Being a regular at Ikkoten Omakase, where I get constantly delighted by special, awesome, unique gastronomic creations, I’m expecting lots of lovely surprises this time round. And Chef Brandon definitely delivers on this and adds an extra special highlight with the live Hokkigai 🤩 I always trust him to prepare the fishes in the ways I like it (yes, I’m very particular about eating fishes) and this time he set the bar even higher 👍
I’m off to a great start with a super refreshing yet amazingly creamily sweet Hassun of Spearhead squid and thinly sliced cucumber. The special housemade mustard miso sauce is the magic here, whose unique pungency of mustard cut through the flavours for a balanced, complex taste.
Lightly seared with premium Japanese charcoal, Binchotan, the Shima Aji is full of that aroma of seared meat, highlighting the sweetness of the fish. The earthy goodness of mushrooms and spinach add the nuanced variety to the taste.
Shirako is meticulously prepared to remove all the tendons to yield a smooth, briny sweet custard, whose creaminess juxtaposes so well with crispness of the tempera batter.
Giant Hokkaido Hokkigai sashimi is a feast for both the palates and the eyes. Chef Brandon specially got it live to prepare the sashimi right in front of me. The slight milky briny sweetness of hokkigai is beautifully accentuated by the zest of thr housemade yuzu jelly. And the cool refreshing vegetal taste of cucumber amazingly makes it even better by lifting up the taste of the shellfish. And being super fresh, the meat is crunchy with a good bite. Love this dish!
Aichi Winter Buri is oh-so-good that my first thought is “Why is this so delicious?” Cooked in two ways, the succulent fish has a toasty goodness layered on top of its briny sweet meat. Truffle Caramel adds an earthy savoury sweetness. The result is that this dish carries a unique, beautiful taste that I have never experienced before. And I totally love it.
Takiawase features Ebi Chawamushi made with prawn bisque. The silky smooth chawamushi is packed with this balanced unique briny sweetness that tease and please the palates. Ebi Imo and Yamaguchi Kuruma Ebi add on the hearty bites.
Tempura tonight showcases super tender Chiba Kuro Awabi coated with Tempura batter and soaked in the excellent Kimo Sauce. Served in piping hot claypot, the presentation is 100% on the point, and so is taste and texture. Crispy exterior and full of umami due to the kimo sauce. The tempura onion ring is perfect match with the special rice topped with lots of goodies due to savoury zest of the rice being cut through by the refreshing pungency of the onion. The awabi has mild briny sweetness and is incredibly tender, nicely contrasting with the crispiness of the tempura batter. I never have awabi this way and it totally works.
Shiisakana of Hokkaido A4 Wagyu Beef served Sumiyaki style is super succulent and juicy, with a smooth meaty sweetness highlighted by the Merlot Reduction. And it goes perfectly with the wine, harmonising the taste and accentuating the juiciness of the meat.
Shizuoka Takaashigani Donabe Meshi is bliss manifested in a satisfying pot of starchy rice packed with super briny sweetness. One of the best Donabe I ever have.
Housemade Ume Shu Jelly is zesty with a touch of umami.
Thoughts: Wonderful Gastronomic Experience that engages all my Senses
86 Telok Ayer Street
