October 5, 2017

A sticky holiday

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It has been waaay too long since we met up with Birdiegolf, so when we found ourselves with not one but two days off during the week, it seemed like the right time to have a meal together.  Hidden (秀殿) was suggested as the venue, as our friends have not yet had the pleasure of dining there.

Once seated, I immediately inquired about the curry rice that The Man in White T-shirt was photographed with recently.  I was saddened to be told that it was not available.  I would have to settle for something else, then...

Fruit tomato (フルーツトマト) - these were more ripe than the Amera (アメーラトマト) we had on our last visit.

Fried cheese bites (一口チーズフライ) - it still amazes me how much we enjoy these deep-fried pieces of Camembert... And yes, we ordered a second serving.  Again.

Chicken wings (手羽唐揚げ) - this never fails to deliver with the acidity of the sauce tempering the sinful richness from deep-frying.

Deep-fried sweet potato (フライドさつまいも)

Pearl onions (ペコロス) - pretty sweet.

Conger eel (穴子) - very, very good this time.

Sillago (鱚)

Crab leg (かに足) - the crab leg was really sweet and delicious.

Kelp with herring roe (子持ち昆布) - always one of my favorites.  Love that bouncy and crunchy texture.

Soy-marinated firefly squid (蛍いか沖漬け)

Chicken skin marinated in ponzu (鶏皮ポン酢)

Deep-fried fish cake (薩摩揚げ)

Rice cake (もち)

Wagyu filet (和牛ヒレ) - gotta say that I'm usually not a fan of this...

Scallop with tartar and salmon roe (ほたてタルタルいくら) - I managed to convince Mrs Birdie to try to get this all in one bite...  Still one of my favorite things to eat here.

Spaghetti napolitana (ナポリタン) - this was supposed to be very good, and became my consolation prize when the curry rice wasn't available.  Gotta say that I really enjoyed this.  The sauce was a little sweeter than I had expected, and the slices of bacon really made the dish for me.

Served with Kraft 100% Grated Parmesan Cheese and McIlhenny Tabasco sauce on the side.

There were TWO isshobins (一升瓶) tonight, but I bullied my way into opening the one I brought...

Dewazakura Daiginjo Manrei (出羽桜  大吟醸  万禮), BY28, from isshobin (一升瓶) - seimaibuai (精米歩合) of 35%.  This has been aged for about 3 years before release, which explains how smooth, rounded, and viscous it tasted on the palate.  Initially just slightly sweet and a little dry on the finish, this later became much sweeter.  Very delicious.

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