Back again at Ikkoten and using premium seasonal ingredients from Japan, Chef Brandon has more awesome gastronomic surprises in store for me ❤️
Hassun starts with refreshing, savoury goodness of smooth silky Japanese tofu skin with uni and homemade sauce. So good that I scoop up every drop of the sauce saturated with the essence of tofu and uni.
Pregnant Squid features the mild milky sweetness of the squid, highlighted by the intense umami of the roe. The juxtapose of the texture of springy, tender squid and that of powdery roe is excellent.
Sweet refreshing juicy Japanese kumquat is the best when savoured after the briny sweet squid. This contrast in taste is excellent.
Special Inari prepared is the best Inari I ever have. So tasty and so satisfying.
Special Premium Sake Cup, specially brought out for me to use 💖 The beautiful pattern of light casted though it, reminiscent of light shone through foliage and onto water, is one of reason why it is so special.
Special Sake Cup must be paired with special Sake, which is Nanbu Bijin, a specially curated sake from Chef Brandon's personal collection. This is sweet and the smoothest sake I ever have.
Hokkigai has this mild briny sweetness elevated in refreshing complexity by the pickles. The texture is crisp, springy, tender with a good bite.
Ootoro with shoyu jelly and a medley of refreshing herbs plus finely shredded vegetables is one of the best otoro I ever have. The otoro, with its natural sweetness, tastes even sweeter when its richness is balanced by the goodies added.
Signature Negitoro Sushi is sweet umami heaven. So naturally sweet that it’s unbelievable. The crispy monaka adds such a good crispy texture to the mashed tuna belly.
I also love the luxurious feel from the generous amount of gold powder sprayed.
Chargrilled Shirako Chawamushi is one of the best shirako dish I ever have. The special grilling process totally eliminated the typical fishy smell of shirako and added a layer of char taste, yielding this wonderful medley of briny creaminess and sweet bitter aromatics of smoked meat.
Winter Shrimp Root Yam with Amadai is another winner too. The fish is specially deep-fried to get super crispy fish scales, going so well with the oh-so-sweet, sweet potato and crispy lotus root. The homemade tangy cream sauce goes perfectly well with the fish.
Bonchotan Charcoal Grilled Miyazaki A5 Wagyu goes so well with lightly pungent Housemade Black Garlic Sauce. So meaty, so juicy, so flavourful.
Signature Donabe Meshi with rock fish is pure starchy goodness.
Yubari Melon and Strawberry wrapped with Cream in mochi skin is sweet bliss!
Thoughts: Still one of my favourites among my favourite restaurants for a very good reason 😉
86 Telok Ayer Street