At $168 for lunch, I would say it's quite a steal! The fish was good but not so much the rice. Some bites were more moist/soft while others were hard. There wasn't as much interactions with the chef as he was talking to the regulars more! The apprentice was more approachable in many ways! Would probably return to try other fishes but there's quite an amount of sushi restaurants to try in Singapore
Hard to decide which one was my favourite, but the shiraebi was an interesting surprise for me for its light taste and unique colour. The seabass came in strong in flavour upon the first bite, but the soft texture just melted in the mouth afterwards. It was so sublime. The akami was really fresh and firm in texture, unlike the typically slightly mushy tuna texture. Meanwhile the negitoro, as simple as it looked, was enjoyable thanks to the rather strong seaweed wrapping the rice. The whole platter offered different colours, textures and flavours, making it a really enjoyable feast to both the sight and the tastebuds.
My first time having squid tentacles this way. This is normally deep fried. We enjoyed the crunchy texture. Oishii.
This was yesterday’s line up. Very oishii! Shima aji, Akagai, Aji, Toro, Sawara, Negitoro, Zuke, Kinmedai and Uni Ikura bowl.
The sashimi here was super fresh, and the sushi rice perfectly cooked. It wasn’t too tart from the vinegar. The portions were just right, and a nice blend of sushi and other dishes. You will definitely leave here feeling satisfied!
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.
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.
Both signify autumn and reminded me of my last autumn on the Nakasendo walk.
As it's the season for sujiko, the eggs are so freshly harvested that they pop in your mouth instantly upon the slightest pressure. So good that it shadowed the murasaki uni which by the way was excellent!
Katsuo tataki, this was delicious and served with negi, toasted sesame seeds and myoga, I didn't even need the side dressing which came with it. It was sublime.
When Chef @kojikoike1118 brought out this to show us, we were completely sold. All of us ordered one serving.
This was a bittersweet thing. Why? Because as fabulous as this incredibly fresh uni and ikura mini rice bowl was, it also signaled the end of our meal. Hence, as much as I looked forward to inhaling this, I simultaneously mourned the stop to the parade of marvelous sushi.
