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
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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]

Setsuri Ishinomake @ Guoco Midtown - Celebrating the Art of Japanese Grilling

Setsuri Ishinomaki, the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki, Warayaki, Robatayaki, and Rogama. Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation.

Iburigakko Shiitake & Cream Cheese with Crackers 4/5

We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers.

Tsubugai, Tako Kimchi 3.5/5

The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal.

Mentai Dashi Maki Tamago 4.2/5

The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile.

Apios 3.5/5

Apios, a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient.

Ebi Tempura 4.2/5

The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks.

The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them.

Hon Maguro Toro Wara Tataki 4.2/5

Salmon Wara Takaki 4.2/5

Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness.

Nasu Dengaku 4/5

From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring.

Tsukune - Grilled Minced Chicken Meatballs 4.5/5

Yakitori - Grilled Chicken Thigh and Leek 4.5/5

The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone.

The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat.

Ebi Genshiyaki 4.5/5

Salmon Honey Miso Genshiyaki 4.2/5

We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish.

Gindara Saikyo Genshiyaki 4.5/5

Makarei Genshiyaki (Seasonal) 4/5

The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients.

Kinoko Foilyaki 4/5

From the Rogama menu, the seasonal Kinoko Foilyaki, an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish.

Kani & Kinoko Donabe 3.8/5

The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours.

Futomaki 4.5/5

The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef.

Warabi Mochi 4/5

For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness.

Sweet Potato & Chestnuts Creme Brulee 4.2/5

The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner.

Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills.

Note: This is an invited tasting.


Setsuri Ishinomaki
120 Beach Road
#01-03
Guoco Midtown House
Singapore 189759
Tel: +65 6530 3657
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

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

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Kei Kaisendon @ Marina Square - Quality And Affordable Japanese Rice Bowls For The Sashimi Lovers

The kaisendon is a traditional Japanese donburi dish consisting of a rice bowl loaded up with a variety of fresh sashimi. If you love Kaisendon, Kei Kaisendon is a place not to be missed for quality seafood dons without the hefty price tags.

You'd usually find the standard Kaisen don in most Japanese restaurants elsewhere, but this Kaisendon speciality restaurant gives diners plenty of options with its variety of kaisendons - from the mentaiyaki, to hotate and unagi kaisendon. You can also choose from their add-on selection, and make it a set with a soup and salad (+$3) for a more fulfilling meal.

Mentaiyaki Tamago Kaisendon 4.2/5

The Mentaiyaki Tamago Kaisendon ($18.90) arrived in an impressive array of cubed sashimi and mentaiko tamago pieces. I liked how the piquant flavour and slight saltiness of the mentaiyaki balance out the light sweetness of the tamago. While the sashimi cubes are fresh and silky, the mentaiko-laden tomago blow-torched to perfection adds a lovely umami flavour to the don.

Hotate Kaisendon 4/5

The Hotate Kaisendon ($19.90) features a subtly sweet, almost creamy-like hotate on a bed of fresh sashimi cubes. The hotate was no less fresh, with a melt-in-the-mouth texture. The kaisendons are also filled with cucumber cubes which adds a crunch to the dish. Together with mouthfuls of Japanese rice and fresh seafood, it is just pure indulgence.

Gyoza 4/5

We chose the Unagi ($3.90) and Gyoza ($6.90) for our add-ons. Glazed with a soy-based sauce before being torched, the unagi slices are richly flavoured and has an incredibly soft and tender texture. The Gyoza ($6.90) features savoury ground pork fillings wrapped in silky smooth dumpling skin. These little parcels of goodness go perfectly well with the light soya sauce provided to add a nice touch of flavour to the dish.

Kei Kaisendon at Marina Square has recently participated in the Food Masters Singapore 2019 competition hosted by Singapore Press Holdings. Vote for them by SMS-ing C11 to 91188980. Just flash the message of your voting to the staff for a 10% off total bill during your next visit. *Only at Marina Square outlet.

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.


Kei Kaisendon
Marina Square
6 Raffles Boulevard
#02-266A/B
Singapore 039594
Tel: +65 62528311
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Esplanade MRT station. Take exit B. Walk to Marina Square via Marina Square Link. Walk to the destination. Journey time about 8 mins. [Map]

So Ramen @ Novena Square - Shiok Tonkotsu + Bonito Broth

Singaporean loves Japanese food, and there are indeed quite a number of ramen shops in Singapore. One of the lesser-known brands is So Ramen a local brand by the breadtalk group. It offers three types of noodles (Hosomen, Chijiremen and Futomen) and 5 types of broths (shoyu, miso, tonkotsu, uobushi tonkotsu, and spicy tonkotsu).

Grand Tonkotsu 4/5

The Grand Tonkotsu ($13.90) consists of Toroniku (braised pork cheek), Cha Shu and Buta Kakuni (braised pork belly in special sauce), Ni Tamago and Menma (bamboo shoot). It is quite a luxury in a bowl considering the pricing. Black onion sauce is added to the rich and hearty broth, enhancing the flavour. While the pork belly is huge, I find it on the tough side.

Toroniku Uobushi Tonkotsu Ramen 4.2/5

The soup for the Toroniku Uobushi Tonkotsu Ramen ($13.90) is double-boiled comprising tonkotsu and premium bonito. The result is more intense and richer, which really pack a punch. Not only that, it comes with tender pieces of Toroniku (braised pork cheek, Ni tamago, menma and seaweed.

Yaki Gyoza 3.5/5

I also ordered Yaki Gyoza ($4 for 6pc) to go along with the ramen. The parcel comes with marinated premium pork wrapped in translucent dumpling skin, then pan-seared to crispy perfection

Butariki Ishinabe 4/5

Besides ramen, the restaurant also offers rice item on the menu. We tried the Butariki Ishinabe ($12.90) that is served in a hot stone-pot. One can find pan-fried and barbecued pork, seaweed, raw egg, caramelised onion and sesame in it. Mix everything up to coat the pearly Koshihikari rice with the sauce and get a mouthful of different flavours and textures.


So Ramen
Novena Square
238 Thomson Road
#01-05
Singapore 307683
Tel: +65 62536066
Facebook
Website
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 11am - 10pm

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