I feel the same sentiment as one of the online reviewers where I want to give this place full marks as I love the variety, service & the good ambience but there were a few kinks.
- Choices: Really impressed that they have available 6+ menus for lunch, perfect for a group like ours with varying preferences & schedules, leaving at different times. This incl: (1) HRW (limited period), (2) Seasonal 3 Courses Lunch Prix Fixe, (4) 3 Courses Dinner Set, (5) A La Carte (6) Omakase - 3 types.
I commend the kitchen for catering such an assortment. It's the first restaurant that I've come across with so many choices which made things exciting as we discussed & compared our options.
- Cocktails: I always like cocktails that serve beyond the classics. The 'Sakura Sour' (gin, grapefruit juice, rosemary syrup, yuzus, shiso bitters) that I had, was absolutely delicious, not overly sweet. The Matcha Martini looked promising too.
- Omakase: $65 Midday Omakase was good but was a bit one note in seasoning, missing a Wow factor. It was disappointing that the handroll seaweed was soggy & still not crisp even after I asked them to change it. Other restaurants, especially for Omakase would not make this quality blunder. When an Omakase has salmon, I tend to deduct points because although I like it in a regular day but it doesn't match the other fish quality worthy of fine dine but that's a personal preference. Unfortunately, only the chu toro from the nigiri trio stood out which its superiority pretty much stands for itself & it could be found elsewhere too.
Usually, I would go for Signature/Premium Omakase but for lunch, that would be heavy for me. Signature has similar dishes except the addition of 'toro uni caviar on half shell & king crab-fois gras risotto. In comparison, $65 Midday Omakase was a good deal, especially with the generous dessert for my pick of Bailey's salted caramel bread pudding but I could think of another place for dinner with free flow sake at a similar price point.
- A La Carte: For the uni & quail egg bowl, although it was from Hokkaido, it didn't have the same vibrant colours we are used to. Uni & the quality egg yolk tend to be brighter orange. Still, my friend said it tasted good.
I didn't try the HRW, as other menus were more appealing. From what my friends have ordered, the chicken satay looked bland. At good yakitori places, they usually come with more fire, grilled charcoal finish, yet still maintain its moist texture with a flavourful glazed sauce to coat.
- Service: Ashton was a champ. Love his positive spirit, interaction, professional outlook, demeanor & he was consistently courteous despite all of our demands. He uplifted the experience.
I would root for Aburi to be more adventurous in their seasoning/flavouring for the Omakase, possibly substitute salmon to give it a more elevated menu (hopefully w/o price change) & maintain fresher seaweed (avoid exposing it to air or applying too much water which affects the crunchy quality)
I usually wouldn't leave a review but with Ashton's sincerity, here it is. It's still a good place to dine. I would say the refreshing cocktails, selection of menus & desserts were the highlights.
