Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

Charcoal-Grilled Squid 5/5

The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

Grilled Tilefish 4/5

Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

Yellowtail in Sake Kasu Beurre Blanc 5/5

My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

Iberico Pork Pluma 4.8/5

Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Okasa Sushi Bar by Daiyusan @ Launches Omakase Menu In New Outlet

Okasa Sushi Bar at Asia Square is opened by the same team behind Daiyusan, a highly popular Japanese restaurant in Tai Seng. Barely four months old, Okasa is working towards delivering one of the best omakase experiences alongside other speciality dishes, including mains and yakitori.

Snow Crab Chawanmushi

Our omakase dinner started with Snow Crab Chawanmushi. Topped with a juicy fried snow crab leg and vibrant Ikura, every spoonful of the egg custard was elevated with an interplay of textures met with bursts of umaminess.

Sashimi Mori

Our next course was Sashimi Mori (3 kinds) featuring Otoro, Hokkaido Scallops, Kue and Akami. Each of them was notably succulent with a mouth-filling texture. In particular, the Hokkaido Scallops were plump and sweet, and the Otoro captivated with a melting texture.

Amadai

Grilled Fish was the next course, featuring charcoal-grilled Amadai. Before grilling it over the charcoal, the fish was first deep-fried to crisp up the skin. It was served with housemade Haku Su jelly, which had a vinegary profile that provided a refreshing contrast to the fish.

Aka Ebi Sushi

Kuromutsu Sushi

Our next course comprised six kinds of sushi. Amongst all, Aka Ebi Sushi with Ikura stood out with an enjoyable interplay of texture and flavours resulting from a combination of sweet, smoky and buttery aburi Ebi and pops of briny ikura. Kuromutsu Sushi was memorable. Also known as the chutoro of the mutsu fish, Kuromutsu was divine with a good amount of fats, giving the sushi a rich texture.

Hay-smoked Salmon and Skipjack Tuna

What's next left an impression. House-smoked with hay, the Smoked Salmon and Skipjack Tuna was laced with hints of smoky hay notes that intrigued our senses. The smoked salmon was mouthwatering with a meaty texture.

Chef Mini Don

Luciously loaded with Negitoro, Uni, flame-seared Flounder fin, Otoro, and Ikura is the Chef Mini Don, which is probably one of the best I had. What enhanced the overall taste was the Otoro that had been lightly seared directly with binchotan charcoal, imparting a depth of smoky flavour that seamed the ingredients together harmoniously.

Truffle Tamago Yaki

Before dessert, Truffle Tamago Yaki is usually served. Interestingly, its sweet flavour profile acts like a palate cleanser. The tamago uses truffle oil instead of olive oil to achieve an earthy flavour. Hence the otherwise assertive flavour was subtle as it permeated the entire egg.

A5 Waygu Yakitori

We had the chance to try one of Osaka's specialities - A5 Wagyu Yakitori. Done yakitori style, the wagyu cubes were rich with beefy flavours. They were skillfully grilled to attain nicely charred edges, adding a touch of smokiness to the overall taste profile.

Red Bean Yokan

Our Omakase dinner ended with Miso Soup, followed by my favourite of all time! Our sweet was a red bean dessert - Red Bean Yokan. It looked so simple and rustic, yet it was pure deliciousness.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Okasa Sushi Bar
Asia Square Tower 2
12 Marina View
#02-16
Singapore 018961
Tel: +65 87855855
Instagram
Nearest MRT: Shenton Way (TE Line), Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 1115am – 3pm, 530pm – 930pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 3. Walk to destination. Journey time about 2 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View. Turn left onto Marina View. Walk to destination. Journey time about 3 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left and walk down Commerce Street. Walk to Marina View. Turn left onto Marina View and walk to destination. Journey time about 5 minutes.  [Map]

Numb Restaurant @ Marina One West Tower - Bringing Modern Trending Sichuanese Cuisine To Singapore

Numb is the newest restaurant to be opened at Marina One West Tower. Two bankers founded the restaurant, offering authentic Sichuanese cuisine reinterpreted with contemporary techniques.

Succulent Fried Chicken Wings with Special Handmade Chips 3.5/5

We kickstarted our dinner with a couple of Sichuan tapas and bar snacks. It is not just about spicy food at Numb restaurant. The Succulent Fried Chicken Wings with Special Handmade Chips ($19.80) is a kid's friendly choice grilled to a delightful juiciness.

Imperial Sauced Sliced Beef 3.5/5

The Imperial Sauced Sliced Beef ($23.80) comes in two flavours, Numbing & Spicy or Braised. We had the numbing and spicy flavour, whereby the flavourful beef slices were paired with crunchy asparagus and broccoli.

Sliced Pork Belly with Classic Garlic and Chilli Sauce 4.2/5

A delightful appetiser is the Sliced Pork Belly with Classic Garlic and Chilli Sauce ($18.80). Of course, the soul has to be the garlic and chilli sauce, which accentuated the enjoyment of the boiled pork belly.

Mashed Pepper with Century Egg and Eggplants 3/5

The Mashed Pepper with Century Egg and Eggplants ($13.80) is new in my food journey. I haven't eaten anything like that before. Upon serving the dish, the server will mash up everything. While the flavours are on point, I didn't enjoy the mushy texture due to the mashing. There is a spicy and non-spicy version.

Mala Broth Boiled Seabass 4.2/5

The real kick comes from the Mala Broth Boiled Seabass ($39.80/$49.80), where tender boiled seabass is immersed in Sichuan dried chilli. Plough apart the dried chilli to discover a treasure trove of soybean sprouts, enoki mushrooms and celery. Unlike the usual mala broth boiled seabass, crispy fried fish are added for extra crunch.

Trendy Peking Duck in Spicy Stew 4.5/5

My favourite dish is the Trendy Peking Duck in Spicy Stew ($39.80). Apparently, the dish is currently making waves all over China. The roasted duck is slow-cooked in a rich stew, further enhanced with beancurd sticks, sliced lotus root, kelp, black fungus and enoki mushrooms. The spiciness did not undermine the enjoyment of the poultry.

Awesome Spicy Chilli Chicken with Fried Dough Twist 4/5

Another staple Sichuan dish is the "La Zi Ji". The Awesome Spicy Chilli Chicken with Fried Dough ($30.80/$40.80) is Numb's interpretation of the classic dish, comprising chicken cubes stir-fried with a generous amount of chopped chilli. It even added fried dough twist for that extra textural enjoyment.

Applewood Smoked Crispy Chicken 3/5

The Applewood Smoked Crispy Chicken ($33.80) is presented in a smoked jar, infusing the skinless boneless chicken with the applewood fragrant. The roasted tempeh and peanuts provided a complementing lift in texture and flavour. However, the taste profile could be more punchy.

Champion Beef and Mixed Veggies in Golden Spicy Sour Soup 4.5/5

Another delicious dish I immensely enjoyed is the Champion Beef and Mixed Veggies in Golden Spicy Sour Soup ($39.80/$49.80). Tender beef slices are cooked in a robust spicy, sweet and sour broth. Best to have a bowl of steamed rice to go with the appetising dish.

Sweet and Sour Pork Fruit Platter on Ice 4.2/5

Not all dishes are spicy at Numb, such as the Sweet and Sour Pork Fruit Platter on Ice ($32.80). It is juicy and meaty, complemented by the fruity sweetness.

Stir-Fried Jack Beans, Stir-Fried Chinese Lettuce 4/5

Remember to have your greens for a balanced diet. Both the Stir-fried Jack Beans with Red Chillis and Sichuan Pickles ($19.80) and Stir-fried Chinese Lettuce ($17.80). Though simple, it is cooked to a delectable crunch.

Sichuan Inspired Traditional Homemade Mapo Tofu

The Sichuan Inspired Traditional Homemade Mapo Tofu ($24.80) is deliciously addictive with silky tofu and minced beef, cooked in douban and douchi, the traditional recipe for the classic dish.

Pumpkin Pancake 4.2/5

We had a couple of desserts to wrap up the dinner, starting with the Pumpkin Pancake ($9.80). The warm pancake has a delightful mochi-like texture, topped with sesame seeds for a fragrant finish.

Osmanthus Coconut Cake 4.2/5

The Osmanthus Coconut Cake ($8.80) is a light and refreshing jelly dessert infused with the osmanthus aroma.

Fancy Rainbow Ice Jelly with Glutinous Rice Balls 3.8/5

Lastly is the Fancy Rainbow Ice Jelly with Glutinous Rice Balls ($10.80). Served chilled, it is an ideal dessert to freshen up the palate and cool down the burning tongue after all the rich and spicy food.

Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]