This recently opened Japanese sushi restaurant is located at The Loop on Wellington Street in Central, offering omakase menu together with a la carte to allow customers the option to pick their own. We came on Thursday evening to try it out.
The décor is neat, with a long sushi counter managed by three chefs, plus a few tables at the back. On the night we were served by Executive Chef Yin, who had many years of experience and was the protégé of the famous Chef Shunji Kenjo.
Decided to go for a bottle of 鍋島 純米大吟醸 吉川産 山田錦 ($980), this sake from my favorite brewery in Saga had a rich fruity note, with plenty of banana and peach, and was a versatile sake to pair with most of the food on the night.
Not wanting to pick by ourselves, we decided to let Chef Yin manage for us with the Special Omakase Menu ($1,340 each). The first course featured Mahata 真羽太. This Japanese Seven Band Grouper was thinly sliced, with Chef Yin using different condiments of salt, wasabi, yuzu to showcase its delicate sweetness.
The second course featured Kisu 鱚. The Japanese Whiting was right in season, with Chef Yin lightly blanched the skin to soften it while keeping the flesh raw and crunchy. Paired with yuzu, shiso flowers and ponzu, it was another very nice piece with delicate sweetness.
The third course featured Hotategai 帆立貝. The meaty Scallop was served in two ways, one piece was enjoyed raw, together with a bit of salt, lime and wasabi, for freshness and crunchy texture. The other piece had been marinated in soy sauce, air-dried, then smoked, to give more savoury and richer flavours.
The fourth course was Kasugo 春子鯛 Sushi. The Young Sea Bream had a nice tender texture with also a clean taste.
The fifth course was Amadai 甘鯛 Sushi. Instead of preparing Matsukasa-yaki by pouring hot oil on its scales, this Yamaguchi Tilefish was served raw. Typically, the flesh would be too soft, but Chef Yin had aged the fish to dehydrate, making it firmer in texture. The first time I had this sushi. A very refined piece.
The sixth course featured Namigai 波貝, with Chef Yin serving the Geoduck in three ways. The skirt, brushed with soy sauce before grilling, was crunchy in texture and juicy on the bite. The middle body was thinly sliced, had a firmer bite and was seasoned with salt. The remaining piece was the ‘heart’ of the body which got the best crunchiness and matched a bit of wasabi.
The seventh course used the thinly sliced Hirame 平目 to wrap the grilled skirt, with the fish oil adding rich flavours to the delicate taste of the Olive Flounder, serving with ponzu which provided the acidity to freshen.
The eighth course was Donchichi Aji どんちっちアジ Sushi. This branded Horse Mackerel from Shimane was famous for its exceptional high fat content and amazing flavors.
The ninth course was Sanma 秋刀魚 Sushi. The Pacific Saury season had just started, and while the fish was not very fatty, the flavors were richer and more forthcoming.
The tenth course was Ama-Ebi 甘海老 Sushi. The Sweet Shrimps had been chopped up and mixed with the unique fermented sea bream guts, providing an intense savory umami and an extra layer of wonderful flavors.
The eleventh course featured Hokkigai 北寄貝, the fresh Ark Shell was large, with a thick body even after trimming. With a bit of wasabi to season, the umami and sweetness was mind-blowing.
The twelfth course was Saba 鯖 Maki. The Mackerel had been marinated in vinegar before putting inside the nori sheet, together with shredded sushi ginger and dried gourd. On top there were some shaved cheeses, smoked by the restaurant, to add an extra layer of flavors.
The thirteenth course was O-Toro 大とろ Sushi. The Tuna weighed 238kg and the Fatty-Cut was from the softest belly area with rich fish oil. Very delicious.
The fourteenth course featured Ibo-dai 疣鯛. This was only the second time I tried Butterfish in a sushi restaurant, with the texture like local silver pomfret.
The fifteen course was Uni 海胆 Sushi. The Hokkaido Purple Sea Urchin was large, with beautiful sheen and a delicate sweetness.
The sixteenth course featured Takebe 高部, and the Yellow-Striped Butterfish was a prized summer fish, having fatty and delicate flesh. After grilling briefly on the skin, the fish oil was re-vitalized and seeped out, while the flesh remained tender and raw.
The seventeenth course was Iwashi 鰯 Sushi. The Sardines had a very tender, virtually melting-in-the-mouth softness. The chopped menegi added a nice fragrance to the rich flavors of the fish for good effect.
Two additional I had ordered included Gindara 銀鱈, with Chef Yin smoking the Black Cod after drying the fish. On the bite the fish oil seeped out with a nice fragrance. This again demonstrated the skills of Chef Yin in smoking the ingredients.
The other addition was Akami 赤身 Sushi. The Lean Tuna had great tenderness, with some chopped onion added to enrich the flavors of the marinated tuna.
Finishing with a Fish Soup that was intense in flavors and very delicious, the dessert was Monaka with Homemade Yuzu Ice-Cream and Matcha Confection. Enjoying in big bites, the crunchy monaka combining with the creamy ice-cream and chewy confection was a nice way to wrap up this wonderful dinner.
Service was good, with the staff checking in regularly on the quality of the food and sake, The bill on the night was $4,154. A really great value for money dinner considering the food quality and overall experience, I would rate them an Excellent 80 points, worth returning.
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