Ryo Sushi (Orchid Hotel)

Uni on uni! This was the last course and it is also the reason why I would recommend going for the 18-Course Sea Urchin Menu. We get a small rice bowl of uni mixed with Japanese rice, topped with uni pieces, ikura and a dollop of wasabi. I am already salivating just by looking at what goes into the rice bowl. Every single rice grain is coated with creamy uni and with the ikura bursting in my mouth with every bite, it is just packed with umami goodness. The meal ended with a light and refreshing bowl of miso soup to cleanse our palate.

\\ 18-Course Sea Urchin Menu (3/3) 》$128

One of the perks of omakase is the firsthand experience we get sitting at the bar counter and relishing the most authentic Japanese dining experience. We get to observe the chef as he prepares individual pieces of sushi right before us. It reminds me of my omakase experience at one of the sushi bars at Tsukiji fish market.

There were 2 chefs and each of the chefs would handle 4 guests which gave a very personal touch. The chef would only serve the next course when we are done with the previous. The fishes were oh-so-fresh and solid! Each course was paired so well with different sauces that nothing tasted similar throughout the whole course.

My 12-Course Sushi is as follows
- Hirame Flat Fish
- Squid
- Prawn
- Sea Bream
- Japanese Groupa
- Golden Threadfin Bream (Not in Picture)
- Golden Eye Snapper (Not in Picture)
- Chutoro
- Otoro with Soy Sauce Foam (Not in Picture)
- Hototo (Not in Picture)
- Horse Mackeral (Aji)
- Sea Urchin

\\ 18-Course Sea Urchin Menu (2/3) 》$128

This is one of the most affordable and reasonably priced omakase in town. It is an 8 seater restaurant hence it is not possible to get a seat without a reservation. Their omakase is priced at $98 or $128 which includes sea urchin. I thought it would be worth diving straight into their sea urchin menu since it isn't exactly easy to reserve a seat. Reservations are open 30 days in advance.

For starters, we had the Hijiki seaweed salad seasoned with soya sauce and cooking sake. It has a combination of slightly salty, sweet and savoury flavours which serves as a refreshing appetiser. Next, we have salt-sprinkled edamame served warm, followed by onsen tamago with truffle soy sauce. The truffle onsen egg comes with a soft runny yolk, accompanied by bursting flavours of ikura and truffle aroma.

Towards the end of the meal (before the rice bowl), we were served a crab meat handroll wrapped in seaweed and rice. It was sweet, simple and delicious!

\\ 18-Course Sea Urchin Menu (1/3) 》$128

The Ryo Sushi “all-time hits” bowl was definitely a big hit with me.

Mainly comprising of uni, ikura, chutoro and otoro, this bowl (S$58) is deliciously decadent and indulgent.

I was lucky to secure a booking about 2-3 weeks prior. They open their bookings on the first day of the month before. It’s a 3-men team hence please be patient with replies. Only the $98 menu is available for dinner. Pretty affordable for Omakase style, chef Roy is amicable and engages in friendly banter.

Fish is good but nothing that really surprises me. My favourite sushi was the chutoro with soya sauce foam. But my favourite dish was the don at the end (pictured). So so good, I wished it was bigger. The crab temaki was pretty good too. Could do with more positive surprises but for the price nothing much to complain.

We also got a 300ml bottle of dassai 39 for $65 which was reasonable. Overall an enjoyable meal to celebrate my companion’s 30th.

Part 1

Highly recommend this value for money omakase venue - 12 pieces of sushi, uni ikura rice bowl, kani roll, onsen egg and some appetisers.

Sushi include some seasonals - Leatherjacket, Ika, Hotate, Tai, Golden threadfin, Spanish mackerel, Amaebi, Barracuda, Chutoro with soya foam, Otoro, Shima Aji, Uni. This is a much better experience than my first time with a higher level of consistency.

Only issue is that it is very tough to secure a booking. The shop has a small capacity of 9 pax pre-covid, made worse by the social distancing rule.