美味しい

Many people underestimate the importance of the temperature of the neta when it comes to sushi. A good itamae keeps track of the temperature of the neta, ensuring that it is at its optimum temperature to pair with the shari. Sitting at the sushi counter allows one to fully appreciate the effort put in by the itamae. Imagine having to remember what each customer is having, the temperature of the neta, which direction to place the sushi for each customer, the likes and dislikes of each customer, which part of the meal each customer is at, the list goes on and on. Imagine having to do this while inebriated, due to the copious amounts of alcohol offered by clients
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It might be #burpplesushimonth, but we should not forget the itamae behind every piece of sushi
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Hoping that @nicolejjw @shshshhshannon @alstonwidjaja and I can win the treat at @ryosushisg so that we can appreciate Chef Roy’s craft!

車蝦 - Kuruma Ebi (Tiger Prawn)
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I think Mizuki is probably one of the best Tempura joints that we have in Singapore currently. While it still has not achieved my ideal sakusaku (airy and crisp like a croissant) batter texture, I cannot complain because this is probably as good as it gets in Singapore
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The Kuruma Ebi comes as part of the $60 Sakura Tempura Omakase
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If you are looking for Hotate with a molten centre, or Uni Tempura, I would recommend going for the more expensive Tempura Omakase sets at $80, $100, and $180. Otherwise, the $60 Sakura Omakase will be enough to leave you with a satisfied tummy
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Not too sure whether a Tempura Omakase counts, but since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have a non Tempura omakase experience together

アオリイカ - Aori Ika (Bigfin Reef Squid)
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It's been a long time since I've had Aori Ika with Nigiri Sushi. Most of the time with Nigiri Sushi, we get Sumi Ika instead due to the overall balance of the sushi, especially in terms of texture. However, since it is summer now, Aori Ika is in season and I had the chance to try it as part of the $80 Wakakusa set.
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Aori Ika is tough and very chewy. The first bite of the Aori Ika yields little to no taste, and you just experience a crunch. Is this a bad piece of Ika? However, the initial disappointment in the Ika fades away almost immediately after taking the second or third bite. The more you chew on it, the sweeter the Aori Ika becomes. It's just like someone playing hard to get, only rewarding those who persevere. Mizuki's Aori Ika also comes with a special dollop of tomato purée which adds a subtle amount of sweetness to boost that of the Aori Ika.
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Omakase allows you the opportunity to try seasonal ingredients, which is why I try to go for it if possible. Since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have an interesting omakase experience together

A new addition to Singapore's Sushi and Tempura scene is Mizuki

The restaurant is split into three main sections: private dining, tempura counter, and sushi counter

Mizuki offers diners the choice of Ala Carte, Sushi Omakase or Tempura Omakase. Looking at the prices on the Ala Carte Menu, I recommend going straight for the Omakase. For lunch, the Sushi Omakase courses are priced at $48, $80, $180, and $250

The $80 Wakakusa set comes with a Seasonal Appetiser, 10 pieces of Nigiri Sushi, Chawanmushi, Roll Sushi, Miso Soup, and Dessert. The $48 Midori set is mostly the same as the Wakakusa, except that it comes with 8 pieces of Nigiri Sushi instead

Chef Kng can be seen here looking all focused in crafting a piece of Nigiri Sushi. It is always nice to meet people who take pride in their work, regardless of the profession.

This is why I love sitting at the sushi counter, and letting the chef showcase his/her best dishes (omakase). Eating sushi then becomes more than just an experience for the tummy, as you get to see and feel the passion and dedication to the craft

Since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have a lovely omakase experience together.

For the uninitiated (this is not a pun), there are many different types of uni. The best way to get yourself acquainted with these precious jewels of the sea is to try several types at one go. That would probably allow you to better discern the differences in taste and texture.
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赤ウニ Aka Uni (Red Sea Urchin) from Kyushu.
Definitely the creamiest in texture of the 3 types that I had that night. Each bite started with a burst of sweetness and the Aka Uni was also the only one with a hint of bitterness towards the end.
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北紫ウニ Kita Murasaki Uni (North Purple Sea Urchin) from Hokkaido.
Apparently, summer is the best time of the year to consume Kita Murasaki Uni. This was the briniest of the lot and those who love this “taste of the sea” will easily declare the Kita Murasaki Uni their favourite.The sweetness paled in comparison to the Aka Uni but made up for it with a briny flavour profile.
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塩ウニ Brined Uni
Look at how plump each tongue is, the result of having been preserved in salt water. There was a very delicate sweetness to this amidst the saltiness from the preservation. The texture was really unique as well, with each bite reminiscent of a gently bursting ikura.
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Also, Ishikawa-San (Our Itamae for the night) recommended complementing each tongue of Aka Uni and Kita Murasaki Uni with some sea salt. Till today, I’m still puzzled by how the sea salt managed to enhance the sweetness of the uni.

One thing for certain, 美味しいですね! (っ˘ڡ˘ς)

One of the earliest stalls to open at Wisma Atria’s Japan Food Town is Machida Shoten. Hailing from Tokyo, they serve Yokohama 家系ラーメン　（house-type ramen), which tends to have a rather creamy and rich pork flavoured broth served with thick yellow noodles. The atmosphere in Machida Shoten, even when I visited at 8.30pm, was still really lively and it felt like I was transported to one of the ramen-ya in Japan.

Machida Shoten offers diners 3 different types of Tonkotsu ramen: Shoyu, Shio and Spicy Miso. The Shoyu version came highly recommended by the staff and that was what I ordered.

Diners have the option to choose their desired noodle texture, intensity of flavour in soup and the amount of oil. I chose Firm, Regular and Regular respectively.

When the bowl arrived in front of me, the noodles immediately reminded me of hokkien noodles/ sek mee. But as expected from a ramen-ya, the noodles were definitely firmer and more springy in texture, tasting nothing like sek mee.

True to 家系ラーメン, the broth was one of the more heavily flavoured ones that I've had in Singapore. I have this feeling that if I had gotten "Strong" for flavour of the soup, I might have ended up with a dipping sauce for tsukemen. I would probably opt for a light version the next time round so that I can finish the soup with less guilt.

The chashu that was given with the noodles was extremely tender, flavourful and makes for easy consumption. A little on the saltier side but that's what one should expect from a ramen-ya. The ajitsuke tamago was cooked to perfection, with a gel like yolk in the middle 😌

While consuming the noodles, do not forget about the condiments at the side. The chilli paste when added into the soup, makes the soup even more addictive for spice lovers. Something really special that Machida Shoten provides is a container with a really special paste. I'm not sure what exctly goes into the paste but it's white in colour (hard to miss), with hints of garlic and lemon juice.

At the end of the meal, I received a very warm また来てください from a Japanese speaking staff member. Given the quality of ramen at Machida Shoten, a return visit is for certain.

#burpple

Hotate and Foie Gras, both lightly blowtorched with a sesame based sauce poured over it. Pure bliss in your mouth ( ˘ڡ˘ )

I can rarely decide whether I like the aburi version of a dish more or the nigiri version. The hirame was blowtorched and topped with fried bonito flakes and scallion. Smokey and with its sweetness enhanced, I have still yet to arrive at a decision. Maybe some of you guys can offer me some aburi Hirame or Hirame nigiri so that I can hopefully arrive at a conclusion?

One of Chef Ron's specialty is in creating aburi dishes and I think he does it really well. He was mentioning something about winning an aburi sushi competition or something along those lines, I can't really remember because I was too focused on the food. If that's the case, I'm not too surprised though, the amount of satisfaction I got from his aburi sushi certainly justifies it.

For those of you who are familiar with Hirame, you will know that Engawa is the fin of the flounder, where it has a higher fat content. This was slightly aburi-ed, lending a smokey edge to the natural sweetness of the Engawa.

I must say that by brushing the uni with shoyu, the sweetness from the uni was definitely brought up by a notch. The caviar also pampered by tastebuds with a slight sweetness as they popped in my mouth, easily complementing the uni.

The hirame was lightly brushed with shoyu and there was a slight spice from the minced ginger that wasn't overpowering, pairing really well with the hirame and shari. Oh yes, you can spot the fresh akagai in the background!