Pleasant, Indulgent Surprises The omakase here is so good, full of pleasant, indulgent surprises, being distinctively different from omakase elsewhere. And I like it that the restaurant also serves up ala carte items, like chirashi and sushi platter, at great prices, so I can come here for whatever occasions to just enjoy good food at a budget I'm comfortable with.
First dish of Ankimo, Monk Fish Liver, blows me away. This is like foie gras of the sea! So rich, so buttery, so smooth, with hints of the flavours of the sea. The real wasabi, which is refreshing, slightly sweet and astringent in taste, and the light sauce refreshes the palates so as to fully appreciate the richness of the liver.
Kinmedai sashimi with ponzu sauce is delicious too.
The creaminess of Ika, aka squid, goes very well with the umami packed nori sauce and the refreshing wasabi. I like it that the ika was cut into rectangles for easy bite.
The Snow Crab Rice is very lightly seasoned yet amazingly flavourful. Every grain of the starchy rice is imbued with the light briny sweetness. This has me swooning in delight.
Uni, which is interestingly served with nori tempura, is so sweet and creamy. Having a bite of this feels like unlocking an achievement in my gastronomic adventure.
Shirako, aka cod fish's milt or ... sperm, is light deep fried on the surface for some crunchiness to introduce a variation in texture. I like this twist in presentation. The light sauce and sprinkle of chilli powder cut through the creaminess of shirako well for nice juxtaposition of flavo
First sushi is Usuba Hagi, aka Leatherjacket fish. This is the first time I try this fish, and I like the clean taste and smooth texture of the fish. This is part of the reason why I like the omakase here since I get to try something new. And the shari, the rice portion of sushi, is very flavourful and holds well together.
Next is Aburi Nodugoro, flame-seared blackthroat seaperch, which is buttery and has rich umami flavour. And the touch of smokey flavour makes it even better. First time trying this too, and I love it. By the way, this is called toro of white fish.
The cut of Otoro is so beautiful. A few bites on this and the creamy flesh melts in the mouth. This is so decadently good.
Another interesting sushi of Shiro Ebi, white prawns, which is another sushi I had not tried before. The clean light umami of the small prawns goes so well with the zest from the sprinkle of lemon peel.
Anago, the more premium type of eel, is creamy and fleshy. A good one to round up the course of sushi.
Tamago Cake is super fluffy. In fact, it tastes like a cake. A very unique and cool presentation of an egg dish. I love it.
Japanese fruits with cream and red bean paste served as dessert. The white strawberry is delicious, the melon is juicy, and the cream and red paste is sweet bliss combination.
Located at the corner of the building with panels of glass as walls, the restaurant looks to be surrounded in lush greenery. The florals and sake bottles placed around the place add a touch of class to the modern zen interior.
If one wants to get a up close look on how the chefs, including the Japanese chefs, prepare the sushi and sashimi, then make a reservation for the counter seats since I saw that all counter seats were reserved already when I arrived at the opening time during lunch time. Service is awesome, welcoming, non-intrusive and responsive.
The mid-tier omakase here is so sumptuous that it piques my curiosity on how awesome the top-tier omasake will be and what kind of new fishes I can savour. I definitely look forward to going back.
Thoughts: Great new gastronomic experience!
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