Sunday, February 13, 2011

Dozo Japanese Restaurant

Happy Valentine's Day! Well, it's actually a day before valentine's day, but it's the thought that counts! This year, my hubby got a recommendation from a buddy of a Japanese fusion restaurant, on top of that, it's got pretty good reviews online. So he chose DOZO Japanese restaurant for dinner.

The restaurant is located in a quiet little shopping centre, so I wasn't too impressed. Besides, when we got inside the restaurant, there seemed to be a musky smell in the air! But then, as long as the food is good, everything else shouldn't matter right? So on with the food!

Upon settling down, we were presented with a bouquet of 'sticks'. Only after we tried nibbling it did we realise that they were cheese sticks!

It's pretty yummy, and no waiters ran out screaming at us on why we ate the table ornaments, so we're good. The menu is a fixed 7 course meal, where you can choose your own 7 dishes. The 1st dish is a chef's recommendation, appetizer.

The waiter asked us to eat from the lightest to the most flavor one. The scallop, the salmon, followed by the foie gras.

I looooove the foir gras, but the scallop was a little too raw inside. Still edible, but too raw I think. For the 1st course, the cold dish, I ordered the sashimi platter. I love the roe!!! I hoped the sashimi to be more cool instead of room temperature, but they were still very sweet and delicious.

Hubby had the King Crab claw with mango. The meat was very moist and sweet and it goes very well with the chopped mango. YUMS!

For the side dish, I had the gratinated escargots with yuzu butter. I don't know what gratinated means or what is yuzu butter, but I know it was delicious! The cheese and butter was gorgeous, the escargot wasn't too chewy or salty, it was perfect!

Hubby's foie gras chawanmushi was, to me, quite ordinary actually. I think when you put the 2 together, each of their magic is lost. I'd rather have a normal chawanmushi with a slice of perfectly seared foie gras please.

So far my choices were pretty good, but my crap bisque turned out to be TOO MUCH! It's just TOO crab-by, the seafood smell was TOO strong!

On the opposite end of the scale, Hubby's double boiled beef consumme was very light and yet sweet. Very good!

Finally it's main course time! Mine was beef tenderloin on pu-ye and granite hotstone. The meat is served rare, so you can let it 'cook' a little longer if you want. But any way you cook it, it was deliciously tender. I thought the accompanying sauce was pepper sauce, but it was actually grainy mustard. It was a little sweet and tangy, and it was GREAT with the steak. YUMS~!

Cobby ordered the sushi platter as he wanted some rice in his meal. Looked so pretty!

Next up was my favourite, dessert! Mine was a warm chocolate cake with a liquid centre. Delicious and perfect with vanilla ice cream!

Cobby's dessert was a little sad. It's so sad, it's funny really. Look at the size of his plate versus the size of his miserable little slice of cheese cake! Whahaha!

I was worried that he would be hungry still, but surprisingly, we were both quite full! The meal has wasn't perfect, there were good dishes and not so good ones, but overall, we had a good time eating and talking and laughing. The service was pretty OK and the place was quite casual and comfortable.

Dozo Restaurant
491 River Valley Road
Singapore 248371
Tel: 6838 6966

1 comment:

Eugene M said...

I was shocked that they used "artificially fat-infused beef" and called it "tender-loin" for the steak as a main dish in the course dinner.

For someone who don't know what the fat-infused beef is: It's basically processed meat that is originally very tough part of meat in cow's "hip" that nobody buys. So that they infuse cow fat into the otherwise fat-less very tough meat to make it soft that restaurants buy to sell as "tender meat".

It's actually NOT tender but it rather crumbles because the fat in the meat doesn't belong in the meat but artificially infused using a special machine and besides that they normally use some sort of edible "glue" to keep the meat together.

It shouldn't be illegal to use such a processed meat but calling it "Tender LOIN" is outright "Fraud" because it's NOT Loin to begin with.

The waiter who tended to us specifically said the "tender loin" can be ONLY served "medium rare" meaning it can NOT be served Rare during the introduction of the main dish.

No wonder that's the case because such a processed meat with fat artificially infused should NEVER be eaten rare as it can cause diarrhea or more serious problem.

I highly advise against eating such meat but if it's sliced, you can hardly notice. If it's a steak, it's easily noticeable, however.

Such a practice is more than just "dishonesty" but should be illegal but this is Singapore...

I highly advise against this place as you never know what other "alternative ingredients" are in use to help cut the cost down.

The course menu I had included:

Starter with scallop: overcooked and unimpressive
Sashimi: no particular comment
soft skin crab: very heavy, oily
soup: no specific comment
Tender loin steak: not loin, disgusted

The fact that we should keep in mind is that dishonest people commit dishonesty because they think they can get away with it. Hopefully they will think twice about continuing such dishonesty.

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