Showing posts with label Japanese Food. Show all posts
Showing posts with label Japanese Food. Show all posts

Saturday, May 4, 2024

Miraku 味楽 @ ICON Village (Tanjong Pagar) - Traditional Omakase Reimagined and Reinterpreted


Miraku - where Japanese culinary artistry meets intimate dining experience. The restaurant is conveniently located within Icon Village, right next to Tanjong Pagar MRT station, but tucked behind a discreet entrance. Step through and be transported to a zen oasis completely cut off from the hustle and bustle of the main street.



Miraku prides itself on the fresh, premium seafood used. With ingredients flown in daily from Japan, you can be assured of the quality of the produce. There are 18-counter seats, and the menu here is omakase only. For lunch, they offer a Lunch Sushi Course ($88++) or Lunch Omakase ($108++). For dinner, select between the Miraku Sushi Omakase ($178++) or the Miraku Premium Omakase ($228++). They also have a selection of sake to pair with your meal, including the Miraku Junmai Daigingyo, which has aromas of peach and pear and hints of spice and straw.


The Miraku Premium Omakase experience begins with a beautifully presented trio of house appetisers - Shiromi (marinated white fish) Tart on Rice Cracker, Minced Tuna Belly on Beetroot Cracker and a warm A4 Wagyu Croquette.


Next comes the first seasonal appetiser, a tangy and refreshing dish of Whelk with Umi Budo (sea grapes), some adorable micro Japanese fruit tomatoes and kumquat.


The second seasonal appetiser features a gooey mix of Hairy Crab and Lady's Finger in egg yolk vinegar, topped with Ikura.


For the seasonal warm dish, Tai Shirako (Seabream milt) is presented in tempura style, with green pepper and rice salt flakes. Soft, creamy and comparable to tofu in terms of texture, this dish will appeal to the adventurous diner.


Sashimi is next, a clean-tasting selection of Kinmedai (golden-eye red snapper) and Sawara (Spanish mackerel).


Then comes thick cuts of rich and buttery Chutoro. The sashimi is served with egg yolk shoyu and special Japanese Mountain wasabi shavings that enhance the fish's taste but do not burn the nasal passages.



As one of the only non-seafood dishes on this omakase menu, the A4 Wagyu Sukiyaki is melt-in-your-mouth perfection. It is served with onsen tamago, so mix well and enjoy!

Isaki (Grunt fish)

Kamasu (Barracuda)

Ira (Tusk fish)

What follows is sushi (7 pieces), and it was great that we could choose the amount of rice we wanted for the sushi. The pacing was also excellent, and we did not feel rushed through our meal. The chef paused to give us time to savour each creation before following with the next piece. We had Isaki (Grunt fish), Kamasu (Barracuda), Ira (Tusk fish), Kuromutsu (Blue fish), Hotate (Scallop), Hokkaido Uni (Sea urchin) and a delightfully creamy Toro Maki (Akami, Chutoro, and marinated egg yolk). We finished this with a light and fluffy Castella Tamago.

Kuromutsu (Blue fish)

Hotate (Scallop)

Hokkaido Uni (Sea urchin)

Toro Maki (Akami, Chutoro, and marinated egg yolk)
Castella Tamago

Lastly, we had a Uni Ikura Rice Bowl, and after all that seafood, it was nice to have a simple and comforting bowl of white miso soup served piping hot.

Uni Ikura Rice Bowl

The dessert was a slice of Shizuoka Muskmelon and Japanese Strawberry Wine Jelly. You can never go wrong with Shizuoka muskmelon; it's always sweet and juicy!!


Dinner at Miraku is undoubtedly a substantial and splendid affair. The menu offers good value for the many courses and luxe ingredients, including favourites such as chutoro, uni, and wagyu. We also enjoyed the friendly hospitality of the team. The chef was clearly knowledgeable and happy to chat or answer any questions we had. All in all, Miraku is a cosy space to pamper yourself and your loved ones with exquisite Japanese food.

Just a note for those who may have dietary restrictions: this is an omakase experience that focuses on showcasing the fresh taste of premium Japanese seafood, so please expect that there are not many fully cooked dishes or non-seafood items on the menu.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.

Icon Village
12 Gopeng Street
Singapore 078877
Tel: +65 69049783
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Walk to Icon Village. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, March 28, 2024

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.


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


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


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


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.


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


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
Singapore 199589
Tel: +65 91835393
Nearest MRT: Nicoll Highway (CC Line)

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

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]

Tuesday, March 12, 2024

Sushi Sato @ Dempsey Hill - Introduces Approachable Fine Omakase Menu Options

Head Sushi Chef Kawana Yusuke

Sushi Sato, located within a miniature Zen garden on Dempsey Hill, has recently launched new lunch and dinner menus, offering a more affordable range to diners seeking a high-end omakase experience. The menus are specially curated by both Master Chef Yuji Sato and his Head Chef Yusuke Kawana. With traditional culinary experience spanning over 28 years and refined at top sushi restaurants in Tokyo, Chef Kawana brings to the table an exclusive Sushi Edomae ($260) menu, available solely at Chef Kawana's sushi counter within a private dining room.

Chawanmushi with Snow Crab Sauce

The menu showcases Chef Kawana's deep appreciation and mastery of Edomae sushi. It features seasonal appetisers and 15 pieces of nigiri sushi, which concludes with soup and dessert. Our dinner started with Chawanmushi with Snow Crab Sauce, delectable with Hokkaido scallop, sweet chestnut, and a textural crunch lent from the lily bulb.

Kue - Japanese Grouper

Sumi Ika - Ink Squid

Tai - Seabream

The sushi course started with milder-flavoured fish before moving into stronger or richer-tasting ones. We were first served Kue, Ika, and Tai. These selections were simply pleasing, featuring a firm texture and a sweet profile. In particular, the Ika stood out; its creamy texture heightened its delectability even further.

Zuke Akami - Marinated Tuna

Shima Aji - Yellowjack

Saba - Mackerel

We then were served Marinated Tuna, Yellow Jack Shima Aji and Mackerel Kanagawa. The latter was interesting. As Mackerel has a stronger taste, it was garnished with a herb-infused blend of spring onion, ginger and shiso leaf, harmonising with the seasoned sushi rice.

Hokkigai - Surf Clam

Next, we were presented with an exceptionally crunchy Hokkaido Miyagi Surf Clam.

Hotaru Ika - Firefly Squid with Vinegar and Sweet Miso

In between the sushi courses, we were served a seasonal appetiser. We had the Firefly Squid Toyama with Vinegar and Sweet Miso. While the Firefly Squid were tasty with their natural umami profile, the vinegar and sweet miso sauce were a tad overpowering.

Botan Ebi - Shrimp

Meiji Maguro - Smoked Young Tuna

Kohada - Gizzard Shard marinated with Salt & Vinegar

We then had Botan Ebi, Young Tuna Meiji Maguro smoked with rice straw, and Kohada marinated in salt and vinegar. My favourite was the sweet Botan ebi, which delighted with a mouthfeeling texture. The Young Tuna was slightly bland for me.

Kawahagi - Leatherjacket and Liver

Kawahagi, a Leather jack topped with its own liver, was memorable. As now is the season when the liver is fatty, this Kawahagi was a luxurious treat. The spring onion helped to enhance its taste.

Kinmedai - Golden Eye Snapper

What followed was King Snapper, which was charcoal torched to lace it with a smokey flavour.

Ikura - Salmon Roe

Ootoro - Fatty Tuna

Bafun Uni - Short Spike Sea Urchin

Moving on to the last three sushi that carry a heartier taste - we had Ikura Salmon Roe marinated with soy sauce sake mirin, Otoro and Hokkaido Uni. The Otoro was undeniably the highlight with its luscious texture and rich flavour.


Before proceeding to dessert, we had a sweet-savoury and spongy Tamagoyaki made with a blend of egg, fish paste, scallop, prawn, and honey. We loved it so much that we indulged in a second piece, as the chef was kind enough to accede to our request!

Clam Soup Canola Flower

We were served a light-tasting Clam Soup with canola flower to cleanse our palates. We appreciated the delicate seasoning, which allowed the clam's flavour to shine through.

Amaou Strawberry, Shizoka Melon, Oita Orange

Kinako Ice Cream

Dessert was beautiful - a platter of prized seasonal fruits Amaou Strawberry, Shizoka Melon, Oita Orange complemented with housemade Kinako Ice Cream.

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.

Sushi Sato
6B Dempsey Road
Singapore 247662
Tel: +65 8380 3830
Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1030pm
(Closed on Mon)

1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes. [Map]