Oribe Sushi, Kuala Lumpur, Malaysia

Tags

abalone, aburi, aji, anago, authentic japanese cuisine, authentic japanese cuisine in kuala lumpur, barracuda, blow-torched, botan ebi, cod sperm, engawa, flounder, flounder's fin, hinata, hirame, horse mackerel, hotate, ikura, japanese restaurant kuala lumpur, japanese restaurant malaysia, japanese restaurant review, kamazu, mackerel, nodoguro, omakase, oribe, otoro, prawn, restaurant review, rockfish, scallop, sea urchin, seiki aji, shirako, sushi, sushi oribe, top japanese restaurants in kuala lumpur, tuna belly, uni

I was treated to Oribe Sushi about a week ago, and a treat it was! Chef Hideaki Oritsuki was previously head chef at Sushi Hinata. I gave Sushi Hinata a 6.5 back then… while they do have fresh raw ingredients, the quality of the rice as well as a couple of other factors dragged the score down. I was slightly perturbed that the fish was pre-sliced and placed in a box for convenience and quick service. That’s not how it’s done in Japan!

I digress, so I gave Sushi Hinata a 6.5 then. Oribe Sushi would be a 7.5. Chef Ori has addressed the rice issue and uses Japanese rice in his sushi. It makes a world of difference! His ingredients are fresh and flown in from Japan as well and it helps that he was more than happy to talk about Japan and where he sources his ingredients from. Very friendly chap he is! Ambience I excluded from the score, so I must add that while the sushi counter is sufficiently pleasing, the rest of the restaurant didn’t look like that of a high end restaurant.

We both had the omakase, which is priced at RM450 for dinner. So here goes!Sashimi platter as a first course; Otoro (Fatty tuna belly), Clams (Tsubugai), Flounder (Hirame), Botan ebi (Prawns) and Bafun Uni (Sea Urchin).It was delicious, and as fresh as you’d expect sashimi to be. We ended up sucking at the prawn head to get all the lovely,cholesterol-rich prawn brains out! Not a look you’d want to go for on a date but it’s worth it I think! The only thing that was slightly disappointing on this plate is the Hirame, which could have been better and “livelier” so to speak.Shirako (Cod Sperm) served with ponzu and ginger. My first encounter with the infamous Shirako wasn’t very pleasant so I half dreaded this dish when it came. I’m quite happy to say that it was absolutely delicious! Creamy in texture and fresh, well complemented by the tang of the ponzu sauce, it made for a perfectly well balanced palate and leaves no lingering unpleasant aftertaste. Lovely!Herring roe marinated with dashi, pressed and then topped with bonito flakes. It’s a fun dish, I could very clearly hear whenever my partner bit into it! Let’s just say it’s pretty crunchy 😉

Abalone that has been steamed for 7-8 hours. Tender to the bite and loses none of its natural flavour. A dish well done.Cawanmushi – standard as far as steamed egg custards go unfortunately. Nothing special here.Grilled Nodoguro (rockfish) was well cooked, had the perfect amount of sear to it and meltingly soft flesh. Would have been stellar if the skin had been a little more crisp!Seiki Aji (Horse Mackerel). The chef emphasized that this is one of the best kinds of horse mackerel in Japan as it was caught in Kyushu where the currents are strong. It is always served with ginger and spring onion. Now this was outstanding! I usually don’t pay the horse mackerel much attention but this had beautifully fatty and rounded flavours. Usually this fish tends to taste and smell a little strong but there was none of that here and I think this would be a prime example of how it should taste like! Full marks here.Engawa (Flounder’s Fin) – I always give brownie points whenever I get Engawa in any respectable sushi joint. It’s uncommon, or at least in Malaysia and Singapore it is. It’s got a chewy texture and is mild and sweet in taste. I wish I could have had more! There’s a “BUT” in here though… it was better in Japan ;(This I very blithely requested XD. Aburi Otoro! (Blow-torched tuna belly). OH SO GOOD!!!! With a couple of drops of sudachi juice and salt. Melts in the mouth with the fatty bits all softened to gorgeous tenderness and fabulous with that slight char. Wish it were a thicker slice though >.< Aburi Hotate (Blow-torched scallop) with yuzu zest. I asked very nicely for it to be topped with uni 😀 After all, that’s what all the food blogs out there are for right? To advise you to exercise some control over the chef’s discretion. He was really sweet and acquiesced to the request though. Another delicious morsel is thus born! Hotate is creamy by itself already, so topped with the uni it makes for gold!Kamazu (Baby baraccuda); some fish requires a little charring to break down the fat and toughness before its full potential comes out. This one had its skin on. Raw skin never tastes good, so blow-torching it is a nice way to render the skin delicious and yet be able to enjoy the flesh without it being cooked to death. Oh this… stuff that dreams are made of! It’s a little different in that he added some shiro ebi (white prawns) into the mix. Usually it’s just Uni, Ikura and Negitoro (Tuna belly and scallions). Nevertheless! Always a perfect combination. Can never go wrong with this if you’ve got the fresh ingredients!

I forgot to take pictures of two of the sushi that we had… the Saba (Mackerel) with seaweed and the Anago (Eel) that was had yuzu zest and half of it basted in a sweet sauce and the other half served with a touch of salt. Satisfying end to the meal. Green tea ice cream 🙂Couldn’t resist another picture of the cholesterol bomb!

So overall, a 7.5 out of 10. Fresh ingredients and affable chef were plus points, as well as the availability of Engawa and Shirako. Minus points would be that it’s always better in Japan, and they would be more generous with the portions and number of servings in Japan. Also, no surprises with the menu, perhaps there could have been a little more in that area. Ambience would have been a real killer if we weren’t seated at the counter!

Sushi Oribe

Ground Floor. Block C-1, Vipod Residences, No6, Jalan Kia Peng, 50450 Kuala Lumpur., 43000

+60-3-2181-4099

Lunch 12:00-15:00(Last Order: 14:30)    Dinner 18:00-23:00(Last Order: 22:00)

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Magosaburou, ION Orchard, Singapore

Tags

beef, best beef in Singapore, bibimbap, japanese beef, japanese restaurant review, kobe, magosaburou, marbling, restaurant review, rib eye, rib eye core, sashimi, sashimi salad, shin shin, singapore, singapore beef restaurants, singapore japanese beef, singapore restaurant review, sirloin, steak, sushi, tenderloin, tongue, wagyu

I never eat beef. It’s pretty obvious as my blog has never featured beef. However, I couldn’t resist the temptation anymore as I’ve seen (and smelt!) many a succulent beef dish! So I thought, if I were to try beef anyway, why not go for one of the better beef places in Singapore? Which led me to Magosaburou, I’ve seen pictures of it online and it planted the seed of temptation into my head T___T. I’ve gone back a couple of times since, so this post would include pictures from 2 or 3 visits. I must say though I loved it at the start…but it got a little disappointing in my last visit. In any case, I shall lay off beef for a while… since I don’t usually eat it, my body just isn’t used to it!

So here goes… the first visit:-Sashimi salad. The best sashimi salad I’ve ever had! The sashimi slices were generous and in thick slabs, it had tuna, salmon, scallop and ikura in it. The sauce seemed like a sort of ponzu/goma sauce but it was divine with the salad! I always order this when I go. The last visit though, the slices seemed smaller and thinner. I’m not sure if it’s my imagination but I hope they don’t skimp on the sashimi the next time!Beautiful, healthy and tastyBotan Ebi and Uni sashimi. The sashimi is fresh, the prawn still retained a little crunch before your teeth sinks into the creamy centre. And I should add that the botan ebi is of a good size and plump to boot, not some prawn wannabe melting into obscurity with its head half hanging/wilting off its body. So two thumbs up for this. The uni was delicious too, fresh and creamy. No complaints on the sashimi end for this post  We ordered a la carte beef from the menu. Kobe Wagyu, Kurimi and some thinly sliced tongue. I don’t know my beef cuts well so I don’t know what Kurimi is!  We also ordered some samgyeopsal (marinated pork belly). Needless to say, the beef was still the main star of the show.The beef is presented nicely on a platter, this is where you decide whether you want to cook it yourself or have the restaurant cook it for you. We chose to leave it to the pros. The cooking makes or breaks the beef, so since this was going to be an expensive meal, we’d rather not risk it!Foie Gras Cawanmushi… apparently the foie gras was in a more solid form than this but I didn’t notice as I was busy taking photos of the beef.So this is what tongue tastes like… its delicious! Slightly chewy with some resistance, but with lots of flavour in it.Then the kurimi. Its delicious as well, but there is very little fat or marbling in it so its a little tough. But hey, what would I know right? I have no benchmark to compare it to!Then this came along. There was just no competition, this was hands down the best cut of the night. Its the Kobe-Wagyu and it was the most tender, full-bodied, amazing depth and round flavoured meat I’ve ever tasted. Now I know why people scoff at me when I say I eat lamb instead of beef. I really didn’t know what I was missing. My two dining companions were in raptures as well, though one of them did say that I should try the beef in Japan as its even better than this! Certainly this is the best he has tried in Singapore though.We ordered a bibimbap as well. It came in a stone pot so it would be of the dolseot bibimbap variety. Again this was a first for me. I never order bibimbap when I’m at a Korean restaurant, I usually opt for Kimchi Jiggae instead. I think I became a bibimbap fan after having this! It had the perfect ratio of vegetables and meat to rice, and that crispy rice which came from the bottom of the pot adds such a pleasant crunch without being so hard you have to chew voraciously at it. All in all, a good bibimbap indeed!

These are photos from the second visit. We got greedy and ordered the mixed beef platter as well as some kobe beef which was on promotion. I think this was a way better choice than ordering a la carte as I didn’t know what I was ordering!

The mixed platter includes the Kurimi and shin shin but also has Rib eye, rib eye core and a nice tenderloin steak.And the kobe promotion included more rib eye cuts and sirloin.Rib eye was amazing… thin slices of marbled, tender beef. I can’t remember what this was… either the sirloin or the rib eye. Both were equally good and melted so charmingly in my mouth. 

In comparison the shin shin was just alright. The rib eye core was fantastic as wellI think this is the tenderloin steak, done medium well with a touch of pink in the middle. I reckoned this was pretty well cooked with a nice sear on the outside. Had enough bite to it and was bursting with beefy goodness.

I must say though, at this point I felt I had too much fat. I should have had some rice to go with it, just a few slices of this would have been enough with it.

The thinly sliced rib eye. Since its that thin you barely needed to chew it. The meat itself had a lot of that beautiful marbling it so it was so juicy and again, oh so very slightly pink, that I think that if I put it in my mouth it would have just slid easily into my throat

I think the following photos were from another visit. The mixed platter set included tomo sankaku in place of one of the other cuts of meat. I believe the platter is an assortment of the chef’s choice cuts. I highly recommend the mixed platter!

Here’s a very bad photo of the bibimbap. Yes we ordered it again, it seemed quite small the second time though. Still delicious.

I didn’t fancy the tomo sankaku very much. Had a little bit of a strong smell to it.

And in repetition to the meats already shown:-

Something to note, I ordered the maguro and otoro sushi in my last visit. It was nothing great, the fish slices were small and doesn’t taper off like the authentically Japanese sushi. It’s also thin and miserable looking. For the price, which was outrageously expensive, I feel pretty ripped off on the sushi. I’d advise not to go for the sushi at all.

Even without the overly priced sushi, the bill is usually pretty steep. I normally spend up to SGD 500 for 2-3 people. So to maximize the experience, go for the beef platter and/or sashimi salad and bibimbap and forget about the sushi.

Details of the restaurant is as below:-

Magosaburou

Address: 2 Orchard Turn #04-11A & 05-01 ION Orchard, 238801

Phone:6634 1411

Kinki, Singapore

Tags

aburi otoro, ambience, collyer quay, engawa, foie gras, fusion, hotate, japanese, japanese restaurant, kinki, Kinki sushi, Marina Bay Sands view, mbs view, otoro, restaurant review, scallops, sea urchin, singapore, sushi, tai, truffle, uni

Kinki Sushi remains one of my top favourite Japanese restaurants in Singapore. The setting is pretty casual and relaxed. Perfect to kick back after a day at work or if you just want something special for dinner.

The best part of this restaurant is that it overlooks this breathtaking view:

Its amazing isn’t it? There’s also a rooftop bar where you can have snacks and drinks but I haven’t checked it out. Was just there for the food 😉

They serve the usual very fresh sushi and the custom Kinki dishes which are amazing. I must warn you that the bill can get pretty steep depending on what you order. Check out the menu and the prices:-

http://www.kinki.com.sg/wp-content/uploads/Web-Kinki-Dinner+Lunch-Menu0211013.pdf

So I just had to try the Tai Carpaccio, something similar to what I had in Aoki. The taste is almost identical except that at Aoki they served the fish with shaved fresh truffles on top. At Kinki they just make this with truffle oil. Still delicious nevertheless and I love the way they presented this dish. The dish and the dark table gives a stark contrast in coloring. The fish is rendered translucent and looks like a work of art.

Not my best shot. I don’t know where my other pics went to. These pictures could have been better had I done something about the white balance but I was hoping to capture some sort of that dinner at dusk kind of look ;p

A bowl of expensive but divine sea urchin. It is indeed my ideal type of sea urchin: fresh, plump, not too firm, beautifully creamy and yet has some form to it (I hate sea urchins that come in pure mush form but then again I don’t like it when its too firm, there isn’t much flavour in those). A little soy sauce on the uni sashimi, place it onto some crisp seaweed and you’re all set to go!

The view… I just can’t get over it.  On top is the Engawa with sudachi zest. Very good balance of texture, firm and chewy yet it seems to have some fat in it to round the flavours all up. The slight torch and zest gives it a nice twist and a fresh tang to the very enjoyable bite of sushi.

Below the Engawa is the Otoro Aburi, seared fatty tuna. This was really good as well, the fat just melts away in your mouth while the seared top and, what I suspect is yuzu or some citrus, all helped to cut through all that buttery fatty piece of fish. It can get pretty cloying if you have too many pieces of fresh otoro, but the seared otoro is a whole different ball game.

And here is the first bomb (by bomb I mean it is the THE BEST) of the night: The pan-seared foie gras and Hokkaido scallop sushi

The seared foie gras and fresh scallop tastes so amazingly divine served like this! I suppose its because both ingredients are on the creamy tasting side, with the foie gras imparting a rich gamey depth to the sushi while the scallop lends it a light and briny ocean flavor. And then there’s that sauce, it just… ties everything up together in one delightful little parcel. Game Over.

Cholesterol for the night.

The Kinki Okonomiyaki was a surprise. To be honest I wasn’t expecting much from it but it was delicious as well. It’s got Hokkaido scallops, prawns, streaky bacon,sweet onions and buffalo mozzarella. Normally okonomiyaki is made up of batter, lots of cabbage, and other toppings topped with mayonnaise and bonito flakes. THIS okonomiyaki has a pastry base, the flaky pastry base that everybody loves and it remained crispy for a long time even with all the delicious toppings all laden on top. And the portion is generous, so if you’re not a fan of sushi, or are on a budget but would like to try out this place then this is the dish for you.

Lastly, my baked scallop in butter topped with sea urchin. This was the second bomb of the night. While my cousin thought this was a tad overcooked, I though it was cooked perfectly. It is definitely not rubbery and didn’t have much resistance when I cut through it. It remained succulent and retained all the flavors of a fresh scallop, soaked in a luscious butter and chive gravy. As if that weren’t enough they had to top it all off with a dollop of that beautiful sea urchin. I can’t even imagine how to describe it further. Heaven in a bite. This dish and the foie gras with scallop dish are my top faves of the night.

Pure bliss.

Finish off your evening with some goma ice cream and work off all that food with a walk with the MBS in full view. ❤

White truffle series part 2: Uni rice and uni sushi with white truffles

Tags

easy recipes, fusion food, ikura, japanese, japanese food, sea urchin, sea urchin and white truffle, sea urchin rice, sea urchin sushi, seafood, sushi, uni, uni and white truffle, uni sushi, white truffle, white truffles

Above: Uni RiceAbove: Uni sushi

Technically this isn’t a recipe but rather just an entry to record the combination of ingredients used for these two dishes. White truffle just goes so amazingly well with uni *drool*.

I just had to show the sheer size of the uni tray that I bought… crazy big!

The only difference between these two dishes is that one has ikura and the other has mayonnaise. Otherwise the ingredients are exactly the same. Let’s start with the uni rice:-

This I copied from the chefs at restaurants like Shinji and Sushi ichi. It’s a small mound of lightly vinegared rice (the mound was way smaller at the restaurants because… well the more rice you put it, the more sea urchin you’ll need) where you plonk a generous helping of uni and use a pair of chopsticks to mix the rice and uni until each grain is covered with that silken orange. It shouldn’t be dry, it should be almost like a risotto (and to achieve this you need quite a bit of uni to rice ratio). Then you top it with a spoonful of ikura, more globules of uni and if you have it, some chopped negitoro (spring onion and otoro) before finishing it off with shaved white truffles and chives. Use a spoon to drip some soy sauce onto the rice. Really good combination there. Too bad I was missing the negitoro bit ;(

Next, the uni sushi. I molded some vinegared rice first. The rice should be warm and you should have a bowl of salted water next to you when you do this. The water will keep the rice from sticking to your fingers and allow for easy molding whereas the salt is just to flavour the rice.

I think I might have used too much rice for each sushi T____T. Use less rice!

Yes, perhaps just dab a little wasabi onto the rice before spooning a generous amount of uni on top. Then squeeze some of the japanese mayonnaise over the uni like so:-

My massive white truffle! (and my hungry puppy)

Add the chive sections to the sushi before shaving the white truffle all over the sushi. 

Indeed a delightful mixture, I wish I could have some now ;D

Daiwa Sushi 大和寿司

Tags

akami, anago, breakfast, brunch, chutoro, daiwa, daiwa sushi, fish, fish market, food, hamachi, hirame, japan, japanese sushi breakfast, maguro, miso soup, otoro, restaurant review, sea urchin, sushi, tsukiji, tsukiji fish market, tuna, uni

Tsukiji Fish Market (築地市場)

When it comes to sushi at Tsukiji Fish Market, two places immediately come to mind: Sushi Dai and Daiwa Sushi. Personally I never tried Sushi Dai, I’ve only gone to Daiwa sushi. And I’m so well satisfied I can’t imagine another place topping it. I should also think that they are similar in quality and standards according to some of the comments on the web.

The queues are always long at both in any case. The very morning I landed in Tokyo (around 6 am) I immediately dropped my bags and headed to Tsukijishijō Station (築地市場駅, tsukiji shijō eki) and meandered my way through forklifts, grumpy ojisans and the overwhelming smell of fish which, by the way, you can smell even in the station as it is right next to the fish market.

Finally got to Daiwa Sushi at 9am (just look for super long queues and the signboard). I was in line for 20 minutes, which was not too long of a wait as it is easier to seat one person compared to two people.

The fish market is probably one of those places in Japan where you do not get much politeness and you may get yelled at or pushed if you’re in the way. Don’t be surprised by it.

This is the “menu”, their set is pretty value for money as well. For 3,500 yen you get 7 nigiri sushi, one rolled sushi and miso soup. Good stuff. That day I went for a la carte and the bill came up to 5,400 yen but its all worth it.

Its a tight squeeze in there, barely enough room to squeeze through to sit even.

This is just some of the fresh offerings that they had that day. Oh by the way, I went to Daiwa twice during my stay XD it was that good.

Friendly chefs.

I was worried the grumpy obasan would not allow us to take photos at all, the last time we came and took out a camera or a phone to take pictures, she was like “NO NO CAMERA” -___- I was so upset then. But this time around I think they’ve completely relaxed that rule. People around me were taking pictures to their hearts content!

And so I started to order:

Akami (the leanest part of the tuna) and Tai. Large slabs of fresh, fresh fish, perfectly marinated with soy sauce and a dab of wasabi. You don’t actually need to pour more soy sauce into the little saucer. As a maguro lover, I absolutely loved the temperature, texture, and taste of their maguro. The sushi rice is of the sticky short grained variety that Japanese rice is expected of. Delicious. I rarely order tai (red snapper) but I thought I’d try it this time. The way that they slice the fish is also different. Did you realize that on the maguro you do not see any sinew? Compare this to a usual sushi joint, a maguro slice would probably consists of 4-5 bits of tuna joined together by sinew. Maguro without sinew like this one just melts in your mouth and you’re allowed to concentrate on the full flavour of the lean tuna. Whereas on the tai, the skin is left on and is cut in such a way so that you enjoy the taste and texture of this variety of fish. It was sweet and the best tai I’ve ever had.

A generous bowl of miso soup that comes with your meal, made with seaweed, little clams and lots of spring onions ❤

Next up, chutoro (semi fat tuna) and hirame (flounder).

Chutoro again, well sliced without sinew and laced with fat to make it richer than the akami, but not as buttery as the otoro. Still melts in your mouth XD Nice and thick slice there to satisfy my maguro craze. The hirame has more of a chewy texture which releases a subtly sweet flavor. Spend a little bit of time to chew on this so as to fully appreciate the taste of this. Would suggest to eat this first before heavier tasting fish like aji or maguro.

I forgot to mention, all of the fish come at room temperature, which is the perfect temperature (to me that is) to experience their natural flavours.

Then two orders of uni!! I had a little problem with this…. it was so tall and packed with uni that I couldn’t fit it into my mouth. I tried to take a bite out of it but the uni spilt out onto my hands T___T Then I learnt my lesson, please put the sushi into your mouth, uni side first, then stuff the rest of it in. Its a good problem to have =)

The uni was fresh obviously, and had no fishy smell. Just creamy, briny, meltingly amazing dollops of golden roe.

Then came the hamachi (Japanese amberjack), with a bit of its skin, and beautiful pink flesh. I had this fish fresh from the sea when I was at the Maldives and its flesh is indeed beautifully pink. Its taste is a little stronger than the other white fish I had, and is fatty too.

The next picture shows anago sushi (from my second breakfast at Daiwa…you didn’t think I could eat that much in one sitting did you? =p) which was nicely broiled and glazed with that sweet sauce. Really well done. 

And here’s another photo of chutoro and akami, as I forgot to take a picture of the otoro, which was mind blowingly good. Absolutely buttery and melt in your mouth.

I need to go back soon. When I think of all the expensive restaurants I’ve been to in comparison to this sushi place at a smelly fish market? There is no comparison if you want to put value and quality together, Daiwa sushi wins hands down for me.

If you’re looking for a Japanese sushi breakfast, please do consider this place. Try not to come too late as I’m not sure when they will run out of fresh fish as they did once some years back at 11am!

Daiwa Sushi. 03-3547-6807. Tsukiji / Sushi. Tsukiji-Shijo 5-2-1 #6.

Closed on Sundays and National holidays (and some Wednesdays)

Opening Hours: 5.30am – 1.30pm

Aoki restaurant – Singapore

Tags

aburi, anago, aoki, ara, chutoro, engawa, hotate, japanese, maguro, otoro, restaurant review, sashimi, sayori, scallop, singapore, sushi, truffle, truffle cawanmushi

Aoki Restaurant at Shaw Centre is a restaurant by the Les Amis group. You can hardly find it as the entrance is very obscure and the name of the restaurant is written in Japanese. It seems to be the trend for sushi gems to be hidden away in hard-to-find hideouts, especially in Japan but I didn’t expect it to be like this in Singapore as well. I like it though, the hunt and then the rewards you reap once you find these temples of food.

Set lunches are affordable ($35-50) as it serves top quality Japanese food in a traditional Japanese ambience. Dinner sets are available from $40-80. Should you feel like splurging, there is the omakase set during ($100), while dinner sets are priced at $165, $300, $400 and $500.

The bar counter seats 15 guests, however we chose the table seats as those are more conducive for a girly meal. There are only three tables. All in all a very cosy and intimate restaurant. Would love to try the bar counter next time as I like to watch the chefs prepare the food. Makes it taste better 🙂

So this is the table/room. Very very enclosed if you decide to shut the sliding door all the way. Not for the claustrophobic.

On a random note, the menus they handed us seemed a little beat up.

We both decided to go for the $300 omakase dinner sets. Pricey but we’ve planned to make room for a monthly treat like this whenever we can plus we both really really needed the uni!

So to start, raw shrimp mixed with some uni and topped with a dollop of caviar and a sprinkle of edible flowers. The flowers tasted sharp, not unlike shiso leaves and complemented the creamy flesh of the shrimp, uni and the delicately briny caviar. I wished there were more of it 😦

The next dish came as a surprise. A carpaccio of Tai sashimi in what tasted like truffle oil, chopped black truffles and a generous shaving of white truffle on top. I’m not a crazy big fan of truffles but this dish made me open up and embrace the heady world of truffles. The firm chewy fish in the aromatic oil and truffle slices were absolutely delicious, and to me, very creative.

Just look at it! Gorgeous!

Next course: Sashimi

Top left we have an ark shell sashimi and scallop, and going clockwise we have otooro, something that looks like sashimi from a great trevally judging by its creamy pink flesh but I could be wrong, ebi and chutoro.

All very fresh and delicious. Generous thick cuts too. The scallops were creamy, shell was crunchy, otoro and chutoro tasted like butter in my mouth and in fact so did the great trevally sashimi.

After all that indulgence came a Japanese tomato, which is unlike any other tomato that you’d normally find in the grocery stores in Singapore. The locally grown tomatoes in South East Asia are hard and sour most of the time. This tomato, with its bright red color, firm yet supple flesh, tasted savory when dipped into the salt. Its like a red tomato sauce party in your mouth and is just so so rich in flavor. 

Truffle cawanmushi. The cawanmushi is slightly thicker in texture than your normal Sushi Tei restaurant, but still delicious. Again topped with chopped truffles, probably a dash of truffle oil and shavings of white truffle. Egg custard perfumed with truffles made for a pretty heady experience. I would love to try making foie gras cawanmushi one of these days. Bet that would be amazing!

Now this was when I got slightly annoyed. More of the waitress’s fault rather than the chef/restaurant. I know that we were at the tables and not the counter, but I do think we still deserved to know what type of fish we were being served. The waitress served me sushi and just said “white fish”. I KNOW it is white fish, I can totally see it from the color, but it tells me nothing else. I asked every time she served sushi about the type of fish that was being served. They always had to go and check with the chefs, which I thought was pretty bad. Shouldn’t you know what fish you are serving especially since you’re working in a pricey sashimi/sushi restaurant? Ok I’m digressing from the main topic.

On the left is Ara sushi, and on the right is Engawa sushi. See, I would never have known the names if I didn’t ask. And it was a good thing I did! They were absolutely delicious! Both of them had a chewy/crunchy texture to it and a light, subtle ocean taste to it. I would have preferred it if the chef had seasoned it rather than leave us to our devices (ie our soy sauce saucers) as I always find it difficult to dip the sushi into the soy sauce without making a mess. Shinji was better in this sense, they seasoned all the food unless they made special sauces for you to sample with the food. Shinji’s gari (pickled ginger) is also way better than Aoki’s, much crunchier and it seemed fresher too.

Next plate of sushi, the toro and an aburi toro. The fish was good, toro again was buttery while the aburi had a nice scorch to the fatty meat. But it bothered me a little that the shape of the sushi was so long and can’t be popped into the mouth whole. The bite wasn’t to my liking either.

So I flipped the sushi over and finally noticed what was bothering me. The rice is long grained and a bit too tightly packed. I prefer short grained rice in sushi and they must be packed just right such that it doesn’t fall part in your hands but not too tight so that it can still fall apart in your mouth. This needed a little bit more chewing. So a little disappointed on the rice.

Next, some scallop sushi and sayori sushi. The scallop hardly needs introducing, but the sayori, I’ve never had it before. It is Japanese halfbeak or needlefish. As you can see, the flesh is white with shiny skin and the fish is fresh, the taste itself is very delicate bordering on light.

Uni! My favorite! This uni sushi by itself costs like SGD 28. Yikes. I could get a tray of uni for SGD 45. But of course it wouldn’t be as tasty.

My friend requested for the steak tataki (I think that’s what its called) as her sister highly recommended this dish to her. She was a little disappointed as the beef was cold. She liked the egg though, which, being fresh and well done, had none of the slight but noticeably foul smell that raw eggs tend to have.

Braised anago sushi. I wish it had a little more char on it, but it was good otherwise.

Dessert was not included in the set so we were asked if we wanted to order a dessert. We declined and continued to drink tea and chat for quite a while. Then the chef sent over some fruits on the house (I’m not sure if this was because we were so thick skinned and sitting so long with just tea and not leaving, or if it was because the chefs were being nice, but we appreciated it very much!). 

 

All in all a pleasant dining experience, not the best but still pretty good.

Aoki Restaurant

Aoki Restaurant
1 Scotts Road
Shaw Centre #02-17
Singapore 228208
Tel: +65 6333 8015
Mon to Sat: 12noon – 3pm, 6.30pm – 11pm
Sun: 6.30pm – 11pm