Shiok Maki

$20.00 ยท 13 Reviews

You can specify your budget 100 and up. We did 150 which their default. Served by chef Steve, he was afable and relaxed and confident. Made for a nice atmosphere. Quite heavy on aburi which makes for an oilier feel but there was good variety. Flounder fin, sardine was v tasty, otoro so big i hardly could fit in my mouth. The shari had a nice texture and warmth to it and held together.

They kept our tea topped up. The surprise was the negitoro with ikura underneath and raw quail egg - super tasty combination that was perfectly seasoned.

Teru Maki ($22++): Goose liver, avocado, eel.
Good, but flavour profile paled in comparison to the Shiok Maki. Maybe if this were served before the Shiok Maki.... Hmmm.. But anyway, it's still delicious.

  • 1 Like

Shiok Maki ($20++): Eel, avocado, salmon, "special sauce".

Deeeeelicious. IMHO better than the one from that other place that everyone goes to. The special sauce is less cheesy & overpowering in this one, which I really like; it was well balanced.

  • 4 Likes

Reminded me of the similar overrated maki from the forever-crowded Japanese outlet at Wisma Atria, this was a great surprise on the table. Far from being so jelat, the amount of Japanese mayo was just right. What I loved the most was the unagi, perfectly blow-torched so much so it gave a strong fragrant and taste.

Wonder who came up with all these versions and made them shiok. Regardless of it, let's tuck in!

This is even better than Koh Grill's and every piece melts in your mouth!