Morsels of Délice: Sushi Kawasemi

Sunday, July 9, 2023

Sushi Kawasemi - Gastronomic Delight

Omakase is always my favourite cuisine because of the elements of anticipation, surprise, uniqueness, craftsmanship and simply, amazing food exceeding my expectations. And Sushi Kawasemi hits all the right spots for an awesome omakase meal.

Dining here is like a gastronomic trip around Japan as the chefs introduce the ingredients from different regions of Japan. The natural flavour and sweetness of the ingredients take the centre stage here. The texture of the seafood here is another highlight, where the flesh of the fishes has that iota of crunchiness for a satisfying bite. I also love the the creative ways of adding certain condiments or ingredients to present the flavours of the fishes in an unique, new light.

In addition, the fishes here are aged for specific amount of time to yield sweeter flavours. Serving aged fishes is quite a rarity in Singapore so this restaurant is a good choice to try such cuisine. Well-prepared and well-aged fishes actually have the extra sweetness while still retaining the quality of fresh fishes.

The ambience here is of posh, scenic Zen style, with lilac white walls, long walkways, Japanese ornaments, soft lights and the centrepiece of a Japanese painting spanning across the entire wall, which is of Japanese kingfishers by a Japanese artist. The painting even has an interesting concept behind it, and that is for patrons to find out from the service staff when dining here 😉

Service here is so meticulous, friendly and awesome. I don't even need to top up my sake cup by myself since the staff crew will always appear to do it when the sake runs low in the cup. Yet they manage to remain non-intrusive and then showing up when one needs them.

It is definitely a treat to watch the chefs carefully prepare the dishes and then present them with details on the origins, the aging period and the extra ingredients added.

The omakase is off to a promising, luxurious start with finely shredded crab meat from Kyuushu, topped with Bafun Uni. With the creamy sweetness of uni, the subtle briny essence of crab slowly develops to be more pronounced while biting on it.

This Mejina sashimi has a clean taste and superb texture, featuring a very nice bite. I love it.

Aged kuromutsu, known as chutoro of mutsu family, has deep complexity in its taste, and the yuzu paste with pepper makes it even better.

You know how toasted butter releases this extra lovely aroma that makes it taste better? Otoro seared with binchotan charcoal is exactly just that. This otoro is amazing in taste. So sweet, so buttery, with the added aroma of toasted butter and Japanese spring onion to cut through the fat and refresh the palates. This is my favourite.

Soup made with only giant clam, sake and Mount Fuji spring water is so unbelievably sweet and savoury.

Akami aged 15 days has more pliable texture and sweeter taste than the usual akami.

Shiro Ebi is so creamy and is full of briny sweetness. I'm so happy savouring this.

Kyushuu's Anago's crispy surface, juxtaposes perfectly with the creamy flesh within, The specialty paste and pickle elevates the taste by introducing hints of excitement.

Isaki sushi is delicate, lean and sweet, featuring a nice crunchy texture.

Another sushi with excellent texture.

Shima Aji is surprisingly served with only rice packed underneath since this fish, which is stronger in taste, is usually served with some pungent herbs to cut down the taste. I'm surprised by how sweet this is and how balanced the distinctive strong flavour is in this sushi. I love this.

Chutoro is pure buttery goodness,

Tachiuo is like custard of the ocean. The texture is soft and creamy. A very unique and lovely sushi to enjoy.

Nodugoro served aburi-style has this wonderful smoky flavour on top of the rich taste of the fish.

Ika from Fukuoka has a bit of chewiness in it, yet creamy at the same time. Interesting texture to experience.

Murasaki Uni is, wow, served in a wooden spoon. This is of course umami heaven. I actually prefer Murasaki over Bafun because this is more intense in taste.

Tamago is so fluffy, like a cake. 👍

Nice miso soup.

Champagne grape has this unique wine-like flavour in it that I relish. And my eyes immediately shine with stars when I see Shine Muscat, the jade green jewel that is the king of grapes. Bouncy, super sweet flesh with super thin skin, distinctive musky flavour and no sourness, makes this the best grapes I ever have. The melon is like honey water with floral aroma condensed into solid form. The chestnut ice-cream with its nice earthy flavour rounds things up nicely to seal the deal.