8: Sanbo Don - Chopped Tuna Belly - Negitoro (ネギトロ), Ikura (イクラ), Uni (雲丹, 海胆), Sushi Rice - shari (しゃり) & Spring Onions. 🥄
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ACAMASEATS & GTK TIPS💮: How do one eat this wonderful of a creation?
1. Firstly, you mix the rice & ingredients together.
2. Secondly, you take a spoonful of mixed ingredients & wrap it with a piece of seaweed Nori (海苔) with wasabi (ワサビ).
3. It'll look like a mini hand roll then enjoy! 🤤
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Yes there's set meals in the menu like; Bento, Sushi, Nabe, Grill, Donburi, Sashimi & many more.
However I Recommend you to get the Omakase (💵S$100) its more worth it "leave it to Chef Fabio" he'll personally create a meal for you. It's not in the menu though, you'd have to request about 2 weeks in advance so that Chef can plan & source the best seasonal ingredients. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #YodaJapaneseDining #omakase #Sanbo #Negitoro #ネギトロ #Ikura #イクラ #Uni #雲丹 #海胆 #しゃり#お任せ #おいしい
Many have the perception that the fresher it is, the better. But the magic of Aging & curing actually enhances the flavour making it more refine & funky. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #YodaJapaneseDining #omakase #蟹 #Crab, #FoieGras #フォアグラ #Daikon #大根 #omakase #お任せ #おいしい
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Among all the sushi, my favorite would be the shiitake mushroom sushi. It's earthiness create an strong contrast. To put the perfect ending to our delicious Omakase sushi, a fish fin miso soup was served. .
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Timing, ingredients and tone of the flavors were perfect. Such enjoyable meal!
Seriously the dish that most impressed of our omakase dinner at Yoda Fish & Meat Market. Apparently a common traditional dish in Japan, this Sanbo Rice's really a mishmash of simple, fresh, and undeniably great produce. A bed of fragrant Japanese rice topped with chopped negitoro, creamy uni, crisp salmon skin, earthy toasted sesame, and sweet sweet ikura. Served with sheets of crunchy nori, so it's really like a DIY temaki. Fun, delicious, fantastic. The best part of it all? The moment those amber gems of sweet, briny ikura burst, lending an immediate umami boost to each bite.
Seriously the dish that most impressed of our omakase dinner at Yoda Fish & Meat Market. Apparently a common traditional dish in Japan, this Sanbo Rice's really a mishmash of simple, fresh, and undeniably great produce. A bed of fragrant Japanese rice topped with chopped negitoro, creamy uni, crisp salmon skin, earthy toasted sesame, and sweet sweet ikura. Served with sheets of crunchy nori, so it's really like a DIY temaki. Fun, delicious, fantastic. The best part of it all? The moment those amber gems of sweet, briny ikura burst, lending an immediate umami boost to each bite.
8: Sanbo Don - Chopped Tuna Belly - Negitoro (ネギトロ), Ikura (イクラ), Uni (雲丹, 海胆), Sushi Rice - shari (しゃり) & Spring Onions. 🍙
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How do one eat this wonderful of a creation?
1. Firstly, you mix the rice & ingredients together.
2. Secondly, you take a spoonful of mixed ingredients & wrap it with a piece of seaweed Nori (海苔) with wasabi (ワサビ).
3. It'll look like a mini hand roll then enjoy! 😋
•
ACAMASTIPS💮: Yes there's set meals in the menu like; Bento, Sushi, Nabe, Grill, Donburi, Sashimi & many more. 🏵
However I Recommend you to get the Omakase (💵S$100++) its more worth it "leave it to Chef Fabio" he'll personally create a meal for you. It's not in the menu though, you'd have to request about 2 weeks in advance so that Chef can plan & source the best seasonal ingredients. 🖖🏻
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ACAMASEATS & TIPS💮: This assorted Sashimi Platter alone is worth at least a quarter of the Omakase & what's better is that this is just 1 out of the 10 dishes we had. So Good, it's blasphemy. 🤤
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You start from the Otoro, then Chutoro & work your way to the Botan Ebi Shrimp but leave the head for later as Chef Fabio will Deep Fry it & turn it into something much more wonderful than the best Calbee Flavour you can find. That need a dedicated post by itself. 🦐
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #chefsofinstagram #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #YodaJapaneseDining #omakase #sashimi #botanebi #shrimp #otoro #chotoro #kanpachi
My favourite course in the omakase dinner. As @jiaknonstop demonstrated to us, you should mix the uni, negitoro (chopped fatty tuna) and ikura with the rice, then wrap it with the seaweed and eat it like a handroll.
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The creaminess of the uni and the clean tasting oil from the negitoro, together with bursts of savoury juices from the ikura was just perfect. And these are playfully interspersed with crunch tempura bits. So enjoyable!
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Course No. 5: Two kinds of Tempura - Nattō 納豆 with seaweed & Tai 鯛 Seabream Snapper with Shiso シソ leaf that's paired well with Mentaiko Mayo. 🍤
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Course No. 9: Somen 素麺 with Chives - Looks plain but it's comforting & heartwarming but packed with flavour from the stock. It's the kind of dish I'd crave when I'm under the weather. Simple but good. 🍜
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Course No. 10: Japanese Musk Melon メロン - Half of it was original which was so Fragrant & Sweet. Another half was soaked in Whisky - Yamazaki I assume, it paired so well together. Pungent & Divine. Died & went to Melon Heaven. 🍈
I feel the omakase we had at @yodajapanesedining was worth the $100++ as Chef Fabio served plenty of premium quality ingredients throughout our meal. Here's what we had in order:
1) Oyster shooter - It was the huge and creamy variety and the dressing was a good blend of savoury and spicy with a hint of sour.
2) Raw squid and okra with mentaiko - Chewy and slimy with an umami kick.
3) Cold poached egg with wasabi-marinated octopus and ikura - A really sensuous creation.
4) Sashimi - The botan ebi shrimp and thick cuts of otoro, chutoro and kanpachi were superbly fresh. When we were done, the shrimp head was taken away, deepfried and served again, all hot and crispy this time. Total scrumptiousness.
5) Two kinds of tempura with mentaiko mayo - I love, love, love the natto and seaweed because I am a natto fan. The Tai fish with Shiso leaf was also delicious.
6) Crab and foie gras - The former, which was really fresh, had been cooked in a light sauce, while the latter was pan-fried. The chunk of braised daikon below proved a nice foil to the richness of this dish.
7) Mangalica pork with burdock root crisps, edamame and potato salad - I chose to replace the original item of lamb with this because I am more of a pork person.
No regrets.
8) Sanbo Rice - Not shown here but I posted this separately as it is too good!
9) Somen with chives - The soft noodles look plain but every strand was full of flavour from being cooked in a tasty stock.
10) Japanese musk melon - One half was original but the other had been soaked in whisky (thanks to @jiaknonstop's instructions to the chef). Both were divine.
Conclusion: The ambience of this rather spacious restaurant isn't anything to shout about but the quality and variety of the food at those prices makes it worth traveling for.
