A mere two months after we met up in Singapore, L was back in town for another business trip. This time she again requested that the Great One and I take her to Ta Vie 旅, since Sato-san was away when she last came to town. I was only too happy to oblige, having not visited one of my favorite restaurants for the entire second half of last year... This meant that the entire current menu was new to me. Yes!!! I had seen pictures of some of the dishes on social media, and I finally got the opportunity to taste them for myself.
"the best dishes I had in 2016". This is such a simple yet delicious dish - which fits perfectly with Sato-san's philosphy. It only took a split second for Hello Kitty to inhale this, and she then had to audacity to ask me to share some of my portion with her... Sigh... In the end I did give up one of my three tongues of sea urchin - which were soooo deliciously sweet. Yes, the sea urchin that is soaked in sea water (海水雲丹) is still the best in my book.
"Charcoal roasted" wagyu smoked with "hoba" leaf, glazed with Arima pepper sauce - the tenderloin from Kagoshima (鹿児島) came charcoal roasted with some simmered sansho peppercorns from Arima (有馬山椒). These were not as marbled as many Kagoshima beef that one would find around town, but still very tender and delicious nevertheless. Wrapped in hoba (朴葉) - the leaf of the Japanese bigleaf magnolia - for their distinctive fragrance. Served with some grilled maitake (舞茸) mushrooms.
My Favorite Cousin and I brought a few bottles for the evening...
This was a really good evening. I'm glad to have caught up with L and the other ladies, and so glad to have finally tried some of Sato-san's newer creations. After my very first dinner here, I had boldly opined that Sato-san's cuisine would earn the restaurant two Michelin stars. Well... they only got one in their first year, but were finally upgraded to two stars last year. Sato-san remembered what I wrote, and reminded me when we ran into each other towards the end of last year. Well, I think their two stars are well-deserved, and I'll need to come back more often this year!