See full reviews & photos in my blog=http://chefquak.wordpress.com/2013/03/25/dinner-mikuni-at-fairmont-hotel-on-24-3-2013/


I go to Mikuni a lot as my wife & I really enjoy the food there, and with Feed@Raffles discounts (50% discount for 2pax), that is the best value eat & fine dining we can get anywhere. 
We always order ala carte so we pick only dishes we like and also it is much better value than ordering the Seasons Menu or the Grand Tour Tasting Menu. We explore the menu quite a bit & zero in on the dishes we like. 
My selected courses (shared by 2pax) as follows-
1. truffle kampachi (S$28) - a wonderful, wonderful dish, and as you can see in my blog picture, it is so pretty. It is in a small way a fusion sashimi dish by the Korean Chef with kampachi sashimi fanned out in probably tsuyu sauce as the sauce is not so salty, and a dash of truffle oil – so very fragrant, fresh, sweet & tasty! 
2. botan ebi sashimi (S$35) – you get 3 prawns for sashimi & 2 if you order sushi. These are large (3x the size of regular ama ebi), plump & sweet prawns with the same pleasant slightly sticky to the bite texture as regular ama ebi; and they deep fry the large prawn heads. We eat up almost the entire crispy deep-fried prawn heads every time so no need to elaborate la…haha. 
3. united nation futomaki (S$28) - The name sounds like a disaster but there are 9 ingredients (I can see there are unagi, ebi, tamago, avogado, different fish roes, maybe crabstick etc in my blog pictures) & it is good – may not be the best as there are many specialist maki in many restaurants these days, but it is good!
4. tako (octopus) sous vide & deep-fried in light batter (S$30) - This is really very good as the meat is totally tender & consistent throughout because of sous vide (vacuum low temperature slow-cooking). it goes very well with just a little wasabi mayo (provided) – we always add more wasabi on our own.
5.  kagoshima wagyu sukiyaki konabe (小钵).(order 1 hotpot each at S$48pax) - It is very, very good! there are 3 pieces of wagyu, and you can see from the photos that they are large & thick pieces – I reckon the 3 pieces to be at least 80g, probably 100g! these are Jap wagyu NOT australian wagyu, & they are so, so tasty,  the sukiyaki also comes with the usual vegetables, thick Japanese glass noodles & mushroom, and oh such great flavours! you can add the soup to the rice afterwards (and remember to add wasabi to it as well).

We entered into a restaurant which is very zen with its large usage of black and blue lighting for its interior. Because we decided not to go for any of the Tour Menu, we chose to sit at the sashimi station for an omaske styled dinner.

1) Crispy Ebi Cracker, Complimentary - This was addictive. Or could it be that I was just hungry. Hmm...

2) Various sashimi - Of all the sashimi dishes, this will be my absolute favourite. All three ingredients (squid, urchin, seaweed) went perfectly well together. I wish I could have more. Again, do note the above four are not the only sashimi dishes served. I did not take photograph of the sashimi slices which the chef will place at random intervals onto our individual wooden plates that's in front of us.

Noticing that all our dishes were sashimi, we enquired with the waitress if there're any cooked dishes. To which the waitress said that the omaske served was solely sashimi, unless otherwise requested by the customers. And with that, we placed order for a few more (other) dishes.

3) Grilled kinki fish - This was decent. Fish was fresh with the meat being slightly sweet. Though I did notice the skin was a little damp despite it supposedly to be grilled.

Due to the (silly) 3000 characters limit, please continue to read my review on other dishes here : Part 2

All in all, it was a so-so dining experience for us. I have been to a few omaske styled dinners while being seated at the counter, but Mikuni's chef was not interactive as how I thought he should be. In fact, we had a very bad encounter with him.

10 minutes after the waitress asked if we had any last order, we enquired if we could order additional (cooked) dishes. To which, the waitress (who is also assigned to serve us) very kindly said she will check the kitchen for us. To which, of course, she brought us good news. However, when she left a second time to pass our orders to the kitchen, the chef behind the sashimi counter came up to us. Now, this shall also be his first conversation with us. When he learnt that his fellow colleague had taken our orders despite it being past last order time, he bad mouthed his colleague saying that she must not know what she's doing to be taking our orders despite me clarifying that his colleague had indeed checked with the kitchen first. To me, I felt the chef helming the sashimi counter was highly non professional. Who goes around talking ill of his colleagues, to customers too?

PS : I am a blogger too! Food Blog, Lifestyle Blog 

Nice restaurant with good service , we had all the "classic" 
sushi, tempura , robatayaky,  the staff was nice and very attentive.