Waku Ghin by Tetsuya Wakuda officially reopens to the public today (1 March 2021) at Marina Bay Sands after an extensive renovation since June 2019.

Established in 2010, Waku Ghin is Chef Tetsuya Wakuda’s first overseas restaurant and it has won multiple awards over the years.

One of the most famous chefs in Australia, Chef Tetsuya Wakuda is a Japanese-born Australian chef based in Sydney, Australia. He opened his restaurant, Tetsuya’s, in the Australian city in 1989 and it remains one of the top restaurants in the city until today.

The revamped Waku Ghin leans heavily towards Chef Tetsuya’s Japanese roots, featuring a refined selection of the best Japanese produce across different seasons and regions.

Diners can look forward to new experiences, including an a la carte menu offered at a 24-seater extended bar dining area, as well as a selection of fresh grill items as part of the Chef’s Table omakase menu.

“The new Waku Ghin is more contemporary and accessible via the expanded offering at The Bar. But guests can also find pockets of exclusivity through our two private dining rooms and Chef’s Table. From culinary origins to design inspiration, I’ve taken the time to dig deeper into my Japanese roots to present a fresh new interpretation of Waku Ghin – one where diners get to journey and taste the best of Japan across different prefectures and seasons,” said Chef Tetsuya.

Photos credit: Waku Ghin

The Bar at Waku Ghin opens from 5pm daily, while the Chef’s Table welcomes guests from 5.30pm till late. Reservations for Chef’s Table and private bookings are now open via wakughinreservation@MarinaBaySands.com or + 65 6688 8507. The Bar accepts walk-in guests, and reservations are not required.

Waku Ghin
Level 2 Dining, L2-03 The Shoppes
2 Bayfront Ave, Marina Bay Sands
Singapore 018956

Ashino is an omakase restaurant at Chijmes that’s famous for their aged sushi, and the 8-seater restaurant is so popular that there is a waitlist for a seat.

But is it really worth the hype? We waited 2 months for a seat, and finally got down to trying the S$250 omakase served by Chef Taku Ashino himself—who was trained in Tokyo for more than a decade, and worked at Hide Yamamoto before he opened his own at Chijmes in 2015.

There are 4 options for lunch: S$120, S$180, S$200 and S$250. We went for the S$250 Omakase lunch, because why go for the S$120 one when we already waited 2 months for a seat, right?

Ashino At Chijmes prides themselves on using air-flown Mt Fuji water cooked in a traditional iron kettle for their shari-sushi rice, and a great range of his fish is aged for extra flavours.

We started out with two sushi—marinated tuna in soy sauce and botan ebi—and were a little puzzled as to why we went straight into sushi instead of appetizers. Then came along more sushi, but nothing exactly stood out, rest for this piece featuring merikari (shining eyes)—a very lightly sweet white fish that was firm to the bite.

There were more appetiser-like bite-sized dishes (such as a single deep-fried hotate with lotus root) were slotted in between the sushi pieces.

In between, you may expect pieces such as hokkigai (surf clam), budai (parrot fish) and chutoro. Notably, Chef Ashino has a penchant for the very uncommon fish, but perhaps, one who gravitates more towards the simplicity of natural flavours would appreciate his omakase more.

And the most memorable ones were the sea perch that was prepared with citrus and pepper as well as the one with Uni.

Oh, we loved the fukugi tea. Made from camphor wood, smoked branches and leaves, this caffeine-free tea served at the end of the omakase meal was lightly aromatic and very palatable.

Ashino
30 Victoria Street #01-23 Chijmes, 187996
Tel: +65 6684 4567

If there is one type of food that will withstand the test of time, out of the myriad of munchies available in Singapore, it has to be dishes from Japanese cuisine. To be more specific, sushi is one thing that will never go out of style – from the cheap-and-good S$1.50 per plate sushi to the one-of-a-kind omakase experiences, sushi will always have a place in our hearts.

Singapore actually offers quite the variety of these little morsels as they have true-blue Japanese brands such as Genki and Sushiro. Check out these 24 sushi illustrations!

Name: Salmon Nigiri
A thick cut of fresh salmon sashimi is placed over sushi rice – might be the most popular variety in Singapore.

Name: Aburi Salmon Nigiri
Just as or possibly even more popular than the normal salmon nigiri – the salmon is half cooked by torching it before serving.

Name: Uni Gunkan
Almost a staple in more refined Japanese restaurants because of the creamy texture and umami-filled taste of the sea urchin.

Name: Tamago Nigiri
Egg is mixed with dashi stock – a mix of bonito and Japanese seaweed (kombu) – to give the egg its unique flavour.

Name: Unagi Nigiri
Silky eel is char-grilled and glazed with soy sauce over sushi rice.

Name: Ika Nigiri
Fresh squid is sliced and then usually glazed with soy sauce over sushi rice.

Name: Maguro Nigiri
Thick bluefin tuna sashimi is laid over sushi rice – definitely a popular item alongside salmon sashimi.

Name: Otoro Nigiri
The fattiest part of the bluefin tuna is set over sushi rice. Because the fish is so delicate, the fat sometimes melts due to the warmth of the rice. It is one of the most indulgent sushi varieties.

Name: Negitoro Gunkan
This sushi was transformed into a morsel from the Negitoro Don, which is a rice bowl dish consisting of minced tuna and sushi rice. The sushi may be topped with a raw egg yolk at some omakase restaurants.

Name: Wakame Gunkan
This well-known sushi is an umami bomb, packed with flavour of Japanese seaweed.

Name: Wagyu Beef Sushi
This is not often seen, but when it’s on the menu, we always get excited. It may come raw, torched or soy-glazed.

Name: Tako Nigiri
Cooked octopus is served over sushi rice and often comes with a soy glaze.

Name: Soft Shell Crab Maki
This is a staple in most sushi restaurants in Singapore – crispy soft shell crab and cucumber, with the occasional appearance of avocado, is rolled up in sushi rice and seaweed.

Name: Ikura Gunkan
This sushi contains pearls of fish roe – sometimes big or small depending on the fish, where larger roe comes from salmon. It is wrapped with seaweed.

Name: Hana Maki
Instead of seaweed, an ikura roll is wrapped in fresh salmon sashimi slices. It is usually found with mayo beneath the fish roe.

Name: Saba Nigiri
Mackerel is normally torched and set atop over sushi rice – it has a fresh and salty flavour.

Name: Kani Maki
You may have eaten this crab-stick sushi roll as a kid. In finer establishments, sweet crab meat replaces the usual crab-stick.

Name: Jellyfish Gunkan
Sesame-marinated jellyfish is mixed with toasted sesame seeds and then put over sushi rice and seaweed. It has a unique crunchy texture and sweet-and-savoury flavour.

Name: Inarizushi
Sweet, marinated beancurd encases sushi rice – most have it plain but it also comes with toppings, with the beancurd skin as a replacement for seaweed to create another variety of sushi.

Name: Hamachi Nigiri
This sushi features Japanese yellowtail sashimi and has a super buttery texture and has a bold fishy flavour.

Name: Hotate Nigiri
Fresh scallop is sliced and placed over sushi rice and is often glazed with soy sauce. It is occasionally torched.

Name: Ebi Nigiri
Shrimp is butterflied and cooked, then placed over sushi rice and is usually served with a soy sauce glaze.

Name: California Maki
This is more of an American creation – some sushi fans refuse to acknowledge it as actual sushi, but it’s still pretty popular amongst the general public. It normally contains tamago, avocado and crab-stick.

Name: Mayo Gunkan
Featured here is the Crab Mayo Gunkan but this sushi can come with other items such as corn. The mayo adds a creamy texture and tangy flavour to the sushi.

Illustrations by Natasha Ng

A celebrated stalwart in Singapore’s omakase scene, Sushi Jiro is an institution that aims to provide diners with a lavish, authentic dining experience that comes as close to the ones you can get in Japan itself.

For a multi-sensory journey that aims to let your taste buds feel things that they’ve never felt before, Sushi Jiro employs only the most premium ingredients to create their gastronomical masterpieces. From incredibly fresh seasonal seafood to the best cuts of beef that are air-flown from Japan up to 4-times a week, you can be assured that you’ll be getting the best out of the best when you dine here at Sushi Jiro.

Boasting a spacious floor space that can accommodate over 100 diners, the restaurant’s palatially designed interior mimics that of a traditional Japanese sushi eatery and provides a cosy dining environment for you to enjoy your meal. Also accompanying the welcoming interior is the breathtaking view of Keppel Bay with its sleek architecture and orderly lined-up rows of yachts.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

AN OMAKASE EXPERIENCE THAT’S FIT FOR A KING 

The term “omakase” translates to “to trust” in Japanese and that is exactly what you need to do during an omakase; sit back, trust the chef and allow him to showcase his culinary skills and creativity through his edible creations.

Since an omakase meal is based on seasonal produce, there is no fixed menu. This makes it a thrilling dining experience as you’ll never be able to guess what to expect next from the chef.

Few formal dining scenarios are as intimate as an omakase and one can be assured that the experience will be nothing less than elegant, exquisite and poetic. Being seated so close to the chef means that you can watch all the action live — the swift knife skills, the perfect rice-moulding and the careful plating — everything is executed with smooth precision and watching it in real-time is absolutely mesmerising.

There are 3 varying Omakase courses available at Sushi Jiro that come in 6 (S$180), 8 (S$220) and 10 (S$260) courses.

We tried the 10-course meal which includes a starter, 2 sashimi courses, Uni Ikura and Ise-Ebi, a cooked dish, Japanese Premium A5 Beef, a seasonal dish, Nigiri Sushi, soup and dessert.

Every omakase at Sushi Jiro comes with a sashimi course which includes a wide assortment of freshly sliced sashimi. Sushi Jiro takes immense pride in the quality of fish used for their sashimi and therefore, they relentlessly source across Japan for the most premium fish of the season.

The pinnacle of indulgence is best represented by uni, ikura and Ise-ebi, a dish that features a delectable mound of sweet prawns from Ise, a generous serving of uni and a copious smothering of ikura and gold flakes.

Ise-ebi is one of the most celebrated seafood in Japan and the bright red crustacean sports a plump, clear, white flesh that is very sweet, especially when eaten fresh. Combined together with the rich, creamy uni and the sweet ikura, the varying components create a decadent medley of flavours that will leave you hankering for more.

Out of the four Wagyu breeds from Japan, Miyazaki Wagyu is hands down the best of the lot and it is prided for its gorgeous marbling and out-of-this-world tenderness.

The luxurious cuts of meat here at Sushi Jiro are minimally seasoned so that you get to revel in the full impact of all those intense flavours. Every slice of beef has a palate-coating richness that is outrageously tender.

Every 10-course omakase also comes with a seasonal dish that varies across time and the dish for this season is a massive, glossy oyster. Smooth and briny with oceanic notes, the insanely plump and fresh oyster glides into one’s mouth with ease and tastes even better with a splash of zesty lemon.

What is a meal at Sushi Jiro without having a taste of their mind-blowing sushi? Every omakase here comes with a nigiri sushi platter which features a diverse selection of fastidiously assembled sushi.

Each sushi comes with a mound of sticky sushi rice that is dotted with spicy wasabi and draped with a luscious slice of fish. Despite all of them tasting absolutely phenomenal, the standout for us was the otoro (fatty tuna) nigiri which was creamy, buttery and melt-in-your-mouth tender.

PREMIUM JAPANESE WAGYU A5 BEEF DON SET 

If you’re not feeling so much for an intense omakase session, you can instead opt for one of Sushi Jiro’s luxe donburi.

The Premium Japanese Wagyu A5 Beef Don Set (S$68) features impeccably tender A5 wagyu beef slices, a runny onsen egg and shards of garlic atop a bed of fluffy, warm rice. Succulent and juicy with a gorgeous char, it is no wonder they consider the A5 wagyu beef the most premium grade of beef!

CHIRASHI-DON SET 

If you prefer raw fish, indulge in the Chirashi Don Set, where for just S$48, you can get yourself a bowl of Japanese premium rice that is blanketed in thickly cut sashimi and finished off with a dollop of creamy uni.

Each and every slice of sashimi brings its own unique element to the bowl and despite that, the smorgasbord of vibrant flavours and textures still manage to come together to create a gastronomical wonder that’ll leave a lasting impression.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

Sushi Jiro Keppel Bay
2 Keppel Bay Vista #02-0
Marina at Keppel Bay
Singapore 098382
Tel: +65 6252 4333
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

This post was brought to you by Sushi Jiro.

Presenting a brand-new space that boasts breathtaking view of Keppel Bay’s stunning architecture and multi-million dollar yachts along with a larger floor space that can accommodate more than 100 diners, dining at Sushi Jiro at Keppel Bay promises a multi-sensory Japanese dining experience not easily forgotten.

Curated and crafted by esteemed Chef Kenji, diners get to savour a delightful mix of seasonal seafood and fish along with other premium ingredients all moulded into gorgeous masterpieces by the chef himself that will target your taste buds in ways that you’ve never experienced before. Promising wave after wave of sensorial bliss, every ingredient is handpicked and air-flown up to 4 times a week from Japan.

Housing a sophisticated repertoire of signature, elegantly crafted items—both classic and contemporary—get ready to be teased by the likes of their Japanese Premium Wagyu A5 Beef Steak along with a bevvy of new creations, diners will be spoiled for choice.

If you’re ever looking to indulge, go to where every single cent will count—go to Sushi Jiro Keppel Bay. From now until 31 Jan 2019, there’s an opening promotion of 15% discount when you dine at Sushi Jiro’s new outlet at Keppel Bay.

Behind every great sushi experience is a master sushi chef with countless years of experience honing his skill. Armed with a passion that transcends all boundaries, Chef Kenji Nakagawa of Sushi Jiro never fails to astound and leave us awestruck every time we visit.

A master in the art of Edomae Sushi, Chef Kenji believes that simplicity is the key to crafting great sushi and that the freshness of every ingredient should be enough to speak for themselves. As such, his treatment of many of his dishes are minimal and relies heavily on his expansive knowledge of Japanese produce.

JIRO SPECIAL SET

When it comes to indulging in champion-quality Japanese food, you either go all the way or go home, and there truly is no better way than to opt for the brand-new Jiro Special Set (S$68++).

A massive culmination of dishes highlighting some of Japan’s greatest produce, the set comprises sashimi, uzaku (vinegared unagi & cucumbers), tempura, ika uni ikura, salad, onsen egg, a half portion of udon, chawanmushi, rice and ice cream. Every course is executed with utmost precision and care, ensuring the flavours are well-balanced, allowing diners to savour every plate without overwhelming the palate.

Lightly battered and deep-fried, the assortment of tempura retained a lightness to it them along with the dish’s signature crunch factor. Neither greasy nor lacking in seasoning, the tempura was prepared very well and the ingredients used were at their optimum freshness.

A shot of pure decadence that comprises ikura and uni carefully placed atop a mound of squid sashimi, this side dish is best enjoyed with slivers of pickled ginger in between. Every mouthful is a culmination of briny, savoury flavours that will literally have you swooning.

A SUSHI LOVER’S PARADISE

Freshly grated wasabi is the standard at luxe omakase joints and besides giving you the real deal, it actually tastes fundamentally better. Here, every piece of nigiri sushi comes dotted with fresh wasabi and licked with an appropriate amount of soy sauce which accents and influences the sushi the way that it’s meant to.

The Assorted Sushi Premium (S$108++) presents a lineup of 10 different nigiri sushi offerings with each one boasting unbeatable freshness as well as its own unique characteristic.

Piling over a generous slice of fresh fish atop carefully pressed mounds of seasoned sushi rice, along with the appropriate seasoning added, Chef Kenji carefully ensures that every piece of sushi is well balanced.

The otoro (fatty tuna) boasts a buttery, almost creamy texture and is one that we always save for last.

ASSORTED SASHIMI

Offering a wide assortment of sashimi ranging from 5 kinds (S$65++), 8 kinds (S$110++) and 10 kinds (S$140++), knock yourselves out with some of the finest quality seafood you’ll ever find.

Using only the best fish that the season has to offer, treated with so much care and precision and displayed in a manner so elegant that it is almost too stunning to tuck into, the various sashimi platters here are truly worth the splurge.

THE ROLLS ROYCE OF BEEF

One particularly noteworthy item includes the moreish Japanese Premium Wagyu A5 Beef Steak (S$64++) that comes from Japan’s Miyazaki prefecture.

Of the four unique Wagyu breeds raised in Japan, Miyazaki Wagyu is easily crowned king. This particular breed is best known for its cherry-red colour, impeccable quality and snowflake-white marbling that is evenly distributed.

Here at Sushi Jiro, they treat it simply with minimal seasoning, using only salt and the garlic to flavour the beef. The steak is served pre-sliced across the grain, revealing its stellar marbling before being topped with shards of fried garlic and garlic oil.

Sushi Jiro Keppel Bay
No.2 Keppel Bay Vista #02-01,
Marina at Keppel Bay,
Singapore 098382
Tel: +65 6252 4333
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

This post was brought to you by Sushi Jiro.

Among the many intricate and beautiful aspects of Japanese cuisine, one of the most unique is the Omakase. Omakase in Japanese fine dining is the act of leaving one’s culinary experience entirely up to the chef, transcending beyond what’s written on the menu. It is in fact, a huge compliment to the chef and is a sign that the diner has total trust in the chef’s expertise, culinary skill and recommendations. It’s a huge deal as far as Japanese food is concerned and the one place that we have total confidence in when it comes to a  luxurious, top-notch dining experience, Fat Cow’s Chef’s Table Omakase undeniably takes the cake.

A place where terrific food, culinary finesse and Japanese hospitality all come together, Fat Cow is one of those restaurants that bears timeless appeal. From their snazzy interiors, laid-back jazzy tunes to their extensive array of top-of-the-line wagyu and seafood-forward dishes, Fat Cow truly gives you a sense of exclusiveness and is quite realistically, the closest one gets to experiencing royalty.

Fat Cow’s dinner Omakase (S$250++ per pax) has always been known to be on the pricier side but for what it’s worth, diners are treated to nothing short of a pure, sensorial and blissful experience. With their newly curated lunch Omakase menu at S$80++ featuring 7 courses, lunchtime will no doubt be the best time to visit the restaurant to enjoy deluxe but wallet-friendly Omakase indulgences.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Now, who’s up for Fat Cow’s lunch and dinner Chef’s Table Omakase? We know we are.

The man behind the restaurant’s highly celebrated Chef’s Table Omakase, Head Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—ensures that all dishes prepared are nothing short of perfection. He serves only the best seasonal seafood and produce—treating them delicately so as to present diners with only the purest, most pristine flavours and textures—and prides himself with serving premium ingredients of the highest grade.

Whether it is a moulded nigiri sushi or a simple soup, you can rest assured that Chef Kasajima cuts no corners—he ensures that every item is perfect before serving from seasoning to garnish.

Decked out in an intimate space of tranquil elegance and a sleek counter that sits just eight, guests are able to witness Chef Kasajima’s culinary prowess that embodies the spirit of both Japanese precision and French flair. Intimate from beginning to end, be prepared to be pampered like royalty as you entrust your evening to the chef himself. Dining at Fat Cow promises heightened dining experience unlike any other—one filled with a myriad of delicate tastes and unforgettable moments of sensorial bliss.

AMUSE BOUCHE

Both the lunch and dinner Omakase kicks off with the Amuse Bouche, which is essentially a wagyu beef carpaccio served with a marinated egg yolk and shiitake mushrooms.

Straightforward and visually stunning, we were blown away by how each individual component stood out without outshining one another, flavour-wise. The marinated egg was creamy and decadent while the shiitake was surprisingly sweet with a hint of umami. The seared wagyu, on the other hand, provided a nice buttery texture which completed the dish.

SEA BREAM SOUP

With the introduction of rich flavours at only the first course, it made complete sense to have the Sea Bream Soup with Lime Sudachi as our second. A hearty palate cleanser with notes of citrus, the light yet flavourful fish soup was hot, savoury and just what we needed to prep ourselves for the heavier courses ahead.

TOMATO UNI

Served in a martini glass, the Tomato with Sea Urchin and Tosazu Jelly—available only in the dinner Omakase menu—comprises a chilled Japanese tomato, sweet and savoury jelly (Tosazu Jelly), sea urchin (uni) served in a light, refreshing sauce.

A delightful appetiser, every mouthful was a combination of rich flavours that were nicely underscored by savoury and umami notes.

WAGYU TARTARE W BLACK TRUFFLE & QUAIL EGG YOLK (LUNCH & DINNER)

Another appetiser to look forward to is the Wagyu Tartare with Black Truffle and Quail Egg Yolk in Yuzu Ponzu. A true spectacle to behold, everything about this dish from the way Chef Kasajima prepares it to its final assembly is a display of Japanese precision and discipline at its best.

The dish first begins with a carefully formed layer of wagyu beef mince followed by shiitake mushrooms that he carefully places on top. Finally, black truffle is shaven over the top and a yuzu ponzu sauce is drizzled over.

Chef Kasajima’s advice is to first take a bite of the dish as it is to appreciate the raw flavours of each component and subsequently to drizzle in the quail egg yolk and mix everything together.

YUZU MISO FLOUNDER (LUNCH & DINNER)

Sliced thin and seasoned with a few drops of their house-made yuzu miso, the first thing you taste is the salty kick from the miso followed by the citrus notes from the yuzu. The raw flounder was relatively neutral tasting, which perfectly brought out the dominant flavours in the dressing.

5-PIECE NIGIRI (LUNCH)

The Chef’s Table Omakase lunch comes with five pieces of nigiri sushi. The sushi selection encompasses a smorgasbord of fresh ingredients that were carefully executed so as to not overshadow one other.

For lunch, guests can tuck into the likes of Alfonsino, Bluefin Tuna, Striped Jack, Signature Surf and Turf and Conger Eel. Some are dipped in shoyu, torched or simply served as it is to allow the original flavours of the fish to shine through with every bite.

The sushi is also served with a side of Pickled Chrysanthemum (Japan’s national flower and a snack that was enjoyed by royalty), instead of the traditional ginger, setting a more modern take on the Omakase experience.

Do note, however, that the ingredients used may vary depending on seasonality.

8-PIECE NIGIRI (DINNER)

For dinner, indulgence truly knows no bounds with the addition of three sensational nigiri sushi items on top of the ones mentioned above. They are the sea urchin (uni), marinated foie gras and baby leeks with bonito flakes.

The uni (sea urchin) sushi was phenomenal and a true luxury for the palate—from the brininess that hits you when it first touches your tongue to the subtly sweet taste that lingers.

WAGYU SUMIBIYAKI

Dining at Fat Cow would not be complete without savouring some of their prime wagyu beef and the Wagyu Sumibiyaki is a dish specially designed for the Omakase dinner to showcase just how exemplary the quality of their beef is.

With a meat so fine in quality and marbling, only the simplest treatment is needed. Lightly seared to achieve a caramelised exterior but just enough so that it still retains its buttery interior, the wagyu is delicate, soft yet extremely flavourful.

The quality of the beef is simply divine and as if having it on its own wasn’t good enough, served on the side is Chef Kasajima’s house-made koji miso that further accentuates the tender beef, giving it a nice salty kick.

If you find yourself drooling in envy now and hankering for a taste of all these decadent goodness, just know that there is still much more to expect from Fat Cow’s respective Omakase menus—we’ve barely scratched the surface.

Fat Cow’s Chef’s Table Omakase Dinner (S$250++ per pax) comes with amuse bouche, soup, five appetisers, three seasonal sashimi, six pieces of nigiri sushi, wagyu sumibiyaki, akadashi miso soup, Japanese rolled omelette and Japanese fruits.

If you are new to Omakase, you can choose to try the Chef’s Table Omakase Lunch (S$80++ per pax) first which consists of amuse bouche, soup, two starters, appetisers, five pieces of nigiri sushi, akadashi miso soup, Japanese rolled omelette and ice cream.

Do note that the aforementioned courses may not be available during selected days/ seasons and the chef will replace them with seasonal specials that are of similar value.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post was brought to you by Fat Cow.

The concept of omakase revolves around allowing the sushi chef to decide on the choice of dishes to serve his or her customers and will typically consist of a series of plates, beginning with the lightest fare and subsequently proceeding on to the heavier dishes.

There’s so much to love about this culinary style—from the trust that diners give the chef to the chef’s expertise in featuring a menu that encompasses only the freshest produce of the season. An omakase meal often starts off with an assortment of sushi, sashimi, cooked dishes and seasonal vegetables with common mainstays such as otoro (fatty tuna belly) and sometimes even premium ingredients with the likes of uni.

What makes omakase intriguing is the fact that you never know what to expect. No one really knows what the chef might serve because the dishes vary according to the season. Make no mistake that meals such as these do not necessarily come cheap, but if you’re hankering for a taste of Japanese omakase dining at its finest, here is our list of 10 best Japanese restaurants for omakase in Singapore.

SUSHI JIRO

Those who are looking for an authentic experience that is similar to what you will find in Japan can look no further than to Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Whether it is otoro (fatty tuna belly), uni (sea urchin), Wagyu beef or even something a little more unusual such as monkfish liver, rest assured that every dish served here—by the experienced hands of Chef Kenji—is guaranteed to take you on a sensorial journey.

Omakase Pricing

6 Course – S$180++
8 Course – S$220++
10 Course – S$260++

6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

FAT COW

Fat Cow is truly an icon when it comes to all things beef or steak related but steaks aside, Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—impresses more with his Chef’s Table Omakase.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect is an array of alluring flavours that will have you drooling between courses.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Omakase Pricing
Akatsuki – S$80++
Nagoyaka – S$250++

Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

Photo Credit: Hakumai Sushi

HAKUMAI SUSHI

At Hakumai Sushi & Omakase, each dish is treated with respect and only the best of each ingredient is sourced, from their premium Koshihikari rice that is imported directly from Niigata Prefecture to a whole slew of seasonal seafood from Tsukiji Market.

Dining here is always a no-frills experience as you entrust everything to the chef. With over two decades of experience under his belt, you can bet that you will be in good hands. Omakase prices are also reasonably affordable here too, making it a hot spot among locals.

Omakase Pricing
Standard Hakumai Omakase Course – S$168++
Exquisite Hakumai Omakase Course – S$218++

#01-50A, 10 Anson Road,
International Plaza,
Singapore 079903
Tel: +65 6224 4790
(Closed on Sundays)
Mon to Sat: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

Photo Credit: Hashida Sushi

HASHIDA SUSHI

Upscale from its swanky interiors to its unbelievable food, Hashida Sushi is the Singapore outpost of the original restaurant back in Kachidoki, Tokyo.

The focus here lies primarily on seasonal produce, of which their sashimi and sushi comprise, and the food is served during dinner in omakase-style. Prices here are by no means affordable but for the amount you pay, you can expect to tuck into their signature house-smoked chutoro (medium fatty tuna) or buttery uni served in various ways.

Omakase Pricing
Chef’s Lunch Omakase – From S$300++
Chef’s Dinner Omakase – S$300++ to S$500++

333A Orchard Road, #04-16 Mandarin Gallery,
Singapore 238897
Tel: +65 6733 2114
(Closed on Mondays)
Tue: 12.30pm – 3pm, 7pm – 10pm
Wed to Sun: 12pm – 3pm, 7pm – 10pm
Nearest Station: Somerset

Photo Credit: Ki-Sho

KI-SHO

From the seasonally inspired ingredients right down to the silverware and serving plates of which the restaurant’s gorgeous creations are presented in, Ki-Sho reflects a certain value that is both visually stunning and sensorial from taste to texture.

A native of Kyoto, Chef Hamamoto brings to the table modern kaiseki-style cuisine through a series of seasonally inspired omakase dishes that he executes with utmost precision and flair. Some dishes that will no doubt have you reminiscing for days include the Hokkaido Uni with Caviar and Seasonal Vegetables as well as the Aburi Hida Beef Sushi.

Omakase Pricing
Chef’s Omakase – S$450++

29 Scotts Road,
Singapore 228224
Tel: +65 6733 5251
(Closed on Sundays)
Mon to Fri: 12pm – 2pm, 6.30pm – 10.30pm
Sat: 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Shinzo Japanese Cuisine

SHINZO JAPANESE CUISINE

Exuding a resounding warmth reminiscent of cosy eateries in Japan, Shinzo Japanese Cuisine is where you can find authentic Japanese cuisine that stays true to its roots from the choice of ingredients to the traditional techniques used.

Dining here is always a joy because you never know what to expect and prices are reasonably affordable as well considering that many of the dishes include premium and seasonally sourced ingredients that are air-flown all the way from Japan.

Omakase Pricing
Shinzo Omakase Course – S$188++
Jonetsu Omakase Course – S$220++

17 Carpenter Street,
Singapore 059906
Tel: +65 6438 2921
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6.30pm – 10pm
Nearest Station: Clarke Quay

Photo Credit: Shoukouwa

SHOUKOUWA

Opened back in March 2016 as one of Emmanuel Stroobant Group’s first forays into Japanese dining comes Shoukouwa, an intimate sushi restaurant that managed to beat other sushi establishments to land itself two Michelin stars.

What makes this eight-seater fine dining restaurant stand out from the rest is its commitment to keeping things as authentic as possible, meaning that their omakase menu only features ingredients from Tsukiji Fish Market in Tokyo. Dining here is sure to leave a lifelong impression from its humble appetisers right down to its premium seafood.

Omakase Pricing
Miyabi – S$320++
Hana – S$480++

1 Fullerton Road, #02-02A One Fullerton,
Singapore 049213
Tel: +65 6423 9939
(Closed on Mondays)
Tue to Sat: 12pm – 3pm, 6pm – 11pm
Sun: 6pm – 11pm
Nearest Station: Raffles Place

SUSHI MURASAKI

Sushi Murasaki’s omakase dining concept constantly pushes culinary boundaries by combining numerous cooking techniques to better bring out the natural textures and flavours of each ingredient—which are all flown in directly from Tsukiji Market in Tokyo.

If you love the ice cream of the ocean (also known as uni) then the Kumo Omakase Set is what you should definitely opt for. What you get is a glorious (and generous) portion of buttery smooth uni atop sushi rice and wrapped with seaweed—a true joy to devour.

Omakase Pricing (Dinner)
Kumo – S$180++
Murasaki – S$250++

9 Raffles Boulevard, #02-08,
Millenia Walk,
Singapore 039569
Tel: +65 6341 9668
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

Photo Credit: Ryo Sushi

RYO SUSHI

Highly popular for being one of the more affordable Japanese omakase restaurants in town (with no GST and service charge), getting a seat at Ryo Sushi is often a challenge.

The restaurant specialises mainly in sushi omakase and their seasonal menus can be priced as low as S$18 for a 10-course omakase set to S$98 for an 18-course omakase set that will have you wobbling out the door with a satisfied tummy.

Omakase Pricing
10-Course Menu – S$18
18-Course Sea Urchin Menu – S$98

1 Tras Link, #01-06
Orchid Hotel
Singapore 078867
Tel: +65 6443 3463
(Closed on Sundays)
Mon to Sat: 11.45am – 2.45pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

SHINJI BY KANESAKA

Boasting an exquisite selection of fine sake, food and impeccable service, Michelin-starred Shinji By Kanesaka over at Carlton Hotel Singapore promises a dining experience like no other.

An extension of 1 Michelin star Chef Shinji Kanesaka’s Edo-style sushi restaurant in Tokyo’s exclusive Ginza district, the restaurant promises nothing but the finest Japanese cuisine around.

Omakase Pricing
Lunch
Omakase Special – S$250++
Chef’s Omakase Special – S$300++

Dinner
Omakase Wa – S$300++
Chef’s Omakase Special – S$500++

76 Bras Basah Road
Carlton Hotel Singapore
Singapore 189558
Tel: +65 6338 6131
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6pm – 10.30pm
Nearest Station: Bras Basah / City Hall

Armed with culinary skills gleaned from his 2-decades-long experience preparing sushi and cooking Japanese food, Chef Kenji Nakagawa—a master in the art of Edomae sushi—astounds yet again with his stellar line-up of sensational donburi options available during lunch.

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

Additionally, there is also a 20% discount on all Japanese sake and wine across lunch and dinner—this applies every day of the week so you have no reason to not drink up.

As far as Japanese fine dining goes, Sushi Jiro still remains one of our top few picks for the very simple reason that top quality ingredients remain at the heart of their food and coupled with Chef Kenji’s culinary mastery, our taste buds are always taken on a sensational trip.

UNA DON

Unagi-focused restaurants are common in Japan, but become rare treasures once you leave the country’s shores. Thankfully, there are no shortages of places to get these flavourful bad boys in Singapore.

Sushi Jiro’s Una Don (S$48++, U.P. S$58++) does not disappoint and we particularly liked the way that Chef Kenji prepares his rendition of the traditional Edo-period dish. He coats it with just enough tare to give the unagi a glorious sheen as well as a sweet and savoury finish but not overdoing it such that it totally drowns out the taste of the freshwater eel.

The shredded egg crepe that forms the bed is a nice touch as well. Providing a nice eggy flavour, it—along with the Japanese pickles on the side—really takes the edge off savoury, slightly fishy eel.

WAGYU DON

If like us, you’re a sucker for premium quality beef or more specifically wagyu beef, then their Wagyu Don (S$50++, U.P. S$68++) is definitely something to go for.

Otherwise known as ‘gyudon’ at many Japanese establishments, this stellar beef rice bowl boasts a generous serving of thickly cut, buttery wagyu that brims with intense beefy flavour. The real showstopper here is undoubtedly the beef but more so, the rendered beef fat that just finds its way in and around the bowl, coating the individual rice grains as it goes along.

The onsen egg provides a secondary layer of richness which, when eaten together with the wagyu and rice, creates one heck of luxurious flavour explosion.

TENDON

New to their donburi lineup is the Tendon (S$20++). Featuring a variety of ingredients deep-fried to golden perfection, each individual component boasts a crispy exterior and a soft, tender interior.

The ebi (prawn), in particular, was a standout. Lightly battered, the ebi tempura was neither too overly doughy nor oily. The crunch was delightful and coupled with the naturally sweet prawn and the savoury-sweet sauce drizzled over top, made for a totally enjoyable experience.

CHIRASHI DON

As much as we tend to harp on the restaurant relying on fresh ingredients and treating them delicately so as to retain as much as of its natural flavour as possible, none perfectly epitomises this notion better than their Chirashi Don (S$48++).

Featuring a mixture of fresh, thickly cut fish including the likes of the oh-so-luxurious otoro (fatty tuna), uni (sea urchin) and more, you’ll undoubtedly be yearning for it for days. The variety of fish in this single bowl also gives diners the opportunity to sample different seasonal catches of varying tastes and textures—a huge bonus considering that a medley of premium fish like this would be much more expensive elsewhere.

WINE & SAKE PROMOTION

Now, the only thing left to do to complete your dining experience is to pair your Japanese food with Japanese sake and wine!

Sushi Jiro is currently running a 20% promotion off all sake and wine on their expansive drinks menu so there really is no reason why you should be skipping alcohol for your next meal there.

And if you have always wanted to try premium Japanese alcohol (man, the Japanese make really good alcohol beverages!), this is your chance because it is not every day that you get a 20% discount off something so premium, yes?

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

This promotion is not valid in conjunction with others promotions and discount.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade
reservation email : sushi.jiro@sushijiro.sg

This post is brought to you by Sushi Jiro Singapore.

Sushi Jiro is a name that’s appearing here a lot over the last couple of months—and for very good reasons. Home to one of the finest Japanese dining experiences in Singapore, this sushi restaurant located in Marina Mandarin Singapore is one that we find ourselves constantly returning to for a sensorial omakase meal.

After receiving such an overwhelming response towards their dinner omakase last month, Sushi Jiro is now making it available for lunch as well! And the deal of a free upgrade for ladyironchef’s readers remains—you enjoy the 8-course omakase at the 6-course’s price of S$180++, and the 10-course at the 8-course’s price of S$220++. This is yet another wonderful chance to experience Chef Kenji’s famous omakase if you haven’t already.

Under the lunch set, one of the restaurant’s proudest curations is the Sushi Course (S$100++) and the promotion for our readers is extended—quote ‘ladyironchef’ and you pay only S$80++ for this grand platter. These promotions are available from now until 28 February (excluding 14 Feb 2018).

Kicking off the omakase is Shirauo (icefish), a seasonal item that is best eaten between November to March. Served simply with a light soy sauce and garnished with grated radish over top, this dish is a great way to begin the meal with its soft, salty and mildly bitter notes.

ASSORTED SASHIMI

Right after you down the starter—and we reckon it’ll be quick—what Chef Kenji presents you is an assortment of sashimi comprising Chutoro (medium-fatty tuna), Kinmedai (golden eye snapper), Buri (wild yellowtail) as well as a seasonal special, Sayori (needlefish).

A tantalising mixture of flavours and textures, this sashimi platter promises to bring joy to your taste buds from the buttery tuna to the firm and clean tasting needlefish.

ASSORTED NIGIRI SUSHI

Whether you opt for the 8-course or the 10-course, the nigiri options will most definitely leave you craving more. Boasting a fine selection of fresh fish, the 10-course omakase comes with all of our favourites from Maguro (tuna), Hirame (flounder) to even the Rolls Royce of tuna, the insanely fatty Otoro.

Many of their nigiri options may change depending on the season and you can trust that Chef Kenji makes it his personal commitment to only serve fish that is at its seasonal best.

OTORO PREPARED IN 3 WAYS

Only available as part of the 10-course omakase, a platter of otoro prepared in 3 ways is one to get you drooling in anticipation.

Torched till a slight char develops, the otoro aburi gives off a nuance of smoke and a buttery finish on the tongue. The nigiri version allows diners to truly appreciate the sheer melt-in-your-mouth texture that is otoro and last but not least, the sushi rolls give you a more rounded out flavour with the seaweed providing a backbone of umami.

As we mentioned earlier, the menu at Sushi Jiro never remains the same for long, especially during periods of the year where certain ingredients are at their seasonal best.

During the spring season between March and April, ark shell clam, firefly squid and bamboo shoots are all ingredients at their peak and are what gave Chef Kenji the inspiration for creating this beautiful creation that sees a combination of the three mixed in a delicate yet umami-packed dashi jelly.

WAGYU BEEF

Exclusive to the 10-course omakase menu is the wagyu beef. Grilled over charcoal, the wagyu develops a lovely smoky crust that complements the nutty qualities of the intense, beefy flavours exceptionally well.

The marbling on the wagyu speaks volumes, not only of the quality of the meat itself but of the quality that Sushi Jiro guarantees.

IKURA AND UNI BOWL

One notable dish to look out for is their signature Ikura and Uni Bowl. Expect a combustion of complex flavours from two highly-prized ingredients—ikura (roe) and uni (sea urchin).

Given the insane portion of ikura, every mouthful comes with a salty, pleasantly fishy explosion and the uni possesses a smooth, custard-like appeal that boasts a briny ocean taste.

In light of all the rich, briny flavours that have taken up residence on your palate, a good dish to have to wash it all down is the clam soup (only available in the 10-course menu). Made with a base of dashi (and possibly kombu as well), the delicate soup is every bit as comforting as a fireplace in winter.

For the 8-course however, diners will get to enjoy the Dobin Mushi, which pretty much features the same soup broth minus the clams. Instead, the Dobin Mushi comes with a variety of ingredients such as chicken and mushrooms.

What better way to end a heavy meal than with something sweet? The 10-course features a ripe muskmelon served over ice and the 8-course ends off with ice cream with a red bean cake—both of which are sweet and refreshing.

SUSHI JIRO SINGAPORE’S LUNCH SET SUSHI COURSE

If you find it difficult to have a full-on omakase meal during lunch due to time constraints, consider also Sushi Jiro Singapore’s Sushi Course Lunch Set (S$100++) that consists of a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup and dessert. This is our favourite lunch set, yet.

The 8 sushi varieties we had in February were Hirame (flounder), Kinmedai (sea bream), Buri (wild yellowtail), Ebi (prawn), Kamasu (barracuda), Maguro (tuna), Kohada (anchovy) and our personal favourite, Chutoro (medium fatty tuna belly).

But do note that the variety might differ because every day’s highlights depend on the fish they import from Tokyo.

We’ve shared our love for this Sushi Course Lunch Set a few months ago and many of our readers tried and loved it too. If you haven’t had a go, quote ‘ladyironchef’ to enjoy this set at a special price of S$80++ for the month of February.

Both the Sushi Course Lunch Set and Omakase promotions are available for the entire month of February, excluding 14 Feb 2018. Please make your reservation via Sushi.jiro@sushijiro.sg.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

An omakase course is a Japanese dining tradition where diners entrust their dining experience entirely to the chef who will showcase his culinary skills and creativity throughout the meal. To the Japanese, an omakase course is not to be taken lightly—only chefs with many years of culinary experience are able to dazzle you with the season’s best ingredients and exotic delicacies.

Since omakase is serious business, those who are looking for an authentic experience that is similar to what you will find in Japan have to know about Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Just when we thought that we had tried the best at Sushi Jiro during our last trip, Chef Kenji Nakagawa took our taste buds on another gastronomic journey with their 8-course and 10-course omakase dinners—comprising fresh sashimi, decadent Japanese wagyu beef and top-grade nigiri sushi.

Just for our followers, you can now get a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

To say that this is an incredible deal for such an exquisite meal is definitely an understatement.

Sushi Jiro’s 8-course omakase features starters, a sashimi platter, bonito in ponzu, monkfish liver with ponzu, ikura and uni bowl, Dobinmushi, five pieces of seasonal sushi and a slice of musk melon.

Your omakase course commences with a fine assortment of sashimi—Chutoro, Tai and Kinmedai.

Chutoro is the medium fatty underbelly of a tuna that is highly sought after for its slight marbling and supreme texture. Tai is essentially sea bream sashimi and the one we got to try at Sushi Jiro was marinated in seaweed to give it a slight boost in flavour. What really stood out, though, was the Kinmedai sashimi—the fresh red snapper came torched to a lovely pinkish shade and had a hint of sweetness in it.

Our feast continued with some crowd-favourites such as the bonito served in a pool of ponzu sauce, monkfish liver with zesty ponzu sauce (that is not for the faint hearted but if you can get past the fact that you are eating an unusual fish’s liver, this creamy dish is actually very memorable with its sophistication) and dobinmushi.

‘Dobin’ refers to ceramic teapot while ‘mushi’ means steam—that would give you an idea of how this light, yet flavourful teapot soup is made. The flavours were all harnessed with the premium ingredients, hence expect a soup that is simple in flavour yet very complex in layers.

The five seasonal nigiri sushi varieties we had were otoro (fatty tuna), hirame (flounder), ika (cuttlefish), buri (wild yellowtail) and torched kamasu (Japanese barracuda). Chef Kenji tickled our taste buds with the luxurious fatty tuna belly; the burst of umami flavours and ultimate freshness once again reminded us why we are such big fans of this Japanese restaurant.

Although nothing else can beat the otoro in our hearts, a close contender had to be the kamasu—which was blow-torched to form a slightly crispy skin on the surface. All it needed was a touch of the chef’s homemade shoyu sauce to make it even better!

One notable dish to look out for is Sushi Jiro’s signature Ikura and Uni Bowl. Expect a combustion of complex flavours from two highly-prized ingredients you can find in all prestigious Japanese restaurants—ikura (roe) and uni (sea urchin).

Thanks to the generous portion of ikura, every mouthful was sensational and we were blown away by the refined texture of the rich uni. Have it with just a small dab of wasabi to enhance the natural flavours even more.

The 10-course omakase dinner gives you more reasons to indulge. Luxuriate in the expanded selection of high-quality ingredients that further elevates Sushi Jiro’s omakase repertoire. Be treated to a splendid feast showcasing seasonal fish comprising fresh sashimi and sushi.

The 10-course omakase dinner also starts you off with sashimi, followed by a series of dishes that are similar to the 8-course omakase dinner such as the monkfish liver with ponzu, ikura and uni bowl, five pieces of seasonal sushi and a slice of musk melon for dessert.

What really differentiates the 10-course omakase dinner s the addition of fresh Japanese wagyu beef cuts and a large, juicy oyster. Mind you, the oyster was as big as our palm! It was slightly briny, very juicy and the freshness was unbelievable; we could even taste nuances of the ocean saltiness.

These two are showstoppers in their own rights and heightened the entire omakase dining experience to perfection.

Sushi Jiro also has an exclusive range of premium Japanese whisky that makes the perfect companion to these succulent beef steaks.

Do keep in mind that seasonal delicacies at Sushi Jiro may vary from time to time as it depends on their availability during different periods of the year.

Once again, just for ladyironchef’s readers, enjoy a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

Sushi Jiro at Marina Mandarin Singapore is home to one of the finest Japanese dining experiences in Singapore. This quaint sushi restaurant does not disappoint with its fresh fish and seafood options, which are all air-flown from Tsukiji Market in Tokyo 4 times a week.

Helmed by Chef Kenji Nakagawa, who has had many years of experience under his belt, the sushi set lunch set is truly one to behold.

Expect a lavish feast comprising seasonal fish that make up their fresh sashimi and sushi—and even some rarities that cannot be found in conventional sushi restaurants.

From now until 09 Dec 2017, treat yourself to a quintessential sushi experience at Sushi Jiro at only S$80++ per pax when you like Sushi Jiro on Facebook and quote ‘ladyironchef’. This is an incredible deal and you will be guaranteed an unforgettable sushi meal.

Famed for being a sushi restaurant that values tradition, the restaurant’s interior is palatially designed to provide a cosy and comfortable environment to enjoy an unpretentious Japanese meal—much like the traditional Japanese sushi eateries of old. The sushi counter is only able to seat 10, making the experience a truly intimate one where you can feel free to converse with the chef as he prepares your lunch.

The sushi counter also features an open display where diners can marvel at some pretty exotic seafood items from a variety of shellfish items to even shirako (cod sperm sac).

SUSHI JIRO SINGAPORE’S SUSHI COURSE 

Sushi Jiro Singapore’s Sushi Course (S$100) consists of a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup and dessert.

The 8 sushi varieties we had were Hirame (flounder), Kinmedai (sea bream), Buri (wild yellowtail), Ebi (prawn), Kamasu (barracuda), Maguro (tuna), Kohada (anchovy) and our personal favourite, Chutoro (medium fatty tuna belly). Note that the variety might differ because every day’s highlights depend on the fish they import from Tokyo.

Each course was unique with a mix of delicate and fresh flavours. Chef Kenji handles each item with care, ensuring to not overwhelm your palate nor have one particular item outshine another.

Some—like the Chutoro—were served as it is, allowing you to savour the sheer decadence that is its rich and fatty contents while others such as the Maguro and the Kamasu were either seasoned with a gentle lick of their homemade shoyu, freshly grated wasabi to better bring out its natural flavours.

Going through the painstaking process of making their own shoyu right down to grating their own wasabi, you just know that Chef Kenji is the real deal. Most, if not all of the fresh fish and seafood served here are seasonal and deliberately chosen during specific seasons where they are the most delicious.

They are specially bid for and air-flown over to Singapore 4 times a week from Tsukiji Market in Tokyo!

The sushi course ends off with the Negitoro and Ikura Rice which is easily a crowd favourite on account of the perfectly struck balance of flavours and textures. Labelled as a ‘small bite’, the Negitoro donburi—which is traditionally made up of Negi (green onion) and Toro (fatty tuna belly)—features a generous serving of ikura, minced fatty tuna, sushi rice and a tiny smidgen of fresh wasabi.

Our recommendation is to include a bit of everything in a single bite to fully enjoy the flavour and textural components—from the gentle popping of the ikura, the rich and bold flavours of the fatty toro, right down to the tiny hit of wasabi which provides a nice touch of heat.

And you get the absolute discount if you quote ‘ladyironchef’ upon making your reservations. Instead of S$100++ per pax, pay only S$80++ per pax for this sushi lunch set.

CHIRASHI DON

Here’s an insider tip: You probably will not be able to find the Chirashi Don among Sushi Jiro’s menu offerings but make a simple request to have it made and Chef Kenji will be more than delighted to prepare it for you. The dish comprises generous servings of thickly cut sashimi and ikura that is all neatly placed atop premium Japanese rice.

Each individual fish boasts its own unique quality, from the fatty tuna to the umami-packed uni. For individuals who adore fresh sashimi, this is the ultimate indulgence.

The Chirashi Don is available at S$38++ per bowl.

STELLAR TEMPURA

Should you find yourself craving for something fried, the Assorted Tempura (S$18++) off the a la carte menu promises to hit the spot. The dish is an assortment of ebi, fish and a variety of vegetable tempura—all of which are thinly coated in a light batter and deep-fried to crispy perfection.

S$58++ LUNCH SETS 

Sushi Jiro also has several lunch sets at S$58++.

Our favourite has got to be the Gindara Teriyaki which features a fillet of grilled Silver Cod that is given a lick of Sushi Jiro’s homemade teriyaki sauce. The oily fish had a robust and deeply charred flavour which the savoury, sweet sauce complemented very well.

The lunch set is served with several slices of sashimi, tofu, pickles, chawanmushi and miso soup.

PREMIUM JAPANESE WHISKY—YAMAZAKI AND HIBIKI

For whisky connoisseurs, Sushi Jiro will be your haven. Boasting an impressive selection of Japanese whiskies from Hibiki to the world-renowned, Yamazaki, we went crazy with all the rare editions! If the finer aspects of Japanese culture can prove elusive to the Western psyche, much of the same could be said for the country’s whisky that boasts clean and very approachable flavour notes.

Your Japanese meal at Sushi Jiro will be complete with a glass of whisky.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

With its extensive array of succulent and high-quality Japanese Wagyu beef that is specially curated from different regions of Japan, Fat Cow is one of the best steak restaurants in Singapore and our go-to place whenever our carnivorous urges kick in.

Presenting the new Chef’s Table Omakase headed by Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—allow your senses to take flight as Fat Cow takes you on an edible trip like you have never experienced before.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect from this dinner situation is an array of alluring flavours that will have you drooling between courses.

For foodies looking for a lavish and elevated gastronomic experience, Fat Cow’s Chef’s Table Omakase is available at S$120++ per pax during lunch and S$280++ per pax during dinner. Only eight counter slots are available per session so you better snag those seats quick—especially since that from now until 31 March 2018, you can quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

High ceilings and a heavy emphasis on wooden elements and bright amber lights give this space a rather warm and cosy vibe.

Helmed by Chef Shigeru Kasajima, the Omakase dining room offers an exclusive and intimate dining experience for discerning guests. With a sleek counter that sits just eight, guests are able to witness his culinary prowess that embodies the very best of Japanese precision and French flair.

With the opportunity to interact directly with the chef, each guest gets to enjoy a highly personalised dining experience and the calming ambience also allows diners to marvel at Chef Kasajima’s intricate preparations with minimal disturbance.

FAT COW’S CHEF’S TABLE OMAKASE DINNER

We had the Chef’s Table Omakase Dinner (S$280++ per pax) and our sensorial gastronomic trip commenced with four different starter items—each boasting delicate yet refreshing flavours that helped ease us into the heavier courses.

The first tasting platter that greeted our eyes consisted of three different components, of which the stand-out was undoubtedly the marinated egg yolk. For a better idea of how it tastes, think tasty and luscious ramen egg without the egg white.

Served in a martini glass, the Japanese Fruit Tomato Cocktail comprises a chilled Japanese tomato, sweet and sour jelly (Tosazu Jelly), white fish, uni and Oba leaf pesto sauce. Every mouthful was a combination of bright flavours that were nicely underscored by savoury and umami notes.

The Yude Kani (crab) features sweet flakes of handpicked crabmeat mixed with earthy Kani miso. The crabmeat is complemented with Chef’s Kasajima’s special sanbaizu sauce and a tiny dollop of yuzu foam that sits neatly above it. The citrusy qualities helped to balance out the robust flavour of the crabmeat nicely, resulting in a surprisingly refreshing starter.

The tai fish head soup was a much-needed soul booster—hot, comforting and a great palate cleanser.

The sashimi offering is a line-up of Shima-aji (Striped Jack) sashimi with Himalayan pink salt freshly grated over top, Tsubugai (whelk) sashimi and Kinmedai (snapper) Sashimi. Each sashimi item was fresh and we also appreciated the chef’s use of freshly grated wasabi instead of the conventional powdered version.

Depending on the day’s catch, look forward to the delightfully succulent Botan Ebi. Large, clear water prawns come served with a ponzu dipping sauce infused with umami-packed truffle oil. Before you lower the prawn into your mouth, you are first hit with the robust aroma of truffle, followed by the salty, citrusy profiles of the ponzu sauce.

This was easily the best item of the omakase dinner menu.

Lightly-grilled Grade 4 Ohmi Wagyu ribeye comes served with Chef’s “secret recipe” ponzu sauce and a creamy goma dare sauce. The dish comes with three slices of beef, allowing you to savour the experience with each dipping sauce or simply on its own to soak in the natural beefy flavours of the Wagyu.

The Chef’s Table Omakase dinner comes with 10 pieces of nigiri sushi. The sushi selection encompassed a smorgasbord of fresh ingredients that were each carefully executed so as to not overplay one another.

The sushi line-up featured Aburi Otoro sushi, grilled foie gras sushi, baby leeks, sour plum paste and bonito flakes sushi, Maguro Zuke (marinated tuna) sushi, Anago (fresh water eel) sushi as well as the astonishingly refreshing Hotategai (sea scallop) with yuzu foam and grated lime zest.

The uni (sea urchin) sushi was phenomenal and a true luxury to behold. Generous spoonfuls of uni are neatly placed over sushi rice and upon that first mouthful, flavours of the ocean come bursting through.

One of the highlights was the Chef Kasajima’s insanely decadent signature ‘Surf & Turf’ sushi that heaved Wagyu beef tartare, uni, amaebi and ikura. While it seemed at first like a flavour overkill, we were surprised at the different textures present—from the light popping of the ikura to the chewy amaebi, every component could be felt (and tasted) prominently.

The omakase dinner ends off with a hot, hearty bowl of miso soup, a sweet tamago egg (branded with the initials ‘FC’) as well as sliced Japanese pears.

FAT COW’S A LA CARTE MENU ITEMS

At S$98++, the Fat Cow Premium Donburi is possibly the most decadent Japanese rice bowl out there. Served on a bed of rice is a perfectly grilled slab of Wagyu steak accompanied by pan-seared chunks of creamy foie gras, uni, Ikura, caviar and an onsen egg.

This extravagant dish seduced us with its heady aroma of truffle, smoke and vibrant colours. The Wagyu stood up well against the fresh uni, caviar and ikura and although this rice bowl is by no means affordable, it certainly lives up to its price point with each component being executed perfectly. On the contrary, if you think about it, it is actually very value-for-money for all that premium ingredients you get in one bowl!

If you love cod, then the Gindara Saikyo Yaki (S$48++) is sure to get you reminiscing about it for days. Miso-licked black cod is grilled and served alongside pickled ginger root. The miso added a sweet and savoury quality to the fish and its charred exterior provided a secondary depth of flavour.

Fat Cow’s Chef’s Table Omakase Dinner at Fat Cow (S$280++ per pax) comes with starter, appetiser, fish soup, crab, wagyu, seasonal sashimi, 10 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and Japanese fruits; what you will be paying for is fresh and seasonal produce of the highest quality.

Otherwise, you can also go for the Chef’s Table Omakase Lunch (S$120++ per pax) which consists of a starter, appetiser, 8 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and dessert.

From now till 31 March 2018, reember to quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post is brought to you by Fat Cow.

]]> https://www.ladyironchef.com/2017/11/fat-cow-omakase/feed/ 0 https://www.ladyironchef.com/2017/09/southpaw-bar-sushi-singapore/ https://www.ladyironchef.com/2017/09/southpaw-bar-sushi-singapore/#comments Wed, 06 Sep 2017 04:12:53 +0000 Editorial http://www.ladyironchef.com/?p=144017 Continue reading →]]>

Photo Credit: facebook.com/southpawbarnsushi

Southpaw Bar & Sushi is a modern Cali-styled sushi bar that serves up affordable omakase dinners available in three different price ranges as well as an unconventional whisky and sushi pairing. Set in Cavan Suites at Jalan Besar, this brand new dinner-only outfit will have you fed very well.

The kitchen is helmed by Chef Kenny who has 17 years of experience in Japanese cuisine under his belt. He prepares everything from scratch, from the wasabi which he grates himself to the soya sauce—so you can rest assured that nothing is overlooked here!

Photo Credit: facebook.com/southpawbarnsushi

The menu features three omakase sets. The Omakase Ume (S$68++) comes with a mini bara chirashi, while the Omakase Take (S$98++) and Omakase Matsu (S$138++) comprise seven and nine assorted pieces of sushi respectively.

All three sets come with an appetiser comprising white fish sashimi laced with lumpfish caviar and truffle-flavoured bonito flakes seasoned with rock salt as well as sashimi, miso soup and a dessert.

Photo Credit: facebook.com/southpawbarnsushi

If you are someone who favours whisky above all other spirits, then you are in for a treat because being an avid whisky connoisseur, owner Roy curates a smorgasbord of Scotch Whiskies of which you can pair with your food.

Whisky can be a great dinner companion with food, and although people may say that it is unconventional, it really isn’t at all.

Southpaw Bar & Sushi
11 Cavan Rd, Cavan Suites, #01-04
Singapore 209848
Tel: +65 9101 1941
(Closed on Sundays)
Mon to Sat: 6pm – 12am
Nearest Station: Lavender

We had one of our best Japanese meals this year at Ginza Yoshihiro.

And this is one new Japanese restaurant in town that you definitely must know about. With over 30 years of history, Ginza Yoshihiro first started their family legacy at Ginza, Tokyo. Priding themselves on their signature specialty oden, the Japanese restaurant enjoys great popularity and is now spreading the love of Japanese food in Singapore.

Ginza Yoshihiro at Marina Mandarin Hotel is everything we want in an authentic Japanese restaurant, and if not, more. We dare say it is one of the best new Japanese restaurants in Singapore.

As mentioned earlier, Ginza Yoshihiro sits within Marina Mandarin Hotel. One might be influenced by the common perception that restaurants sitting within a hotel property is “bad and touristy”, but Ginza Yoshihiro will defy this social misconception.

There is almost no restaurant in Singapore that specialises in oden – a healthy dashi broth with different ingredients such as boiled eggs and fish cakes – and Ginza Yoshihiro might just be the first. And the best.

Ginza Yoshihiro boasts a modern-cum-traditional facade. There is a stylish bar area where you can indulge in premium whiskeys and sake, and you can have your meal the traditional way – either at regular tables or at the communal sushi counter where you can watch the chefs in action, or in a private room (which requires advanced booking).

Helmed by Chef Nishioka, who was formerly the chief sushi chef at Hide Yamamoto, the Singapore outpost of Ginza Yoshihiro will not disappoint you.

We had one of the best Japanese meals here, and because Chef Nishioka has such a flare with performing with his knives and whatnot, we were entertained throughout lunch as he prepared our dishes and chatted with us about Japanese cuisine.

Here at Ginza Yoshihiro, the oden is a definite must-try. With zero fat content altogether, the broth is a light one that comes with a distinct sweetness, and the classic serving (served with every set meal) comes with a stunning centrepiece of a tomato.

Yes, it is a tomato! By smashing the tomato and pressing it into the soup, the oden is naturally sweetened and has a tinge of tanginess. The oden comes in different variations, and if the classic one is not enough to satisfy you (which we doubt), opt for the a la carte ones which feature add-on ingredient choices such as king crab legs, Kagoshima beef and a variety of fresh fishes.

It is brilliant how a simple oden can be glorified when cooked with premium ingredients, and that is the beauty of Ginza Yoshihiro’s signature oden – that the broth base is sweet, and can be transformed to just about any flavours with your preferred choice of ingredients while still retaining the distinct dashi aftertaste.

Now, bring your attention to the lunch sets. They may not be the “cheapest” sets, but they are definitely superb value for quality Japanese food.

If you are feeling particularly hungry and want to treat yourself to an exquisite meal, we suggest the Sushi Gozen (S$88) set. All of the set meals here come with an appetiser, the signature oden and dessert of Japanese ice cream. You get a big variety of Nigiri sushi that ranges from Bluefin tuna maguro to fresh and creamy uni (Sea Urchin). No fuss; just classic sushi prepared with fresh imports from Tokyo’s Tsukiji market, with the finest slicing skills by the sushi chef.

The Tempura Gozen (S$52) set comes in a generous portion. With a tempura platter that comes with their signature jumbo prawns (they are really huge and meaty!) and vegetables, the tempura is served with a side of matcha salt that is quite the best complement for the deep-fried goodies.

How good does the Oden Wagyu Gozen (S$58) look? The signature oden is prepared with strips of Kagoshima wagyu, daikon and konnyaku. You do the same – smash the tomato in to the soup, then eat them altogether for a lovely sweet and tangy taste.

And of course, our love for chirashi don never dies. The Bara Chirashi Don (S$38) is our favourite lunch set – with a bed of extremely fresh cubed sashimi atop sushi rice, this bowl is really worth your money. Lunch is definitely satisfying with this bowl, oden and dessert.

When Chef Nishioka whipped out the huge piece of Bluefin tuna to be sliced into sashimi, we stopped eating and just stared at him while he swished his knife. He perfectly ‘dissected’ and produced three perfect sections of Ootoro, Chutoro and Akami; the first being the fattiest and most prized, and the last being the leanest and most common cut.

Have a hankering for fresh tuna sashimi? Now you know where to head to. The fish are flown in every 2-3 days, and prices here for sashimi are also kept reasonable so that patrons have access to the best from Tsukiji Market.

Dinner at Ginza Yoshihiro is most befitting with their Omakase sets. ‘Omakase’ simply means to let the chef decide. The dishes served vary all the time, but they are often creative presentations and interpretations of the season’s ingredients. You can choose from a couple of sets starting from S$148 per person.

You get a total of 9 courses including desserts, and we guarantee you will be so pampered by the chef and his generosity.

On the month that we went, the seasonal ingredient was shirako, or in layman terms, cod fish sperm. Sure, it sounds every bit intimidating, but this odd dish was surprisingly tasty with a delightful creamy texture.

That is what we love about omakase – that in the sheer unpredictability lies excitement and anticipation, and the dishes and ingredients will surprise you. It is like signing up for a mystery present and discovering new favourites that you wouldn’t otherwise order on your own.

The sushi platter was one of the highlights of our omakase meal. As with the Sashimi platter, it features generous strips of various in-season sashimi atop vinegared rice.

You see, omakase need not mean anything scary or out of the norm. The dishes can come in the simplest form of Japanese cuisine, with the aristocracy simply lying in the most forgotten aspect of Japanese cuisine – the art of slicing.

Ginza Yoshihiro has won our hearts in every aspect. And it is going straight into our list of all-time favourite Japanese restaurants in Singapore.

Ginza Yoshihiro
Marina Mandarin 04-600
6 Raffles Boulevard
Singapore 039594
Daily: 11.30am – 3pm, 6am – 10.30pm
Tel: +65 6734 8842
Nearest Station: Esplanade

This post is brought to you by Ginza Yoshihiro.

We love a good meal at Palais Renaissance on days when we just want to get away from all the crazy crowd, and Palais Renaissance being so accessible from the main area makes it an ideal location for some quietness in the middle of the hubbubs of Orchard Road. The bonus? Free valet parking from 12pm – 4pm from Sunday till Thursday and 12pm – 11pm on Fri, Sat and Public Holidays. Car park charges are really reasonable, too.

But more than these, do you know why else we love Palais Renaissance? It may not have the longest list when it comes to F&B tenants, but what it has to offer is a unique experience at each of its tenant – nothing mainstream, nothing too predictable, and with surprisingly affordable price tags.

Yes, Palais Renaissance is not all about expensive shopping for the high net-worth. While it is a destination shopping mall, it also has some very impressive dining outlets to boast. And you need not pay an arm and a leg for a meal here.

We are giving away 5 X S$20 dining vouchers from P. Bistro, as well as 10 sets of Bara Chirashi Set Lunches from Ishinomaki Grill & Sake Bar. More details of the giveaway at the end of this post.

Here is our guide to Palais Renaissance where you can find 4 affordable dining destinations in the heart of Orchard Road.

JING HUA XIAO CHI

Jing Hua impresses us with their very humble beginnings. What used to be just a small eatery along Neil Road and Rochor Road has now made their third expansion to a modern and atmospheric restaurant that also sits at the basement of Palais Renaissance. Jing Hua Xiao Chi is a casual chic Chinese restaurant that serves a concise and inexpensive menu, making it a good place for an intimate business lunch or a casual dinner date.

On its all-day menu, you have to zoom straight in to the Jing Hua Signatures. The Chinese Pizza (S$10.80) is flaky, savoury pastry with generous fillings of meat and vegetables, and the Little Juicy Steamed Pork Dumplings (S$5 for 4pcs, and S$8.80 for 8pcs) are served piping hot with a rich soup that bursts with flavours as you bite into them.

The best-seller is the Noodle with Minced Pork & Soya Bean Sauce (S$6.80). The portion is just perfect for lunch, so you can spare yourself that post-lunch lethargy from overstuffing.

And we love their desserts. Crispy Red Bean Pancake for you? At S$10.50 per serving, this pan-fried golden goodness with fragrant red bean filling is good to share. We also dig the steamed version – Green Tea Red Bean Steamed Dumplings (S$4.50 for 4pcs). With a thin layer of green tea crystal skin, this bite-sized goodie is light in taste and easy on texture.

Jing Hua Xiao Chi also has an extensive drinks menu. Pick from the Chinese wines and spirits, beers, and elegant Chinese teas.

390 Orchard Road
#B1-04/05 Palais Renaissance
Tel: +65 6733 8231
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Orchard

ISHINOMAKI GRILL & SAKE BAR

This Japanese restaurant is truly an undiscovered gem. Opening its door to public since September 2014, Ishinomaki Grill & Sake Bar is a welcoming diner helmed by Chef Chi – a well-experienced chef who has been in the industry for 25 years and had a stint as executive chef at Pan Pacific. His keen passion on Japanese food has seen him traveling to different parts of Japan and building relationships with the best suppliers, so expect nothing less than the freshest catches when you dine at Ishinomaki.

Any day is a good day for a hearty Japanese lunch, and over at Ishinomaki, the set lunches are so affordable, we will soon become regulars. Tenju – a tempura rice box set – is only S$17, and the Bara Chirashi Set – beautifully sliced sashimi atop Japanese rice, served with chawan mushi and miso soup – is S$23. Unbeatable priced for so many slices of fish in a variety! Chef, you’ve got our hearts here. Other affordable set lunches include Grilled Mackerel with Salt (S$17) and Grilled Salmon in Teriyaki Sauce (S$18).

For dinner, go for the robatayaki. They use traditional grills and methods to bring out the best flavours of every ingredient. Minimum seasoning, no frills, just the essence that you are going to savour.

If you prefer to leave it in the good hands of the chefs, go for the super affordable 7-course Omakase dinner (S$50/pax). We guarantee you that there will be definitely more than enough food.

390 Orchard Road
#B1-02/02A/03 Palais Renaissance
Tel: +65 6737 1065
Daily: 11.30am – 3pm, 6pm – 10pm
Nearest Station: Orchard

P. BISTRO

P. Bistro started out in a shophouse along Owen Road and it has since opened a second outlet at Palais Renaissance. While the new outlet is a lot more upmarket and classier, the menu remains the same – healthy and well-cooked comfort bistro fare served at reasonable prices that will not burn a hole in your pocket.

P. Bistro Beef Burger (S$22) – with a juicy patty, melted cheese, pickles and tomatoes – is a substantial main that the gentlemen will love for both lunch and dinner. And our favourite is the P. Bistro Special Duck Leg Stew (S$28); think of it as a Duck Confit with an Asian twist – a whole duck leg submerged in a hearty stew of cherry tomatoes and mushrooms

P. Bistro at Palais Renaissance also has an all-day brunch menu, with the popular Classic Big Breakfast at only S$18 – comes with two eggs done in your choice, bacon, spicy Italian sausages, grilled tomato, salad and toast.

What will make us come back again and again for is the Nonya Dory (S$18). It may be strange to order a Peranakan dish in a modern Western bistro, but trust us on this, P. Bistro’s Nonya Dory – cooked on banana leaf with super addictive chilli – made a really memorable lunch for us.

Min Yee – P. Bistro’s pastry chef and co-owner – bakes the desserts and pastries personally. Try the Salted Caramel Cheesecake (S$7.80), Passionfruit Tart (S$4) and Chocolate Praline Tart (S$4).

390 Orchard Road
#B1-06 Palais Renaissance
Tel: +65 6734 9268
Daily: 11am – 10pm
Nearest Station: Orchard

PS.CAFE

Everyone knows PS.Cafe, and it is almost synonymous with Palais Renaissance. This outlet is ever popular, and you can always count on these folks to whip up scrumptious dishes to put on the table. It also makes a perfect pit stop in between shopping, and a quaint afternoon with the girlfriends over some cakes and coffee sounds like a splendid idea, yes?

Every PS.Cafe has its own menu with their respective signatures. Whenever we dine at PS.Cafe, we are always lost. Too many choices to pick from, and deciding on what to eat is as hard as making life decisions. Over at Palais Renaissance, the bestseller is it’s PS. Crispy Onion Burger (S$29) that is good for both lunch and dinner.

The eggs dishes are evergreen – Eggs Benedict (S$26), Eggs Florentine (S$25) and Eggs Royale (S$32). Then, there is the Blueberry & Banana Pancakes (S$24) that is so photo-worthy. The health-conscious ones can order an Egg White Omelette (S$26), but we’d do the Brunch Burger (S$30) and PS. Big Breakfast (S$26) any time.

For something more substantial for dinner, there’s the Miso Cod (S$32) with eggplant and roasted pumpkin, and a section of pasta awaits your indulgence.

But when at PS.Cafe, what you must not miss for the world is its desserts. The choices will spoil you rotten, but we will save you from deciding. The outstanding ones are its Florida Key Lime Pie (S$13), Double Chocolate Blackout Cake (S$16) and Sticky Date Pudding (S$15).

390 Orchard Road
Palais Renaissance
Tel: +65 9834 8232
Mon to Thu: 9.30am – 12 midnight
Fri & Sat: 9.30am – 1am
Sun: 9.30am – 12 midnight
Nearest Station: Orchard

PALAIS RENAISSANCE GIVEAWAY

1. Palais Renaissance is giving away 5 X S$20 dining vouchers from P. Bistro, as well as 10 sets of Bara Chirashi Set Lunches from Ishinomaki Grill & Sake Bar.
2. Leave a comment in this post and tell us which restaurant at Palais Renaissance you would like to dine at.
3. Share the link of this post on your Facebook timeline.
4. The contest runs from 14 Mar to 28 Mar 2015.
5. Winners will be notified by email.

GIVEAWAY WINNERS: Gabriel Ng, Zan Phua, Lydia Tan, Joleen Goh, Ng Qi Yan, Natika, Claricia, Yue Sheng, Kenneth Chan, Evaleen Tan, Lim Min, Wendy Tay, Jannefer, Eng Keat, and Dion.

For more information, go to www.palais.sg or contact Palais’s concierge number at +65 6737 6992.

This post is brought to you by Palais Renaissance.

There are some restaurants that we frequent because of one particular dish. For instance, I can never imagine myself going to Yan Ting without ordering the heavenly char siew sou. Or La Cantina without getting the lovely crabmeat linguine. Or Antoinette Patisserie without tasting its signature Antoinette earl gray cake. You get the idea.

One of those must-have dishes that I am going to add to my list is the Chirashi – a bowl of sushi rice topped with sashimi – from Aoki Japanese Restaurant by the Les Amis Group.

If you’ve had Aoki’s Chirashi ($35) before, I am sure you will agree with me that it is happiness in a bowl. I’d come back again and again just for this.

Given that this is a restaurant by the Les Amis Group, we had high hopes, and I’m glad to tell you that our lunch at Aoki did not disappoint – if anything, only exceeded expectations.

Besides the chirashi, we also had the Nigri Sushi Jyo-Sen ($30), a beautiful platter of seven types of sushi and one sushi roll served with salad, miso soup and dessert.

Aoki Restaurant at Shaw Centre is definitely not cheap. But I feel that the prices of set lunches are acceptable ($35-50) as it serves top quality Japanese food in a nice environment. Dinner sets are available from $40-80. And if you feel like indulging, omakase during lunch is $100, while dinner is $165.

Given that there are many mediocre Japanese restaurants that tend to overcharge, I’d gladly pay a little more to enjoy a meal at Aoki.

While some people like to dine at the bar counter (which can only accommodate 15 guests) and witness the chefs in action, I like the table seats (there are only three tables) which offers an intimate and cosy experience. Remember to specify your preference when calling to make a reservation.

Aoki Restaurant
1 Scotts Road
Shaw Centre #02-17
Tel: +65 6333 8015
Mon to Sat: 12noon – 3pm, 6.30pm – 11pm
Nearest Station: Orchard

For more recommendations, please read my Guide to Best Japanese Restaurants in Singapore.

Dining out is getting more and more expensive. Since the opening of many celebrity chef restaurants, a meal at one of the top tables in Singapore can easily go up to $300-400 nowadays.

A few of my friends were just telling me that several reputable Japanese restaurants have been slowly upping the price of their omakase menu. I am sure everyone is feeling the sting of dining inflation. So today, I will like to share with you one of the best kept secrets in town.

Kumo Kaiseki Restaurant at Icon Village offers an extremely value-for-money Omakase. I’d recommend it if you are looking for a place to go for your first omakase experience.

Omakase, simply put, is to leave the selection of dishes to the chef. He will then proceed to serve the dinner with the freshest ingredients, and there’s an element of surprise since one has no idea what is coming next.

The menu that we had at Kumo that night was specially created, so you won’t find it on their ala-carte menu. If you want to enjoy a nice meal, you can trust Chef Nobu and go with Omakase ($138/168), which in my opinion, is a steal. For a more affordable alternative, there’s the 6 course kaiseki menu at $78++.

For the price, I feel that this is one of the best omakase in Singapore. I am definitely going back again when I feel like indulging in a good meal.

Kumo Kaiseki
12 Gopeng Street
#01-58 ICON Village
Tel: +65 6225 8433
Lunch : 12:00pm – 2:30 pm
Dinner : 6:00pm – 10:30pm

Note: This was an invited media tasting.

For more recommendations, please read my list of best Japanese restaurants in Singapore