Posted November 23, 2016on:
Yet another addition to the growing high-end sushi scene here in Singapore, Ashino differentiates itself from Shinji, Hashida et al through the use of aged seafood.
Generally the use of aged fish, like the more famous aged beef, adds a different dimension to the flavours of the neta – being stronger and generally tastier.
This was the best piece of all, the nodoguro!
Unfortunately the piece I had been waiting for, the uni, tasted really foul. Not sure if it was a bad batch that day but it really spoiled the lunch.
I’d say it’s almost worth a second try here, if only just for the sheer difference of trying aged fish vs the more traditional and safe fare at places like Shinji.