Media Tasting at Don & Tori
Foodies who are a fan of Japan’s Tsukiji Fish Market, will be delighted with ingredients flown directly to Don & Tori. Don & Tori is a modern Japanese restaurant with Japanese oriental mural to complete the whole Japanese dining experience. Grab a seat at the sushi bar and enjoy watching spectacle Chefs’ knife skills. Don & Tori is helmed by Chef Jack Chang under the guidance of renowned local chefs Raymond Tan and Max Lai.
The thinly sliced salmon is flavoured with truffle oil and garnished with chives and crispy garlic chips! While the fragrance of truffles and crunch from garlic chips whets our appetite and it gets pretty addictive.
Truffle salmon carpaccio at S$18
5-kinds of mixed sashimi served on a white platter with some garnishing including wasabi, maple leaves and kogiku chrysanthemum flower. You can expect salmon belly, amberjack, sweet prawns and founder in this mixed sashimi platter. It is accompanied with ponzu sauce, a good complement to thinly sliced sashimi of founder. The sashimis were decently fresh with no fishy smell or fishy taste on our visit.
Mixed Sashimi Platter at S$40.
Grilled black cod topped with miso-egg sauce set on a bed of asparagus is one of my favourite dishes. The miso-egg sauce is beautifully torched with the crisp on the outer yet juicy and flaky on the inside.
Black Cod at S$28.
The al dente angel hair well-tossed with white truffle oil, well-balanced flavours from Japanese sakura baby prawns and caviar. The first few mouthfuls of the pasta were shiok with a nice fragrance of the sakura baby prawns and white truffle oil. I would have enjoyed more if the sakura baby prawns are more crisp, lighter and less oily. However, my foodie partner in crime loved it. Probably it’s just my light tastebud.
Sakura Ebi Angel Hair Pasta at S$32.
The truffle wagyu foie gras don comes with premium ingredients including seared Joshu wagyu, French foie gras and custard-like onsen egg with garlic chips and truffle oil. Indulged in foie gras leaving a good touch of lingering buttery creaminess that makes you crave for more. Joshu wagyu had a nice bejewelled marbling with a unique aroma and tender. I also enjoyed the garlic chips which impart an interesting smoky garlicky flavour to the dish.
Truffle Wagyu Foie Gras Don at S$38.
At the end of the meal, we had their signature homemade black sesame ice cream embracing its earthy with slightly bitter flavour. If you have a sweet tooth, this might not be for you.
Homemade Goma Ice Cream at S$8.
Dim yellow and low-hanging lamps light the restaurant in a comfortable and undemanding spot to which you have in search of a wonderful Japanese dinner. Friendly service crews consistently topping green tea so that you always enjoy a hot cuppa of tea at any time of the meal.
*Service charge(10%) and GST(7%) applicable.
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