It's been six months since our last visit to Tenku RyuGin (天空龍吟) before Chef Sato Hideaki (佐藤秀明)'s departure, and Babu has been hankering to go back for her "Japanese food". When scheduling conflicts prevented us from booking a table at Ta Vie 旅 on short notice, we ended up going back to Tenku RyuGin instead so that Babu could get her fix.
It's always nice to go back to a place where they know you. The minute I gave the receptionist my name over the phone, she asked if I was the one "who doesn't eat tuna"... And even though Takano-san has made the move to Ta Vie 旅 with her husband, the staff still remembered that I always ask for a copy of the Japanese menu, and I had it in my hands mere seconds after I asked for it.
I was eager to see any changes Chef Seki Hidemichi (関秀道) may or may not have made since taking over in April, but I had the utmost confidence that the food would still be at a very high standard. After all, he had been the restaurant's sous chef and, in fact, is said to have been under Chef Yamamoto Seiji (山本征治)'s tutelage since RyuGin opened in Tokyo.
my first dinner at RyuGin in Tokyo, I was told that Chef Yamamoto put the pike conger through an X-ray to determine that cutting it at a 26-degree angle was optimal for breaking the bones. Anyway... loved the soft, fluffy conger in spite of the bits of broken bones... and that little dab of plum sauce on top. The matsutake (松茸) delivered a delicate fragrance on top.
A very, very happy meal tonight. I found every single dish enjoyable, which is no small feat for any restaurant putting together a 10-course meal. Babu was also pretty happy, which was the real important thing. It would seem that I shouldn't stay away from this place for too long...