Refined Modern Japanese at the Conrad Bali
Next to the pristine pool area of the Conrad Suites, you’ll find the artfully understated entrance to RIN. The restaurant’s sleek modern dining room is a perfect match for the dishes here, which feature classic Japanese flavours reimagined with a contemporary twist.
Compared to the expansive menus found at many Japanese restaurants, the list of dishes at RIN may seem limited, but this is a good thing as each item on the one page menu has clearly been well thought out. In addition to a selection of popular sushi and sashimi varieties, you will also find a number of dishes that employ bold flavour combinations that highlight the quality of the ingredients. For example, the “zeitaku-ni” appetiser accentuates fresh lobster, scallop and hard clams with a zesty seaweed and ginger sauce.
The dishes under the RIN Specialities section of the menu are particularly intriguing. The “tebasaki gyo-za” are probably unlike any gyoza you’ve ever seen, featuring the usual dumpling filling of prawn and shiitake mushroom getting stuffed into fried chicken wings and served with plum sauce. Another dish sees a serving of succulent wagyu tenderloin enhanced with an intensely earthy sauce made from mushroom and miso.
If somehow you can’t find something on the à la carte menu to tempt you, RIN also offers a buffet featuring an array of authentic Japanese cuisine, including a variety of sushi and a live teppanyaki corner. The price for the buffet is IDR 355++ per person and is available from 7 p.m. to 10:30 p.m.
(www.conradbali.com/dining-bars/rin.htm)
Rin’s Tuna Rolls My Style
INGREDIENTS:
For the balsamic soy sauce:
• 2 tbsp black balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirinFor the wasabi mayonnaise:
• 5 gr wasabi powder
• 30 ml water
• 50 gr Japanese mayonnaiseFor the spring rolls:
• 40 gr local fresh tuna loin, cut into long sticks
• 1 spring roll sheet
• 20 gr julienned white radish
• 20 gr julienned cucumber
• 40 gr julienned avocado
• 5 gr kukono-mi
• 5 gr fresh dill leavesMETHOD:
For the balsamic soy sauce:
• Place all ingredients in a saucepan and bring to boiling point for 2 minutes, then simmer for a further 5 minutes. Cool down completely and keep refrigerated.For the wasabi mayonnaise:
• Mix sufficient cold mineral water with the wasabi powder to form a smooth paste. Then add mayonnaise and stir it well using a whisk.For the rolls:
• Slightly steam the spring roll sheet, just to soften it. Place it on a bamboo sushi mat. Arrange tuna, radish, cucumber and avocado on top and roll together. Be sure not to roll it too tight, otherwise the roll may tear. Cut into portions and arrange on the plate as per the picture.
