Made reservation at Akashi
for my 2 visits (Nov 2014 & Jan 2015) for 9.30pm, counter seats. And I say it’s pure luck if one got a friendly staff on the other end. Not that the other was rude, but she was more of the ‘no nonsense’.
And upon seated at the restaurant, the chef stationed in front of our seats asked for our preferences. Do note that by sitting at the counter, one would be going with omakase. Menus were available, but only for customers at the tables.
And on both occasions, my friends and I requested for sashimi and sushi. But of course, we made additional requests like kinki fish, interesting sushi creations, etc along the way. Ha! Although one may want to state one’s budget if the thought of dining without a price tag scares one. On my 2nd visit, I overheard a group of 6 Chinese exclaiming how expensive the dinner was at $2800. Hello… You ordered so many bottles of wine and sake too.
And with that, we started our dinner:-
2) Assorted sashimi
– The only sashimi which we specifically requested for was surf clam (hokkigai). We enjoyed everything although if I had to choose, I would definitely go with the chutoro roll. Delicately rolled to resemble a rose? Ha.
– Served in its liver sauce.
4) Fish sperm
– One of the items I would always try my luck at Akashi to see if it’s in the season. Probably because I had my first and many thereafter here. And even though it’s just
fish sperm (shirako), it varies according to the (fish) specie too. My favourite is still cod fish fish sperm. So good.
Due to the (silly) 3000 characters limit, continue to read my review on other dishes here:PART2
And it goes without saying that I enjoyed my dinner. Most importantly, my friends who had their first-times dining at Akashi
enjoyed themselves very much too. They just got back from Japan and couldn’t stop raving about the sashimi served at Akashi. A testimonial to the quality and freshness of sashimi at Akashi?Akashi
(Orchard Parade outlet) is probably one of the very few places which successfully merged casual and formal casual dining environments in one place. Seated at the tables, one could spot teenagers, office crowd, families while tai tai-s, business men and even celebrities could be seen seated at the counter seats.
By dining at Akashi
’s flagship store at Orchard Parade Hotel, one would get to see the owners; Chef Mervin and chef Don. They are always stationed at opposite ends of the sushi counter. I got to sit at the different halves during my 2 visits, and I realised there’s a difference in their sushi-making style. Chef Mervin served his with soy sauce and wasabi while chef Don served his naked; In its original state. Both styles tasted equally good to me. =)
And what really left me impressed was the photographic memory of chef Mervin. During my 2nd visit, although I was seated at chef Don’s half, chef Mervin came over, said hi and asked if I wanted my usual kinki fish. Wow!
PS : I am a blogger too! Lifestyle blog
, Food Blog