With winter finally in full swing, I figured, what better activity is there than eating some delicious food to distract myself from the icy weather we have been having? I mean, surely a full and satisfied belly would make me better equipped for the cold? Maybe, maybe not. Best believe I was going to test this theory. Since I was in the mood for testing things, I thought The Test Kitchen would be rather fitting. The ideal case study for my experiment (I do love a play on words). Like I always do, I did some research and to my delight, I saw they had a special prix fixe menu. It was meant to be! With utter joy and excitement, I made the booking. 

Fast forward to Thursday afternoon, it was time to eat, and time for my experiment. Luckily, and unluckily for me, Thursday just so happened to be the coldest day of the year thus far. To leave my heater was a struggle, but I got dressed as if I was going to go skiing, and picked up my business partner. I am not exaggerating about my outfit. Tumi is a very polite person. He looked over at me and said, “you look, um, cosy?” I said, “yes, it is FREEZING.”

Anyway, moving on… We arrived at the much anticipated lunch, and we were greeted by the most welcoming hostess. She was full of life and just radiated joy and light. The music was blasting some of my favourite throwbacks, and everyone had big smiles and genuinely looked happy. The energy of this restaurant is truly impeccable. Before even getting to the table, the warmth of the people and the atmosphere made up for the breezy air outside. 

We were shown to our table, and were left to browse the menu. Of course, I had already dissected it on their website, but it’s always nice to be reminded of the delicious food you’re about to eat. We ordered some sparkling water, and took the opportunity to look around. The interior is just stunning. The best way to describe it is industrial chic, laced with elegance. I love how the exposed brick and pipes contrasted with the white tablecloths and leather chairs. It was all very well balanced. My favourite part was the open kitchen. It felt like I was watching one of my cooking shows, the best kind of entertainment.

"Drinking my favourite drink and sitting in what felt like Japan, what more could a girl ask for? Oh, yes, food.”

The menu was explained to us in great detail, and my mouth began to water. Our waiter was off, and very quickly returned to what looked like a sculpture, but it was indeed edible. A trio of different flavoured crackers, served alongside various condiments. The crackers were light and crispy, and they all had quite a strong flavour profile. My favourite one was the seaweed cracker. It was perfectly puffed and laced with that salty sea taste. This was best paired with the fermented chilli paste, which was the perfect balance of sweet and spicy. 

Our next surprise was once again a trio, but this time a trio of amuse bouches. My favourite number happens to be three, so my OCD brain, and my stomach were very happy with this. It was beautifully presented, as if it were made to be photographed. They definitely understood the saying of “the eyes eat first”, and in this day and age, so does the camera. After I took a couple photos of my model, I tucked in. I started with the tofu and aubergine bite, it was soft and surprisingly rich. The addition of the fresh radish on top cut through the savoury salty marinade perfectly. Next, I tried the mini tuna cone, though dainty, it packed a punch and there was actually quite a generous amount of fresh tuna in it. Lastly, I washed it all down with the tom yum soup. It was deep and aromatic, and I loved the textural element of the little bits of vegetables at the bottom of the cute teacup. It wasn’t too heavy, it had just the right amount of acidity to break through the glossy broth. Overall, I thoroughly enjoyed the flavour journey I had just experienced, and we haven’t even started the Kaiseki menu yet!

This brings us to our first course, and since my diet consists of 80% bread, I was thrilled by the sight of the cutest steamed buns topped with a sprinkle of black and white sesame seeds, making it very aesthetically pleasing. They were served in a mini skillet dish with two different dips, and pickled cucumber. The pillowy soft buns were steaming hot, making the spreads melt straight into it with ease. The plum coloured sauce was sticky and glossy, and it literally tasted like the smell of a braai. It was super smoky, and had the most sweet and savoury depth to it. I also really enjoyed the pickled cucumber, it added that necessary bit of tang.

After a great start, we were served an oyster. Not just any oyster, this one was decorated with edible flowers, and the shell rested on smooth white pebbles. It gave off the energy of a zen garden, with a flower bed in the middle of it. It was so well thought out, even the golden spoon mimicked a rake. Before almost falling into a meditation, I scooped up the oyster and I was met with the briny ocean taste beautifully balanced with a citrus and floral flavour from the other elements. Simple yet sophisticated. It paired perfectly with my bubbles. At this moment, I did indeed feel like royalty. 

Next up was the tuna tataki. It was served on a large black matte plate that replicated a chalkboard. Although, unlike chalk, the ingredients were bold and bright, and definitely not ashy. I thoroughly enjoyed the use of the blank space to create drama. Minimal, but interesting to look at, just like Kourtney Kardashian (if you know, you know, if not, apologies for the random reference). I didn’t expect something so small to have so much flavour. This dish had beauty, and brains. It tasted like my favourite sushi roll, the rainbow roll, and this was complemented by a velvety wasabi mousse, which somehow had exactly the same amount of heat I like to put in my soy sauce. I also love how they incorporated the rice in a less traditional way. The mousse was topped with crispy rice noodles, which really elevated the dish and added a good amount of texture. Overall? Fresh and sublime.

Okay, time for a little break from the food. Don’t worry, not a long one, but it is important to stay hydrated, especially while taking part in such vigorous activities, such as eating food. I decided to try one of their mocktails called the “Matcha No-jito”. What really caught my attention was indeed the matcha. Since it happens to be very popular in Cape Town recently, I figured I would hop on that trend. A vibrant, lightly sparkling green drink placed in front of me. It honestly tasted as refreshing as it looked. The matcha wasn’t overpowering, but it definitely softened the syrupy sweetness of the drink. It also acted as the perfect unexpected palate cleanser.

Our next course was not only beautiful, but this time, it was whimsical. It transported me back to one of the very many fairy princess parties I had as a child. Every year, I wore the same fairy wings, and the colours were almost identical to this dish. Not only enchanting in terms of the colour, but the beetroot foam added an ethereal feel to it all. After staring at my plate for far too long, I commenced on my quest to taste it. This was more of an experience than I expected. Every bite was unique, and somehow, the flavours didn’t clash at all. My favourite bite was the juicy, sweet pickled beetroot dipped in the zesty yuzu ginger creme, that was then met with the soft crunch from the seeds and flowers. No, they’re not just there to look pretty! This dish was an adventure. 

Now we are getting into the heartier dishes, we started with the beef broth that was accompanied by marrow toast. The broth looked glossy and rich, and the perfectly placed toast was garnished with different coloured dollops and finished with some edible flowers. I really enjoyed the theme they carried out throughout the meal, each dish reminded of a well manicured garden. The broth had a deep, and savoury taste to it, very meaty, in the best way. There was a generous amount of melt in your mouth brisket, and I loved the pop of freshness and crunch the edamame had to offer. My favourite part of this meal was pairing the toast with the broth, more specifically the sweet element from what I think was an apricot jam on the bread mixed with the salty and umami broth. It reminded me of the spaghetti bolognese my mom used to make me. Her secret ingredient was chutney. Italians, don’t come for me! Basically, a bobotie pasta, but I loved the mix of sweet and savoury.

The next course was a bit surprising to me, I didn’t expect it to be my favourite course. Small, yet mighty, kind of like me. On the outside, minimalist, on the inside, maximalist. I thoroughly enjoyed the vibrant pops of colour the purple cabbage added, especially against the moody dark plate. The crispy cannelloni shell encased the most addictive filling, and the zingy cabbage brought it to life. This dish was layered, smoky, nutty, salty, spicy and creamy all at once. I have no complaints here… Actually, just one, I wish it was bigger.

This next dish gave a serious main character energy, a true drama queen in a bowl. Soft shell crab in a coconut miso dashi, this is where I can imagine Tokyo street food meets fine dining. The portion was incredibly generous, think of a whole crab swimming in an ocean of creamy broth. I have never actually had soft shell crab before, so it was a little intimidating, tasty, but not my favourite. Although, if this is your type of vibe, you would have really enjoyed it. The crab was perfectly battered and crisp, without being greasy, and it was very well seasoned. My favourite part of this course was the chewy squid ink noodles coated in the nutty and silky sauce. This dish was quite heavy, but the various vegetables added some necessary freshness. Overall, it was comforting and soul warming, just a bit too crunchy and overwhelming for me.

I must say, the next looked a bit peculiar to me, upon arrival, all I could see was foam. It reminded me of when you add a bit too much bubble bath. You know, when you pour it in, walk away for a couple of minutes, come back and you can’t see the bath anymore? Kind of like that. Anyway, I stared at the foam for a bit and then decided to just see what I would fish out. I went in blindly, and was very pleased with my discovery of a cute little wonton. It was bursting with herbaceous flavours from the ginger and coriander, and the chicken filling was juicy and savoury. The broth was salty and paired perfectly with the delicate dumplings. This dish was layered but gentle, comforting like chicken noodle soup your mom makes you when you’re sick. 

Pork yakinuki was next, and this dish made me think of my mom. No, not in a rude way, but she was absolutely obsessed with ribs. I have seen her eat more of them in one sitting than some in a lifetime. I know for a fact that she would have inhaled this course. The pork was so sticky and caramalised, it could have passed for dessert. You know, if it were appropriate to have meat for pudding. Well, I guess that’s what people do on the carnivore diet… Shame. It was incredibly tender, it even made me feel tender. It tasted so delicious, I could have cried even more than my ex used to make me. The crackling? Loud and airy, the perfect addition of crunch. I also really enjoyed the punch of spice from the kimchi and dressing, the perfect sidekick. This was a rib without the mess.

Our next course was our last savoury meal for the day. Once again, beautifully plated, modern art, but edible, and lowkey, sexier than it had any right to be. It was giving off quite a moody energy, I would definitely be too shy to approach it, but luckily, it approached me. Definitely a model. This plate was dark, glossy, and dramatic. I loved the pop of colour from the perfectly charred broccoli. How did it taste? Wow. Just as good as it looked. It was lustrous and decadent. The meat literally just melted in your mouth, so the broccoli brought about crunch and texture. The portion was also just the right amount as the lamb was very fatty, and the jus and puree were full bodied too. Just like me, any more would be too much.

This brings us to dessert. I had the Chokoretomusu, don’t worry, I don’t know how to pronounce it either. The plating was clean and elegant. I loved the contrast of the black matte chocolate mousse roll against the large white plate, and the zesty splash of colour from the citrus garnish. It reminded me of the little black dress with the right accessories. Just like the outfit, this was very much a grown up dessert. It was seriously bitter chocolate, no sugar coating, literally. If your palate isn’t fluent in cacao, it’s rather humbling. The candied citrus and the sorbet definitely saved the day for me. How I looked at this dessert is that it was the perfect digestif for all those courses prior. 

Last, but not least, the petit fours. At this point, I think you can imagine I was incredibly full, but just like MCC, I cannot say no to a second dessert, or any food for that matter. Each bite was perched on its own spoon, magazine ready. I started with the chocolate truffle. It was velvety and indulgent and filled with a silky caramel centre. The strawberry shortcake was adorable and light in texture and flavour, soft and floral. The mochi wasn’t my favourite, personally, I am not a lover of cream, and there was a lot of it. The wrapping was soft and chewy, which I enjoyed. Finally, I had the fortune cookie, classic, nostalgic and told me I was destined to be successful, so a ten out of ten from me!

Overall, I had an absolutely amazing afternoon. I can highly recommend Oku, and definitely try the Kaiseki menu, it is truly an experience that you will not regret. You may even add Japan to your bucket list. Thank you team for a wonderful day, and thank you to our waiter Astha for taking such good care of us. 

Till next time!