Tempted with so many great dining choices, I was looking for a restaurant that offers something unique or memorable. And I narrowed down my choice to Suzuki Omakase due to how lots of thoughts and efforts are put into every little detail of the restaurant. It feels meticulous and passionate, and this are the qualities I really appreciate when it comes to dining.
The omakase here features curated dishes that tends towards the traditional type, with some rare features and also omakase premium regulars such as hirame, kinmedai, saba, akami, and of course, the trinity of chutoro, otoro plus lots of sweet uni! I'm definitely very happy to savour these fishes, especially the trinity, because they are so flavourful and delicious. The thing that makes the meal memorable and unique is the additional refreshing flavours packed into each dish. It feels like beloved traditional taste being made exciting and surprising. I love it.
And get your cameras ready because the place is so instagram-worthy. Designed by renowned architect Kengo Kuma, every corner of the restaurant radiates that air of quiet tranquility of Japanese bamboo forest while having that classy modern feel. I can use the whole day to watch the water flowing out of the bamboo spout and into the water fountain made from a boulder from Japan because it is so relaxing. The counter, designed for six to seven diners, is made from 150 year-old hinoki wood. With all these elements, I feel really special dining here.
The service is impeccable, outstanding and professional. And yes, very thoughtful, this is the epitome of Japanese hospitality. Thanks to Miura san and team for the awesome time.
Saba with nori surprises me with how good saba can taste, when in the right hands. The sweetness of saba is accentuated by the vegetal pungency of ginger flower, shiso leaf and chive. Simple and yet so good.
Chawamushi here is one of the most unique and delicious because the cauliflower puree and tofu skin added make the silky egg custard lighter, cleaner in taste and sweeter. I love it that there is lots of creamy sweet Bafun uni stacked on top of the chawamushi. So much uni that I can have a piece to go with each mouthful of the custard.
Savouring Hirame and Chutoro sashimi is pure enjoyment. Especially with lime, sake+plum sauce on Hirame that highlights the clean and mild sweetness of the fish. Chutoro is of melt-in-your-mouth texture, so creamy and so good.
Miyazaki Beef prepared in mille feuille form packs all the melty fats to yield this meaty treat that feels very creamy on the palates. So good eaten on its own, and also with yuzu kosho or snowflake salt + freshly grated wasabi. I have never tried beef prepared this way or seasoned this way, and I love it at first try.
Tempura Sweet Potato and Tachimura fish showcases super thin crispy deep-fried batter. The lime and seaweed salt makes it even better.
Ishida is a rarity in Japanese omakase, so I'm definitely happy to try it. The moment I bite into this morsel of delight, I feel that distinctive contrast between the warmth of shari (rice) and coolness of neta (topping), and I love it. Very well-executed.
Marinated Akami introduces warm sweetness to the sushi.
Hokkaido Hokkigai shakes things further with its sweet briny flavours and crunchy texture distinctive of clam.
Iwashi, also known as sardine, is another rarity in omakase due to the difficult preparation of this fish. Chef Suzuki totally nailed it to yield a sushi rich in omege 3 oils that is being balanced by the tang of the sweet vinegar. I never know I will actually like sardine until I eat the Iwashi here.
Kinmedai is slightly fatty and packs mild umami flavour, which is refreshing on the palates.
Lightly seared on the surface, the Nodoguro sushi is one of my favourites here. It is so creamy and buttery, carrying a briny sweetness accentuated by the taste of char.
Botan Ebi, ah yes, I love this! I always love Botan Ebi for it intense sweetness and the bouncy, creamy texture.
Sakura Matsu is a kind of trout and considered as the most delicious in the trout family due to its luscious flavour. It is smoother and finer in texture and more nuanced and complex in flavour as compared to salmon. I can taste why it is highly prized.
Otoro, the jewel and highlight of the nigiri sushi! Yes, it is so awesomely good with the sweetness and melt-in-your-mouth texture.
I called this Salad Temaki since it is packed with raw vegetables. It is very tasty and full of vegetal pungency of the myriad of vegetables added in. It is really great for cleansing the palate for the next heavyweight dish to come.
Negitoro and Bafun Uni Temaki is overflowing with the fresh uni! It is so good! Definitely one of my favourite Negitoro + Uni dish. Even looking at the photo of this temaki makes me crave for it again.
Refreshing Miso Soup that is clear and light in taste. I like it!
The Tamago tastes so fragrant and like a super fluffy eggy cake. Awesome little treat before dessert.
Japanese Strawberries with smooth vanilla ice-cream and yoghurt espuma is so good due to a good balance of tanginess and sweetness, foamy texture and firmness. And now I realise that strawberries taste amazing with yoghurt!
Super sweet and fragrant Sake recommended by Miura san based on my preference. I love it.
Another sake with cleaner and clearer taste, pairing very well with the dishes.
Special Japanese dessert sake for me. It is unbelievably sweet and clear in taste. It's a must-try. In fact, I highly recommend patrons here to at least try one of the sake here.
Thoughts: Amazing Experience where Tradition can be Refreshing too.
83 Neil Road
#01-09 Mondrian Hotel
Nearest MRT: Outram Park
