Aged sushi, a matter of personal preference. I prefer regular sushi as I felt like each sushi tasted very similar to each other cause of the strong and distinct vinegar flavour profiles. But it was clear the chef puts in a lot of thought to his creations, as each cut of fish is aged differently, tem
A very engaging Sushi Omakase dinner journey where chef explained each appetizer and nigiri sushi. 6pm seating and was not rushed.
While there are some fish that taste good, there isn’t a variety of fishes served. With the 400 per person set, there isn’t any wagyu/beef, crab or lobster, mostly white fish. Also, the difference of sushi served compared to 450 per person set is too vast with only 50 dollar difference. We were told
Totally different tasting experience of having aged sushi from usual fresh sushi, where the aging process brings out the umami of the fish to full potential. How aging is done remains a secret; what can be said different method is used for different fishes.
1 photo not taken is the chawamushi, as it
We are sushi noobs and hadn’t been to a serious sushi restaurant before this visit. We decided to splurge and give it a try on our wedding anniversary. We never had such amazing sushi/fish till that day. No fishy undertones and a few were well paired with condiments like yuzu Kosho and ume. I loved
Sushi and food prepared by Chef will heal any broken heart of not being able to travel to Japan. Remember to order Jyuyondai Honmaru (十四代本丸) - it is a beautiful sake especially when you enjoyed it warmed.
Was skeptics coz of mixed review but I gave this a 5/5 in terms of taste, ingredients and service.
Ordered the full Omakase menu and Chef starts serving almost immediately! The ginger and cucumber is sliced like sticks with a bit of salt on the sight.
Food: 5/5
Served aged sushi, I can’t fault any
Really nice aged sushi, photos was different visit from lunch and dinner. Corkage was 50 bucks all by the book
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