#Arabiki Soseji

[buffetlicious]

A plate of pan-fried Garlic & Pepper Black Pork Sausages (Kurobuta Soseji) was placed on our table. The charred aroma already making our mouth water. The meat from the black pig is firm and springy with seasoning of peppery and garlicy aftertaste. My colleague enjoyed the Japanese Pork Sausage (Arabiki Soseji) with crunchy casing so much that she asked for a second serving.

We ordered two rounds of Unagi Kabayaki as each person only get a small section. The grilled eel is lightly charred and caramelized. The delectable eel is crisp on the outside and soft inside with a sweet smoky taste.

Bacon-Wrapped Quail Eggs (Uzura Bekon) are up next. Boiled quail eggs are wrapped in pieces of bacon before sending them to the grill. You get smoky and salty cured pork charred at the edges enclosing a small egg which is bursting with flavours compared to its larger cousin.

[buffetlicious]

Next up, the grilled dishes of Black Pork with Garlic & Pepper (Kurobuta Soseji) and Japanese Pork Sausage (Arabiki Soseji). The black pork sausage with caramelized sides are garlicy and peppery which I enjoy munching on. Biting on the Arabiki Soseji and the crunchy casing popped open to spill out the seasoned filling. For me, the former is the better eat as I enjoyed the spices more.

Rather than simple grilled quail egg, Bacon-Wrapped Quail Egg (Uzura Bekon) added a layer of smoky saltiness to the package. But the real deal here is the Unagi Kabayaki or grilled freshwater eel. Sweet & caramelized soft flesh adsorbing the charred smokiness of the charcoal is just a delight to eat.