Haku Sushi @ Great World - Limited-Time 7-Course Bluefin Tuna Omakase At S$88 Per Person Available on 27 and 28 July Only

In the basement of Great World City, Japanese sister restaurants Kou Teppan and Haku Sushi are nestled side by side. Kou Teppan delights diners with teppanyaki-style omakase, while Haku Sushi specialises in kansai-style omakase.

To celebrate their 1st Anniversary, the restaurants launched an exclusive Hon Maguro (Bluefin Tuna) Omakase. For $88 per person, diners can choose from a 7-course Teppan or Sushi Omakase Menu, both featuring various parts of premium Hon Maguro from Wakayama. Initially available only on 20 and 21 July, this special omakase was extended to 27 and 28 July for lunch and dinner.

Also as part of the celebration, the restaurants have specially prepared for a live Tuna Cutting Show. The engaging show showcased the freshness of the Hon Maguro, and the chefs' skills. Due to overwhelming response, an additional show has been scheduled for lunch on 27 July. Diners can join the show at Kou Teppan before commencing lunch.

7-Course Sushi Omakase 4.2/5

After the Tuna Cutting Show, we settled comfortably in Haku Sushi for our 7-Course Sushi Omakase ($88/person). Diners will have the option to top up with Maguro Sashimi of 3 Kinds (akami, chutoro, and otoro) for $18 and a Kamatoro (prized tuna cheek meat) Handroll for $18.

Appetiser of 6 Kinds

We began with a vibrant plate of Appetiser of 6 Kinds. Each dish showcased maguro in different preparations, including Saikyo Cream Cheese with Shuto Maguro, Vinaigrette Miso Marinated Maguro, Nanban Maguro, Maguro Sansho Pepper Stew, Maguro Avocado Salad, and Maguro Carpaccio with Water Eggplant.

I appreciated the chefs' extra effort to showcase the maguro with varied flavours, such as the creamy and mildly buttery Maguro Avocado Salad and the tangy Vinaigrette Miso Marinated Maguro.

Maguro Sashimi

Next, we enjoyed a platter of Maguro Sashimi served in three cuts - akami, chutoro, and otoro. Each piece was incredibly fresh.

Maguro Patty with Mizore Sauce

I tried cooked negitoro in the Maguro Patty with Mizore Sauce for the first time. The negitoro was shaped into a ball and served in a savoury-sweet sauce, which tasted quite homely.

Maguro Katsu with Charcoal Salt

We then observed the chefs slice the Maguro Katsu, revealing a lovely pink centre. The katsu had a thin fried exterior and was served rare, using the otoro cut for a rich, fatty mouthfeel.

Maguro Nigiri of 5 Kinds

The Maguro Nigiri course followed, featuring five kinds of maguro cuts, each with a unique topping.

Despite the restaurant being bustling with diners, the quality of each piece of nigiri was executed well, with nicely thick cuts.

The nigiri we enjoyed included Otoro with Sea Grapes, Chutoro with Sea Urchin, and Akami with Wasabi.

Soup

The Soup course was a light, dashi-based broth with Maguro and Japanese Leek, which was average.

Negitoro Ice Cream

Dessert was a surprising twist, incorporating tuna. The Negitoro Ice Cream featured a scoop of vanilla ice cream topped with negitoro and a side of brown sugar syrup. While the concept was intriguing, I wasn't a fan of this combination as it didn't come together harmoniously.

Due to the restaurant being fully booked for this special omakase menu, the service for each course took a bit longer. Nonetheless, we found the omakase to be competitively priced for the quality and variety offered. Diners can also complete the omakase with a selection of curated alcohol from Tokushima. The special promotion offers each glass for $3.80 or by the bottle at 38% off on varying prices. Reservations for this special omakase menu are filling up quickly. To book a slot, visit their official booking website here: https://bit.ly/kouhakusg.

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.


Haku Sushi
Great World
B1-135
1 Kim Seng Promenade
Singapore 237994
Tel: +65 6235 1645
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
Alight at Great World MRT station. Take Exit 6. Walk to destination. Journey time about 5 minutes. [Map]

FYSH @ The Singapore EDITION - New Communal Seafood-focused Sunday Brunch by Australian Award-winning Chef Josh Niland

FYSH at EDITION is unlike your traditional steakhouses and Sunday Brunches. Led by Australian Award-winning Chef Josh Niland, the restaurant adopts an ethical and sustainable approach to seafood, with a menu focused on "whole fish cooking." This approach also means that at FYSH, every part of the fish is creatively incorporated into the menu as much as possible.

The FYSH Roast experience, available exclusively for Sunday lunch from 12pm to 2.30pm, offers a communal dining experience priced from $108 per person. Diners can also opt for Flowing Champagne packages, along with complimentary free flow coffee, tea, juices, and soft drinks.

Diners can choose between two distinct dining areas. The corridor seating offers a serene ambience surrounded by greenery and bathed in natural sunlight. In contrast, the main dining hall features dimmer lighting, creating a warmer and cosier yet elegant atmosphere.

Our knowledgeable servers rolled the FYSH Trolley to our table, introducing the various fish and cuts that will be served during our meal. Depending on your group size, you can choose your preferred main dish, with options available for individual portions or group servings for two or four people. For a wider variety, I definitely recommend dining with a larger group.

Charcoal Grilled Slipper Lobster 4.5/5

The brunch begins with five seafood starters. The Charcoal-Grilled Slipper Lobster stands out as a favourite for many of my dining companions and me. It's succulent and lightly seasoned, allowing its natural sweetness to shine through.

FYSH Egg Tart 4/5

The vibrant FYSH Egg Tart was another popular starter. The burst of briny trout roe in a crisp tart shell was delightful.

Raw Amberjack in Royal Kombu 3.8/5

The Raw Amberjack in Royal Kombu might look ordinary, but it had a surprising slice of amberjack wrapped within crunchy and thick kombu.

Abrolhos Island Scallop 4.2/5

Accompanied the fresh Abrolhos Island Scallop was an addictive housemade XO sauce.

Swordfish Empanadas 4/5

The curry puff-lookalike Swordfish Empanadas had an appetising swordfish filling with a bit of spiciness. Make sure to pair this with the roasted garlic yoghurt.

Selection of Dry-Aged Wooloolaba Yellowfin Tuna 4.5/5

Next came a showstopper: the Selection of Dry-Aged Wooloolaba Yellowfin Tuna. This dish featured a dry-aged yellowfin tuna ribeye steak, merguez sausage, and glazed skirt steak, accompanied by various condiments such as parsley and shallot salad, Café de Paris butter, harissa, chimichurri, and tuna bone sauce. Not only was it a visual feast, but it also showcased FYSH's expertise in seafood and grilling. It was fun pairing it with a variety of condiments for different flavours.

Sides of Selection of Dry-Aged Wooloolaba Yellowfin Tuna

Alongside the yellowfin tuna, we were served a refreshing Salad of Ox Heart Tomato and Stone Fruit, as well as perfectly fried and seasoned Salt & Vinegar Onion Rings and Kombu Fries.

Butterflied Aquna Murray Cod 4.2/5

Roasted in the Josper grill, the smoky Butterflied Aquna Murray Cod was presented with a golden brown finish and surrounded with pressed roast potatoes, BBQ padron peppers, and BBQ tomato chimichurri. Recommended condiments here were herbs & shallot vinaigrette, and garlic aioli.

Roasted & Glazed Free-Range Duck 4.2/5

If you are less into fish, the Roasted & Glazed Free-Range Duck would be the one to consider. The succulent slices of duck complemented sweet barbecued white peaches, chickpea & fennel seed panisse, sweet & sour radicchio and hazelnut & duck sauce.

Line Caught Flounder on the Bone 4.5/5

The last of our mains was the Line Caught Flounder on the Bone with java brown clams, creamy celeriac purée and BBQ apple purée. The tender fish meat is finished with a buttery flounder bone sauce.

Side of Line Caught Flounder on the Bone

On the side is a selection of mushrooms, black funghi and tangerine spinach.

Apple Tarte Tatin 4/5

We moved on to desserts, starting with the Apple Tarte Tatin. This thin-crusted tart was served with celeriac custard.

Chocolate & Murray Cod Fat Caramel 4.2/5

The Chocolate & Murray Cod Fat Caramel is a unique chocolate tart because it includes Murray cod fat caramel, which imparts a slight hint of fishiness. It may not be for everyone, but it definitely surprised us.

Tart Trifle of Red Fruits 4/5

Put together with rose cream, rose jelly and coconut, the Tart Trifle of Red Fruits should be your choice of dessert if you have a sweet tooth and are a fan of floral flavours. It was sweet and tangy and made an excellent conclusion to our meal.

Despite the mixed reviews online, we had a lovely dining experience that showcased an emphasis on sustainability. Guests can make reservations directly at www.sevenrooms.com/reservations/fyshsingapore, and it's best to come in a group to try more dishes.

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.


FYSH at EDITION
The Singapore Edition
38 Cuscaden Road
Singapore 249731
Tel: +65 6329 5000
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Breakfast: 6.30am to 10.30am
Lunch: 12pm to 2.30pm
Dinner (Monday to Thursday): 6pm to 10pm
Dinner (Friday to Sunday): 6pm to 10.30pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard Road towards Four Seasons Hotel. Take the walking path beside Four Seasons Hotel to the back of the hotel toward Forum Shopping Mall. Turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Maguro Samurai @ Robertson Quay - New Modern “Fish Market” Izakaya Specialising in Unique Tuna Parts, Overflowing Ikura Dons and More

Maguro Samurai, a new addition to the Robertson Quay dining scene, brings a modern 'fish market-style' izakaya concept to Singapore. Associated with Kansushi, the restaurant takes pride in its range of authentic Japanese dishes, including items uncommonly found in Singapore.

The interesting 'fish market' concept allows diners to first take their pick from a display of seafood imported from Japan and then decide on a preferred cooking method. Some of these include sashimi, grilled and sushi.

For its interior, several samurai swords are on display, alongside an impressive collection of Japanese alcohols, most of which are available for order.

Avocado Shiokobu Ae 4/5

Our first dish was the Avocado Shiokobu Ae ($9), which had cubes of creamy avocado tossed in salted kelp and topped with bonito. We enjoyed this lightly savoury starter but wished it came in a more significant portion for its price.

Maguro Yukke 4.5/5

Next up, we had their Maguro Yukke ($38). Crack the silky raw egg yolk and mix it thoroughly to let the yolk coat each piece of tuna. The tuna chunks, marinated in a flavorful spicy sauce, matched harmoniously.

Negitoro Bucket 3.8/5

The Negitoro Bucket ($28) comprises minced fatty tuna and is meant to be savoured as a spread on crunchy baguette slices. While the additional garlic butter on the baguette was clever, we found it quite average overall.

Maguro Sashimi Mori 4.5/5

Tuna lovers should check out the Maguro Sashimi Mori ($52), which showcases four different tuna sashimi cuts. We had fresh and thick slices of Otoro (fatty tuna), Chutoro (medium fatty tuna), Maguro Zuniku (tuna head meat) and Akami (Bluefin tuna).

Grilled Maguro Zuniku 4.5/5

After enjoying the sashimi version, we were excited to try the Grilled Maguro Zuniku ($38). The grilled tuna head meat carried a bit of a soft, fatty texture and was done tender and smoky.

Grilled Maguro Hohoniku 4.5/5

Similarly, the Grilled Maguro Hohoniku ($16) was also grilled expertly, with the tuna cheek meat retaining its buttery and firm yet tender bite. The simple condiments of fresh wasabi, salt and garlic chips were more than sufficient.

Ninniku Syoyu Engawa Don 4.2/5

We had two different dons, the first being the Ninniku Syoyu Engawa Don (Flounder fin garlic flavour rice bowl). It was quite a small bowl, but we were impressed by the buttery slices of melt-in-your-mouth Engawa.

Ikura Kobore Don 4/5

The presentation of the Ikura Kobore Don ($39) was a whole visual treat. The chef first began a short performance on his drums while one of his servers generously topped on spoons of ikura synchronised to the rhythm of the beats. The don was finished with a shimmering spray of gold dust. While the plump ikura was briny and flavourful, this is definitely best as a sharing dish for 3 or more pax.

Kakigori 3.8/5

Dessert was a traditional Japanese offering, a freshly made calamansi-flavoured Kakigori. The layers of shaved ice here are thicker with a soft texture. It was refreshing, albeit a bit sweet.

Overall, the dishes we sampled at Maguro Samurai were indeed of decent quality; however, the general pricing was also relatively high.

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.


Maguro Samurai
Village Residence Robertson Quay
#01-16
30 Robertson Quay
Singapore 238251
Tel: +65 6320 3637
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 4pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]