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  • Zen now has their liquor license, so I returned to try their food again. I must say, it's difficult not to come back all the time! This time, I was able to catch a seat at the bar. You'll want to book at least a few days in advance for one, and perhaps a week in advance if you want to snag a seat there. The bar is usually better because you get served piece by piece personally by the chefs, which creates a more intimate experience, and also allows the chef to control the pace and progression of the meal and the fish in an optimal way. I had their full course menu. I didn't go for the sake, but I did note that they have a pretty good selection (and I ended up having some Asahi Black, which is a great, 'stouty' beer) In my previous experience, I wasn't able to have as many cooked items. This time, I was able to sample more of their offerings. Stand-outs include: the best tamago I have ever eaten (check the picture; notice how there are pretty much no air pockets!) with its slightly custardy texture and flavour; a perfect slab of miso-marinated salmon with a super crispy skin, and a beautiful piece of shima aji. Unfortunately, I was unable to have Zen's special Kawahagi (he told me that many people have asked him, but he only serves this during the winter), but as the meal offered will change with the seasons, I will definitely be looking forward to my next experience at Zen! For a full review of their entire course menu with more pictures, please feel free to check out my food blog, located conveniently in my profile. Happy feasting!
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