Chef Back has launched the 5-course omakase dinner experience at $148++ per pax and the meal starts with the Umami Hokkaido Uni, beautifully topped with gold flakes. The New AB Sashimi features delicate slices of kanpachi with a tomato citrus sauce, with the additions of crunch and refreshing pickled radish providing the nice flavour balance. The next Halibut dish comes with a clam ang-sauce and the apple puree is a nice surprise to cut through the richness.

The main is a “Sanchoku” Ribeye that is cooked to a medium rare and if you are still feeling hungry at this stage, you can add on the Lobster Claypot Rice at $65++ per pot. I will highly recommend it as this is such a comforting dish with a bowl of miso soup and a side of banchan to go along with it. Dessert is a matcha tart with hazelnut chantilly and barley ice cream, a nice creamy end to the meal.