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Concocted from the list of ingredients in the dinner menu, this took me on a wonderful ride through great flavour and texture.
While the succulent grilled octopus brought smokiness and sweetness to the dish, the slices of Jamon Iberico delivered the savoury, meaty facets. Upon the silky mash which everything lay was an egg yolk that’d been cooked in duck fat. A little firm to the touch, it glistened in the middle, looking all gold and bold, daring me to advance with my cutlery. I didn’t hesitate.

The first of my four course-lunch last Friday was this gorgeous arrangement of large, thick slices of raw hamachi (yellowtail), artichoke in both cream and chip forms, red radish and a sauce of Italian parsley with olive oil.
Flavours were light yet fulfilling. In every mouthful - crunch, oiliness, crisp freshness and creaminess co-existed.
Starting with such a lovely dish had me full of anticipation for the rest of my meal.

Here is a European-owned restaurant that does things very differently. There aren’t any signature dishes and they try their utmost to not repeat any dish for returning guests.
The menus only list ingredients that Chef-owner Stephan Zoisl and his lean kitchen team of Chef Lorenz and Pastry Chef Damon be using that day, with the focus on the freshest seasonal produce and ingredients available.
When I had asked Chef Stephan, “Why this approach?”, I was told it’s because he enjoys cooking and finds it exciting to be able to continuously create.
It was cool to watch him and his team in action, and to taste the fruit of their creativity and labour. I noticed my meal commenced with gentler flavours, and with each course, became increasingly stronger - I liked that. Texturally, it was consistent all the way, with plenty of attention paid to ensure a lot happened in that department. A thoroughly enjoyable dining experience for sure.
lf you are at the restaurant for lunch and relish some sun, ask to be seated under the skylight. At the moment though, do note they only serve the midday meal on Fridays (4-course: $58++, Austrian wine by the glass: $12++).
Dinner is available from Tuesdays to Saturdays (4-course: $98++, 6-course: $128++, 8-course: $150++)

When you consider the amount of top-grade ingredients served in this omakase, the price tag is really worth it.
For me last night, it commenced with a selection of appetisers: Persimmon With Miso Vinegar Sauce, Bluefin Tuna Skin Jelly With Ponzu, Young Potato With Wasabi Sour Plum Sauce and Roasted Duck with Homemade Red Miso.
A platter of mixed sashimi followed. Judging from the Tuna Fatty Belly, Red Snapper, Salmon, Sea Urchin, Yellow Tail, Red Shrimp, Scallop and Salmon Roe we were served, quality and variety are a sure thing at “Kyuu by Shunsui”.
Things “heated up” after this point with the charcoal-grilled items arriving one after another. First up, a smoky eggplant covered in housemade sweet red miso. Then three kinds of seafood appeared in sequence: Seared Tuna Belly With Truffle Ponzu Sauce, Big Size Prawn With Wasabi Sauce, and King Crab With Vinegar And Sudachi Lime. I found the latter two especially gratifying as they’re served smoking, straight off the charcoal grill. Perky juiciness in the form of a steaming hot Fruits Tomato was brought out at this juncture. Its remarkable sweetness enhanced by the accompanying Setouchi Salt. I thought it was a brilliant prelude to the next course - a decadent Kagoshima A4 Wagyu. That blast of grilled melt-in-the-mouth fatty meat was pure heaven.
Now came the most entertaining part of the evening where Chef heaped spoonful after spoonful of super fresh Ikura (Salmon Roe) onto a bowl of Hokkaido Nanatsuboshi Rice. With each scoop, he and his team shouted out a Japanese-sounding rousing cry (I checked - it actually doesn’t mean anything). This continued until the cup literally “runneth over”, creating an orange moat of glistening Ikura on the saucer beneath.
After the fun spectacle, dinner ended on a quieter note with a very good housemade matcha ice-cream and azuki.

Blind faith in the right chef can reap magnificent results.
This was proven today when I decided to leave it to Owner-Chef Tomoo to plan the menu for TH’s birthday lunch. Having seen his mouthwatering delights of the autumn season from @blueskiescottonclouds’ recent visit, I was confident he would come up with something impressive. Well, that he did and then some!
One of the dishes he served us was this very special seasonal hairy crab rice. A major jaw-drop moment happened when it was first brought out. Serious gawking (from me) followed when he proceeded to heap on indecently fresh uni and ikura. By the time I dug the spoon in for my first bite, I was a quivering mess of anticipation. Thankfully, the level of deliciousness in this dish lived up to my expectations. The rice was intoxicatingly fragrant and saturated with the richness of the crab roe and flesh. Even after I vacuumed up every edible bit from the crab shell, I was left wanting more.

Because a good chef always flows with the seasons in every aspect, it's fun to see what desserts appear at the end of an Omakase meal.
This here dish of Kyoho grapes and matcha mochi graced us with its presence at Sushi Sabu-Roku late last week.
The peeled seedless grapes were very sweet and almost burst with juice - I just wished there were more! Providing a sombre note was the chewy, slightly bitter mochi. In other words, a well struck balance of a dessert. How very thoughtful.

Under all that incredibly fresh ikura is fabulously soft uni (sea urchin) egg custard. Known to be a signature of Chef Kazu, this dish also has kuruma (Japanese tiger prawn), some light jelly and freshly grated wasabi (hopefully, I didn't miss anything out - eating it was keeping me rather preoccupied 😂).
I found the taste very appealing as it's light yet bright with the flavours of the sea. Frankly, I'd be happy to pay for a double portion 😋
We had this as part of our omakase dinner at Kakure which is priced at $88++ and $138++, depending on whether you choose to end your meal with the Wagyu Beef Curry Rice or Chirashi.
Very importantly, if you love sake, I highly recommend having the sake pairing ($118++). Hiroshi-san, the Japanese sommelier will select 6 kinds of sake to best go with the six courses of your omakase meal. Feel free to ask him questions about the sake he's chosen as he's very knowledgeable and pretty eloquent in English.

If you've always thought of @fatcowsg as a Japanese Wagyu restaurant, it's time for a rethink. The newly-renovated section now boasts an omakase counter that seats 8 and a spectacular, spoil-you-silly menu to match.
Friendly Head Chef Shigeru Kasajima rules the roost and is the creator behind the omakase lunch ($120++) and dinner ($280++) sets.
What he serves is Japanese dishes with subtle twists, a few of which reflect techniques drawn from his past experience in the kitchen of a French fine dining restaurant.
Over the course of an evening, he prepared and presented us with the following sumptuous gems:
- A platter of three kinds of appetisers
- Refreshing chilled Japanese fruit tomato, soft jelly, tai sashimi and bafun uni
- A bowl of hot, soul-satisfying tai fish head soup
- Crab in shell with kani miso, yuzu foam plus a lovely housemade fruit vinegar dip
- Immensely tender Japanese abalone steamed in sake for 3 hours and given a kiss of truffle salt
- Sashimi of kai with grated-on-the-spot Himalayan pink salt
- Sashimi of whelk and geoduck
- Lightly grilled Grade 4 Ohmi Wagyu ribeye served with Chef's "secret recipe" ponzu sauce and a creamy goma dare
- A jaw-droppingly huge raw botan ebi served in a glass of ponzu and truffle oil
- Astonishingly good flounder sushi with soya sauce foam and oba leaf pesto
- Aburi otoro sushi
- Grilled foie gras sushi
- Uni sushi
- Baby leeks, sour plum paste and bonito flakes sushi
- Nikiri shoyu marinated akami sushi
- Chef's super-decadent signature sushi that heaved with Saga Wagyu beef tartare, uni, amaebi and ikura
- Hotate with yuzu foam and lime zest
- Anago sushi
- Tamago branded with "FC"
- Miso soup
- Japanese pear
I was fascinated to see that instead of pickled ginger, Chef made pickled chrysanthemum petals. Delicately succulent, they harbour a tinge of sweetness which was a nice change from the usual. He also chose to present his pieces of sushi on just a bamboo leaf alone.
I can imagine a few of you purists shuddering as you read my post but I say, be open to explore. You'll never know what new tastes and food experiences await. And in the process of discovery lies the fun.

During weekdays, Chef Koji does a very good value $88++ sushi course for lunch.
He starts you off with a mixed green salad before proceeding to carefully craft and place one sublime piece of sushi at a time in front of you, keeping the pace nice and leisurely. The total number of sushi is ten and they are all fantastically fresh as he uses seasonal seafood. Here is what we we had:
- Shima Aji (mackerel)
- Shiro Ika (yuzu zest-speckled squid)
- Shima Saba (marinated mackerel)
- Chutoro (medium fatty tuna)
- Hotate (scallop)
- Amaebi (sweet shrimp)
- Akame Zuke (marinated tuna)
- Kinmedai (roasted with salt)
- Negitoro Maki Roll (3 pieces)
- Anago (sea eel)
Besides the raw items, you also get a piece of grilled fish (it was a hefty chunk of Teriyaki Buri that day), mini rice bowl with Uni and Ikura, a small chawanmushi, miso soup and dessert.
I can't wait to return for another lunch soon. Thanks Burpple Tastemaker @blueskiescottonclouds for organising this gathering to introduce us to this gem.

This is "next level" grass-fed beef.
Not only was it aged at the source but it has also undergone an intense process of repetitive roast-and-rest at the restaurant to get it to such swoon-worthy flavour.
I have always felt grass-fed beef tastes best when it has a little extra something and Head Chef Luke Armstrong tackles that here with Japanese abalone mushrooms. The heady, earthy aroma of these fungi was brilliantly exploited in the sauce which was poured over the beef upon serving.
This was part of the "Lunch Tasting Menu" which was basically done "Omakase" style. It was fun to sit back and wait to be surprised one course at a time.

Having really enjoyed Chef Ivan Brehm's "crossroads cuisine" at @restaurantnouri, I was naturally excited for his first "Four Hands" event with Chef Leandro Carreira. From Chef Ivan's instagram posts and spotting them at work in the open kitchen area upon my arrival, I knew my group of friends and I were in for a wonderful meal. Their camaraderie was certainly palpable.
Every course with the exception of the last (Nouri's signature nutmeg candy in a mind-boggling puzzle box) was a result of the collaboration. Flavours and textures constantly surprised throughout the meal as ingredients took on innovative forms and were presented in new ways. The first jaw-dropping moment was with one of the three snacks, the Clams Bulhão Pato. Imagine the very essence of a clam in its thinnest and crispiest guise - brilliant.
For me, the other standouts from the meal were the Japanese Sardine in Escabeche - its intrinsic fishiness nicely tempered by light curing and Nyonya pickles, and the King Crab with Toasted Milk Tofu - I loved the way the spicy heat of the peppercorns and soft creaminess of tofu tasted with the sweet, smoky chunks of crabmeat.
I found the desserts of Peanut Soup, Halva with Mandarin Sorbet as well as the Requeijao with Lemon Curd, Malt and Vanilla Cracker memorable for different reasons. The former framed peanuts (which I am not crazy about honestly) in a whole new and refreshing light - one that I thoroughly enjoyed with surprise written all over my face. On the other hand, the latter felt familiar (like a deconstructed lemon cheesecake) but executed to absolute perfection.
Contributing to the terrific evening was the warm service from team Nouri. The thoughtfully concocted cocktails by bartender Joe Fong and restaurant manager Matthew got the merriment rolling and it didn't stop thanks to the premium sake that our friend Louis so generously shared.

I learned of this restaurant from Burpplers @blueskiescottonclouds and @acamasteo. It's supposedly one of the best, if not the best place for a la carte tempura in Singapore right now. Opened in May this year, it has a discreet, traditional-looking entrance that seems rather unusual in Ngee Ann Shopping Centre which is where it is located. Once you're through the door, you'll need to walk down slightly maze-like corridors to finally be seated either in the tempura room or the sushi room.
The tempura here is very refine in every sense of the word. Not only does each ingredient come clad in an ultra thin layer of crunchy, grease-free coating of batter, they are cooked one at a time and served to you the moment it is removed from the fryer. You can choose how to savour each item, either by dipping in a bowl of light sauce into which finely grated radish should go, or with salt and pepper. A wedge of lemon and chilli spice powder are the other condiments available to you too.
I decided on the $80++ tempura omakase and was very satisfied with the overall quality and taste. After a cold appetiser of sea eel, and a mixed seasonal vegetable with fish roe, the chef proceeded to cook my tempura. Timing was pretty good with each new piece arriving just after I'd finished or was about to finish the preceding one. The freshness of the ingredients was impressive. Coupled with the delicate batter, it's not rocket science to conclude that every bite was pure bliss. Dessert was ice-cream, and I found both the brown tea and sweet potato flavours delightful.

About Veronica Phua
Veronica Phua

Veronica Phua

5237 Reviews  89672 Followers

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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