These are the dishes that really stood out
1) Three Cuts of Bluefin Tuna
On your right, we have the most common and frequently-used part of the fish: akami. This part is lean, meaty and red, found most often atop rice in sashimi or in a sushi roll. Lightly torched, touch of shoyu & garnished with green onions
The next part of the fish to enjoy is chutoro (middle), served in aburi style. This is a perfect blend of otoro (left) and akami (right). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth!
This, my friends, is the most desirable part from the inside of the fish’s belly. Because it is the fattiest part of the fish, it practically melts in your mouth! Eat it with some wasabi, SHIOK!
Sakura Uni Somen
The somen has a delicate and unique floral flavor. Topped with auction grade bafun uni, damn good!
A5 Wagyu Don
Dons have always been Bettership’s speciality. In their omakase, you will be served with their A5 miyazaki beef don, topped with truffles… yummy!
Sakura Ichigo Macaron
Overall, we are very satisfied (and happily full) from the meal. $100?
Damn worth it, please!
Therefore, do remember to make reservations in advance (even during weekday lunch time) unless you can withstand waiting for close to an hour for walk-ins!