Victoria 2022 Tsuru Dinner | Chaine des Rotisseurs

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1 August 2022

Japanese Dinner at Tsuru

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The month of August started beautifully with our 99th Chaine event organised by the Victorian Chaine Committee at Tsuru, Japanese restaurant, on the 1st. Centrally located at Collins Street next to the Sheraton, this quaint, cosy restaurant hosted a memorable evening. The warm hospitality at Tsuru and the delectable, modern, redefined Japanese food warmed our hearts and bellies on this chilly evening. Members were welcomed with a glass of Prosecco and freely mingled, upholding the Chaine camaraderie and a shared passion for good food, wine, and table etiquettes. The event saw our regular members and a few new faces who came as guests and were warmly welcomed.

The event formally started with our Bailli Mr Daman Shrivastav's speech in which he thanked all members and presented a bronze medal for his immense contribution to the Chaine and a badge promoting long-standing member and Vice Chancelier Darren Lockie to the position of Commandeur. Congratulations again to Commandeur Darren Lockie. Daman introduced Jamie, owner of Tsuru, and chef member Leslie Chan, who helped curate the evening menu and expedited the kitchen throughout the dinner. Chef Leslie brought out the entire kitchen brigade and introduced us to the head chef Vu and the team behind the meticulously crafted dinner. Chef Leslie came out before each course and explained the story and thought process behind the creations. Daman also introduced us to a very special guest Mr Haydn from Deja Vu sake company, who was kind enough to explain the sake pairings for each course. Daman finished his speech with a big thanks to Vice Conseiller Arno Tan and Sake guru Alex Suvoltos for their contribution to making this event special.

We had an awesome experience at Tsuru. The service was very professional and efficient, and the food was just out of this world. The first course was a panache of cold Japanese hors d'oeuvres, and Chef Leslie explained the order of eating. We started with fresh oysters and worked our way to the Tamago, or smoked eel and egg roll all the way through to truffled scallops and some tuna belly, sea urchin tartare on crisp nori. This course was elevated with both the paired sakes, with my favourite being the Jousen served warm at 45 degrees. The next course was a miso soup that helped clear our palate and prepared us for the next course, which was an assorted sushi platter. And wow, what a dish it was. Exquisitely presented super fresh seafood sushi and nigiri, which included tuna, salmon, and kingfish. The sushi was innovative, an umami bomb, something we had not tasted before, and my favourite was the one with scallop and sea urchin. Next came the mains, and the chef cleverly served us some M9 Wagyu tempura that just melted and vanished on our palates. We were full by then but still longing for more. The chef didn't disappoint us, and the next course was perfectly cooked duck breast with orange jus and shimeji mushrooms. Again, spot on and just left the diners breathless. Last but not least, was the mesmerising dessert raspberry dome. It was a clear dome like a water gel but full of raspberry flavours complemented well with the black tea umeshu.

The food, sake and hospitality were top-notch, as expected in any Chaine event, and we continue striving to give you an amazing experience every time.

Vive La Chaine

Abhishek Roy Vice Charge de Presse

La Chaîne des Rôtisseurs, Bailliage de Victoria

Menu for the Evening

Appetisers

Crab Daikon Roll

Spanner Crab, Sweet Ginger Jelly, White Radish

Seafood Nori

Chopped Blue Fin Tuna Belly, Sea Urchin

Hokkido Scallop Tofu

Scallop, Snapper, Tofu, Figs Puree, Truffle

Tamago Roll