What a gut-busting, 15-course lunch at Singapore’s newest Japanese restaurant is like
In pre-pandemic times, enjoying an Edomae sushi meal was a treat in itself. Now, in the new normal, it feels like the ultimate luxury to be able to savour each parcel of fish and rice, deftly and delicately shaped by – not to mention warmed by – the homo manus.
So information technology was with smashing excitement that nosotros took up the invitation to dine at Sushi Kou, an eight-seater omakase restaurant helmed past chef Yoshio Sakuta. The restaurant, located in Vacation Inn Orchard, officially opened on the first 24-hour interval of Phase 2 (Jun 19) later operating exclusively for delivery and takeaway for three weeks prior.
Absolutely, there was a little trepidation too. But our fears were unfounded. Would chef take to be gloved up to comply with regulations? (No) Would there be an acrylic bulwark separating the dining counter from the grooming area? (No) Would we have to adhere to a strict set of dining rules, lest we offend the culinary gods? (No)
Chef Sakuta, who was most recently caput chef at ii-Michelin-star Shoukouwa Sushi Restaurant, proved to be relaxed, friendly and coincidental, traits no doubt owing to his upbringing in Sapporo. His knife skills were top, of course, courtesy of a 20-year career equally sushi chef. It was a pleasure watching him wield the blades with such deftness.
Decked out virtually entirely in blond hinoki (Japanese cypress) wood, the bijou infinite resembled a Hokkaido log cabin – a touch of chef's homeland. Merely two menus are available, for both tiffin and dinner: The Aya Menu (10 pieces of sushi plus three dishes; S$380++) or the Kou Menu (10 pieces of sushi and five dishes; Due south$450++). Nosotros were told that at that place was only one seating per service, to permit chef more time to devote to the preparation.
Asked about the relatively high cost of the repast, chef replied through an interpreter: "The price might be steep, but what diners get are premium ingredients, ones that are hard to obtain even for restaurants in Nippon itself. We source fresh fish from Toyusu Market place [in Tokyo] that is equal to, or better than, the finest sushi restaurants in Japan.
"In improver, comparatively across loftier-cease sushi restaurants, many in Singapore beginning at S$480 to Southward$500 for dinner, while in Japan the prices range from 25,000 to 40,000 yen, translating to near Due south$320 to Due south$500. The price itself is not an accurate guess because at Sushi Kou our ingredients are air-flown in, and this incurs shipping costs that we have to take into consideration too.
"Having said that, we continue to aim to manage at a price similar to that of a high-terminate sushi eating house in Nippon. We've lowered the profit margin to serve high-quality sushi to sushi fans and the discerning gourmands alike, in Singapore."
We were offered the xv-course Kou Bill of fare to sample, and found the meal to be faultless in terms of flavour, texture and presentation. Without going into too much detail on each class – we reserve the pleasance of discovery for yous, dear reader – a few key highlights deserve mention.
Of the 5 appetisers that were served before the sushi, the Mozuku Seaweed with Vinegar Sauce stood out for its delightful explosion of flavours and textures. There was the rich, umami creaminess from the bafun uni; the crunch from the conch; a herbaceous quality imparted by the shiso flower; the crispness from the junsai (watershield), a h2o establish from Akita; and the oceanic freshness from the mozuku, a brownish seaweed from Okinawa. All these were jump together in a gelatinous, vinegary mixture – slightly reminiscent of – dare we say it, shark'southward fin soup.
Then there was the sushi.
We enjoyed chef's utilize of a clasp of lime to accentuate the Marbled Flounder, the juice counterbalancing the oils from the fish beautifully. Simply then, citrus zest and seafood is e'er a happy marriage.
In the Black Pharynx Seaperch, freshly grilled fish was served on warm vinegared rice in a bowl, with a minor squeeze of lime. We were urged to gently "break up" the fish with a spoon to release its aromatic oils to flavor the rice. The upshot was as comforting as a warm cover.
What does chef make of the "brunt" of two Michelin stars from his previous post? Can we assume he hopes to repeat his success? "It would be a great honour for Sushi Kou to receive a Michelin star, simply my top priority for Sushi Kou, and personally as a chef, is to impart the purest course of joy from tasting the food I plate."
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Source: https://cnalifestyle.channelnewsasia.com/experiences/japanese-restaurant-singapore-sushi-kou-247701
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