Many people believe I only like to eat sushi, but in fact I am a bigger fan of kappo. Today, we came to Mu, a Japanese kappo restaurant located at H Zentre in TST. Pushing open the turquoise noren, there is also a bar on the side for those who want a drink before or after the meal.
The dining room is spacious, with a large C-shaped counter that can accommodate 14 customers. Seated at the middle facing the chef, we like the warm dim lighting, the use of bamboo and wooden in the decoration, the wavy ceiling, and the plenty of Japanese elements which provide a cozy and relaxing ambience.
We order the Dinner Omakase Menu ($2,180 each), as well as a bottle of 醸し人九平次 別誂 2024 ($1,380). It is good sake to pair with most of the food tonight, having nice and sharp clarity, with also good acidity. Delicious.
The first course features Mizudako 水蛸. The giant octopus tentacles are cut into small pieces to make it easy to eat, with a crunchy texture while not excessively chewy. The watershield has its unique texture, matching well with the sourness of the yuzu vinegar.
The second course is Chawanmushi 茶碗蒸, with sea urchin, salmon roe, sweet peas to add flavours and texture to the silky-smooth egg custard. Together with shiitake and lily bulb, there is nice umami in the egg which matches well with the ingredients.
The third course begins with a range of three sashimi. Starting with Shima-Aji 縞鯵. The striped jack mackerel is very fresh, with a shining silvery skin the is so pleasant on appearance. The meat is firm yet tender, with good sweetness.
The fourth course features Sanma 秋刀魚. The chef prepares the Pacific saury right in front of us, then assembles the pieces in a neat tree-like presentation. Paired with scallion and ginger soy sauce, the fattiness and intense flavours are mind-blowingly good.
The fifth course and last of the sashimi is Murasaki Uni 紫雲丹. The purple sea urchin is served in its shell, paired with salmon roes and small white shrimps. The original taste is sweet and umami and adding the other further enhances the enjoyment.
The sixth course is Grilled Kinki 喜知次. The channel rockfish is beautifully grilled, with a crisp skin while the flesh remains moist, highly fragrant from the rich fish oil. Drizzled with a bit of lemon juice helps to balance and is truly wonderful in flavours.
The seventh course continues with sashimi. Wrapped in a crisp nori sheet is a thick slice of Toro とろ, coming from Oma in Aomori, seasoned with some finely chopped onion to freshen the palate. The tuna is delicious, with the portion also generous.
The eighth course features Zuwai-gani 松葉蟹. The meat from the snow crab has been meticulously removed and the chef has added the crab miso on top. On its own the crab meat is delicately sweet, while the miso bombarded tastebuds with intense flavours.
The ninth course begins with a series of three sushi. Starting with Akagai 赤貝 Sushi, the ark shell has a crunchy bite, very large in size that I could barely eat in one go. The ensuing sweetness and umami are very enjoyable. Fantastic quality.
Another serving of sea urchin, the tenth course features the prized Hokkaido Bafun Uni 馬糞雲丹 from Nemuro, with bright orange colour and wonderful sweetness, as well as great creaminess. It is phenomenal.
The eleventh course and the last of the three pieces is Hirame 平目 Engawa 縁側. The skirt of the olive flounder is meaty, demonstrating its size, with the chef brushing with a homemade sauce before grilling it two times. Fragrant and enticing.
The twelfth course is A4 Wagyu 和牛 Soup. The beef comes from Omi, one of the three famous brands of Japanese wagyu. The beef is very tender, with nice taste but not feeling greasy. The soup has intense flavours but also is delicate. Very good indeed.
From the thirteenth course onwards is a series of tempura, starting with Nagasaki Anago 穴子. Again, of generous portion, the conger eel is very soft, virtually melting in the mouth. To pair with the eel the chef has prepared some curry salt to enhance the flavours.
The fourteenth course is Senposhi Kaki 牡蠣 Tempura. This Hokkaido oyster is soft, sweet and plump, deep-fried perfectly for a slight crisp batter while the oyster remains juicy. It is a testimony to the skill of Chef Cheung busy doing the tempura at the back.
The fifteenth course is Wakayama Fig Tempura. On top of the fig is the homemade tofu paste, adding a bit of sweetness to the deep-fried fruit, with some sesames to enhance the fragrance. A nice transition to the final part of the menu and palate cleanser.
The sixteenth course is the Awabi Kamameshi 鮑釜飯. Using traditional Japanese pot to cook the rice, the abalone is grilled separately, before mixing with abalone liver sauce and plenty of chives to serve. It can see a bit less butter in the sauce but overall, it is still very good.
The Fish Soup is made using lots of Tai 鯛 fish bones, to brew a concentrated and intensely flavoured delicacy. It helps to warm and comfort the stomach after the nice meal, bringing a good sense of satisfaction.
Dessert is Warabimochi 蕨餅, using the warabi powder to make this gelatinous and chewy delicacy, and dusted with kinako and some kuro mitsu sauce. Not too sweet, it is a wonderful finale to a happy and rewarding experience overall.
Service is good, and I am amazed by how the chef can command the flow of the omakase, addressing different menus by various customers, the different time in arriving, and their pace. The bill on the night is $6,314. It is a good spot to have nice Japanese kappo cuisine, with good quality ingredients, and I highly recommend this one.
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