sugary.
The applie millefeulle was a tower of sweet apple sorbet drizzled with a honey syrup and some freeze dried berries and apple running through. I thought the apple was a little synthetic and sweet but enjoyed the icy smooth texture.
I'd forgotten how good certain dishes at Izakaya Den can be so it was good to be able to be reminded of this. Stef and I sat at our little bench at the kitchen bar for a good two hours or so and never felt rushed or pressure to leave in spite of the fact that it got busier. Service was efficient and friendly enough.
The applie millefeulle was a tower of sweet apple sorbet drizzled with a honey syrup and some freeze dried berries and apple running through. I thought the apple was a little synthetic and sweet but enjoyed the icy smooth texture.
I'd forgotten how good certain dishes at Izakaya Den can be so it was good to be able to be reminded of this. Stef and I sat at our little bench at the kitchen bar for a good two hours or so and never felt rushed or pressure to leave in spite of the fact that it got busier. Service was efficient and friendly enough.
RSS Feed
