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. ❤
myhumblefood 