The Dirty Stall

Ashino

Posted on: November 23, 2016

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.

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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.

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This was the best piece of all, the nodoguro!

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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.

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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.

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