30th August 2008
HOKKAIDO SUSHI RESTAURANT
M Hotel Singapore
Level 9
81 Anson Road
Singapore 079808
Tel: 65006121 / 2
Website: http://www.hokkaidosushi.net/
Executive Chef Tony Lim
Sushi Chef Jack Tan
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
Gochisou-sama deshita (thank you for the meal)
Chef's tantalizing creation of a feast which we are about to taste for the 10 of us, All smiles already from the start
This starter for diners to nibble includes
Hokkaido Sweet Corn drizzled with sauce (toumorokoshi in Japanese, 'toukibi' in Hokkaido dialect)
Lotus Root very delicately sliced and caramelised has a crunchy yet light texture for nibblers.
Kawaebi Deep Fried Small River Schrimps oh so fresh and sweet albeit deep-friedKawaebi Deep Fried Small River Schrimps oh so fresh and sweet albeit deep-fried
As I am not a fish person and have taken years to adapt taking fish, this serving of sashimi is very fresh except a tinge from one slice but overall the cut is thick and very fresh.
Sashimi is so thinly sliced that it is transparent paper thin and with the scallions and purplish flowery thingy that goes with into the dipping sauce to go with, this is a marvellous dish.
Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Sashimi is so thinly sliced that it is transparent paper thin and with the scallions and purplish flowery thingy that goes with into the dipping sauce to go with, this is a marvellous dish.
Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.
Salt-grilled Pacific saury, or Sanma Shio is a long narrow fish (good in autumn catch when they put in their fat), very fresh and eaten accompanied by daikon (grated radish) and squeezed lemon. The meat is succulent and fresh and only those who like the more bitter stomach can stomach the taste so my portion was passed on to one who appreciates savouring it.
Fried Rice with Uni (sea-urchins) has a sweeter taste than the popular garlicky Fried Rice version.
Sushi is so tasty but so few to enjoy; wished there was moreSweet endings with Black Sesame, Peach, Macha, Citrus Fruit Ice-creams which is delightful in sight and in taste; the citrus fruit ice-cream is very refreshing whilst the peach is a nice change.
Level 9
81 Anson Road
Singapore 079808
Tel: 65006121 / 2
Website: http://www.hokkaidosushi.net/
Executive Chef Tony Lim
Sushi Chef Jack Tan
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
When Sumo-san decides to organise a Japanese omakase fine dining cuisine lunch at the newly opened Hokkaido Sushi Restaurant, it was the catchword Hokkaido that caught my attention and my exuberance just simply exudes with a definite yes despite the hefty price of $80/pp (after less 20% off till end Aug) and final bill of $106/pp. I was looking forward to the popular Alaskan crab from Hokkaido but this was not served due to seasonal catch.
Gochisou-sama deshita (thank you for the meal)
Chef's tantalizing creation of a feast which we are about to taste for the 10 of us, All smiles already from the start
This starter for diners to nibble includes
Hokkaido Sweet Corn drizzled with sauce (toumorokoshi in Japanese, 'toukibi' in Hokkaido dialect)
Lotus Root very delicately sliced and caramelised has a crunchy yet light texture for nibblers.
Kawaebi Deep Fried Small River Schrimps oh so fresh and sweet albeit deep-friedKawaebi Deep Fried Small River Schrimps oh so fresh and sweet albeit deep-fried
As I am not a fish person and have taken years to adapt taking fish, this serving of sashimi is very fresh except a tinge from one slice but overall the cut is thick and very fresh. Sashimi is so thinly sliced that it is transparent paper thin and with the scallions and purplish flowery thingy that goes with into the dipping sauce to go with, this is a marvellous dish.Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Sashimi is so thinly sliced that it is transparent paper thin and with the scallions and purplish flowery thingy that goes with into the dipping sauce to go with, this is a marvellous dish.Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Winter Melon Soup with orange rind taste was a unique dish albeit slightly bland as the stock was not well infused into the melon.
Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Foie Gras Chawanmushi with crab meat and strands of sharkfin, not your usual smooth silky chawanmushi made with dashi stock but more dense egg custard below covered with this rich stock.Salt-grilled Pacific saury, or Sanma Shio is a long narrow fish (good in autumn catch when they put in their fat), very fresh and eaten accompanied by daikon (grated radish) and squeezed lemon. The meat is succulent and fresh and only those who like the more bitter stomach can stomach the taste so my portion was passed on to one who appreciates savouring it.Fried Rice with Uni (sea-urchins) has a sweeter taste than the popular garlicky Fried Rice version.
Sushi is so tasty but so few to enjoy; wished there was moreSweet endings with Black Sesame, Peach, Macha, Citrus Fruit Ice-creams which is delightful in sight and in taste; the citrus fruit ice-cream is very refreshing whilst the peach is a nice change.
Hokkaido is a desired destination for everyone who loves all things Japanese and this island in the north of Japan produces one of the best and freshest ingredients for food on the table particularly the marine delicacies where fish caught off cold waters are fat, firm and delicious.
For those familiar with the Japanese food scene in Singapore, this restaurant is newly opened by one of the pioneer local sushi chef, Thomas Kok who owns Tomo fine dining in Marina Square. In the following month, Hokkaido Sushi Restaurant will have a new chef direct from Hokkaido to complement the current team who will prepare sushi using weekly fresh imports direct from Hokkaido with its seasonal fresh produce and catches.
We were led to a nice private dining room with a great view of the The ICON or was it vice versa the ICON residents having a daily great view of the finesse presentation of authentic Japanese cuisine.
Service-wise, there was no kimono-clad ladies to bring in your servings with finesse and service was slightly lacking with some forgetful touches, saved for the occasions when they responded to our trigger-happy questions on the Japenese names to the food that was served.
Mixed Sashimi Platter including Glistening Salmon fresh from Hokkaido
Nothing left except the chockful of fine bones tells a lot about the succulent freshly grilled sanma.
It was a meal well enjoyed with no surprises that every single dish made from airflown Hokkaido product has been created so well by the itaemes. The chefs personally walked in to greet and check with us how well we have enjoyed the course and that made us feel welcomed indeed.
3 comments:
we heard loud claps from Ipoh and traced them to Spore at this Japanese Restaurant !
No wonder , so many happy satisfied faces !
and I;m one of the Ipohans clapping and salivating away here, back in Ipoh. =)
BSGluttons,
You did the backstreet way as you always like it.
j2kfm,
I celebrated here on your behalf, good effort.
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