With specialties robata and sushi, Takumi Robata & Sushi offers a sensation of freshness various processed seafood, imported from the northern part of Japan rather than Hokkaido.
According to the daughter Annisa Fauzia, Marketing Communications Manager Senayan National Golf Club, robata or robatayaki is one of the culinary cooking techniques in Japan, with roasted using hot coals in the sand.
Twice a week, diverse seafood Hokkaido's fresh waters arrived at Takumi Robata & Sushi. Ditemani Chef Kudo Masakazu, Executive Chef Takumi Robata & Sushi, BARECA Magazine the opportunity to see a variety of seafood The fresh new arrivals.
various seafood Others include the Union (sea urchin roe), octopus, a variety of fish, shrimp, miscellaneous shellfish such as scallop, and so on. According to Chef Kudosan, menus available will follow seasons In Japan. The menu was varied, not only serves seafood, but also a variety of meats best.
Zensai Moriawase & Tsubugaiyaki
Tamago yang diolah dengan want into base for sushi ber-topping ikan brought dan ebi sincho. As a complement to existing Anko Ankimo or fish liver served with ponzu sauce savory salty.
Tsubugaiyaki be a second menu that is served Chef Kudosan. is processed sea snail in concept soup with mild spice flavors. chewy texture, but soft. Kuah soup taste delicious natural sweetness with a little trail that gives the balance of flavors. Served in the shell sea snail-new, This dish looks unique.
Sashimi Moriawase menjadi menu yang mumpuni. Assorted pieces seafood fresh arranged beautifully furnished wasabi and sliced thin white raddish or daikon, of course, with Leaves means (perilla) which beautify sashimi platter this. More info you can get in BARECA Magazine July Issue 2016.
Author: Dewi Sri Rahayu
Photographers: Hendri Wijaya
Asia Afrika Pintu IX, Senayan National Golf Club, South Jakarta