Nagai Hokkaido Cuisine @ Suntec City - Omakase From $98, By Sapporo Kaiseki’s First Overseas Outlet

Nagai Hokkaido Cuisine joins Suntec City as the newest Japanese dining concept under Eat at Seven. All the way from Sapporo, Japan, this is Nagai's first overseas outpost, featuring their unique brand of Kaiseki, helmed by Head Chef Makoto Nagai. The 64-seater restaurant offers counter seats, open dining areas and three private dining rooms for private occasions. Sit at the counter, and you can observe the chefs intricately putting your meals together.

The new restaurant offers 4 omakase menus with ingredients procured directly from Sapporo and air-flown into Singapore twice a week to showcase produces of the best freshness and quality. The omakase menus are priced at $98, $138, $198 and $380. I had the $198 menu, which included an appetiser, 5-kinds sashimi platter, a grill item, a daily special, a main dish and a dessert.

Appetiser 3.5/5

The appetiser featured a Fried Ebi, complemented with sides such as mentai and persimmon.

Hand-carved Ice Plate Sashimi 4.2/5

Served on a hand-carved ice plate made from a huge block of ice, the Hand-carved Ice Plate Sashimi was a feast for the eyes and the bellies. You will find a highlight of fresh seafood specially imported from Hokkaido, such as salmon, tuna, kazunoko, whelk, botan ebi and more. The botan ebi was our favourite, being impressively sweet.

Oyster 2-Ways 3.8/5

Next was Oyster 2-Ways - done fresh and tempura fried. Both oysters were fresh and creamy, though I preferred the fresh oyster as it was more distinctly briny and sweet.

Snow Crab Stew 4.5/5

The Snow Crab Stew was undoubtedly the best surprise of the night. Chunks of sweet snow crab meat brimming in a thick and comforting broth. It provided an extremely comforting pause amidst the rest of the chilled dishes. The chef kindly topped up more crab meat for my bowl as I don't take beef. My dining companion, who had the beef, had great compliments for the tender beef slices.

Sashimi Roll 3.8/5

Before dessert, we were served a slice of Sashimi Roll with a centre of salmon, tuna, and more. It is then topped with briny ikura. We found it average. At the same time, we were expecting a bigger portion for our mains.

Hokkaido Milk Ice Cream with Sweet Potato 3.8/5

Dessert was Hokkaido Milk Ice Cream with Sweet Potato. I appreciated the natural sweetness of the sweet potato, and the ice cream was just right in its creaminess and milkiness.

The overall omakase experience was decent. The freshness of the ingredients shone through, but we hoped for more surprises and bigger portions, considering its price tag. The items are also more seafood-focused, which is something diners may want to take note of.

Premium Kaisen Don

Apart from their omakase menus, you can look out for 15 types of lunch sets. Prices start at $28, and the menu features items such as Premium Kaisen Don, Wagyu Roast Beef Set, Tempura Set and Yakitori Set. The Premium Kaisen Don features a mixture of fresh sashimi served with miso soup, smooth chawanmushi and pickles.

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.


Nagai Hokkaido Cuisine
Suntec City
Tower 1
3 Temasek Boulevard
#03-314
Singapore 038983
Tel: +65 66845054
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

IKO Restaurant & Bar @ Neil Road - Unique Modern-Japanese Bistronomy

Opening the doors to IKO Restaurant & Bar, you'll immediately be greeted by an eclectic playlist put together by IKO's new Chef-Owner, Dylan Ong. It goes hand in hand with the vibrant vibes, quirky decor and brand new modern Japanese menu to bring a whole new dining experience. Marrying Chef Dylan's love for Japanese cuisine and knowledge of European cooking techniques, you can look forward to a refreshed menu every couple of months.

Oysters 4.2/5

We had an appetising start to our meal with fresh, plump Oysters ($21 for 3pc) served with wasabi lychee granita and sake. It was extra refreshing and zesty with the dash of lime juice added.

Iko-Bee 3.8/5

Next was a fun snack, the Iko-Bee ($15). Inspired by Calbee and shaker fries, you pour sour cream and bottarga powders into a bag of homemade hand-sliced chips. Shake it all up thoroughly and pour them out to enjoy. The crisp chips were good to go with our sake drinks.

Negitoro Ice Cream 4/5 & Salmon Ice Cream 4.2/5

These are an innovative twist to your usual ice creams. The Negitoro Ice Cream ($18 for 2pc) has mini seaweed cones filled with negitoro, menegi and a surprise centre of cured egg yolk. Have this in a mouthful, and you'll get that oozy burst of yolk.

The Salmon Ice Cream ($18 for 2pc) uses the same crunchy seaweed cone, but it's packed with a richer mix of raw salmon, smoked salmon, crème fraiche and ikura. Similar to the negitoro, I would recommend enjoying this in a single bite to get the different layers of flavours.

Lil Basket 4/5

Adorably presented in a dim sum basket, these vibrant pink beetroot ‘baskets’ are stuffed with sweet Hokkaido snow crab, topped with slightly spicy avocado mousse and lime gel. This Lil Basket ($20) pays tribute to the local favourite kueh pie tee, transformed with Chef Dylan’s unique touch.

Hay Smoked Hamachi 4/5

Moving on to starters, the Hay Smoked Hamachi ($24) features hamachi seasoned in ponzu brown butter, served with scallion garlic oil, crunchy trio sesame, elephant stem and compressed green grapes. The distinctly tangy-sweet grapes were a clever addition to the nutty and richly seasoned hamachi.

Dope You Up Bowl

The indulgent Dope You Up Bowl ($42) was quickly wiped clean by my dining companions. You have a bed of ume shiso rice topped with A4 wagyu buri, bafun uni, lightly cured egg yolk, wagyu fat emulsion and a generous portion of ikura.

A4 Wagyu “Sukiyaki”

Another IKO signature that features A4 wagyu is the A4 Wagyu “Sukiyaki” ($28). Slices of A4 wagyu with shiitake mushroom, leek, scallion, egg yolk and fried perilla are served with white sukiyaki sauce to bring them all together.

The High SES Somen 4.5/5

As its name clearly describes, The High SES Somen ($38) has a luxurious combination of chutoro, Hokkaido snow crab, bafun uni and kaviari caviar, finished with clam sauce and chives. It's served chilled, and we enjoyed the exceedingly fresh and sweet seafood used. We had their starter portion, but you can also opt for it as a main at $48.

8 Hrs Braised Abalone 4/5

Here in the 8 Hrs Braised Abalone ($28), you are served a base of pearl barley cooked in rich abalone liver sauce, underneath slices of tender abalone alternating with shiitake mushrooms, paired with elephant stem and asparagus.

Miso Black Cod 4.5/5

The highlight of the Miso Black Cod ($36) is the black cod, which was marinated in miso for three nights before it was grilled to a lovely buttery texture. The sides are intricately put together with sweet pumpkin puree, Manila clams, umami grilled firefly squids, carrots, pickled daikon and roasted nectarines, finished with a creamy clam emulsion. There are many components here, but they complement each other well.

Hay Smoked Guinea Fowl 4/5

The Hay Smoked Guinea Fowl ($32 for Single) sits on up to 15 seasonal Japanese vegetables prepared in various ways, tied together with a flavourful homemade sake ume sauce. The medley of vegetables which included morel mushrooms and brussel sprouts provided varying textures alongside the tender fowl.

Yuzu Semi Freddo 4.2/5

For dessert, we had Yuzu Semi Freddo ($15). Fluffy soft pieces of mint sponge are accompanied by zesty yuzu curds, miso-caramel honeycomb and Hokkaido milk ice cream, drizzled with miso caramel. It was sweet and slightly tangy, just the right choice to end the night!

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.


IKO Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 88665218
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 1130pm
Fri-Sat: 12pm - 3pm, 530pm - 1am
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]

Jimoto Dining @ Joo Chiat - Authentic And Great Value Omakase Experience In The Eastern Neighbourhood

Nestled in the quaint neighbourhood of Joo Chiat is an authentic Japanese omakase restaurant - Jimoto Dining with Tokyo-born head chef Takahiro Sato at its helm. Opening its doors to eager diners from March 2019 onwards, Jimoto Dining rolls out a well-curated menu which goes beyond the sushi counter to showcase a variety of traditional Japanese cooking styles. Diners can expect four great value Omakase options from as low as $55+ per person, as well as a daily rotating selection of a la carte dishes, which includes a limited serving of A4 Miyazaki Wagyu Ribeye (from $98+).

All Omakase courses will consist of an appetiser, sushi and dish of the day from the hot kitchen. While the affordable five-course Toki ($55+) offers a quick dinner fix for those seeking a light meal and is served only from 6 to 7pm, the other three options are available for seven-courses - the introductory Sanpuru ($68+), innovative Kakushin ($98+) and the premium Zeitaku ($128+). We got an opportunity to try the premium Zeitaku, which will include a sashimi course.

Century Egg Tofu 4/5

The appetiser - Century Egg Tofu comes in soft tofu served in a homemade sauce of sake, mirin and shoyu. The delicate serving is then topped with chopped up century egg, ebiko and spring onions for an added crunch. Pair the dish with the Saito Yuzu Hikari (7% ABV) - a sweet sparkling sake made from Koshihikari rice in Kyoto, with delicate citrus notes.

Sashimi course 4.5/5

The Sashimi course changes daily depending on the type of fish Chef Takahiro sources from the market. We got to try the Tai (Snapper), Shime Saba (marinated mackerel), and Yellow Tail (Hamachi) for the sashimi course. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Snow Crab in Dashi Broth 4/5

For the simmered dish course, we were served the Snow Crab in Dashi Broth. It is blanched and then soaked in cold water to retain the natural sweetness and texture. It is simmered shortly in a dashi stock that has been boiled way for 3-4 hours with white radish to bring out a subtle refreshing sweetness. The light touch of yuzu zest adds a tang to the dish. Pair it with the Saito Dry Sake (13.5% ABV) - a light bodied sake made from Koshihikari rice in Kyoto, with a clean, dry and moderate umami flavour.

Grilled Salmon 4.2/5

The butter shoyu, Mirin sauce and lemon add a salty, sweet and sour combination of taste to the nicely Grilled Salmon. The tender grilled salmon was particularly enjoyable with a melt-in-the-mouth-consistency. The dish is paired with enoki mushroom and cherry tomatoes. Pair it with the Gansanryu Kisaragi Daigingo (17.5% ABV) - made from Dewa-sansan varietal rice in Yamagata Prefecture, with fresh pear, melon and peach aroma.

Sushi course 4.2/5

The sushi course is served with different sushi, depending on what Chef Takahiro sources from the market daily as well. Apart from the freshly marinated and sliced seafood, the rice used is a highlight as well. Specially made with akazu (red vinegar), it brings a rich umami flavour to the edomae-style sushi. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Meticulously scored by Chef Takhiro before serving, the Sumi ika (squid) has a fresh, chewy texture. A shiso (perilla) leaf sits between the sumi ika and the sushi rice, which presents a creamy mouthfeel.

The Maguro (bluefin) is blanched on the side and served with a smear of shoyu and mustard for flavour.

The Aji (Horse Mackerel) is served with ginger mirin to bring out the delicate, sweet flavours of the fish.

The Hamachi (Yellowtail) is paired with yuzu kosho, made from fermented chilli, peppers, yuzu peel and salt, which complements the rich, buttery flavour of the Hamachi well.

Ikura, Uni and Tonburi Rice Bowl 4.2/5

Arriving in a mini Ikura, Uni and Tonburi Rice Bowl, the smooth, creamy uni is particularly enjoyable with a briny ocean taste. The globules of ikura and tonburi present a popping sensation like caviar and tang to the dish. Mix it all in with the pearly sushi rice for an umami bowl of freshness.

Blueberry Cheesecake 4/5

End the omakase experience on a sweet note with a light dessert - Blueberry Cheesecake, which goes well with a luscious sweet wine, Château de Fayolle Saussignac.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food and dreams about travelling around the world one day. Note: This is an invited tasting.


Jimoto Dining
325 Joo Chiat Road
Singapore 427582
Tel: +65 62233397
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sat: 6pm – 11pm
Sunday: 6pm – 10pm
(Closed on Mon)

Directions: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

J65 @ Hotel Jen Tanglin - Seafood Fiesta Throughout The Week

J65 at Hotel Jen Tanglin has launched daily themed nights highlighting different seafood along with local favourite dishes. If you simply into fish and nothing else, Thursday night will be the evening for you to explore the possibilities of fish-centric dishes, that could make you go "What The Fish"!

Seabass with Tobiko and Wasabi Cream

Thai Baked Snapper

Head down to the Baked Fish station and you will get what I mean. The sheer size of the fishes is just stunning. You get unusual large baked fish like Thai Baked Snapper, which is spicy and tangy with lime and chilli padi, and also Seabass with Tobiko and Wasabi Cream that is savoury and creamy with a bit of heat from the wasabi.

Mediterranean Baked Baramundi

My personal favourite is the Mediterranean Baked Baramundi - meaty, tender with a slight crisp exterior, and I love the accompanying grilled olives, cherry tomatoes and artichokes for their toothsome sweet and tangy flavours.

Baked Salmon, Salmon Bryani, Smoke Salmon Pasta

Salmon is a versatile seafood and it shows in these dishes. Once smoked, its increased depth of flavour makes it excellent with pasta. In particular, I find the Salmon Bryani a brilliant execution that has the spices, herbs and the fish play out in balance, even more so than using meat. The Raita served at the side makes this dish even more enjoyable. This should be up on the menu as an alternative to meat bryani!

In fact, most of the fish dishes from the Indian cuisine section are commendable. The Home Style Fish Head Curry Pot is highly recommended. The meat was so tender that it simply slid off from the bone upon a slight tug. Together with Fish Tikka and Sambal Grilled Sting Ray, you will reach out for bowls of rice for sure.

Fish Congee

If these dishes are too strong for you, you can always fall back on some comfort dishes such as Fish Congee. But for me, I would still go for less conventional dishes such as the hearty Trio of Fish with Cheddar & Mash Potato, one of the best fish pies ever!

Snow Crab Legs

DIY Kueh Pai Tee, Rojak

Other perks include Snow Crab Legs and local delights such as DIY Kueh Pai Tee and Rojak.

Durian Potong Ice Cream

For desserts, you can't go anymore local than the Potong Ice Cream!

I am actually quite impressed with the interesting dishes that have been crafted to highlight the varieties of seafood, Showcasing different seafood each day, so do head down and explore more on your own.

Price
Monday: International Seafood Buffet $85++
Tuesday: Asian Seafood Buffet $65++
Wednesday: Lobster Rock-n-Roll $85++
Thursday: What The Fish $65++
Friday to Sunday: Seafood Madness $75++

Words and photos 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.


J65
Hotel Jen Tanglin
1A Cuscaden Road
Singapore 249716
Tel: +65 68314373
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard, opposite Orchard Parksuites (Stop ID B09022). Take bus number 7, 77, 106, 111, 123 or 174. Alight 3 stops later. Cross the overhead bridge. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down to the end of Tanglin Road to Tanglin Mall. Turn left on Tanglin Mall onto Grange Road and walk to destination. Journey time about 23 minutes. [Map]