Singapore Sushi

One of the best parts of the winter season is that you get really rich and flavourful ingredients like Ankimo, which is monkfish liver. It's smooth, rich and creamy when you get it fresh. Usually, you get it as an appetiser or a side dish. Here at Kaishin, they used it as a netta (sushi topping). Kashin's lunch sushi set is pretty affordable at $60 for 10 pieces of sushi. A quaint and lovely place for lunch if you are in the Robertson Quay area.

Some fishes also evolve with the change in season. Known as Hamachi in other seasons, Buri is the evolved form of the Yellowtail or Amberjack in the winter. During the winter season, they gain more weight and the meat becomes fattier. With a little aging, the marbling in the meat becomes more obvious as well. Buri is only available during the winter months so do catch it before Spring arrives!

Chef Tomoo is probably one of the friendliest sushi chefs around. Always jovial and willing to share his knowledge on sushi. He's also very generous, just look at the amount of uni he has piled on! . . . .

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What a showstopper this dish was. The visual theatrics of pouring the ikura till it overflows makes this a truly insta worthy signature dish. It's a real fun dish to look at. However, after a while, it's just a little too much fish roe that you can stomach. Truth be told, I was attracted to visit Kyuu after seeing many friends post photos and videos of this dish. So we came here for our anniversary. Besides this dish, the entire meal was fraught with inconsistencies. Some dishes were hits, some were misses. Unfortunately, Kyuu is a once and done kinda place. I doubt we will be back any time soon. . . . .

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You get 10 pieces of sushi with other side dishes such as chawamushi and desserts for $120. I really like the Akami presented here, simple and pristine.

Before the invention of the hand held blow torch, sushi chefs would use red hot charcoal pieces and bring it really close to the sushi. This allows them to give the fish that nice sear and char. Also, the charcoal imparts a nice smoky flavour that you can't get with a blow torch. Here, the chef is grilling fatty tuna belly sushi for us.

Served without seaweed in the usual Gunkan style to showcase the freshness of the Uni. Also, they use red vinegar in the rice here to compliment the sweetness of the sea urchin. Fresh, sweet and creamy, one of the nicer Uni sushi I've tasted lately.

Fatty Tuna Belly. The marbling on this piece was simply beautiful. Melt in your mouth goodness.

Really happy to have eaten it this month! Shinko, aka baby kohada/gizard shad, is only available in the month of July till mid August. It's really difficult to prepare this sushi. The fish is only 5cm long and you have to fillet it carefully, then it has to be cured in vinegar to clean it up. 3-4 pieces of this fish is used to form the sushi. It's a real test for any sushi Chef. Very thankful to Chef Koji for preparing this sushi expertly! A slight hint of vinegar to cut through the oiliness of the fish. Shall wait patiently till next year now! lol

This was a more unique cut of otoro sushi that Chef served today. He explained that sliced between both chutoro and otoro for this cut. This way, you get both fatty and slightly leaner parts of the tuna in one bite. You can see the marbling gradient of this fish fade slightly towards the left here.

You get 5 different items on this platter. There's deep fried baby shrimps, tempura white fish, enoki mushrooms, smoked salmon rolled with chives and my favorite monkfish liver, also known as ankimo. A very beautifully presented plate showcasing seasonal ingredients!