I’m back again at Ikkoten, all eager to try the new fine tuned menu after the overhaul. Despite me being a regular here, Chef Brandon still manages to surprise and delight my palates with refreshingly unique takes on traditional Japanese dishes.
From the Japanese appetizers, sashimi, cooked fish, binchotan grilled beef to the variety of sushi, every dish here hits the sweet spot, and I’m so looking forward to be back here again to enjoy the delicacies here.
Cold Chawamushi with Corn Puree is the best chawamushi. This is so silky smooth in texture and the taste is amazing. The floral buttery taste of corn balances the eggy taste of the custard and adds layers of complexity in taste. The first mouthful makes me go, “Wow, what happened? This is unbelievably good!”
Amela Tomatoes with Wine Jelly is so refreshing and totally whets the appetite. The wine jelly features this light floral sweetness that cut through the zest of the juicy tomatoes to balance the taste. Actually the wine jelly is so good that I can even finish it on its own.
Smoked Hamachi, is like another surprise of the night. Its lovely smoked flavour, punctuated by savoury sauce and refreshing pungency of ginger flower, adds so much to the briny sweetness of Hamachi, making me bask in bliss of complexity on the palates.
Tai, with its refreshing taste accentuated by the ume jelly, is such a welcomed addition after the intense taste of smoked Hamachi. I love this shift in taste profile.
Oshinogi, a salad full of goodies such as Uni, Ikura and Kani, is packed with different layers of briny sweetness, balanced by the cool, refreshing, crunchy Japanese Kyuri cucumber. I love this!
Shiizakana Binchotan A5 Wagyu with Pan Seared Foie Gras is so full of meaty sweetness with a lace of creaminess and char goodness.
Sweet Hotate sushi with perfect springy smooth texture.
Tsubugai features a nice bouncy texture and mild milky briny sweetness.
Monga Ika is creamily good, with an iota of crunchiness for an awesome texture.
Churoro is pure melt-in-your-mouth briny goodness.
Hamachi sushi here is the best Hamachi sushi.
Yuzu Clear Dashi Broth is refreshing and savoury sweet, which is awesome after the sushi feast.
Home made warabi mochi is like sweet spring water in gelatin coated with earthy fine goodness from the soya bean powder.
Floral sweet peach ice-cream for sweet dreams.
Thoughts: This is my favourite restaurant for a good reason!
86 Telok Ayer Street
