Ikkoten Omakase is one of my favourites among the favourites and it’s for a good reason. Chef Brandon always makes sure that every experience here is unique, full of exploration on flavours and texture, exciting, fun and engaging. This is why I keep going back, in fact, this restaurant is tops in terms of how often I go back. I simply love it here.
Sakura Tofu’s mildy earthy taste is perfect match with the oh-so-briny-sweet, juicy crab meat, made even better with the light, clear savoury specialty sauce. Excellent start.
Next is sashimi soaked in homemade tangy sauce that really simulates the palates. And the smoothness of the sashimi is out of this world. I love this at first mouthful. And it is perfect that the simulating taste comes after the earthy flavours.
Deep fried White Bait is super crispy and nicely seasoned with Japanese salt. Awesome transition in taste profile between dishes.
Deep friend Kisu fish is crispy on the outside and surprisingly creamy on the inside. One of those rare times where I actually eating a whole fish.
Squid with Japanese black pepper is the one showcasing the beauty of taste transition. The squid is so sweet and tender, with a good bite and a hitn of creaminess. After savouring the White Bait and Kisu, their savoury taste actually renders the squid even sweeter. Ir is so briny sweet that it is unbelievable. I love it so much.
Tsukuri, which is Kinmedai with Spring Sauce, and this is oh-so-good. The sashimi is sweet, with a clean taste, made exciting by the slightly tangy spring sauce and the accompanying vegetables. One of the best Kinmedai I ever have? Yes!
Since I have tried the Signature Otoro before, Chef Brandon shakes things up by serving me something different: Ika with Ume Foam sauce. Being carefully sliced on the surface in fine crisscross manner, the squid is juicy, easy to bite while featuring a slight firmness for a good bite. The taste is simple yet amazing when paired with the tangy ume foam, which is homemade by fermentation. First time trying this kind of combination and I love it.
Chef Brandon's Signature Negitoro Sushi is reinterpreted specially for me. It comes with lots of negitoro and uni served, completed with spring onion, ponzu jelly and a layer of gold dust. Then I scoop up these luxurious ingredients with mother-of-pearl spoon to put into fresh, crisp seaweed. It is a mouthful of tangy savoury sweet umami. So indulgent and so good.
Takiawase, which is simmered dish, features Ni Anago Tofu, which is the best Anago I ever have. The mildly sweet thick sauce actually highlights the creaminess and briny sweetness of the anago. And the flavours of anago is perfect match with the earthy taste of tofu.
I also try the best Yasai Tempura, which is Spring Vegetable Platter. I'm not into vegetables in tempura, but I totally love the vegetable tempura here. Unique Japanese vegetables are featured, which get the thumbs up from me. The fresh vegetal flavours are so pronounced and comes in a variety of textures, from crunchiness to creaminess, while still retaining a good bite. The paper thin layer of deep fried batter is so crispy that juxtaposes so well with the juicy vegetables.
Shiizakana is Binchotan Charcoal Grilled Miyazaki A5 Wagyu with Housemade Goma Ponzu Sauce. Full of meaty sweetness, balanced by the earthy, zesty sauce and the sweetness of the accompanying vegetables.
Shizuoka Crown Melon is like flora honey water with musk condensed into solid form. So juicy, sweet and full of flavours. Sakura Jelly is refreshing, tempered by a light earthy tone that makes it unique and varied in taste.
Thoughts: Best Kaiseki!
86 Telok Ayer Street
