MAI by Dashi Master Marusaya

Also known as Great Luck Glutinous Rice Cake.
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This Japanese dessert confection features a sticky chewy round mochi / glutinous rice cake, filled with thick sticky anko / azuki red bean paste, which has an earthy sweet flavour.
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Chef has additionally filled his version with a juicy strawberry in the middle, which bursts with fruity sweet flavour, complementing the other ingredients.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
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Mai By Dashi Master Marusaya
More details in profile & blog

Also known as Egg Yolk Stuffed Japanese Tiger Prawn Hand-Pressed Sushi.
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Over a base of vinegared sushi rice, which has a grainy sweet sour flavour with sticky fluffy texture, is hand-pressed and moulded some grainy rano / egg yolk, which holds bright sweet eggy flavour.
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It's then covered with a piece of deshelled fresh kuruma ebi / Japanese tiger prawn, which has a succulent tender juicy crunch and bright natural sweet savoury flavour.
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Bite in, and you get the complementary layering of sweet notes. A creative dish.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
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Mai By Dashi Master Marusaya
More details in profile & blog

Also known as Hand Pressed Sushi, each of these features a hand-pressed ball of sticky fluffy vinegared sushi rice with grainy sweet sour flavour, as the base.
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The Tai To Kanzo / Red Snapper With Liver is topped with a thick cut, tender firm silky tai / red snapper fish fillet, dressed with usukuchi shoyu / light soy sauce, and a creamy grainy dollop of mashed kanzo / liver from the tai / red snapper fish.
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This starts with a meaty sweet salty savoury flavour, then you get the earthy mineral savoury notes. Unique, a little like eating chilled foie gras in taste.
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The Ni Maguro, also known as Duo Of Tuna is topped with a thick cut, aburi / lightly torched fillet of luxurious otoro / tuna fish belly which has lovely smoky sweet savoury fatty oily flavour, and blanketed with a thick cut, mirin rice wine marinated fillet of meaty akami / tuna fish loin with deep savoury sweet flavour.
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The contast of textures and flavours is pleasantly enticing.
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The Aburi Supein No Saba To Momiji Oroshi / Lightly Torched Spanish Mackerel With Spicy Grated Daikon Radish is topped with a thick cut, aburi / lightly torched fillet of supein no saba / Spanish mackerel fish which has enticing savoury sweet smoky flavour.
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The grainy dollop of momiji oroshi / spicy grated daikon radish lends bright spicy sweet flavour, and the fiery kick with a lingering burn is fierce to cater to the Singapore palate.
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Chef says he makes this with grated red daikon radish, yuzu juice, ginger, sesame oil, chili, and more chili.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
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Mai By Dashi Master Marusaya
More details in profile & blog

Also known as Sea Urchin & Scallop Hand Roll.
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This is carefully stacked by hand and passed directly to diners.
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It features a crisp nori / dried seaweed sheet with vegetal earthy salty flavour, filled with sticky fluffy vinegared sushi rice which has grainy sweet sour flavour.
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I understand the rice is sourced from Hokkaido, Japan, and is seasoned with apple vinegar, red vinegar, rice vinegar, sugar, and salt.
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Completed with luxurious creamy fresh uni / sea urchin which has delicate sweet briny salty flavour.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
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Mai By Dashi Master Marusaya
More details in profile & blog

Also known as Iwate Wagyu Beef Neck, Japanese Kai-Lan, Bamboo Shoot.
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This features thick yet tender moist slices of Iwate wagyu gyuniku kubi / beef neck, which fall apart with a succulent chew, releasing a deep meaty savoury flavour.
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The kairan / Japanese kai-lan / Japanese kale / Japanese broccoli is crunchy with lovely vegetal sweet earthy flavour.
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The crunchy tender takenoko / bamboo shoot has delicate vegetal earthy sweet flavour, but I felt it didn't quite pair well with the meat.
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Completed with a robust savoury salty sukiyaki gravy made from dashi stock, mirin rice wine, white sugar, and light soy sauce.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
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.
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Mai By Dashi Master Marusaya
More details in profile & blog

Also known as Cherry Blossom Shrimp & Angelica Keiskei Fritters.
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This feature a light crisp tempura / fritter batter that is non-greasy and airy, crunching softly when bit and releasing a grainy sweet salty flavour.
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Within, are whole sakura ebi / cherry blossom shrimp which are juicy and hold savoury sweet flavour, along with crisp ashitaba / angelica keiskei leaves which have vegetal earthy bitter herbal notes.
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Served with a small Japanese lime which has bright zesty tangy sour citrus notes.
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Oddly, there's no tentsuyu / tempura dipping sauce, instead, they served a unique matcha kaien shio / green tea sea salt which has earthy grassy salty notes, and which tasted delicious in pairing.
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Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
.
.
.
Mai By Dashi Master Marusaya
More details in profile & blog