Also known as Hand Pressed Sushi, each of these features a hand-pressed ball of sticky fluffy vinegared sushi rice with grainy sweet sour flavour, as the base.
.
The Tai To Kanzo / Red Snapper With Liver is topped with a thick cut, tender firm silky tai / red snapper fish fillet, dressed with usukuchi shoyu / light soy sauce, and a creamy grainy dollop of mashed kanzo / liver from the tai / red snapper fish.
.
This starts with a meaty sweet salty savoury flavour, then you get the earthy mineral savoury notes. Unique, a little like eating chilled foie gras in taste.
.
The Ni Maguro, also known as Duo Of Tuna is topped with a thick cut, aburi / lightly torched fillet of luxurious otoro / tuna fish belly which has lovely smoky sweet savoury fatty oily flavour, and blanketed with a thick cut, mirin rice wine marinated fillet of meaty akami / tuna fish loin with deep savoury sweet flavour.
.
The contast of textures and flavours is pleasantly enticing.
.
The Aburi Supein No Saba To Momiji Oroshi / Lightly Torched Spanish Mackerel With Spicy Grated Daikon Radish is topped with a thick cut, aburi / lightly torched fillet of supein no saba / Spanish mackerel fish which has enticing savoury sweet smoky flavour.
.
The grainy dollop of momiji oroshi / spicy grated daikon radish lends bright spicy sweet flavour, and the fiery kick with a lingering burn is fierce to cater to the Singapore palate.
.
Chef says he makes this with grated red daikon radish, yuzu juice, ginger, sesame oil, chili, and more chili.
.
Part of the Sushi & Dashi Omakase (SGD $88++ per pax) set. Invited tasting.
.
.
.
Mai By Dashi Master Marusaya
More details in profile & blog