Had an extremely enjoyable experience at Tomidou! The chefs and restaurant staff went above and beyond to make our omakase meal a special experience, taking the time to explain the source and choice of ingredients used and even finding out the answers to any queries we may have. Do note that the establishment is reservation only, so do call ahead to book to avoid disappointment!

Dish 1: Tuna sushi from Ooma city, which is famed for their bluefin tuna. The tuna melts in your mouth and the rice was perfectly done; how the chef managed to get individual grains of rice while still making them stick together escapes me. Ratio of rice to fish to wasabi to sauce was perfect.

Dish 2: Uni sushi from Hokkaido. The uni was very creamy, carrying a mild taste of the sea and complemented the smoky fragrance of the seaweed, which had been roasted over binchotan.

Dish 3: Rice dish with grilled fish, served with sauce from crab and Yuzu. The fragrance from the grilled fish and seaweed complemented the umami sauce. My favourite dish of the meal.

Dish 4: Toromaki made with ootoro, chuutoro and uni. Every bite managed to deliver a different flavour; the creamy uni was first to melt in your mouth, followed by ootoro the chuutoro. All the different ingredients managed to keep their unique flavours while still being cohesive as a dish.

5. Miso soup made with Shijimi clams, served delicately in a cute cup. The clams lends itself to a rich complex soup taste while still being light enough to be a comfort sip at the end of the day

6. Hojicha ice cream served in an elegant glass bowl. The scent of roasted tea successfully cleanses the palate and delivers a perfect ending to an exquisite experience enjoyed.