It’s always a joy to dine at Ikkoten Omakase because of how Chef Brandon Low ensures that every meal will be unique, amazing and full of wonderful surprises. And this time, he did it again and lots of extra preparation beforehand to make it possible ❤️
Who could have known that soy custard can taste refreshing, baby corn can taste so amazing, sashimi can be enjoyed like bite-sized snacks, a simmered dish have char and textures, beef tartare tasting so creamy and sweet, and foie gras tasting light and balanced? Well, I get to experience all these here 😉
Summer comes in the form of tonyu pudding, a custard made from soy that surprisingly refreshing and firm but easy to bite. The accompanying specially brewed Amela tomato broth has this refreshing umami that tastes so good on its own and elevates the taste of the pudding, The cute sliced heirloom tomatoes and roasted bonito adds complexity to the taste. A soft sweetness actually develops with each subsequent spoonful, making it even better.
Deep fried baby corn looks simple but tastes so amazing. I immediately widen my eyes and go, "Wow!" at first bite. The corn is unbelievably delicious, featuring a floral buttery sweetness highlighted by the light soy sauce. Best corn I ever have.
Deep fried sawagani is like Crab Skittles, crispy hard on the outside, soft and succulent on the inside. Biting through the shell reveals the briny sweetness of the crab making savouring this fun and exciting.
Watching Chef Brandon Low meticulously cutting up the Hiroshima Sayori Sashimi into dozen of super thin slices is such a joy in itself. Due to the firmer texture of sayori, this fish being sliced thinly yield tender, smooth texture with a good bite. It is such an awesome experience to pop each cute bite sized fish slice into my mouth to enjoy its freshness and texture. And there are options such as savoury citrus oil sauce, crunchy spongy Japanese yam stem, zesty sudachi, refreshing cherry tomatoes to pair with the sayori to highlight the mild sweetness of the fish in various ways. I totally enjoy savouring this.
Kyushuu Aka Mebaru Nitsuke is first cooked with binchotan to get a hint of lovely roasted goodness to contrast so well with the simmered ingredients. The sauce with Japanese peppercorn is slightly spicy to accentuate the different forms of sweetness packed in thsi dish. The fish is succulent while retaining the slight firmness to hold its form while soaked in the broth. This is like the perfect fish to be used for simmered dish. The warmness of bonito and radish broth juxtapose perfectly with the refreshing juiciness of the summer vegetables, such as Japanese asparagus, carrot and melon.
Miyazaki A5 Wagyu Beef Tartare with specially prepared Kombu Whipped Butter Toast, topped with murasaki uni and specially prepared egg yolk gel tastes so rich and awesome. The slightly cooked wagyu is burned with torch fire to melt the fat for extra juiciness and slight char. When paired with the light, airy, creamy, smooth, slightly savoury kombu butter and mineral umami rich egg gel, the result is different forms of rich harmonised luxurious sweetness in one mouthful.
I have the smoothest and lightest foie gras here, in the form of foie gras mousse topped with caviar for hints of briny excitement and blueberry sauce plus apple sauce to nicely cut through the richness of the foie gras for a lovely well-balanced taste.
Shizouka Unagi was grilled for a crispy exterior before Being added to signature Donabe Meshi packed with savoury collagen goodness. So starchy, so satisfying, so good. Suimono with wasabi adds anotehr dimension and extra sweetness to the taste of the donabe.
Yuzu Baked Cheese Cake is the best yuzu cheesecake because the texture is so unique and awesome. Creamy, light, succulent with a tinge of gelatinous texture, perfect.
Thoughts: Awesome New Exploration of Tastes and Textures through Thoughtfully Crafted Dishes
86 Telok Ayer Street
