Kuro Maguro

Suffering from Japanese food withdrawal syndrome, we found ourselves visiting the newly opened Kuro Maguro. The restaurant owner’s primary business is a wholesaler of maguro in Japan.  They have expanded their business into exporting fresh quality maguro with the first outlet “Maguro-Donya Miura-Misaki-Kou Sushi & Dining“. Kuro Maguro is their 2nd store  but marketed under a different branding because this store aims to offer a range of maguro donburi (rice bowls) at affordable prices.

We ordered a standard Bara Chirashi which was pretty ordinary cos there was no special marinade…tasted pretty plain…

Followed by the Toro Aburi Meshi with flame-seared Maguro. Gimmicky to have the flame torched meat right before the guests, with the nice smokey aroma…

Here’s the final product, lightly aburi-ed, not enough to be carcinogenic I guessed…The meat was melt-in-your-mouth but I wished there could be mayonnaise aburi-ed together~

We ordered the slow-cooked maguro belly fat (torokakuni) with soy sauce glace out of curiosity. Kakuni (Pork) is commonly served at Japanese restaurant but not maguro kakuni. Sadly the torokakuni failed to impress me, the texture somehow reminded me of canned tuna…

If you want quality maguro, better visit the Suntec one…unless you are really budget conscious…

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