Dined on February 17, 2018
- Overall 3
- Food 4
- Service 1
- Ambience 4
We dined at Aji on their first weekend and feel it has the potential to become a great restaurant. During our meal, we found the execution from the kitchen to be very good. Chef Mitsuharu Tsumura himself is overseeing all kitchen matters at this point. Not sure if he will remain in Macau or depart once the restaurant settles in. However, if you dine there now, good chance Chef Tsumura himself will be preparing your dishes.
During our meal we tried the Wild Salmon Nigiri that was just fine, a safe order. We also tried two Maido Signature dishes. The Nikkei Cebiche was a sophisticated, strongly-flavoured dish. It packed a real punch taste-wise, something easy to enjoy if you like ceviche an strong flavours.
We also tried the signature Short Rib 50 Hours that was exquisite. The beef is soft, tender and evenly cooked, a result of sous-vide method of preparation. Coated in a sweet glaze, this tasted fantastic. The rib was served with crispy, garlic potato and rice naan, which we found to perfectly complement the rib. A pricey and small dish but very memorable as well. We will definitely order the Short Rib 50 Hours the next time we dine at Aji.
For desserts we tried the Amador & Tofo Cheesecake. The Amador was very tasty, a safe order for chocolate lovers. We were more impressed with the Tofo cheesecake, which was beautiful and delicious, another memorable dish at Aji.
As much as liked the food, much less can be said for the waitstaff who clearly remain in need of much training. We found them unable to communicate much about the dishes and lacking knowledge of Nikkei cuisine. Staff were also lacking coordination in how they served tables, creating an uneven experience for diners. They are things they really need to get right in the future, especially given the calibre of restaurant they are trying to emulate in Maido.
It is early days for Aji. We hope they make the necessary improvements to service to match the skills being demonstrated in the kitchen already.