Really lovely ambience at the restaurant that feels like a bistro in Paris. Food was really good especially the al dente pasta. Not expensive considering the standard and quality of food.

A big plate of har cheong gai, quite value for money. Deep fried but not oily. The meat retains its moisture and is rather tender

Have to give this a try since this is a fusion style of hokkien mee. The fettuccine was al dente with only slight hint of wok. The broth reminds me of Hokkien Man Hokkien Mee. Ingredients were fresh and prawns were big. My friend had the prawn noodle soup which he said was really good

Part 2

The chicken biryani was great, but rather spicy. Flavourful bowl of biryani

Part 1

We ordered garlic naan, paneer, butter chicken and chicken biryani. All the dishes were well made and portions were generous. Paneer was soft and butter chicken was creamy. Do order the masala tea too

Part 4

The sushi rice is cooked with alkaline hokkaido water.
a) Akami and Isaki (Gruntfish)
b) Otoro and Isaki fin. Otoro is always amazing, but the Isaki fin is much creamier.
c) Botan Ebi and Aged Sardine
d) Hotate and Agano

Part 3

Seasonal Platter - Russian Caviar, Monkfish Liver and Shrimp. The monkfish liver was the most memorable dish. It is rich and flavourful, but not as fatty as a foei gras. A true delicacy!

Part 2

3 seasonal sashimi - Japanese Grouper, Sharkskin Halibut and Conch Shell. Love the grouper and halibut.

Part 1

Awabi. Black abalone from nagasaki soaked for 8 hours paired with liver sauce. Strong umami flavour brought out by the liver sauce

Part 3

Dessert was the softest Warabi Mochi I had and certainly didn't expect to be surprised again after the splendid mains.

Part 2

Next was the negitoro uni ikura hairy crab rice bowl. The creaminess of uni and negitoro was infused with the hairy crab. The best uni ikura rice bowl I ever have. Highly recommend to pay the extra $30 for the hairy crab.

Part 1

Ishi at Intercontinental Robertson Quay. High quality is maintained consistently from the start to the end of the meal. Highly recommend to try the botan set for lunch.

Started off with the flounder and uni combi as the appetizer - they paired so well tgt.

The sushi served were Meichidai, Shima Aji, Botan Ebi, Akami, Engawa, Nodoguro , Otoro. Every piece is exquisite with the Nodoguro the most memorable. Charcoal was used to torch the Nodoguro before served, allowing it to melt in the mouth with complex flavours.