Sushi Sei @ Holiday Inn Singapore Ochard City Centre - Taste the Height of Summer with Its New Seasonal Summer Menus

Sushi Sei at Holiday Inn Singapore Orchard City Centre has welcomed a new head chef, Chef Kaoru Mitsuhashi, who has introduced lunch and dinner menus centred around the traditional art of Edomae sushi, focusing on bite-sized nigiri sushi. This summer, the menus highlight the best seasonal ingredients, such as the sweet catch of Ayu and peak-season harvest Komo Nasu Japanese eggplant from Kyoto. The 綾 Aya Lunch Menu, priced at $98 per person, is a concise yet refined offering, while the 絆 Kizuna Dinner Menu is a more extensive experience, priced at $480 for two persons.

Kyoto Japanese Eggplant 4.5/5

My lunch began with an appetiser course featuring Kyoto Japanese Eggplant, simply dressed to accentuate its gentle flavour.

Smoked Ayu Fish 4.5/5

Next, I was served a Smoked Ayu Fish, a symbol of Japanese summer. At their peak in mid-summer, Ayu fish are at their meatiest and juiciest. Chef Mitsuhashi prepared it simply salted and grilled, accompanied by a peppery green that complemented the fish perfectly.

Tachiuo, Baby Corn and Radish 4.5/5

The next 2 courses were my favourite dishes - Tachiuo (Silver Belt fish) paired with Baby Corn and Radish in a soy sauce glaze and Snow Crab. The baby corn captured my taste buds with its intense corn flavour and sweetness, intensified by an aromatic butter soy glaze. Every bite was a delightful crunch of sweet, savoury, buttery flavours.

Snow Crab 5/5

The Snow Crab was prepared into a morsel topped with shaved karasumi. With a texture that was almost creamy, the meat was incredibly sweet, especially so when contrasted with the umami karasumi.

Nama Soba 4.5/5

I was also served a cold Nama Soba, a unique take on soba noodles to cool off the summer heat. Instead of the typical dipping sauce served on the side, the dip was presented as a mirin and dashi espuma foam, coating each strand of soba.

Shima-Aji Sushi

Kohada

Next came the sushi course, offering five pieces for lunch. I savoured Takabe Sushi, Wild Bluefin Tuna Sushi (from Canada), Shima-Aji Sushi (Wild Striped Jack), Kohada (Gizzard Shad), and Uni. Chef Mitsuhashi's mastery was evident in how he expertly sliced the surface of each fish, allowing it to catch the soy sauce he lightly dabbed on before serving. This technique beautifully brought out the fish's natural sweetness.

Takabe Sushi

The Takabe Sushi was particularly memorable, with an added depth of smoky flavour from the grill.

Wild Bluefin Tuna

Uni

The Wild Bluefin Tuna sushi delighted my palate with its unctuous mouthfeel, while the Uni was featured in a simple yet satisfying handroll.

Atsuyaki Tamago

A savoury Atsuyaki Tamago with yam and shrimp was served as a palate cleanser before dessert.

Coconut Pudding, Warabimochi 4.5/5

Dessert was excellent, accompanied by matcha brewed by Chef Mitsuhashi himself. The Coconut Pudding was pillowy soft, complemented by the slight bitterness of the matcha glaze on top. Even adding that single black bean gave the delicate dessert an extra depth of flavour. Accompanying the pudding was a serving of housemade Japanese Warabimochi, completing this elegant and satisfying meal.

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.


Sushi Sei
Holiday Inn Singapore
11 Cavenagh Road
#01-13/14
Singapore 229616
Tel: +65 81399600
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 3pm, 6pm - 930pm
Tue: 6pm - 930pm
Fri: 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to Orchard Road. Cross the road. Turn right and walk to Cuppage Road. Turn left onto Cuppage Road.Walk down Cuppage Road and cut through Cuppage Terrace to Kramat Road. Walk to destination. Journey time about 6 minutes. [Map]

Jun Omakase @ Samsung Hub - Contunues to Impress with its Commitment to Quality and Freshness

It's been six years since I first visited Jun Omakase at Samsung Hub back in 2018, and I'm delighted to see that it has not only stood the test of time but continues to impress with its exceptional omakase offerings. On this visit, my friend and I decided to indulge in two of their omakase menus: the Ume Omakase ($168) and Jun Omakase ($228).

Ume Omakase - 3 Seasonal Appetiser 4/5

Jun Omakase - 3 Seasonal Appetiser 4/5

We began our omakase dinner with three seasonal appetisers, each offering a unique taste of the season's finest ingredients. The Ume Omakase featured a delightful trio: Fire Squid Tempura, Tofu Skin with Junsai (water shield), and Shellfish. Each bite was a delicate balance of flavours and textures, setting the stage for what was to come.

The appetisers for the Jun Omakase, which included Sawagani, a Japanese soft-shell freshwater crab, and Uni, took on a more premium flair. The Sawagani was crispy and full of umami, while the uni was rich and creamy, a perfect introduction to the higher-end offerings of the Jun Omakase.

Ume Omakase - Ikura Chawanmushi 4/5

Jun Omakase - Uni Truffle Chawanmushi 4.2/5

Next came the Chawanmushi, a beloved Japanese steamed egg custard. The Ume Omakase treated us to an Ikura Chawanmushi, where the briny pops of ikura (salmon roe) contrasted beautifully with the smooth, savoury custard. Meanwhile, the Jun Omakase elevated this dish with a luxurious Uni Truffle Chawanmushi, where the earthiness of the truffle melded with the richness of uni, creating a sublime dish that lingered on the palate.

Ume Omakase - 7pc Seasonal Sashimi 4.5/5

Jun Omakase - 8 pc Premium Sashimi 4.5/5

The sashimi course was undoubtedly the highlight of the night, showcasing an impressive array of freshly imported seafood from Japan. The Ume Omakase offered a 7-piece selection, including Tuna Jaw, Spotted Grouper, Striped Jack, Silver Beltfish, Sweet Shrimp, Scallops, and Sea Bream. Each piece was a testament to the restaurant's commitment to freshness and quality.

On the other hand, the Jun Omakase provided an 8-piece selection of premium sashimi. This included Tuna Jaw, Pomfret, Scallop, Alfonsino, Amberjack Belly, Silver Beltfish, Sweet Shrimp, and Herring Roe on Kelp. The additional piece of sashimi, coupled with the more luxurious choices, made this course a feast for the senses, truly showcasing the best of what the sea has to offer.

Ume Omakase - Two Types of Seasonal Dishes 4/5

Ume Omakase - Two Types of Seasonal Dishes 3.8/5

We were treated to two cooked seasonal dishes for the Ume Omakase: a perfectly grilled Sea Barracuda and a decadent combination of Scallop and Foie Gras. The Barracuda was beautifully charred, retaining its natural flavours, while the Scallop and Foie Gras dish provided a rich and indulgent contrast.

Jun Omakase - Two Types of Premium Dishes 4.2/5

Jun Omakase - Two Types of Premium Dishes 4/5

The Jun Omakase, staying true to its premium promise, offered Kinmedai (Golden Eye Snapper) for the grilled fish dish and an exquisite A5 Kagoshima Wagyu. The Kinmedai was delicate and flavourful, with its skin crisped to perfection. The A5 Wagyu, as expected, melted in the mouth, delivering an unparalleled richness that left a lasting impression.

Ume Omakase - Negi Toro Uni Don 4.2/5

For the carbo course, the Ume Omakase menu offered a choice between 6 pieces of Nigiri or Negi Toro Uni Don. We opted for the latter, a bowl of finely chopped fatty tuna topped with uni. The combination of flavours was as delightful as indulgent, a satisfying end to the savoury courses.

Jun Omakase - 6pc Nigiri 4.5/5

Jun Omakase - 2 Premium Hand Roll 4/5

There was no such choice in the Jun Omakase, but we were certainly not disappointed. It included 6 pieces of meticulously crafted Nigiri and 2 Premium Hand Rolls. By this point, I was almost too full, but the chef kindly reduced the amount of rice in the sushi, allowing me to savour each piece without feeling overwhelmed.

To conclude this exquisite meal, we were served a trio of desserts: Japanese Musk Melon, Cheesecake, and Kanten Jelly with Okinawa Brown Sugar. The Musk Melon was incredibly sweet and juicy, a refreshing palate cleanser. The Cheesecake was rich and creamy, while the Kanten Jelly provided a light, sweet ending to this remarkable dining experience.

Jun Omakase continues to impress with its commitment to quality, freshness, and culinary excellence. Whether you opt for the Ume Omakase or the more premium Jun Omakase, you're in for a dining experience that is both memorable and satisfying. This is a place where the art of omakase is celebrated, and where each dish is crafted with the utmost care and attention to detail. I'm glad to see that after six years, Jun Omakase remains a steadfast beacon of culinary brilliance in Singapore.

Note: This is an invited tasting.


Jun Omakase
Samsung Hub
3 Church Street
Singapore 049483
Tel: +65 62240311
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Raffles Place (EW. NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit F. Walk to the traffic light junction at Cecil Street and Church Street. Cross the road. Walk down Church Street. Walk to destination. Journey time about 6 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Omakase at $188++

G Izakaya at Golden Mile Tower is once again 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. We visited in March, but we are back here again for their new menu, which is valid until 31 August.

Chi Ayu 3.8/5

The appetiser course includes two perfectly fried Chi Ayu, known as sweet fish, topped with Ikura. The tempura batter was light and very crispy. The fish reminded us of shishamo, or plumper whitebait, with a hint of sweetness.

Grilled Hokkaido Pork with Shiokoji Dressing 4/5

Next comes the Yakimono, with tender and flavourful pieces of Grilled Hokkaido Pork with Shiokoji Dressing, a type of marinate fermented from rice. The dish was again topped with Ikura, but we found that it didn't elevate it. Perhaps some tempura bits might add some texture to the dish.

Sashimi 3 Kinds 4.2/5

G Izakaya made the usual Sashimi course fun by combining them into a Rubik's cube! The 3 kinds of sashimi consist of Sakura Masu, Hamachi and Tuna, each topped with a sauce on top and coated with a seasoning of sesame seeds and herbs. Chef Edison said there is no right or wrong way to enjoy this dish, but he suggested we eat them individually first to taste. On our last bite, we combined all 3 sashimi, and the flavour was mind-blowing! We highly recommend you keep the last bite combining all.

Lobster Chawanmushi 4.2/5

The chef is generous with the chunks of lobster meat in the Lobster Chawanmushi! Other than the silky-smooth egg custard, a big shout-out to the rich umami broth within. This chawanmushi definitely left us wanting more! Even the flower is edible, but it has a rather bitter aftertaste, so you may leave it aside if you are not a fan of a bitter taste profile. There were also ginkgo nuts at the bottom of the chawanmushi.

Amela Tomato with Ume Jelly 4.2/5

We were served chilled Amela Tomato with Ume Jelly for the palate cleanser course. If you don't know, the Amela tomato is known for being the highest-grade sweet tomato in Japan. What caught us by surprise in this dish was the sliced lotus flower stem. It doesn't have much of a flavour, but the texture is crunchy, like eating apple slices! We have never heard or seen this ingredient, let alone tasting it so Chef Marcus brought it out to show us how it looks.

Madai

Then we have 7 Kinds of Sushi, made with seasonal sashimi, so we get to try the different profiles of fish, and Chef Edison pairs them with different sauces and toppings to enhance the flavours.

Hirame

Akami

Isaki

Shima Aji

Chutoro

Uni Handroll

The star of the show is definitely the Uni Handroll, which comes last. The chef sprays gold dust on it before serving it. If you like to experience this more than once, you may add it for $32++ per piece. They also have an A5 Wagyu Handroll at $25++, which is not included.

Pumpkin Fish Soup with Fish Curd 4.5/5

At an omakase, we are typically served miso soup, but G Izakaya levelled up the soup course for us by serving Pumpkin Fish Soup with Fish Curd. The soup is a flavour bomb, and despite its thicker consistency, it is very light! The fish curd is house-made using fish paste and egg. Its texture resembles a 'tau pok' (beancurd puff).

Melon and Cheesecake 3.8/5

Sweet Japanese Melon and Cheesecake were served as the dessert course, along with a cute free-hand drawing by another chef. The couple beside us was celebrating a birthday, and the restaurant was lovely to present them with a slice of cake with a birthday message written on the plate. Be sure to let the chefs know if you are celebrating a birthday or anniversary.

Overall, we really enjoyed the Omakase experience at G Izakaya. The intimate setting is very welcoming and most importantly, the food was great. Seats are limited so make sure to make reservations in advance. For dinner, they have 2 seatings at 6pm and 8pm.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
Facebook
Instagram
Website
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]

Izakaya Shun @ Cuppage Plaza - Seven Course Omakase Experience at $99/pax

Nestled in Cuppage Plaza, Singapore's "Little Japanese Mall," Izakaya Shun is the sister restaurant of the 5-time Michelin Plate awardee Kappo Shunsui (2018-2023). Led by Chef Takamasa Suzuki, Izakaya Shun offers an exquisite Omakase menu featuring Japan's seasonal best, sourced directly from Tokyo's Toyosu Market. Izakaya Shun also assures guests that they avoid using seafood sourced from the sea around the Fukushima region (including Iwate, Miyagi, Fukushima, Ibaraki and Chiba).

The Omakase experience at Izakaya Shun includes a 7-course menu comprising an appetizer, a warmed dish, sashimi, a deep-fried dish, a grilled dish, a rice dish, and dessert. It is available at a promotional price of $99/pax (U.P. $128/pax).

Additionally, Izakaya Shun boasts an extensive selection of alcoholic beverages from renowned Japanese distilleries, including beer, shochu, whiskey, wine, and sake - all included in the Omakase experience.

Assorted Appetisers 4/5

We began our dinner with a beautifully plated 6-Kinds of Assorted Aappetisers. The most memorable items were the steamed oysters, which were plump and fresh; the miso eggplant, surprisingly light and melt-in-your-mouth soft; and the cold grilled octopus, which was chewy and packed with flavour.

Chawanmushi with Fresh Seaweed Sauce 3/5

Assorted Oden Soup 4/5

The second course is a warm dish, and we selected the Chawanmushi with Fresh Seaweed Sauce and Assorted Oden Soup. Although the chawanmushi didn't impress us much, the oden stood out with its three pieces: chikuwa, fish cake, and kinchaku. The kinchaku, a purse-shaped tofu skin named after Edo-period bags, contained a delightful surprise of soft and chewy mochi inside. Another warm dish option from this course is the Agedashi Tofu with Mushroom Sauce.

Assorted Sashimi and Sushi 4.2/5

Next, we have a seasonal assortment of Sashimi and Sushi platter with a total of 8 items where you get to sample an array of freshly sliced fishes including bonito fish, scallop, octopus and salmon and ikura roll.

Uni 4.2/5

If you are a fan of Uni, there is an option of a top-up of $19 for a portion of fresh Uni served with crispy seaweed strips. The uni is really fresh and sweet!

Assorted Tempura 4/5

Chicken Nanban with Wafu Tartar Sauce 3.8/5

For the deep-fried course, we chose the Assorted Tempura and Chicken Nanban with Wafu Tartar Sauce. We preferred the tempura, where the light yet crispy batter coated the ingredients perfectly. The tempura included 3-pieces: prawn, fish, and shiso leaf. While the wafu tartar sauce on the chicken nanban was excellent, we found the chicken itself lacked flavour. Another option for this course is the Snow Crab Cream Croquette with homemade Demi-Glace Sauce.

Karei (Flatfish) Saikyo Yaki 4/5

Wagyu Harami (Out-Skirt) Steak with Special Onion Sauce 3.8/5

For the grilled course, we had the Karei (Flatfish) Saikyo Yaki and Wagyu Harami (Out-Skirt) Steak with Special Onion Sauce. The fish was exceptional — so tender and sweet that we wished for a more significant portion! A squeeze of lemon juice further enhanced its flavour.

The steak was perfectly cooked and tender, with the fried garlic complementing it nicely. However, we found the onion sauce a bit overpowering. Another option for this course is the Kagoshima Kurobuta Pork Steak with Special Steak Sauce.

Overflowing Ikura Rice 4/5

Before dessert, we were served the Overflowing Ikura Rice, a signature dish from its sister restaurant Kyuu by Shunsui, created by Chef Takamasa Suzuki. The show-stopping moment occurred when the chef heaped generous scoops of ikura onto the small cup of sushi rice!

Overflowing Ikura Rice with additional Uni and Negitoro (minced toro) 4.5/5

For an additional $14, you can enjoy a generous topping of Uni and Negitoro (minced toro) on the sushi rice before the chef covers it with loads of ikura. This option adds more depth and complexity to the dish, balancing the saltiness of the ikura. We highly recommend this upgrade.

Yuzu Sorbet 3.8/5 and Warabimochi 3/5

As part of the Omakase tradition, a small serving of Miso Soup is provided to wash down all the food before dessert. We had the Yuzu Sorbet and Warabimochi, the only dessert options on the menu. The yuzu sorbet was a perfect ending, balanced without being too sour or sweet, with the right amount of fragrant yuzu scent. The Warabi mochi was soft but otherwise unremarkable.

Overall, we had a great time at Izakaya Shun, and we consider it a hidden gem. We recommend the bar counter seats for the best experience, but a few table seats are available if you prefer a more private meal. Although we aren't big alcohol drinkers, the wide selection of options provides excellent value for those who are, allowing you to drink to your heart's content. Non-alcoholic drinks such as Calpis, Ginger Ale, Coke, Oolong Tea, and Green Tea are also included.

Please note that the offerings are seasonal, with the menu changing every 3 months.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Izakaya Shun
Cuppage Plaza
4 Koek Road
#04-04
Singapore 228796
Tel: +65 8245 1798
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 5pm - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]