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The 14-seater restaurant, helmed by chef Sam @sameo0402 and his team, with highlight custom fish ageing.
My first time tried fish ageing, it elevates texture and taste. The fish is more tender and taste more umami.
Feature: Akebono lunch menu
🍣Chawanmushi
🍣Appetiser
🍣Sashimi
🍣Cooked Dish
🍣9 Nigiri sushi
🍣Miso soup
🍣Ice cream
📍Sushi Kawasemi
120 Telok Ayer St,
Singapore,068589
My newfound appreciation for aged fish all thanks to Sushi Kawasemi’s enjoyable lineup. Having the Nigiri Sushi Course ($98++), we started strong with the warm comforting Snow Crab & Corn Chawanmushi (love the kinda foamy layered top and the warm umami flavour) and followed closely behind were the delicious nigiri sushi.
Such a refined experience, the classic marinated tuna Akami Zuké and Shiro Ebi were so so good. Then came the beautiful fried white fish dressed with capsicum, yuzu, and shiso flower in a gentle soy sauce. After which, we had the Parrotfish (aged 6 days), Bincho-tan Chicken grunt (Isaki) (aged 8 days), Chutoro (aged 12 days), Horse Mackerel (aged 6 days), Fresh Squid (Ika) served with a good squeeze of lime and yuzu salt, as well as Blue Fish (Kuromutsu) (aged for 9 days). Oh and not forgetting right before soup and dessert was a traditional handroll packed with seasoned kanpyo (gourd strips) - sweet and savoury. What a great variety with the price point, and my top 3 were the plump sweet ebi, dreamy chutoro and surprisingly melty ika. Overall, I am so impressed with how the textures seem to have greatly improved after ageing - a more gentle yet firm bite. Their shari was also superbly complementary.
Ending the meal on a high, I really love their dessert too. As I was expecting the savoury tamagoyaki (as with some Omakase restaurants), their flourless Tamago threw me off a little (in the best way) as it had a sweet profile - very soufflé-like. The chestnut ice cream and the airy Japanese cream-covered tamago were more than lovely too.
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