Lunch @ Ishi 石

December 31, 2017 in Japanese

It feels like it has been a while since I found a promising new sushi restaurant. So when I chanced upon ISHI, I got really excited. Keke. And thankfully, my IGGF (InstaGram GirlFriend) was equally interested to check out ISHI which is apparently opened by the same group who launched Izy Dining and Bar. With that, reservation was made for a weekend lunch. =)

But please be mindful that they are located in InterContinental Robertson Quay and not InterContinental Bugis. Imagine my horror when I reached the latter and couldn’t locate the restaurant. Blur me. Thankfully, I was early. So I managed to cabbed down to ISHI within 10 minutes. But yeah, I was late for our lunch reservation by 5 minutes. Oops.

After alighting from my taxi, the hotel staff showed me the (external) escalator which I was to take to level 2. Upon entering, I immediately noticed that ISHI’s kitchen was completely open. Interesting. And from the lunch menu, I ordered:-

1) Lunch omakase, $180 comprised of:-

(A) Dish #1 (above) – Botan-ebi, kelp and salmon roe paired with vinegar jelly and topped with gold flakes. It honestly couldn’t get any better. My girlfriend and I were in love. Haha.


  

(B) Dish #2 (above) – Chawanmushi. And it being December (winter), it’s the best season for shirako. So yes! Tara shirako (cod’s milt) was served in my egg custard. So nice.

(C) Dish #3 (above) – Sashimi. Assortment of chutoro (medium fatty tuna), kinmedai (big eye snapper), ishigakigai (giant clam) and shima aji (striped jack). And just in case I didn’t know what a shell fish was, head chef Masaaki Sakashita very friendly cutely took out the shell for me to see.

(D) Dish #4 (above) – And instead of wagyu beef, head chef Masaaki san replace mine with braised abalone. And I seriously, seriously love the bowl.

  
  
  

(E) Dish #5 (above) – Sushi (7 pieces). Flounder, kamasu (barracuda) with Okinawa salt, maguro zuke (marinated tuna), hokkigai (arctic surf clam), sawada (Spanish mackerel), shiro-ebi (baby white shrimp), and otoro (premium fatty tuna). And for the Spanish mackerel, head chef Masaaki san added a twist by swapping wasabi with Tasmania mustard. So yes, it was very interesting cause the mustard beads would go ‘pop pop’ in the mouth. And it’s crazily brilliant how the combination of Spanish mackerel and mustard actually worked.

(F) Dish #6 (above) – Rice bowl.

(G) Dish #7 (above) – Miso soup.

(H) Dish #8 (above) – And we got a Santa-looking strawberry since we dined during the Christmas (long) weekend. Too cute. And besides the cake, we were also told the whipped cream is handmade.


2) Tempura mori, $35 (above) – Upon hearing anago was one of the ingredients included in the assortment, I immediately went “One tempura mori please.” Keke. Besides anago, there were prawns (2 pieces), mushroom, pumpkin and onion.

My IGGF and I really loved our dining experience at ISHI. The ambience, the food and the service. Head chef Masaaki san was really friendly. I like how he knew when to join in our conversation and when to give us our space. In fact, my IGGF and I found head chef Masaaki san really familiar. And upon asking, we learnt he was previously at Hashida Sushi. Thus, the subtle similarity in terms of the executing and plating.

I strongly recommend ISHI. And what’s best is that one can enjoy dining without burning a hole in one’s purse. Will definitely return to ISHI for more meals.

ISHI 石
1 Nanson Road, Intercontinental Singapore Robertson Quay, #02-06, Singapore
9829 8239, Facebook
Overall: 8
Opening hours:-
Food/Beverage: 8
Tue – Sun : 12:00 – 14:30 (Lunch)
Ambience: 7
Tue – Sun : 18:30 – 22:30 (Dinner)
Value: 8
Service: 8
* Closed on Mon

Lunch @ Ginza Sushi Ichi [Revisit]

December 5, 2017 in Japanese

After a satisfying meal at Shinji, it got me craving for more sushi. And because I am one who don’t like returning to the same eatery (too soon), I decided on 1 Michelin-starred Sushi Ichi. I mean, my last meal at Sushi Ichi was in 2014; Before they relocated and before they were awarded Michelin star. So yes, it was time to return to Sushi Ichi. =)

Through Chope, I made reservation for weekend lunch. And I thought I should also add that it was a solo affair. I guess I was reminiscing much of my solo Tokyo trips. Kekeke. Having had chef Yukinori Kawakami on my previous meal at Sushi Ichi, I made a request for him again.

With Sushi Ichi located in Marriott Tang Plaza Hotel, it was easily accessible. Just a mere 5 minutes walk from Orchard MRT station!

And from the menu (pages 1, 2), I ordered:-

1) Lunch omakase, $250 comprised of:-

(A) Appetiser (above) – Sweet shrimp (ama-ebi), mixed mushroom with chrysanthemum, and octopus braised in soya sauce.


(B) Assorted sashimi (2) (above) – Jack fish and shell fish.

(C) Dish #1 (above) – Japanese belt fish served with chestnut tempura. I always thought belt fish had many bones cause of the one I previously had, but the one served at Sushi Ichi had none. Such a joy to eat! And the chestnut was very sweet. I enjoyed it very much!

(D) Dish #2 (above) – Striped jack (shima-aji), shabu shabu.

  
  
  
  
  

(E) Nigiri sushi (8 pieces) (above) – Assortment of grouper (kue), big-eye snapper (kinmedai), marinated tuna, baby white shrimp (shiro-ebi), seared premium fatty tuna (otoro aburi) and sea eel (anago), egg omlette (tamago), and rice bowl with sea urchin and salmon roe. Since I don’t count the number of sushi during my meal, it’s only when I am writing up my review that I realised the egg omelette and rice bowl formed part of the 8 nigiri sushi. Hmm…

(F) Roll sushi (above) – It was only from watching chef Kawakami san make the roll sushi that I realised red vinegar was used to season nigiri sushi’s sushi rice (shari) while white vinegar was used for the roll sushi’s. Interesting.

(G) Miso soup (above) – Soup with yam.

(H) Dessert (above)

While I was having my lunch, I couldn’t help but drool over what my neighbours were having. They had dishes like abalone, crab, etc. So when I was making payment, I enquired about the different menus. And the staff explained the quality of ingredients varied according to price. So for the lunch options, the premium ingredient in $100 Tubaki, $150 Botan and Lunch Omakase ($240) courses were lean tuna (akami), medium fatty tuna (chutoro) and premium fatty tuna (otoro) respectively. And for me who was eyeing my neighbour’s dishes, I would need to get the Dinner Omakase course at $430.

Would I recommend Sushi Ichi? Well… Honestly, it didn’t give me the ‘wow’ factor. But at least one would assured that Sushi Ichi won’t let one down (too much).

GINZA SUSHI ICHI
320 Orchard Road, Marriott Tang Plaza Hotel, #01-04, Singapore
6235 5514, Website
Overall: 8
Opening hours:-
Food/Beverage: 8
Tues – Sun : 12:00 – 14:30 (Lunch)
Ambience: 8
Tues – Sat : 18:00 – 23:00 (Dinner)
Value: 7
Sun : 18:00 – 22:00 (Dinner)
Service: 8
 
* Closed on Mon

Lunch @ Mizuki Tempura and Sushi

August 10, 2017 in Japanese

It was through sheer luck and pure randomness that I got to know about Mizuki from instagram. And it being Japanese cuisine, the first person that came into my mind was my IGGF (InstaGram GirlFriend). Not surprising. Keke. And reservation was made for a Saturday lunch. And between sushi and tempura, we went with sushi first because I know my IGGF loves her sushi.

And yes, when there’s a first, it means there’s a second. My IGGF and I headed back for their tempura too. Keke.

Mizuki was conveniently located in Ngee Ann City (or better known as Takashimaya to some). It’s a 8 to 10 minutes walk from Orchard MRT station. A cool walk too since it’s air-conditioned throughout. Keke. And if one is familiar with Ngee Ann City’s layout, one should take the lift that’s facing Takashimaya Square, from the Food Village side. By exiting the lift on level 5, Mizuki would be on one’s immediate left.


Sushi counter

And from the sushi lunch menu (pages 1, 2, 3), my IGGF and I ordered:-

1) Matsuba, $250 comprised of:-

(A) Seasonal appetizer (above)

(B) Sashimi #1 (above) – Sea urchin from Kyushu.

(C) Sashimi #2 (above) – Japanese spotted prawn (botan ebi).

(D) Sashimi #3 (above) – Flounder (hirame) served with its liver.

(E) Sashimi #4 (above) – Yellowtail.


(F) Steamed egg (above)

  
  
  
  
  

(G) Nigiri sushi (10 pieces) (above) – Assortment of baby white shrimp (shiro-ebi), giant clam (ishigakigai), big eye snapper (kinmedai), medium fatty tuna (chutoro), aburi premium fatty tuna (otoro), striped jack (shima-aji), marinated tuna (maguro zuke), violet sea urchin (murasaki uni), short spine sea urchin (bafun uni) and scallop (hotate). For the striped jack, Taiwanese chef Angus wrapped it (together with ginger, shiso leaf and chives) with thinly sliced cucumber instead of seaweed. And it was my first having the scallop of my sushi soaked in hot soya sauce before it was pressed flat. Nice! I really enjoyed it.

(H) Roll sushi (above) – This was awesome; Thick maki roll with various cuts of tuna (otoro, chutoro, akamiand negitoro), pickled radish and chive. I really liked that it was so big that a piece would fill up my entire mouth. It was an explosion of flavours in my mouth. Really good.

(I) Miso soup (above)

(J) Dessert

Because my IGGF and I truly enjoyed our lunch at the sushi counter, we were unanimous about returning to Mizuki for their tempura. So right after we finished our sushi lunch, my IGGF and I made reservation for our next meal at the reception. Keke.


Tempura counter

Similar to our first meal at Mizuki, my IGGF and I arrived on a Saturday. However, instead of meeting at our usual 12pm, we arrived at 1pm as I had an appointment prior. Which unfortunately caused us to miss out on the abalone tempura (only available on the a-la carte menu) as it was sold out when we reached. Sob.

And from the tempura lunch menu (pages 1, 2, 3), my IGGF and I ordered:-

1) Sea urchin tempura, $40 (above)

2) Koubai, $100 comprised of:-

(A) Seasonal appetizer (above)

(B) Seasonal vegetable (above) – Lotus, fish cake, sweet potato, yam and egg plant.

(C) Seafood tempura #1, #2 (above) – Prawn.

(D) Seafood tempura #3 (above) – Flathead (megochi).


  

(E) Seafood tempura #4 (above) – Crayfish (zarigani).

(F) Seafood tempura #5 (above, left) – Squid.

(G) Seafood tempura #6 (above, right) – Scallop. We were a little bummed when ours were served a little overcooked. Our neighbours’ scallops were served raw in the middle.

(H) Seafood tempura #7 (above) – Sea eel.

(I) Vegetable tempura #1 (above, left) – Pumpkin.

(J) Vegetable tempura #2 (above, right) – Lotus.

(K) Vegetable tempura #3 (above, foreground) – Corn.

(L) Vegetable tempura #4 (above, background) – Green chili


  

(M) Kakiage with rice and miso soup (above)

(N) Dessert

And for dessert, we were allowed to choose between ice cream and pudding. And it’s only natural that my IGGF and I ordered different items in order to try more. Keke.

  
  

So yes, we managed to try (clockwise) pumpkin jelly, yam ice cream, tomato jelly and houjicha ice cream.

Would I recommend Mizuki? A big yes from me. And if I really must choose, I would say their tempura fared better than the sushi. The tempura batter was thin, crispy and not greasy. Definitely one of the better tempura restaurants in Singapore.

But don’t get my wrong. We enjoyed our sushi meal too. Although the only grip I had was that thee sushi was only served individually for the $250 course. My IGGF ordered the Midori set ($48) and her 8 nigiri sushi were served together on a plate. Though it may not be much of a deal to others.

Nonetheless, I highly recommend Mizuki!

MIZUKI TEMPURA AND SUSHI
391 Orchard Road, Ngee Ann City Podium Block, #05-32, Singapore
6734 6308, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 8
Tues – Sun : 11:30 – 15:00 (Lunch)
Ambience: 7
Tues – Sun : 18:00 – 23:00 (Dinner)
Value: 8
Service: 7
* Closed on Mon