G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Japanese Omakase Till 31 May 2024, Featuring Lobster Tail, Chutoro, and Uni Hand Roll

From now till 31 May 2024, G Izakaya at Golden Mile Tower is offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices.

It took us a while to locate the restaurant. When facing Golden Mile Tower, veer to the left instead of entering from the main entrance. The cosy 10-seater omakase space is next to their larger izakaya dining area.

Welcome Drink

We were each given a shot glass of Butterfly Pea Welcome Drink to start. I would have liked this a lot less sweet.

Hotaru Ika with Yuzu Miso

The starter featured Hotaru Ika with Yuzu Miso. Hotaru ika, currently in season, boasted a rich and briny flavour. It harmoniously paired with the zesty yuzu miso.

Lobster Tail with Uni Paste & Pan-Fried Scallop

The succulent Lobster Tail was served warm and accompanied by an intriguing combination of uni paste, pan-fried scallop and tempura bananas. This unexpected mix of elements was surprisingly likeable, with the sweetness from the lobster and banana complementing the umami notes of the uni paste.

3-Kind Sashimi

Next was 3-Kind Sashimi, with fresh and thick cuts of Shima Aji, Akami and Otoro.

Gindara Saikyo with Sweet Potato

Following that, the chef presented us with the Gindara Saikyo with Sweet Potato. The miso cod was firm yet flaky, and despite the side of shiokoji dressing, we found it to be adequately flavourful on its own.

Noresore with Mozuku Seaweed

I was excited to try the chef's palate cleanser of Noresore with Mozuku Seaweed, as I had never tried noresore (young conger eel) before. The noresore was light with a subtle sweetness, refreshing when paired with the tangy vinegared seaweed.

Isaki

The next part of the omakase was the 6-Piece Nigiri Sushi. First was Isaki, a lean cut white-fleshed fish.

Madai

The Madai was served next. The sea bream was mild with a clean sweetness and became one of my favourites.

Hirame

The chef lightly torched a piece of engawa for our third sushi to add on top of our Hirame.

Chutoro

The Chutoro was served with slender strips of delicate young spring onion, which I found particularly enjoyable. The fatty cut of chutoro melted in the mouth.

Hotate

Lightly dressed in soy, the plump and fresh Hotate will satisfy scallop lovers.

Uni

The last of our 6-Piece Nigiri Sushi was also a highlight of the meal. The luxurious mouthful of Uni hand roll was layered with sushi rice, chutoro, and a generous scoop of uni, all finished with a spray of gold dust. This was a flavour explosion of the sea.

Pumpkin Fish Soup with Fish Curd

The soup course varies daily, and during our visit, we were served the Pumpkin Fish Soup with Fish Curd. With its thicker consistency, the warm soup was a comforting closure before desserts.

Pineapple Sherbet and Warabi Mochi

The desserts didn't quite match the preceding dishes. We tried the Pineapple Sherbet and Warabi Mochi; while the sherbet was refreshing, it was pretty average.

Pineapple Sherbet and Warabi Mochi

The homemade warabi mochi paired with azuki beans was better, but the combination was slightly too sweet for my liking.

8-Course Omakase 4.5/5

At this 1-for-1 price point, G Izakaya's omakase offered excellent quality and value. Overall, I thoroughly appreciated the thoughtful curation of the dishes and the quality of the ingredients. I particularly liked how the ingredients' natural flavours are allowed to shine without being overshadowed by additional seasonings.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Ginza Shinto @ Mohamed Sultan Road - A New Contemporary Japanese Sushi & Omakase Establishment by Chef Ron Newton Leo

Ginza Shinto is a newly opened contemporary Japanese Sushi and Omakase restaurant, nestled in one of the shophouses on Mohamed Sultan Road. Helmed by Chef Ron who has over 30 years of sushi counter experience under his belt, he sources produce from Toyosu Fish Market in Tokyo to the markets in Hokkaido and Osaka depending on the season’s best. As such, the omakase menus change biweekly according to the seasonality of ingredients.

Sweet Cherry Tomatoes from Japan with crisp Ice Plant 3.5/5

Our dinner started off with Sweet Cherry Tomatoes from Japan accompanied by crisp ice plant with truffle oil. The ice plant gets its moniker from its cool frosted look, with crystalline beads covering its stems and leaves. Crisp and crunchy, it went really well with the juicy and sweet Cherry Tomato. With such fresh and delicate flavours, just a sprinkle of salt may do more justice to the ingredients than drizzling them with sesame sauce and truffle oil.

Amaebi topped with Uni, fresh Ikura and Caviar 4.2/5

2nd course was Amaebi topped with Uni, fresh Ikura and Caviar. The creamy uni was like a salted butter that melted over the sweet and almost crunchy amaebi, which was further flavoured with a burst of savouriness from fresh Ikura and Caviar. The herbaceous oba leaf not only added a dimension of aroma but also helped to balance out the brininess of the ingredients.

Flame-seared Hotate wrapped with Nori, and Botan-ebi 4.8/5

The next course was Flame-seared Hotate wrapped with Nori and Botan-ebi. The plumb and sweet Botan-ebi left a lasting impression on my taste buds that night. Its counterpart hotate echoed a similar satisfying crunch.

Kanpachi, Toro and Dashi-rolled Hirame 4.2/5

For Sashimi course, we had Kanpachi, Toro and Dashi-rolled Hirame with fresh Hanaho. The toro here was one of the finest I had tried. But other than the fresh ingredients, what I appreciate is that Chef Ron actually took the effort to teach his diners how to appreciate Hanaho. I always find it a pity to see people chucking it, and oba leaves aside as simply garnishes.

Miyazaki A5 Wagyu 4.5/5

Next up we had Miyazaki A5 Wagyu with a raw quail egg yolk and homemade beef sauce (consume by mixing the egg yolk in the beef sauce before dipping the beef in). Mine had been seared to perfection, rendering just enough fats to release its flavours.

Kanpachi Aburi with Bonito Flakes 4.2/5

The Sushi course reflected Chef Ron's creative take in contemporary Japanese dining. Kanpachi Aburi with Bonito Flakes was flavourful on its own without any dipping sauce, thanks to the savoury Bonito Flakes that was made in house. This extra touch also added an interesting dimension to the bite.

Aburi Amaebi with Foie Gras 4.5/5

Next sushi was my favourite of the evening - Aburi Amaebi with Foie Gras, sprinkled with grated yuzu zest. Torching the foie gras which melted over the amaebi, what surprised me was the hint of pepperiness exuding from the foie gras spread, which sang in harmony to the sweetness of the amaebi. The Aaburi amaebi had taken on a firmer texture, which made the sushi even more luscious and mouth-filling along with the fats lent from the foie gras.

“Forget Me Not” 3.8/5

“Forget Me Not” Nigiri Sushi is one of the restaurant's signatures. Focusing on textural contrast, in between the sushi rice and the top layer of fatty negitoro and creamy uni, Chef Ron inserted a layer of mini roasted, crisp rice puffs. That not only gives that desirable crunch, but they also release a nutty aroma to the sushi. However, I find the ingredients rather separated as the ingredients were gone much faster than the sushi rice itself.

Mini Ikura Uni Don 3.8/5

We also had a Mini Ikura Uni Don. What stood out other than the fine ingredients is the rice underneath, which has mini rice puffs mixed into it to provide that nutty flavour and textural contrast. However, with Ikura as the main ingredient, it got quite saltish towards the end. In conjunction with the grand opening, there is a Lunch Special, featuring a more luxurious version - $35 Negitoro Ikura Uni Don (U.P. $55). Each rice bowl will be served with a side of chawanmushi and miso soup. The Grand Opening Special is only available for dine-in during lunch from 12 October 2020 onward, while stocks last.

Botanebi Miso Soup 3/5

Dinner ended with a bowl of Botanebi Miso Soup with seaweed, tofu & egg. It was quite saltish, but the addition of fluffy egg helped to ease that out a little.

There are three omakase menu selections for dinner with a 5-course ‘Gin’ Menu at $150, 8-course ‘Ginza’ Menu at $220 and 9-course ‘Shinto’ Menu at $300. Otherwise, you can also go for Chef’s luxe tasting menu for lunch with the 7-course Mini Kaiseki menu ($65) that comprises of an appetiser, sashimi, yakimono, mushimono, sushi, soup and dessert.

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.


Ginza Shinto
5 Mohamed Sultan Road
#01-01
Singapore 239014
Tel: +65 89388355/ +65 69708355
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Mon-Sat: 12 - 230pm, 6 - 11pm
(Closed on Sun)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk down River Valley Road to Mohammed Sultan Road. Turn left onto Mohammed Sultan Road. Walk to destination. Journey time about 8 minutes. [Map]