9 Raffles Boulevard
#02-12/13 Millenia Walk
Singapore 039596
Saturday:
11:30am - 03:00pm
05:30pm - 10:30pm
Enjoy dining without burning a hole in your pocket, no membership required
In collaboration with JFOODO (The Japan Food Product Overseas Promotion Center) to promote the Niigata-Koshihikari rice, Tomi Sushi is running a promotion for their Ebi Tempura Roll ($15, U.P. $18) that is made using this rice from the Niigata prefecture. Tasting the Koshihikari rice, I noticed that it has characteristics of having a tinge of sweetness with a fluffy texture even when cold, and all these traits complement well with the tempura prawn and brininess of the tobiko. Want to try the Koshihikari rice? Head down to Tomi Sushi and enjoy the Ebi Tempura Roll at a promotional rate from now to 10 February 2024. To find out more about the Life in Every Grain, Joy in Every Bite campaign on Japanese rice, visit https://japan-food.jetro.go.jp/rice/sg/.
There is also the maguro promotion whereby selected tuna items are going at 50% off such as the Maguro Zanmai set ($32.50, U.P. $65), which is also made using 100% Niigata-Koshihikari rice.
With the Flame-Seared Bluefin Tuna Fish In Grated Daikon Radish And Ponzu Sauce Sushi, the base of sticky sushi rice is covered with a thick cut slice of tender moist akami / bluefin tuna fish loin, gently torched till just cooked.
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Topped with crisp spring onions, and juicy oroshi / grated daikon radish infused with ponzu sauce (made from katsuobushi / bonito flakes, kombu seaweed, rice vinegar, yuzu juice, and mirin rice wine).
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You get a combined burst of smoky vegetal salty earthy meaty savoury grainy sour sweet flavour.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html
With the Flame-Seared Salmon Fish In Grated Daikon Radish And Ponzu Sauce Sushi, the base of sticky sushi rice is covered with a thick cut slice of tender moist shake / salmon fish loin, gently torched till just cooked.
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Topped with crisp spring onions, and juicy oroshi / grated daikon radish infused with ponzu sauce (made from katsuobushi / bonito flakes, kombu seaweed, rice vinegar, yuzu juice, and mirin rice wine).
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You get a combined burst of smoky vegetal salty earthy meaty savoury grainy sour sweet flavour.
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.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html
The Swordfish Sushi is among my favourites here. The thick cut of mekajiki / swordfish is juicy, fatty, crunchy, and slippery succulent in texture, overlaid on the tightly-shaped sticky sushi rice.
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Has lovely meaty oily savoury sweet flavour to the fish, with mild grainy sour sweet aroma from the rice, yum.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html
Also known as Greater Amberjack Fish Sushi is a popular choice here.
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The thick cut of kanpachi / greater amberjack fish is moist, firm, and springy in texture, overlaid on the tightly-shaped sticky sushi rice.
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Has lovely meaty buttery savoury sweet flavour to the fish, with mild grainy sour sweet aroma from the rice, yum.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html
Named Boiled Saltwater Eel One Point Two Fingers Sushi, this features an impressive whole fillet of soft moist anago / saltwater eel.
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It's boiled and marinated with tare sauce (made from a blend of usukuchi shoyu / light soy sauce, koikuchi shoyu / dark soy sauce, mirin rice wine, brown sugar, sake rice wine, sherry vinegar, garlic), laid over a mound of nicely formed sticky sushi rice.
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The combination of eel and rice has an enticing meaty savoury salty earthy grainy sour sweet flavour, nice.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html