Posts Tagged ‘omakase’
This small and cosy 18-seater Japanese eatery has been steadily gaining a reputation for having one of the longest reservation lists for a place of its size. Read the rest of this entry »
This is the 3rd time I’ve been to Nagomi and the food is still as good. I’m not gonna say that much about Nagomi as you can read my previous two posts here and here, so this will mainly be a simple post.
Yes I’m back again at Kaikaya, which I first visited back in 2009 and wrote about it. I liked it so much that I decided to return to Kaikaya again this time to try some other dishes there.
Hirosaku is a homely little restaurant that is family-run, helmed by a fatherly chef and his very kind wife. Sometimes at night their daughter helps them out as well.
Unlike Singapore where most of the top Japanese restaurants tend to be cloistered in hotels, in Tokyo even the Michelin 3 star restaurants are hidden down obscure alleys, just a door in the face of an nondescript building.
Suzunari is a cosy little restaurant located deep in the heart of Yotsuya San-chrome, buried down in those narrow alleyways. It’s actually a bit hard to find if they didn’t have a whole bunch of flowers outside.
This is my 2nd time eating at Nagomi and it’s still as good as the 1st time I visited them a year back. Very good for small intimate dinners or gatherings, and for those who want that authentic Japanese feel for their dining place.
Potato salad and fried salmon chunks. Simple but tasty!
The Standing Sushi Bar recently opened a new outlet at Queen Street, now known as their “8Q” outlet. Contrary to its name, this SSB outlet has seats! And a much larger floor space to boot as well.
Their dinner omakase operations have now shifted to 8Q, which allows them to provide a greater variety of dishes due to the larger kitchen. So now this is where I’m at for another omakase!
Something to note: if you ever want to take photos of your food at 8Q, don’t ever sit at the counter. The lighting is super tricky to process out cleanly
This is probably going to be my last omakase at the UOB Standing Sushi Bar as they are opening a new branch at 8QSAM which is where they’ll handle the omakase dinners as the kitchen will be bigger.
Aperitif: Black soybean wine
This is a pretty rare drink – black soybeans fermented with alcohol. It is like a very mild version of sake and you won’t really get drunk on this unless you consume like half a bottle. It tastes like soybean milk on first sip then the bite of the sake kicks in gently as you imbibe it down.
1st course: Hokkigai sashimi salad
Hokkigai is known as surf clam and it is one of the most identifiable sashimi due to its bright red colouring on one side. It has a clean and crisp texture, moreso than the other shellfish I’ve had for sashimi. The crunchy texture provide a good contrast with the Japanese rocket salad.