Sushi Koike

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.

Really enjoyed this, full of umami.

Truly delicious. Thank you Chef Koji-San for a delightful meal.

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.