Showing posts with label Omakase. Show all posts
Showing posts with label Omakase. 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]

Monday, March 25, 2024

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase


Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.


The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.


The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.


For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.


Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.


The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.


Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

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.

Ki Su Shoujin Omakase
60 Tras Street
Singapore 078999
Tel: +65 8522 6824
Nearest MRT: Tanjong Pagar (EW Line)

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

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]