I chose Kenzan for our most recent date and we had a little cozy corner at the sushi bar where we also enjoyed some people watching.
We started off proceedings with fresh oysters with citrus flavored ponzu vinegar and a mojito each. Beautifully fresh with a gorgeous salty tang at the end; these were delicious and I could have eaten another serve easily!
Spicy scallop and tuna salad — with Kim Wainwright at Kenzan Japanese Restaurant.Continuing with the raw seafood we enjoyed an entree sized portion of mixed sashimi comprising of the usual salmon, tuna, kingfish and slightly more unusual amberjack. Lipsmackingly pure and fresh.
Spicy scallop and tuna salad arrived next fragrant with sesame oil. Loved this - loved the chilli warmth, the Asian flavours of soy and sesame mixed with spankingly fresh scallop and tuna, the scallop providing sweetness, the tuna providing an almost iron like hit.
By this time we'd moved from mojitos to a bootle of Shaw and Smith Sauvignon Blanc which was unlike any other sauv blanc I've had. Creamier, rounder and less sharp it was so yummy.
We felt we could still eat and so we ordered some tempura (entree size) and grazed ont hat along with a second bottle of Shaw and Smith...
Japanese desserts can be a bit hit and miss and whilst the ice cream was fine but not special the green tea creme brulee was not so great. Texture was a bit too gluey on the tongue and it had that powdery creamy residue that remains in the mouth with the fake dairy desserts that are popular in Asia.
Overall Kenzan was great. The food started off amazing especially the sashimi dishes. There's plenty more to try on the menu too but desserts are probably the no no. We had a lovely waitress who was so sweet and keen to please. The temperature in the restaurant did get quite warm as it got busier so we stepped outside for a breather and our little waitress asked to come along with us! Very cute!