Ikkoten Omakase is definitely my favourite Omakase restaurant because of the unique, awesome omakase experience here, made possible by Chef Brandon’s culinary skills and interactions with the patrons.
One thing I love about here is the exploration of the natural tastes of the premium ingredients through the traditional Japanese preparation methods. Every dish is so delicious and unique, with that special twist added into Japanese traditional cuisine. The hospitality of Chef Brandon and team is excellent. I feel so pampered when dining here, with Chef Brandon crafting a special menu specially for me to ensure my every experience here is full of surprises. This thoughtfulness makes this dining experience to be one beautiful highlight of my year in 2025 ❤️
Hassun showcases Japan’s bountiful harvest of winter
Premium fresh creamy uni paired with the nutty aroma of Chef Brandon's specialty tofu is always a winner, where the appetite is whetted and palates are teased. Full of flavours while keeping it light to excellently kickstart the meal. Different kinds of nuts were featured before (peanut, edamame, etc) and this time, it's winter's rich, earthy, savoury walnut, and it's so real good.
The Ankimo, aka Monk Fish's Liver or Foie Gras of the Sea, is specifically prepared to have the fibers meticulously removed to ensure smooth texture. Topped with Japanese condiments and served with yuzu jelly, it is a lovely medley of rich harmonized flavours and textures.
Kumquat is like that genius addition whose sweet honey-like juices refreshes the palates after the rich, slightly heavy Ankimo. With the palates cleansed, I can fully appreciate the clean, clear taste of radish being carefully sliced thin and rolled with cheese.
Lightly cooked oyster with black pepper surprises me by making me realize that cooked oyster can actually taste so good!
This Tai Kanura Mushi soup is my favourite soup of all time. A specialty Japanese soup not found anywhere else due to the amount of work needed to prepare it, the taste is subtly out-of-this-world. The clear soup is full of umami, peppered with the amazingly refreshing herbal pungency of finely grated Japanese turnip.
The Akagai here is the best Akagai I ever have. The sweetness, laced with briny goodness, is unbelievably intense, in a very good way. The miso and accompanying pickles add complexity to the taste and texture, making it even better.
Ootoro Karasumi is juicy tuna belly topped with mullet fish roe shavings. Talking about this rare expensive ingredient, mullet fish roe, I had not seen it featured in any other restaurants, so yes, I’m excited to try one being prepared by an expert chef. This combination is oh-so-good. Mullet Fish roe has the intensity of caviar with drier and creamier texture that perfectly complement the creaminess of the ootoro. This is one excellent ootoro with rich complexity in taste and texture.
Negitoro Uni Maki Tempura is pure luxurious bliss. The rich negitoro full of omega oils, the creamy rich premium uni is sweet briny creamy dream come true, balanced by the crispy tempura and starchy rice of the maki. The moment I take a bite of this maki, I feel myself being envelop in a form of blissful happiness. To top it off, Chef Brandon generously spray golden dust over the maki to up that luxurious feel. I totally love it.
Hokkaido Female Snow Crab is a generous mould of freshly picked snow crab meat stacked onto of umami rich crab roe sauce. Briny sweetness maxed!
Binchotan Charcoal Grilled Miyazaki A5 Wagyu with Housemade Black Garlic Sauce is one of the best beef dish I ever have. Yes, I forgot to take a photo because I was too happy and feeling too pampered and special that I dived straight into enjoying the wagyu dish. Perfectly sliced to bite-sized and perfectly grilled to retain the meaty juiciness with a lace of char, this is pure meaty goodness. And further elevated by the crunchy vegetables and the sauce.
Maguro Nitsuke Ebi Donabe Meshi is so full of flavours and of the exact right texture and consistency. When I eat this in origiri form in the morning, I am so amazed by how incredibly savoury sweet this donabe is. This is a moment where I feel pure happiness of the morning, plus lots of exclaims of "wow".
Yubari Melon is honey spring water solidified, so sweet and so aromatic. The homemade dessert is Japanese strawberry and red bean wrapped with fresh mochi skin that is stretchy with a touch of soufflé texture, which is so good.
Thoughts: My Absolute Favourite Restaurant, where I'm pampered with Thoughtfully Crafted Cuisine
86 Telok Ayer Road
