Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

Charcoal-Grilled Squid 5/5

The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

Grilled Tilefish 4/5

Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

Yellowtail in Sake Kasu Beurre Blanc 5/5

My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

Iberico Pork Pluma 4.8/5

Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

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. Note: This is an invited tasting.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

[CLOSED] The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


[CLOSED]
The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line), Marine Parade (TE Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

2) Alight at Marine Parade MRT station. Take Exit 4. Walk to Chapel Road. Turn left onto Chapel Road. Walk down Chapel Road to East Coast Road. Cross the road at East Coast Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]