I've been hearing some good things about this place, but the source is from a friend of a friend so I'm not sure how much trust I should base that on if I was going to drop that kind of dough for dinner. I'll give it some time before trying haha.
Quote:
Originally Posted by Verdasco
my close friend is a top cook @ Nightingale
said the owner tried 52 different types of olive oil in Italy before picking the right one, personally picked the cheese / pasta from Italy as well... anyone tried this place?? how would you recommend it?? Told me they take care and respect their food so much but unsure about the taste
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Oh and for those that didn't know, Kamei Royale is the flagship restaurant in the Ebisu chain. They moved from the original location on W. Georgia down to W. Hastings.
It will be opening this coming Monday, June 27th!
We pulled out all the stops to re-invent the traditional menu. We had the honour of inviting the former personal cook for the
Emperor of Japan to work with our current chefs and show us some new dishes.
We picked him up from the hotel because he got lost, couldn't find Robson street haha. Last month we pretty much escorted him around every branch and let him sample everything on our menus.
Last week he stepped into the kitchen at Kamei Baru around 5am on Saturday, strapped on his apron and went all SHOKUGEKI on us.
From what I've tried so far all the fish dishes were amazing, sablefish, mackerel. The sockeye was drizzled in this paprika citrus sauce...
. Moist and full of flavour.
The ribeye was delicious but IMO it's hard to screw up ribeye. The basted pork ribs were a tad dry. Lamb Chops were good but nothing extraordinary.