A ice-cold Asahi to match the cold weather in the city. We went on the toptable offer - £25 per person for a three-course meal. Limited menu but the food was good!
Quail egg coated with fish roe, accompanied by seaweed.
Sushi maki (prepared before our very eyes). "Cooked" quail on the right. Very interesting how it was done as the meat looks raw but tasted well. The presentation was very different as I thought the black chunk in the middle was over-cooked meat!
My entree - Soya mustard lacquered Loch Duart salmon.
Xueyan's - Teryiaki free range chicken, samphire, hondashi risotto.
Dessert! - Chocolate Marquis, strawberry sorbert.
Strawberry snow egg.
A very satisfied Mrs Ong.
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