Mizuki (Takashimaya)

You're expected to eat your sushi using your hands. New dining experience here. The sashimi are all very fresh. I love the one with the mini shrimps all packed together. Yummy.

Uni overload. Super fresh uni and sashimi. On top of a bed of seaweed puree. This is so loved.

Loved every single dish served by Chef Angus. Given its quality, it’s definitely value for money compared to other similar restaurants charging more than $400 for dinner per head.

Hamachi is my favorite type of sashimi so I was so happy to get such a huge slice of sashimi which allowed me to appreciate the full extent of its firm texture. Hamachi is another type of amberjack (the Japanese amberjack). It has a characteristically succulent, rich and buttery taste. And this one was so fatty and had that glorious melt in your mouth texture. Just perfect and simply prepared with the perfect dash of soy sauce.

This is the lean cut of the tuna. It was quickly cured in soy sauce before being pressed onto the bed of rice. I find the color of this sashimi so attractive, a brilliant, luminous, wine-red color. I love the way this sushi was prepared. The time the fish spends marinating in the soy sauce highlights and elevates the natural umami of the tuna. It had a fantastic firm, meaty bite that paired well with the soft grains of perfectly seasoned rice.

Another highlight for me was the amberjack. Notice how the fish is deftly sliced into three thin slices, which according to the chef makes it taste better. And indeed it did. Such a gorgeous melt-in-your-mouth texture. Amberjack is a type of yellowtail, which happens to be one of my favorite types of sashimi because of its absolutely rich, buttery taste and aroma.