Tjing Tjing Momiji is a calm and simple space designed for savouring an interpretation of Kaiseki, a traditional multi-course Japanese dinner.
Capetonians are no stranger to Asian cuisine, but having a Japanese fine dining experience is not something many people may be very familiar with. 

Tjing Tjing Momiji located in the CBD is a calm and simple space designed for savouring an interpretation of Kaiseki, a traditional multi-course Japanese dinner. 

This multi-course experience of meticulously prepared dishes is inspired by the principles of simplicity, balance, harmony, locality and seasonality. 

I recently attended a special evening of indulging in the kaiseki menu, which took me out of my comfort zone and introduced me to a style food that at first glance appears intimidating.

What started out as an adventure of new meals, quickly became a highly enjoyable and delicious introduction to a South African interpretation of what is known as one of the world’s greatest culinary traditions.

Sadidzuke includes 3 bite-sized meals, that was a great way to ease any newbie into the Japanese style meals. 
Takiawase
The Soy sauce and wasabi ice-cream sandwich was a real treat because the use of wasabi in a dessert would be difficult to envision, however, it was a delicacy that wasn’t overly sweet and paired well. 

The standout, however, proved to be the Tempura quail egg, truffled mayo, trout roe, which melted on the tongue. 

Suimono is a clear duck and daikon (a Japanese staple) broth with shaved duck breast, braised daikon flower, apple blossom, lime. The meal was sufficient but compared to many other meals, felt particularly flavourless.

The takiawase, a spring salad, braai beetroot, was the least enjoyable meal of the night. 

The spring salad was bland, and while the braai beetroot was a massive contrast in taste, the two pairings could have complemented each other’s flavour, though it didn’t achieve this. 

The yakimono,‘’Mottainai” Wagyu was one of the most memorable dishes. 

Yakiniku-glazed wagyu tongue, apricot pickle, wagyu sirloin & fillet, crispy grilled sage. 

These cuts of meat proved to be different in texture as one cut of wagyu was leaner than the other cut. 

Both cuts were delectable, and the flavours quickly made one forget that you were eating tongue. Highly recommended.

Suimono
Tjing Tjing Momiji offers these in its standard kaiseki menu, but it also comes in a vegetarian and pescatarian options. 

It is important to remember that this is a fine dining experience, and should be treated as such. 

For booking c all  021 422 4374 / 422 4920 or email:  [email protected]