I knew I will definitely come back to Omakase @ Stevens when I first dined here. The Summer experience was too awesome and so, I’m all excited about what Chef Kazuki Arimoto has in store for the Autumn menu. And the experience this time here is just as magical due to the unique combination of the Flair and Complexity of French Cuisine with the Intricacy and Meticulousness of Japanese Dining.
Other things I love about this restaurant is the exploration of new tastes and textures, emphasis on Japanese premium ingredients and showcase of the ingredients in their original form. All these heighten the enjoyment of the experience.
And the service is as stellar as ever. I said it before, and will say it again: one of the best restaurants! This is of Michelin Star standard.
Hokkaido Amaebi with Caviar, mild sesame oil and one of a kind Eggplant custard features lots of complex and well balanced flavours. The prawns have great texture, being springy with an iota of crunch. Beautiful look, beautiful taste.
First bite of Hassun is Hokkaido Uni stacked on top of Brioche and topped with clear seaweed jelly. So can a uni dish taste refreshing yet retaining its unique intense creaminess at the same time? Sounds impossible but Chef Kazuki Arimoto made it possible, and it is so awesome.
Miyagi Wagyu with Figs, Cheese Donut brilliantly takes the taste profile to another direction with a meaty sweet warmness that warms one’s core. It’s another unbelievable beautiful moment.
Things take an awesomely exotic turn with Ehime Hiougi Gai, Radish and Japanese chilli. Yes, you read that right, chillies straight from Japan, specially prepared from being soaked in salt water, buried in ice and then fermented to yield a unique subtle spiciness with tinge of bitterness, highlighting the mild milky briny flavour of the shellfish.
Kyoto Honshimeji is prepared with a special brewing method for the various varieties of mushrooms used to preserve their aroma.
It is the best mushroom soup. Pure, clear, light, complex, full of different earthy, savoury, meaty flavours, coupled with the sweetness of Angel Prawn and herbal bitterness of Ginko Nut, giving a lace of excitement.
Kocht Katsu Bonito, smoked in hay and touched up with Shiso, Smoked Oil, Onion Puree, is oh-so-savoury-sweet, with light pungency of onion and a touch of smoky aroma. Best bonito I ever have.
Hokkaido Samegarei Flounder is so succulent with crispy skin. Yuzu, Chrysanthemum, Junmai Daiginjo sauce does the magic to elevate the taste to gastronomic amazement.
Miyagi A5 Wagyu Meaty with miso Madeira is juicy and has a good bite with streaks of creaminess. It is so meaty sweet, a perfect match with the slices of truffle.
A mouthful of Donabe here, made from perfectly cooked Niigata Rice yielding smooth, starchy rice grains, immediately evokes that feeling of happiness. It is pure good comfort food, addictive, satisfying. Another rarity, Salmon from Japan, is milder in taste, tastes refreshing, aromatic, fresh and just simply different. If I want to eat Salmon, it got to be the Salmon here.
Ibaraki Waguri Chestnut, Wasanbo, White Bean Jam is epitome of excellent layering to create a surprisingly refreshing taste with creamy sweetness, pronounced earthy, nutty flavours. There is a rich taste of chestnut, yet it is light at the same time, especially with the ice-cream and amazing cloud-like meringue.
Best chestnut dessert ❤️
Delicate Petit Fours
Thoughts: Beautiful, Amazing, Delicate Experience. One of the Best!
30 Stevens Road #01-03
