It was a fitting homecoming for someone who just traveled for 29-hours from halfway across this planet. Umu, Dusit Thani Hotel’s Japanese restaurant, was a beautiful backdrop for an intimate family gathering.
Sitting on a bed of crushed ice, the Goshyumori (P1,190) made for a symphony of five kinds of sashimi: shaké (salmon) , uni (sea urchin), maguro (tuna), lapu-lapu and hamachi (yellow tail). Each kind contained five hefty slices. All are very artfully and individually served in traditional miniature cargo-looking boxes called masu. Scooping a dollop of wasabi onto my soy sauce dish, I watched the pale green paste dissolve on its own very quickly.
Right then and there, I knew that our dinner was off to a good start.
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