After weeks of savouring European cuisines on my weekends, I really need a change and Japanese cuisine is the first thing that comes to my mind. After a search on Japanese restaurants around Heritage Area, my favourite place to search for good food, I found Hiryu, which will become one of my absolute favourite restaurants after an omakase meal here.
Just a look at the toast laden with lots of uni and negitoro, a heapful of caviar and huge slice of truffle, you know that this is going to be good. And this fifth sashimi served definitely meets the expectations. I have to write about this dish first because it really encapsulates what Hiryu is all about: presenting the super fresh best ingredients in the best combination for one's indulgence.
The uni is so creamy and oh-my-oh-so-sweet, with none of the bitterness that is present in some uni. Negitoro, aka mashed tuna belly, is also very rich and creamy. The woody aroma of truffle adds a layer of dimension to the taste profile. The caviar is pops of intense umami goodness that works with the uni and negitoro to bring one to umami heaven. The toast makes for a nice neutral base to hold all these luxurious treasures of the sea and woods while introducing a nice crunch to the overall texture.
First sashimi of the day is Hirame, Flounder with light ponzu jelly. Very light, clean in flavour and refreshing taste. A good start to the meal.
Next up is the very interesting Akagai, a kind of clam. The moment the chef hits it, the clam changes shape, like it is coming to life. Check out the video below. Quite a feast for the eyes, and it is sure a feast for the mouth too since this sashimi is very crunchy in texture and has a briny sweetness.
Thinly sliced yet fleshy yellowtail tastes very good on its own with its mild planty taste, elevated with the dusting of the seasoning powder.
King Mackerel sashimi tastes so good with the mustard seeds. The mustard seeds add a layer of light char flavour to get that aburi taste.
I, surprisingly, love Fried Smelt Fish a lot despite the fact that I am usually not into cooked fish and eating it whole. It is fleshy and very crispy. Very good texture and full of concentrated umami.
First sushi of the day is Shima Aji, which is one of my favourite types of sushi since the stronger flavour of this fish can really blows one away when paired with the right condiments. The little green dot of mashed pungent plant really accentuates the sweetness of aji. And I like the brown rice used for the sushi rice, it is very starchy and fluffy.
Second sushi of the day is Uni? I'm surprised since this decadent sushi is usually served at the last. So does this mean there are more luxurious sushi to come after this? Anticipation aside, let me indulge in this sweet creamy treasure of the sea first. Look at how firm the uni are in the photo and you know that it is super, super fresh and well-handled by the chefs. Umami heaven ...
More sweetness comes with Ama Ebi served. The prawns are so sweet and fresh, and extra umami added with the shrimp roe paste. A bit of aburi for dimension in the taste. Yes, more umami heaven!
Savouring sushi with a thick generous slice of otoro, topped with negitoro and a mould of caviar, plus some gold flakes is pure indulgence. So rich in texture and flavour. Umami bliss.
Last sushi of the day is Hotate topped with Foie Gras with Uni. Wow, this is so decadently good. And rich, buttery foie gras actually goes very well with sushi. The scallop is vey sweet and this sweetness is surprisingly able to shine through the intensity of foie gras and uni. I'm now at the realm beyond umami heaven.
Lots of thinly sliced Iberico Pork with its coveted nutty flavours, lots of truffle slices, lots of foie gras, lots of uni and lots of salmon roe decked on top of a thin layer of sushi rice. Bursting with flavours, this is a gourmet dream, in Japanese style, come true.
Nice clear miso soup to cleanse the palates.
Yama momo in the dessert tastes interesting. The melon tastes very refreshing, great to end the meal on. The black sesame mochi has the nice slight chewy texture without being overly so, so it's a nice treat.
The decor of the place is of minimalist Zen influence, great for enjoying omakase in a peaceful environment. The service staffs are very friendly and attentive, being quick to response to requests and sometimes even respond before I call for them. The chefs are very friendly too, and I appreciate their skills in preparing the sashimi and sushi since the non-otoro fishes all have almost this melt-in-your-mouth texture, and the slices are thick enough to enjoy the flavours but thin enough to finish in one mouthful. And the sushi rice is not sticky but well-moulded to stick together until the point of biting into it. I also like the addition of unexpected ingredients such as foie gras and truffle for the unique gastronomic adventure.
While the price of the omakase here is steep, I feel it is totally worth it, given that so many luxurious ingredients are used in the dishes. For that gastronomic indulgence, this place is definitely one of the top choices.
Thoughts: Ultimate pampering of my palates and senses.
39 Tras Street
Singapore
Nearest MRT: Tanjong Pagar
