my friend and i ordered the lunch sushi course worth $68, which included salad, chawanmushi, kuzu somen, 7 courses of sushi, sushi roll, tamagoyaki and a dessert. the service was immaculate and the staff were extremely attentive and friendly. david, our omakase chef patiently explained to us each dish before we got to taste them, and was very knowledgeable! so not only did i get to taste each dish, i also got to learn more about the ingredients used, and the way of preparation, and i got to witness each sushi being prepared fresh, and the techniques used to carefully craft every piece of sushi.

1) salad
the crunchy salad leaves and crispy lotus roots complemented each other really well in terms of texture and sesame dressing gave it the flavor burst that it needed. this was extremely refreshing and appetizing!

2) chawanmushi
our chef explained that the egg was steamed with bonito and it's innards, making this extremely flavourful and umami. the egg was silky in texture, and the chawanmushi was carefully crafted with the first layer predominantly miso-flavoured, and the yuzu flavour kicks in later. at the bottom of the chawanmushi, there was a glutinous rice ball and the bonito innards. i found this extremely flavourful, but towards the end, i found it slightly too salty! overall, it was still great!

3) kuzu somen
the somen was described to have been cooked in a particular method, intended to make the noodles chewy. flavourful, radish, arro(?) thick women sauce coated my noodles fully, giving it the full flavor

4) 7 sushi course
• spanish mackerel with seaweed soy sauce -
very mild in flavour, fresh and the soy sauce and wasabi added an overall flavour kick.

• marinated lean tuna -
beautiful and bright red in colour and it tasted fresh with citrusy notes.

• shima aji
this fish, famous from the town of aji in japan, made its way over for us to experience right in singapore! this tasted slightly spicy, with yuzu notes and the fish on its own was a little salty and chewy in texture.

• fatty tuna sushi (ootoro)
this was one of my favorites from the course! as the name suggests, fatty tuna had more fat content than lean protein, which completely changed the texture of it compared to the marinated lean tuna. this immediately started melting in my mouth, without me even having to chew it.

• cuttlefish (ika)
this sushi had notes of lime and was chewy in texture.

• seaweed with rice and uni
the mouthfeel of this sushi was absolutely mindblowing. this was my first time trying uni, and my spirit transcended and returned back for real. ABSOLUTELY BEAUTIFUL, and definitely another one of my favorites.

• slowcooked scallop
this sushi was sweet, and fresh, citrusy with the wasabi tang! the normal scallops you get are usually chewier in texture, which im not a big fan of, but this scallop was more melt-in-your-mouth

5) sushi roll
like i mentioned, i loved the fatty tuna sushi already, so another round of fatty tuna but as a maki roll was thrilling to me. this maki roll was made with chopped fatty tuna, picked radish and sesame seeds. they were extremely generous with the amount of fatty tuna, and it had a brilliant mouthfeel and texture to it. i absolutely enjoyed this.

6) white miso soup
perfect balance between salty and umami and absolutely warmed my soul. the spring onions added depth to the soup in terms of aroma!

7)castella-style tamagoyaki
the chef explained that this was made with prawn, yam, fish and eggs, but to my surprise it actually tasted sweet! the texture was also very cake-like, so my mind registered it was a dessert more than something made with prawns or fish!!

8) mizu yokai
for dessert, we had this red-bean flavoured jelly! it was smooth, melt in your mouth, and decorated with beautiful gold flake on top. this was perfectly sweet, and a wonderful way to wrap up the omakase experience.

overall, this was a flavour and texture fiesta for me, and i thoroughly enjoyed the omakase!