IT WAS a feast full of expectation at Sou Omakase Dining – a minimalist course menu with barely any description of what was to come. With more than 25 years experience in presenting Japanese flavours, Atsushi preferred focusing on the freshness of produce in his kitchen. The rare Awabi Odoriyaki, also known as Dancing Grilled Abalone. By following the kaiseki-style menu (traditional Japanese course meal), seasonal produce influence what Atsushi had in mind for his clientele. — Photos: SIA HONG KIAU/The StarAs for the abalone course, the most unique dish was the Awabi Odoriyaki, also known as Dancing Grilled Abalone.

Source: The Star September 14, 2016 04:15 UTC