Posts Tagged ‘standing sushi bar’
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.
It’s been some time since I got my omakase fix at the Standing Sushi Bar so I trotted down in the middle of a sweltering April to get it! My friend joined me on this one and the photos are taken using his DSLR. Huge difference from my usual photos!!
1st course: Japanese fish cake
A little bit different from the normal fish cake, this one is hand-made using white fish meat and it is much denser in texture than normal fish cake. The taste is richer than normal ones as well.
1st course: Japanese salad
This warm appetizer is built on a base of Mizuno greens which looks very similar to rocket but has a milder taste. Rounding it up is a mix of toppings – tomatoes, tofu, avocado, pan-fried shiitake mushrooms and sesame seeds.
The first omakase of 2010 at the Standing Sushi Bar!
1st course: Zensai
Ikura in cucumber cup, lobster wasabi salad, and mixed greens.
Time for the last omakase of the year at the Standing Sushi Bar, an early one for Christmas! This time they had these cute sawagani (small river crabs) in a jar on the counter.
It’s time for another omakase in the month of November at the Standing Sushi Bar!
Appetizer: Tamago sushi
Love the tamago sushi that Kawa-san makes! Chunky but still light and tasty!
Aperitif: Yuzu umeshu
This is an umeshu on the rocks that includes the juice of the yuzu fruit, which makes it more sour and have a dash of bitterness. Quite refreshing actually.
I went for a more powerful omakase dinner at the Standing Sushi Bar this time round!
1st course: Vermicelli with spicy sesame oil dressing
I thought this was chuuka kurage (jellyfish) at first since this dressing is usually used with jellyfish for an appetizer.