Haha maybe a little more lah!
Here’s the newest baby of Chef Thomas of Tomo Fine Dining
. With a Japanese restaurant so confidently named Hokkaido Sushi Restaurant, you’re already almost guaranteed the freshest seafood all year round where an entire menu is built around the lush seafood this region is known for. HSR just opened to the public last Sat 26th July, and of coz I had to go! ASAP!
Most of HSR’s supplies come directly from the Sapporo Central Fish Market, Hokkaido, which means they bypass the main supplier, and accordingly the produce about 40% cheaper (I think that’s what Chef Thomas told me and you know how expensive Hokkaido stuff is!). The sushi counter seats 20 and it is partitioned from the main dining area (like Tomo) to provide privacy. There’s also a teppanyaki room which accomodates up to 20, as well as 3 private rooms available for private dining and intimate gatherings. It’s the biggest sushi restaurant in Singapore to date, and to authenticate the menu, Chef Thomas is bringing in his Hokkaido Chef all the way from Hokkaido (where else?) this week.
Of coz I went omakase
this visit and was very well fed by Chef Thomas. :) I had a trio of bi-color corn, horenso ohitashi and dried fish snack
, then the sweetest kegani (hairy crab)
that’s in season now. I especially love love…the kegani “miso”
. This is the crab roe that’s so deliciously creamy and rich it melted like butter in the mouth. Like crab butter!
My sashimi platter
was as pretty as a portrait. The stunning palette consisted of expertly sliced shima aji, salmon belly
, yummy and fatty, crunchy fresh tsubugai (sea whelk)
, sweet ama ebi
and voluptuously milky botan ebi
. The aji tataki
was sans its usual fishiness and when showered with shungiku
(perfumed chrysanthemum leaves), tasted so marvelously clean. Otoro
when seared, all the flavors came to life where the oils melted to that perfect state of juiciness. Chawanmushi
was made even more delightful with every burst of ikura
oils; the simmered abalone mushrooms
came soft and spongy. Gyu somen
was bouncy and the broth naturally sweetened with dashi
yes desserts, were a slice of sweet furano melon
and as per my request a scoop of Tomo’s delish goma ice cream
. Oh soo…dee…licious!
Every produce was soo…soo….excellent but the best thing that happened to me that visit was the Hokkaido Don
Chef Thomas specially (thank you Chef!)
prepared for me. This is like a baby chirashi
but I swear it’s got to be the most luxurious I’ve ever eaten! My dream chirashi! It’s mini coz of the petite portion of tasty sushi rice below, but the seafood crown was so bountiful I could almost see the whole of Hokkaido floating on top! There’s negitoro, aji tataki, sweet scallops, a raw shrimp
, glistening ikura pearls
and so very very much aka uni
!...all topped with kizami nori (shredded seaweed)
and gooey tororo
. It’s so thrilling to swirl everything up coz the Japanese yam just binds them altogether like magic. Oh! I savored the aka uni
sashimi on its own though coz I felt it’s such a waste to mix in the sweet sea urchin roe!
At one point I got so excited over this one piece of sushi that Jack-san insisted that I “must… must have”, I devoured immediately as it came! And guess what I actually forgot to snap a picture! :( It’s really a pity coz the aburi swordfish
was such a novel and beautiful number. The sushi was a stroke of creativity that went down very well. It’s lightly showered with some spicy pepper, seared to perfection, and crowned with slices of raw garlic then dabbed with a sweetish sauce. The juicy fish was infused with such a seductive smokey flavor. Simply awesome! And to think I didn’t like swordfish in the past! Hmm
…I think now the only way to get me to eat mekajiki
is to have it done aburi-style. :)
There are set menus available for both lunch and dinner with reasonable prices to boot. The teppanyaki sets look very appealing too with many options for meat or seafood courses. Otherwise, be like me. Just sit at the sushi counter and wait to be fed good food! :)