This is most probably my post that has the most number of videos because only videos can show the essence of the presentation of the dishes, which is an integral part of the experience. Dining here is a whole new experience where I get to enjoy 10 exquisitely prepared dishes that is different from the food at other establishments. To make it even better, we have a very engaging host who candidly and professionally takes us through this gastronomic journey. This is definitely an enjoyable and most fun dining experience where all the senses are engaged.
And this place is a must-visit for instagram worthy food photos since the dishes are so pretty and the lightning is very good. Just check the photos taken by diners–majority does not have photography background–on Google reviews, almost all looks so good.
Kaiseki is a bit like omasake where one leaves it to the chef to decide the menu. The difference is kaiseki is focused on different cooking methods: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming) and Ageru (Deep-Frying). Yes, I love omakase style of dining because I can try many dishes without overeating. The dishes here will change based on seasons, so the one I'm having is winter kaiseki.
First dish of Sakisuke is seasonal monaka, which is glutinous rice cracker. Sandwiched between the monaka is an incredible combination of Ankimo, which is monk fish liver–foie gras of the sea, passionfruit jam, followed by Japanese ginger flower at the top. This is oh-my-goodness oh so good because it is full of briny sweetness, accentuated by the passionfruit, and rich in taste, balanced with the clean flavour of the ginger flower. A very, very good start.
A complimentary glass of lychee cocktail that is full of the sweet aroma of lychee. So good that I think I can drink at least 3 glasses of this.
Next is Yuzu yoghurt emulsion sphere sprinkled with Mikan powder real time in front of the patrons, a nice extra touch. Creamy with different type of hints zest from the yuzu, yoghurt and mikan, this is a joy to savour and whets the appetite.
Hassun dish is a Hot favourite due to the novelty of Chilled Chawamushi with Ikura–pops of umami juices as I called it–and Uni perched on top of it. I had this before once in another authentic Japanese restaurant and I love this because as said before, the chilled custard accentuates the smooth texture and will retain the flavour of the raw ingredients in top. Sashimi of Buri is clean in taste and goes very well with the special Dashi Jelly served with the fresh sashimi. Sawara is lightly seared on the top to introduce a nice char flavour for dimension in taste profile. Saba Zushi is like a pack of smoked umami, a real comfort food that pleases the palates.
Third dish of the course is Tsukuri: raw salmon cubes bound together by strips of seaweed to create mosaic pattern. The fish goes so well with the smoked dashi cream with clive oil. So fragrant, so flavourful and so creamy.
Suimono is soup presented in the form of Kani Dashi. The clear soup is so full of harmonised flavours that warms the soul. The shredded crab meat ball is packed with umami, I love this so much. And the bits of rare Junsai veggie stalks floating in the soup deserves a special mention. These stalks are crunchy at the core but its exterior is smooth jelly instead. A very interesting texture that I appreciate. This is where the sense of feel comes into place.
The sense of smell is fully realised here with the Yakimono of Duck Tsukune coated with blueberry compote. More nuanced in flavours, this dish impresses me with the complexity in taste profile. And the burning hay beneath the dish infuses extra sweet and smoky notes to the minced duck meat and Ajitama quail egg within. The baeri caviar adds pops of intense umami to the meat. A good transition in taste profile of the course.
I always love Pork Sukiyaki, so I really look forward to savouring the sukiyaki portion of Shiizakana. This dish not only meets my expectations, it exceeds it. The thin slices of pork is full of meaty goodness but without the gamey flavours, which is how I like it. When eaten with the raw egg, miso and negi, the creaminess of the egg and pungent, refreshing aroma of negi makes the meat absolutely delicious.
The other part of Shiizakana consisting of Miso Butter Engawa continues to keep the gastronomic journey on the high. Engawa, a kind of flat fish is full of omega oils, is thus succulent and pilable. The sweet cauliflower puree with clive oil and dots of ikura is a dream to savour. And this puree makes the engawa tastes even richer. A lovely dish.
Agemono, seasonal tempura, of winter is Shirako, aka Cod Fish Sperm. This is like the custard of the ocean, very creamy with loads of umami. Deep frying this is a new and interesting way for me to try it. And it works. The homemade tartar is earthy in taste and milder in the acidity.
Shokuji is from where Sumire and Ume courses differ. Sumire will have Ebi Katsu Curry Donabe while Ume gets Lobster Katsu Curry Donabe. This is a real hearty treat. The lobster is pretty well-prepared, being easy to bite and had its inherent flavour brought out nicely to rival that of Ebi. The curry is slightly spicer than the usual Japanese curry to cater to locals' taste. This is nice, I'm sated by it but its predecessors dazzled me instead. The lobster broth is awesome though being milder in taste, it got kind of eclipsed by the curry.
Only Ume course has the Signature Mt Goho, where the most luxurious ingredients such as Toro, Uni, Caviar and Kani and Wagyu (mine has this omitted since I don't eat beef) stacked in a tall pretty wine glass and then infused with bonito smoke. I like the theatrics of the infusion of the smoke into the premium ingredients. The taste of this creation is very rich yet not overwhelming. It's pure indulgence. But I do wish there is more uni to go with the cubes of toro.
Mizukashi, the dessert, consists of Granita, Myoga Jelly and Japanese Pear. Very refreshing and a good play on different textures from the icy granita, sweet gelatinous jelly and the form flesh of the pear. The leaves on top adds a spike of zest to the dessert.
It is definitely an unique experience where one enjoys a whole course of Kaiseki over a modern, posh and cool bar counter located on the second floor of the heritage building. I love the Japanese ornaments on display behind the counter, which give touches of class to the whole place.
Service is exceptional here. The host, who is the manager of the place, takes very well care of the patrons and makes this dining experience a very lively and fun one while still maintaining his professionalism at all times. The chef also works well with him together to put finishing touches on the dishes right in front of the patrons. This is definitely a place where one feels very included in the party of feasts.
If in the mood to pamper oneself, or to seek for new experiences, or just to have a good time, this is one of the places to go to.
Thoughts: Awesome Experience!
53A Duxton Road
Entrance via Rappu
Nearest MRT: Tanjong Pagar
I took a photo of this limited edition sparkling tea. Very refreshing, this non-alcoholic drink recreates the feel of drinking champagne while not getting any risk of being drunk. This place is great for non-alcoholic party-goers too.
