Kome Japanese Restaurant, Keppel Club

I-Ching with super notti Brian & Tremian
the only way to keep them down = nintendo
>_<
edamame!!!
the only way to keep this monkey down = FOOD
hiak hiak hiak
gigantic oyster from Japan = kaki
it's really big,
compare it with the lemon.
fresh sea urchin straight fr its shell,
u'll never like those fresh ones on the box anymore after this.

oooOoooo gimme more!!!!
that's a lil dollop of fresh wasabi in the middle

Vosne-Romanee
last time I thought burgs can't go with jap at all,
but now.....totally lurve it.
I never seem to be able to remember all those fishes I ate,
need a small notebook next.
and I've seem to forgot to inform Chef to gimme 1 piece instead of 2
during the sashimi courses.

braised japanese squid
seared torro? I thought I've informed Chef no torro for me.
grilled saba fish

raw japanese cockle
chef dissected everything carefully,
removed all the yucky part and left the crunchy meat intact.

still the idea of eating huge clam the size of a lemon was scary,
Si Fu Lawrence uses this to fry kuey teow at home.
so exp leh.

I can't remember how many courses we had,
but it was a noble banquet I must say.
weird fresh seaweed with grated ginger,
acquired taste I must say.

grilled japanese squid
looked at those glasses
ooni fry rice?
fresh from Japan
NEAT!!!!!!
wagyu with enoki mushrooms
who brought this?
both were totally awesome
the boys are into vougeot now.
the "boys"
crispy deep fried bhutan head.
my clam soup....with a huge clam innit.

japanese melon + japanese grapes.
just make sure u ask them if it's from Japan,
otherwise don't waste time.

eppy face coz dessert was on the way

yuzu ice cream with real yuzu inside,
Fukuya in Msia serves those normal ones :((
black sesame ice cream
4 SCOOPS!!!!!!???!!??!?!?!
only HE can consume that much.......
stomach's CC like the CC of his car.

JS, Si Fu Lawrence, Prince C

Kome Japanese Restaurant
10 Bukit Chermin Road,
Keppel Club
Tel: +65 6273 0118

Kome Japanese Restaurant, Keppel Club

Chef Lawrence left Santaro Jap Restaurant,
*good for him and kesian Mr. Li!!!*
and opened Kome on his own
at beautiful Keppel Golf Club.

I've been missing jap dining in Spore
and thought this is a MUST GO.
my favourite egg toufu with century egg creme
who would have thought of this??
mash the black yolk and throw in the jellyish part of the century egg?
Chef Lawrence will be so disappointed if we ever dress the meat
with more sauce + wasabi

every single piece of meat were carefully crafted
and dressed in such a perfect way....
u DUN even need to add anything at all,
just bite on it!! YEA.
crab meat!!!
we've never ordered fr the menu,
I don't even know wat's on its menu,
we've been pampered too much..

arrived...put my big bum there,
picked my chopstick and Chef Lawrence with his amazing team
started creating wonders with the fresh produce.
yes, if u are asking,
the flowers were edible.

do u know how much it takes to cut the fresh fish
into such consistent thickness errmm
or should I say THINNESS??
fresh sea urchin!!!
with a small dollop of freshly grated wasabi fr its root.

all these small portions were only appetizer..
and we were already quite contented.
with creations that tantalized our tongues.
*smack lips*
now came the sashimi courses...
non stop,
I was eating way too slow and the fresh meat were piling on my plate.

Monkey: "I want small small small small piece!!!"
Chef: "They are very small Cherry-san. Any smaller I won't be able to cut em."
HUGE fresh scallop
so sweet~~~~~~
everything came double
they are actually very small in bite sizes....
but if they made it double it's like the usual x 1.5 size
Doc brought a beautiful Chambolle- Musigny 1996
by the maker Mugnier
fr the grand cru vineyard,
Queen of all burgundy :))))))))))))))))

But I like its neighbour MSD.
:)))))
Prince C tapau-ed all the stocks fr ST's cellar already.
:((((((
How could u be so selfish????

Lawrence *the other lawrence who is also a part time chef at home* and JS my personal chef

yes him and his poise...
explained how serious he is into wines and food.
Interlude~~~~ between sashimi and the next course
out came grilled fish which I forgot its name *as usual*
grilled wagyu....
gawd look at the FAT.
torched/flamed sea urchin on top of jap sweet prawn
and out came the sushis...
one by one....
was this sayori??
I want as lil rice as possible.
JS's plate with a piece of toro,

"No toro for Cherry-san!!!"

red lobster Monkey & Tracie

hey Lawrence & Tracie,
we are waiting for your BIG BIG day,
kindly announce the actual date once u have decided.

don't forget the ring, the dress, and the whole white package.
I'll bug u again soon.

both Tracie and me quietly called it "the end"
by ordering dessert in the middle of those courses.

:P

Chef Lawrence was appalled!!

"NOOOOO. No dessert, I am not done yet!!!!!!!"
*still busy slicing more fishes*
"YESSSS we are done!!!!!"

Lurve his yuzu jelly with yuzu sorbet...
so refreshing.

Notti Monkey & Chef Lawrence

yessssss finally a pic of him!!!!!

arigatoo gozaimasu Chef Lawrence.
very very good dinner.
despite we cutting it short. :P
*sorry*

We will come back again. :))))
and thank u to Mr. Yeow for the dinner
and wines and champagnes
it feels like christmas.

Kome Japanese Restaurant
10 Bukit Chermin Road,
Keppel Club
Tel: +65 6273 0118