Sushi

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ACAMASEATS & GTK💮: Only enough to make fourteen nigiri per 2-kg Hirame. It's at the root of the fin & moves a lot, hence the muscle is quite developed, with a Resilient, Chewy Texture. 🤤
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There's a distinctive texture that's reminiscent of Pig's Ears. It's "コリコリした食感" means it has a Crisp Texture. Here at Ryo, it's served Aburi style. Give Engawa a try if you have the chance. Gosh, I truly miss this exceptional nigiri. 🔖
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A fulfilling ending to a satisfying sushi Omakase. Do try the S$98 Omakase version for an pumped up Uni Rice Bowl. 🤤
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I visited Ryo Sushi during their early days and since then it has been my go-to Sushi Restaurant even till now when it’s popular, packed with customers. Reservation is a must, please be punctual and respect the Chefs because it goes both ways.
Chef Roy @sushiyour along with his team constantly dishes out amazing sushi at such an affordable price, I will be back soon. 🔖
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ACAMASEATS & GTK💮: The pinnacle trio from the treasure trove of the sea. From the Best Uni one can’t really get in auction at Tsukiji Fish Market to Beluga Sturgeon Caviar that costs an eye watering 💵S$800 per tin and the highly sought after Toro Blue Fin Tuna Belly that flew straight from Tsukiji, Tokyo. How can any other combination top this you tell me. 🤤
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Warm, well seasoned vinegar sushi rice with the luscious toro that melts like butter in your mouth alone are enough to propel you to sushi nirvana. Add to the fact that you have the best Uni which provides the oceanic sweetness together with the savoury saltiness from the Caviar that compliments all the elements harmoniously. 🔖
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The marbling is gorgeous, almost Wagyu A5 like. It doesn’t melt in your mouth, it evaporates. A piece like this certainly calls for a celebration, truly おいしい. 🤤
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It’s a well kept secret even amongst the Japanese themselves, rare to see it, even rarer to taste it as it only consist of about 3% of the entire fish and receives one of the highest bidding in Tsukiji Fish Market.
Chef Roy @sushiyour Aburi the Kama Toro ever so slightly, causing the glistening fat to melt and together with the burnt aroma is just pure pleasure, such an arousing piece of heaven. 🔖
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ACAMASEATS & GTK💮: Sea urchin is one of my ultimate favourite food. Fat sacks of roe, buried deep inside these prickly little bastards. The taste of the ocean in a mouthful, with the lingering sweetness and creaminess. 🤤
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Uni 雲丹 海胆 was mashed to a paste like consistency then the Sushi rice was added, topped it with 2 different varieties of Uni, along with the pop in your mouth pleasure that is Ikura イクラ, seaweed and finally wasabi. @chocolatetbasil describes it as “Uni on Uni on Uni” This is Uni-ception. 🔖
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Eating well, on the other hand, is about submission. It’s about giving up all vestiges of control, about entrusting your fate entirely to someone else. 🏵
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It’s about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath. It’s about shutting down the radar and letting good things happen. Let it happen to you, have faith and confidence in the Chef. 🔖
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The Yuzukosho works well with the slightly charred burnt smell of the Buri & the rice here is always on point. 🍋
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This piece of nigiri sushi is just like the Chef himself, Traditional yet Modern, this translates to his team as well. You are only as good as your team, one is good but together is what make the restaurant great. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #ryosushi #sushi #omakase #お任せ #おいしい #umami #nigiri #アジ握り寿司 #寿司 #Shari #しゃり#鰤 #buri #Yuzukosho #柚子胡椒

butter basically. One of my favourites, especially here at Ryo Sushi. 🤤
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Sushi is 80% Shari しゃり Sushi Rice & 20% Neta - Fish. The rice is everything to a sushi Chef, it’s their pride & Honour. Essentially Sushi means Seasoned Rice. 🔖
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Fat sacks of roe, buried deep inside these prickly little bastard. A bite of Pure Orgasmic Pleasure. 🤤
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Chef Roy @sushiyour serves traditional Nigiri sushi, but with a modern twist, 10 - 15 pieces he's been making his whole life, along with his crew of Louis. They serve sushi six days a week, lunch & dinner, two seatings. They pursue the best quality Everyday, wake up & train to make the best. And that is as close to a religious experience in food as one is likely to get. 🔖
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Trying out new locally inspired essentials like Peanut Anchovies, Shiok Sambal as the sauce, Tempura Otah as Special. Tbh, it tasted a little like Nasi Lemak, either she’s just lucky or a genius, maybe the latter. 🏵
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The Tempura Soft Shell Crab was served whole, its sinfully satisfying especially with Salted Egg-Straordinaire (add 💵S$1) as the Dip. The Ebi Prawn Tempura ran out that day, which was a blessing in disguise, thus we tried the new Otah Tempura (anything Tempura tends to be good). 🍤
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People who know me knows that I usually avoid hipster-ish sushi/maki as I lean towards being more of a purist. But if I am the one deciding what goes in my sushi/maki & customising it by myself, I wouldn’t mind giving it a go. 🔖
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That slab huge of Foie Gras was lightly torched & glazed with a sweet savoury sauce. Foie Gras is eventually like Butter & this eventually melts. 🤤
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So sinful yet so good. Creamy & smooth along with the slightly vinegary sushi rice compliments the richness of the buttery Foie Gras well. 🔖
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I love it so much that I actually do get pissed whenever I had encounter a mediocre one. 🤤
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Not many people can appreciate it as it's oily, has a little funky smell if the Chef doesn't prep it right. A silver fish Akin to Saba 鯖 Mackerel. The one served here was quite good, if only there's Shinko but it's extremely rare especially in Singapore. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #southpawbarandsushi #sushi #omakase #whiskey #nigiri #Kohada #小鰭 #GizzardShard #おいしい #お任せ