With the omakase consisting of 15 courses served up in a special room out the back (with front row seats to your chefs at work) it's nothing less than an adventure of sights, sounds and flavours. Starting strong, the mixed plate of the chicken liver (some of the best I've had), oyster with fish roe (I could easily have a plate of these) and beef tataki was an absolute stand out.
And whilst all of the dishes were presented elegantly, the prettiest dish of the night had to be the assortment of sashimi - fresh, elegant and simple - everything you want your sashimi to be.
The best dish of the night however (and I'm talking so good you sit back in your chair and just think "wow") was the salmon nigiri with truffle oil.
But what Izakaya Kuuraku is really famous for (or at least it should be) is its yakitori - serving up multiple varieties including chicken and leek, chicken and truffle and terriyaki beef - Izakaya Kuuraku even offers up a sake (exclusive to Kuuraku) which is made to be paired with yakitori. If you're lucky enough to get a seat out the back, you'll even get to see the master at his work.
Whilst all the yakitori was incredible, my the asparagus yakitori wrapped in pork fat had to be my favourite - fresh and creamy on the inside, crisp but still juicy on the inside, this dish was absolutely incredible.
And of course, what dinner is complete without a desert. Whilst I am not the biggest fan of matcha or tiramasu, the fact that I actually enjoyed this matcha tiramasu speaks wonders for this desert.
An absolutely outstanding meal - I look forward to heading back to Izakaya Kuuraku when they introduce their chef's choice menu in November.
Service: 5/5
Food: 4/5
Venue: 4/5
Total: 13/05
Verdict: Love - get around to trying it soon
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