Monday, January 10, 2011

Daikanyama Revisited, and The Last of the 2010 Venues

Thanks to these two LARVERLY people from the beauty industry, and we can see why(they're in the beauty industry), we were invited to sample the Daikanyama newly revamped menu. Time flies, it's been a year since my dear friends threw me a surprise birthday party. I've always loved the food here, but there is so little time, and so much to eat, hence never affording me the opportunity to return. Like sands through an hourglass, so too the days of our lives.

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Moo Beef Teri Salad. Harvested from cows that go Moo, a refreshing starter.

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Ciki, Edwin, the charming owner, and Alilfatmonkey.

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This fler was the organiser, something LaFaber, related to that famous radio voice of the days of yore.

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Soba With Prawn Salad. The prawns were pan fried and had a lovely crunchy exterior while yet maintaining the moisture within.

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Give the kids a prop to play with and they go wild.

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She looked like Emma Thompson in Harry Potter, as that fake clairvoyant teacher...what was her name? Trelawney? Compare and contrast.


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In wartime, during the Japanese occupation...

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Last time I generah in Jahpahnese army, now I run restarante...

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Chawan Mushi with Smoked Duck. Smooth custard like steamed egg, overpowered a bit by the gamey flavour of smoked duck.

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Unagi Tofu Age, a special tofu stuffed with eel and stuff, with a Daikanyama Garlic Sauce. Rather complex, so many different flavours to deal with.

California Cheese Maki (below), with crabstick, avocado, cheese and eel. Well, DKYM are well known for their innovative Makis and Hamuns. (get it?...)

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Saikoro Steak With Wafu Sauce. Steak if I recalled was a bit on the chewy side, but the sauce was tasty. Also, by this time, we were getting rather full.

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As if by a miracle, this tray of sakes appeared before us.

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Lamb Yaki, grilled lamb with sweet teriyaki sauce.

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Suddenly, we were given this very girly concoction...some peachy punch....

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Soft Shell Crab With Salmon Maki...a rather unique blend of individually familiar items but together, altogether rather unique. Sweet, savoury, crunchy, marine, smokey....rather complex.

Daikanyama has always served alternative Japanese, flavourful, unique preparation, while maintaining the freshness that Japanese cuisine is well known for. Their new menu shows that their innovativeness is a continuous process.

Anyway, thanks Nadia and Lilfatmonkey for having us, and of course, to Edwin for being the ever gracious host.

Daikanyama,

6 comments:

J said...

Great to see that Edwin never stops working on the menu there. :)
(Yay! More yummy concoctions to try!... altho nowadays I always end up at Shuraku instead - lazy to drive all the way to Changkat BB)

aly said...

'these are the days of our lives'... soap-opera-tastic! Love the constantly evolving food there, and of course the company makes it all the better! xx

CUMI & CIKI said...

ahpa! i think i look WAY cuter! hahahaha :P great post.. so late one!

thule a.k.a leo said...

Where's your picture with the prop??? LOL... I know.. look at other's blogs

iamthewitch said...

The glasses are cute! They make anyone with them cuter ;) Just saw the interview of the chef in ciki's blog. Such a charming young man! :P

qwazymonkey said...

Innovative Makis and Hamuns.... Gosh you're killing me Ah Pa!