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Friday, July 25, 2025

Omakase @ Stevens Sake Pairing - Perfect Beautiful Experience of Wine and Dine

Back at Omakase@Stevens (actually I'm always so looking forward coming to this restaurant due to the previous intricate beautiful experiences here) and this time is Sake Pairing with specially curated sake from Wine to Style Singapore. I totally love it and enjoy myself due to savouring awesome, specially prepared food by Chef Kazuki and gaining more in-depth knowledge about sake, thus heightening the appreciation of this beloved Japanese drink.

The Scallop here is like the most refreshing scallop I ever have. With the perfect bouncy texture juxtaposing with the crispness of the filo pastry shell and the lovely mild briny sweetness balanced by the bitterness of the root vegetables and slight pungency of the specially made chilli sauce, this is Wow at first bite.


Hassen sparkling sake features fine bubbles and a refreshing taste profile that interestingly changes with the different snacks. It's sweet when paired with the Cream and Beef, has a nice bitter hint when pairing with the scallop and is mellow when going with the corn. A very exciting drink. 

The cream covering the beef with sauce in a cute little egg shell is creamy with a sweetness that develops and it is the perfect match with the savoury sweetness of the meat. The finely chopped chives refreshes up the taste for that hint of excitement. Lots of feelings of bliss arose from enjoying this dish.



Carefully roasted over charcoal in front of the patron, the Baby Corn from Japan has its mild buttery sweetness elevated by the complex savoury sweetness of the corn puree. This is oh so good. Best corn dish I ever have? Yes!

Kinmedai fish is like no other fish. It tastes so amazingly good and different. Paired with the Rouille and Bouillabaisse, a special kind of sweetness that is similar to that of meat is developed. it's a "Wow, Wow, Wow" moment. And the texture is perfect with crispy top and succulent flesh.


Hassen Blue Label is summer Ginjyo, which is refreshing to match with the theme of summer. It goes so well with the Kinmedai, elevating the sweetness of the fish.



Kyoto Beef is creamy, meaty sweetness with pops of excitement from the peppercorns. The meat is so wonderfully juicy with a good bite. Absolutely love this too.


Ibuki Urahayanagi is another special summer sake that is smooth with a hint of bitterness for richness and complexity. I actually enjoy drinking it on its own. And of course, it goes perfectly with the beef.




Signature Donaben showcases different layers of sweetness. And the starchy, smooth, fluffy, pearl-like rice has the perfect texture. And somehow Chef Kazuki manages to tame the strong taste of Masu, aka Cherry Trout, to be so well-balanced that I totally enjoy it.


Minami Jo Dewasansan Nama is a rare Unpasturised Sake that needs more care to maintain while featuring more flavours due to the yeast and koji preserved in the making of the sake. I totally love this too.



Miyazaki Mango, which is bursting with that juicy distinctive sweet floral sweetness, goes so well wth Passion Fruit and Pineapple, where different aromas, zest and sweetness are harmonised together. Who would have known! This is like a Fruit Fiesta, vibrant in taste and also balanced, complex at the same time. And awesome texture from the thin strips of pastry that elevates the dessert both in looks and taste.



Miyoi Lychee is a rare unpasturised Sake with lychee juice added. Made in an independent brewery in Osaka, this sake is so smooth, refreshing with an iota of sweetness.


Petit Fours of Raspberry Macaron, Plum Jelly and Seaweed Chocolate. One of the most distinctive, awesome Petit Fours.

Junzo-Sen Peach Nigori is unfiltered Sake with peach pulp and juice added. Full of sweet aromas and interesting texture, I love this too.

Thoughts: A Thoroughly Thoughtful Beautiful Experience.

30 Stevens Road
#01-03