For my meal in October ‘21, reservation was made via Chope with a month’s advanced notice. And prior to making the booking, I tried to find specific information about Sushi Ayumu. Ie, who’s the head chef and if it’s just one chef behind the sushi counter. No clear answer came up for the latter, but Google gave me a few names for their head chef (Ryoichi Nakatani and Taiga Kanekuni). But I was quite certain both weren’t with Sushi Ayumu anymore based on recent photographs shared by others on Instagram. One can say it was a bit of ‘walking into the unknown’ when I made my booking, and with a generic request for head chef.

As to who’s this mysterious person called Masa Ishibashi? Apparently Sushi Ayumu (in Singapore) is his second outpost outside of Japan. The other outpost being Sushi Nanami in Taipei (Taiwan).

A few days before my meal, the restaurant called to double confirm my reservation. Unfortunately I don’t have the habit of answering unknown number. Oops. Sushi Ayumu followed up with a WhatsApp text instead, but it was odd because they were trying to confirm my appointment for a Saturday when I made booking for a Sunday. Though they did later correct themselves citing system issue. Hmm…

Upon arrival, the staff led me to my assigned seat. But I was disappointed. The sushi counter was L-shaped. A pretty loop-sided ‘L’ if I may add. The short end could sit 2, while the long end could sit 8 (with social distancing). And I was given the corner seat of the long end. It was really awkward for me because everyone except for a pair booked ourselves for 12pm. So I was sitting by myself as a pair of empty seats separated me from everyone for a good 1 hour. It didn’t help that I was also very far from the action as chef stood at the other end.

There are 3 options on the lunch menu. I went with Omakase Shiwasu, $320 which comprised:-

1) Dish #1 (above) – What looked like sea urchin was actually monkfish liver with pickled watermelon leaves. Was surprised to hear the word ‘leave’. But wafer biscuit (monaka) wasn’t as crisp as it should be.

2) Dish #2 (above) – Adult yellowtail (buri) with its skin pan-seared, and marinated katsuo (bonito).

3) Dish #3 (above) – Scallop.

4) Dish #4 (above)

5) Dish #5 (above) – Steamed egg (chawanmushi) with abalone and seaweed sauce.

  

  

6) Dish #6 (above) – Sushi assortment of sea bream (madai), marinated lean tuna (akami zuke), premium fatty tuna (otoro), baby white shrimp (shiro-ebi) and spanish mackerel topped with mustard. I enjoyed the fish toppings (neta) but the sushi rice (shari) was un-proportionately small.

7) Dish #7 (above) – Rice bowl with short-spine sea urchin (bafun uni) and salmon roe (ikura).

8) Dish #8 (above) – Miso soup.

9) Dish #9 (above) – Sea eel (anago).

  

10) Dish #10 (above) – Black throat sea perch (nodoguro) handroll. And this was really good!

11) Dish #11 (above) – Musk melon.

Lunch at Sushi Ayumu turned out to be pretty mediocre. My experience was largely marred by my awkward seat which got me feeling very conscious throughout my meal. And seat aside, the sushi didn’t leave me wanting more. The ratio of shari to neta was awkward. Like there was not enough shari, even if it was intentionally made smaller for females. The highlight of my lunch was the nodoguro handroll. But even that could have more shari.

Would I recommend Sushi Ayumu? Hmm… Not quite.

And did I get my answer to Sushi Ayumu’s current head chef? I forgot to ask the staff during my meal. Dropped them a message on Instagram but have not heard back from them yet. I did more digging on Instagram and the (one) chef that was on shift during my weekend lunch should be executive chef Daisuke Suzuki. And Sushi Ayumu has 2 chefs. The other being sous chef Shintaro Nakajima.

My first Japanese omakase meal since returning from my 2 years overseas stint was none other than Oshino. Erm… Was it a duh? Hee! Went to Australia in July 2019. Learnt Oshino was slotted to open in August 2019. Agreed to visit with my girlfriend when I am back for Chinese New Year in January 2020. Oshino’s opening was delayed. COVID-19 happened. And the rest is history… Returned for good in July 2021. Visited Oshino a month later.

And because reservation had to be made at least 2 months in advanced, my girlfriend called the restaurant to book us in for a weekend lunch in August 2021. It was unfortunate we weren’t able to get seats for the second seating (1.30pm); Past experiences (but at Shinji) have proven that first seating (12pm) was always rushed.

There’s no physical menu at Oshino. My girlfriend reached before me and helped to place our orders first; Sushi Edomae menu ($180) for her and Chef Omakase menu (from $300) for me. Now… Because there was no physical menu and we don’t have the habit of checking for an online menu, we didn’t realise lunch omakase was from $300, rather than at $300.

So when chef-(co)owner Koichiro Oshino asked if I had any favourite fishes, I didn’t think too much about it. I actually also forgot what it’s like to be dining omakase-ing in Singapore. Haha. So yes… I mindlessly said “chutoro” and “uni” thinking that it will be within the budget of $300 if chef Oshino san was going to make any customisation, especially since I missed out the ‘from $300′.

So with that, I commenced my chef (lunch) omakase, from $300 with:-

1) Dish #1 (above) – Marinated tuna (zuke maguro).

2) Dish #2 (above) – Flounder (hirame) with yuzu-flavoured soya sauce.

3) Dish #3 (above) – Squid (ika).

4) Dish #4 (above) – Mackerel (saba).

  

5) Dish #5 (above) – Baby white shrimp (shiro ebi) with caviar, and 2 types of sea urchin.

6) Dish #6 (above) – Rice with tiger prawn (kuruma ebi) and kailan.

7) Dish #7 (above) – Salmon roe (ikura).

8) Dish #8 (above) – Sashimi platter of yellow jacket (hope I didn’t hear wrongly), rustling sweet shrimp (gasu ebi), giant clam (ishigaki gai) and medium fatty tuna (chutoro).

9) Dish #9 (above) – Big-eye snapper (kinmedai).

10) Dish #10 (above) – Spanish mackerel (sawara).

11) Dish #11 (above) – Hairy crab with winter melon radish, octopus, and gooseberry.

12) Dish #12 (above) – Baby tuna (meiji maguro).

13) Dish #13 (above) – Sea urchin.

14) Dish #14 (above) – Medium fatty tuna (chutoro).

15) Dish #15 (above) – Premium fatty tuna (otoro).

16) Dish #16 (above) – Black throat sea perch (nodoguro).

17) Dish #17 (above) – Horse mackerel (aji).

18) Dish #18 (above) – Marinated tuna (akami zuke).

19) Dish #19 (above) – Shredded scallop (hotate).

20) Dish #20 (above) – Egg omelette (tamago) and tuna maki-roll.

21) Dish #21 (above) – Miso soup.

22) Dish #22 (above) – Musk melon, and pear with lemon jelly.

If I forget how rushed our lunch was, it was a beautiful meal. I guess everything tasted exceptionally well as it had been a while since I had quality fishes. Don’t get me wrong. I enjoyed my omakase meals in Australia. But there’s definitely a stark difference between fishes from Japan and from Australia. Sushi-yas in Australia mostly used fishes caught or farmed locally. And I was thrilled when chef Oshino san served uncommon fishes. Uncommon defined as what’s not usually included in Australia’s omakase scene. Like sawara, shiro ebi and ishigaki gai.

What’s interesting was that chef Oshino san departed from the usual order of courses at Oshino. Something which my girlfriend also mentioned to me at the beginning of our meal (she noticed it during her previous meals at Oshino). Sushi-s were injected between other dishes. Somewhat reminded me of my meal at Nishiazabu Taku (Tokyo, Japan). But yes, I learnt chef Oshino san intentionally did it to allow us diners to better enjoy the sushi-s since most of us would be too full towards second half of the meal.

My lunch came up to $400 (before GST and service charge). Would I recommend Oshino? Well… Chef Oshino san certainly doesn’t disappoint with the food. I don’t remember walking away with a bad meal ever. Especially not when chef Oshino san is at helm. One can expect quality fishes, and I still very much enjoy his sushi rice (shari) although he has since changed his blend of sushi vinegar. I read that chef Oshino san now uses a specially sourced three-year-aged red vinegar in his marinate (link). But everything comes at a price. And it was a really expensive meal. Even 6 months after my meal at Oshino, when I have settled down and fully recalibrated myself to Singapore omakase pricing, I still find it over-priced. I don’t think it’s worth $400. Probably $300 to $325, maximum? =( I wonder if they had to charge premium price so as to differentiate Oshino from Shinji.

So yes. When I am feeling a little richer, I will return for the Chef Omakase menu. With some special dishes request too? Keke. If not, I will stick to the Sushi Edoma course. =) And since its establishment in February 2020, Oshino was also awarded 1 Michelin star by Michelin Guide Singapore 2021.

Before returning from my overseas work stint (in July 2021), I had heard from my foodie friends of how hard it was to make reservation at some sushi-ya. But if you know me… As long as the restaurants are not exclusive, I always believed everything is possible. Just need lots of planning, perseverance and luck!

So yes, Sushi Masaaki was one of them.

And taken from their website, reservation for lunch and dinner opens at noon daily, 91 days ahead. Don’t ask me why 91 days. Probably cause 30 plus 31 plus 30? Although it could have been 92; 31 plus 30 plus 31. But I digress. Keke.

I definitely lucked out with my reservation. It was a random day in July. I was serving my hotel quarantine when I decided to check out Sushi Masaaki’s reservation page. And there it was… A slot for weekend lunch in October. Though actually, it’s my friend who lucked out. The dine-in restriction tightened just before my meal; From 5 people to 2. It must have affected another group booking because when Sushi Masaaki dropped me a text to re-confirm my booking, they mentioned I could bring a friend if I wanted to!

I am usually one who prefers taking my trains and buses. But I’ve since caved in to the convenience of Grab and GoJek. Haha. Sushi Masaaki is located at South Beach. The development complex is big, so do direct the driver to the correct drop-off point (South Beach Hotel’s). Though it’s still a 5 minutes walk to the restaurant.

My friend and I entered the restaurant punctually for our 12.30pm appointment. Other customers were already seated and had started their meals. And from the menu, we ordered Sakae, $250 which comprised:-

  

1) Dish #1 (above) – Lightly-boiled (shabu) adult yellowtail (buri) with seasonal mushroom in ponzu sauce.

  

2) Dish #2 (above) – Steamed egg (chawanmushi) with salmon roe (ikura) and bean curd skin.

  

3) Dish #3 (above) – Japanese spotted prawn (botan ebi), medium fatty tuna (chutoro) and grilled bonito (katsuo) with snow salt.

4) Dish #4 (above) – Pike eel tempura with matsutake mushroom.

  
  
  
  

5) Dish #5 (above) – Sushi assortment of flounder and flounder fin, barracuda, marinated tuna (zuke akami), big eye snapper (kinmedai) with citrus pepper, horse mackerel (aji), surf clam, premium fatty tuna (otoro) and monkfish liver (ankimo) with pickled watermelon. I liked that the barracuda was served warm to better appreciate the oily fish. Though my least favourite was the otoro as it was a bit stringy.

6) Dish #6 (above) – Japanese spotted prawn (botan ebi) miso soup.

7) Dish #7 (above) – Rice bowl with sea urchin (uni) and salmon roe.

  

8) Dish #8 (above) – Hand roll of minced tuna.

9) Dish #9 (above) – Warabimochi.

10) Dish #10 (above) – Roasted tea.

11) Dish #11 (above) – Hokkaido milk ice cream.

Lunch was over in a flash. I guess that isn’t surprising when one is enjoying the meal tremendously. Every dish was great. Well… All except for the otoro sushi. And chef-owner Masaaki’s sushi rice (shari) was served warm and was on the fluffy side, which worked out fine for me.

And thanks to chef-owner Masaaki who had a good sense of humour, my friend and I had lots to laugh about. It was a fun meal! Some may find him familiar too. And that’s because he was previously the head chef of ISHI. Or going even further back, he was at Hashida Sushi. Compared to his ISHI days, chef Masaaki san definitely looked more carefree and happy in my opinion.

Would I recommend Sushi Masaaki? I would! But the thing too was… After my friend and I left the restaurant and our post-meal excitement subsided, we wondered if there should be 1 or 2 more sushi. We felt chef Masaaki san tried to make up for the fewer sushi by serving customers 2 desserts. Cause if I could choose, I would rather give up the second dessert for (more) sushi. Keke. And while this is trivial, but it’s nice that Sushi Masaaki didn’t charge us for the iced green tea.