Xenri Japanese Restaurant

Xenri D’Garden Terrace was opened in September 2008. The restaurant’s extensive menu of over 200 dishes is a blend of authentic Japanese recipes with contemporary ingredients and tastes. The quintessence of Japanese fine cuisine is captured through Xenri’s Kaiseki style and its seasonal offerings. Meticulous attention is paid to the detail of every dish. The artistic representation in every serving combined with choice, fine and freshest ingredients are Xenri’s uncompromising hallmarks.

Xenri’s culinary creations are passionately put together by its award winning chefs. The Executive Chef, Thomas Chan has eleven years of experience in international cuisine and ten in Japanese cuisine. He trained inOsakato master traditional Japanese Kaiseki, an elaborate and special style. Xenri D’Garden Terrace Assistant Head Chef is Patrick Ho. He has ten years of cooking experience, under two Japanese Master Chefs. His speciality is in Kaiseki and new culinary creations.

Pre Dinner: Arrow Noodle (Kuzukuri) with Organic Apple Sauce, Onion Sprout, Anchovy Flakes accompanied by a Ishizuchi Funashibori Green Label Sake featuring a mild aroma of juicy melon. It is made with the freshest water from the Ishizuchi Mountains, the highest peak in the Shikoku region. It is served cold and is refreshing with a light, crisp aftertaste and an excellent flavour balance. 16-17% alcohol.

1^st course: Diver Sea Scallops with Sea Urchin Glaze, Basil Leaf, Scented Chili and Seaweed Caviar. The

Hiokizakura Junmai Sake is manufactured by Yamane Shuzo. It has a ratio of 65 % polished rice and 15-16 % alcohol content. For those sake lovers who enjoy dry Junmai, this sake has the perfect concentration of rice umami flavour on your taste buds. It can be enjoyed chilled or warm.

2^nd course: Live Blue Paua Abalone, Amberjack Roulade, Spotted Shrimps Algae, Konbu, Tosa Jelly with Chives. The Taketsuru Junmai Sake is produced by Taketsuru Shuzo. Again the ratio of polished rice is 65% and alcohol content 15-16%. From the famous Taketsuru family, this elegant, bright yellow coloured sake has a very good, round balance and a robust flavour.

3^rd course: Succulent Crab Bisque with Egg Custard, Shancho Cream and Mitsuba Leaf.

4^th course: House Smoked Ocean Trout, Asparagus, Edible Flower, Trout Roe, Shichimi Zest, Infused Truffle Oil. This dish was served with a Taketsuru Nigori Sake also manufactured by Taketsuru Shuzo. This Junmai Nigori type Sake has a polished rice ratio of 70% and an alcohol content of 15-16%. This unique white, cloudy, unfiltered sake is very dry. Full bodied through its maximum fermentation technique that produces a creamy and high acidity.

5^th course: Fried Braised Black Angus Short ribs & Roasted Foie Gras with Radish, Aubergine, and a Medley of Mushrooms

The dessert: Home Made Macha Tiramisu, Calamansi Sorbet and Fresh Strawberry, Hazelnuts Tuile and Spear Mint was complimented by a liqueur Yamada Jyurou Umeshu produced by Izumibashi Shuzo. It is a sweet plum liqueur made by Yamada Nishi Junmai Sake. Only prime, selected plums are harvested for pure delicacy. Refreshingly acidic and gently sweetened, it is excellent for serving with a dessert.