I’m so happy that a new chapter has begun for @chef_y.doi_avossouhaits (previously of the notoriously hard-to-book Bistrot Etroit). His brand new restaurant - @sage_by_yasunori is also located on the ground level of Orchard Plaza.
In this bigger space which Chef Doi fills to overflowing with his beaming smiles, humour and charm, is a new menu which is evidence of him spreading his creative wings too. Two options are offered - the Classic Menu that includes two appetisers, a main and desserts (except for the first appetiser, there’s choice for everything else) and the Omakase.
We opted for the former and it got rolling with a delectable platter of salted Parma ham and two-cheese cake, a spoon of Wagyu beef tartare and a Satoimo (Japanese taro) mousse topped with Uni. The wine we picked had lilting floral notes which paired beautifully with each bite.
For bread, it was an extra fragrant sesame oil and sesame seeds Focaccia, spread with Moromi Miso Butter, both made in-house.
I was smittened by the next course of Gazpacho with a quenelle of olive oil sorbet, so resplendent in the fullness of vegetables.
For the second appetiser, I picked the signature Sausage featuring Yongen pork from Hokkaido, also made in-house. @huatkaliao’s Lobster and Scallop Mousse Terrine served with persimmon and a lobster bisque sour cream sauce, was lighter but no less flavourful.
Turbot was the fish for that day. It came cheese-encrusted and accessorised with a Japanese spinach and white miso sauce.
The main course we selected comprised of beef in two parts, and had a duo of mind-blowing condiments. I can’t emphasise how enormously tasty the red wine salt and original chilli paste were! They complemented the Australian Tenderloin “Shabu Shabu” accompanied by sweet green leeks from Kyoto in most oishii style. Ditto the perfectly grilled slab of A4 grade Wagyu Striploin plated with a luscious red wine sauce and silky mash.
Obviously, we were feeling stuffed at this point but that didn’t stop me from ordering an extra course. I’m a huge fan of Chef Doi’s red wine-stewed Beef Tongue (the texture is unbelievable!), so there was no way I’d leave without enjoying it again. At @sage_by_yasunori, his tweaked recipe boasts a stunning bright citrus note of orange peel, reflecting the abundant produce from Mie Prefecture in Japan.
As much as I wanted to, I simply couldn’t fit in his iconic Curry Rice after all that but we did manage dessert.
The seasonal creamy Chestnut Crème Brûlée was fabulous - loved the side of housemade Coconut Ice-cream too. @huatkaliao and I also shared the gluten-free Chocolate Terrine, another marvel you should not miss if you adore unabashedly chocolatey and not too sweet creations.
Deserving mention is how nature’s loveliness was presented at Sage. Our counter seats had sprigs of Sage and a mini bounty of fresh fruit which could be enjoyed on the spot or taken home (which is what we did).