Decided that today I will step out of my regular haunting grounds and venture out to Ganko Sushi to try some Osaka cuisine, and oh boy, I'm glad that I did. The omakase here is so good, full of pleasant, indulgent surprises, being distinctively different from omakase elsewhere. And I like it that the restaurant also serves up ala carte items, like chirashi and sushi platter, at great prices, so I can come here for whatever occasions to just enjoy good food at a budget I'm comfortable with.
First dish of Ankimo, Monk Fish Liver, blows me away. This is like foie gras of the sea! So rich, so buttery, so smooth, with hints of the flavours of the sea. The real wasabi, which is refreshing, slightly sweet and astringent in taste, and the light sauce refreshes the palates so as to fully appreciate the richness of the liver.
Crunchy and springy in texture, yet easy to bite, I love this too. The jelly on top adds the zest to make it even better.
Kinmedai sashimi with ponzu sauce is delicious too.
The creaminess of Ika, aka squid, goes very well with the umami packed nori sauce and the refreshing wasabi. I like it that the ika was cut into rectangles for easy bite.
The Snow Crab Rice is very lightly seasoned yet amazingly flavourful. Every grain of the starchy rice is imbued with the light briny sweetness. This has me swooning in delight.
Uni, which is interestingly served with nori tempura, is so sweet and creamy. Having a bite of this feels like unlocking an achievement in my gastronomic adventure. Yes, it is that good.
Shirako, aka cod fish's milt or ... sperm, is light deep fried on the surface for some crunchiness to introduce a variation in texture. I like this twist in presentation. The light sauce and sprinkle of chilli powder cut through the creaminess of shirako well for nice juxtaposition of flavours.
Nice crispy skin and well-cooked fish that retains the juiciness of the flesh. I like it.
First sushi is Usuba Hagi, aka Leatherjacket fish. This is the first time I try this fish, and I like the clean taste and smooth texture of the fish. This is part of the reason why I like the omakase here since I get to try something new. And the shari, the rice portion of sushi, is very flavourful and holds well together.
Next is Aburi Nodugoro, flame-seared blackthroat seaperch, which is buttery and has rich umami flavour. And the touch of smokey flavour makes it even better. First time trying this too, and I love it. By the way, this is called toro of white fish to give an idea on how buttery it is.
Another yummy aburi sushi.
I always love negitoro, so I am of course very happy to see it served here. The pickles added introduces a refreshing element to the richness of fatty minced fish meat to make it even better.
Yes, the Otoro! The cut of this sushi is so beautiful. A few bites on this and the creamy flesh melts in the mouth. This is so decadently good.
Another interesting sushi of Shiro Ebi, white prawns, which is another sushi I had not tried before. And I used to think that I know lots of types of sushi since I had tried lots of omakase before. A meal here makes me realise there is more to discover, which is a good thing. The clean light umami of the small prawns goes so well with the zest from the sprinkle of lemon peel.
Anago, the more premium type of eel, is creamy and fleshy. A good one to round up the course of sushi.
Tamago Cake is super fluffy. In fact, it tastes like a cake. A very unique and cool presentation of an egg dish. I love it.
Nice, hot miso soup to warm the soul.
The stove on the left is used for preparing aburi sushi.
Located at the corner of the building with panels of glass as walls, the restaurant looks to be surrounded in lush greenery. The florals and sake bottles placed around the place add a touch of class to the modern zen interior.
If one wants to get a up close look on how the chefs, including the Japanese chefs, prepare the sushi and sashimi, then make a reservation for the counter seats since I saw that all counter seats were reserved already when I arrived at the opening time during lunch time. Service is awesome, welcoming, non-intrusive and responsive.
The mid-tier omakase here is so sumptuous that it piques my curiosity on how awesome the top-tier omasake will be and what kind of new fishes I can savour. I definitely look forward to going back.
Thoughts: Great new gastronomic experience!
9 Penang Road
#01-01
Nearest MRT: Dhoby Ghaut
