Fine Dining

I recently had the pleasure of dining at Tomidou Omakase.

All the sushi I had was prepared by the Head Chef Akira, and we were able to witness his creativity and expertise while he skilfully prepared the dishes in front of us.

For nigiris, I had the Medium Fatty Tuna, which melted in the mouth and was very succulent, as well as the Kawahagi (Flatfish), which had a refined presentation and was extremely flavourful.

The maki was the main star of the show, containing tamago, cucumber, prawns, sea eel and mushrooms. The variety of ingredients were a great balance of flavours and textures, and went well with the ginger provided.

For soups, I had the pumpkin and spring onion soup for starters, as well as the miso soup with shijimi clams, which was a comforting end to the meal.

Would definitely recommend this place for a fantastic Omakase experience. The ambience was amazing and intimate, and the service was astounding, patiently explaining to us the ingredients and process of making the dishes.