190 Middle Road
#02-10A Fortune Centre
Singapore 188979

(open in Google Maps)

Wednesday:
06:00pm - 11:30pm

Thursday:
06:00pm - 11:30pm

Friday:
06:00pm - 11:30pm

Saturday:
06:00pm - 11:30pm

Sunday:
Closed

Monday:
06:00pm - 11:30pm

Tuesday:
06:00pm - 11:30pm

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Reviews

From the Burpple community

The unassuming store was tucked in a corner of Fortune Centre — a very quintessential feature of a good Japanese restaurant. I was immediately drawn to the shelves of Sake, a rare sight in SG.

Chef has a bubbly disposition, and it was interesting to see her bounce around the kitchen to get the food served to us.

They offer free sake tasting, which is definitely an experience.

I was pleasantly taken aback by the first dish - uni and king snapper noodles (see top right picture). Everything was very fresh and sweet. Some other highlights include the sashimi platter, ikura don and truffle unagi. I immensely enjoyed the freshness of the ingredients and the interesting fusion of different foods (such as the truffle on unagi). Would definitely revisit!

The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. .
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Hotato (Scallop)
A dash of lime zest and salt was all it needed. .
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Akami (leanest part of the tuna)
Completely melted in the mouth. .
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Sea robin
Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. .
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Black fish .
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Ika with uni
This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. .
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At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. .
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Mini chiraishidon
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Red bean and sea salt ice cream/ Sakura ice cream
Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. .
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I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth

Introduced by @that_dex, led me to this little omakasa restuarant with only 11 seater. The chef attention to the details was the reason why I love this place. The speciality here was that the chef aged her own fish with different "salty" base. This aging process encouraged to bring out the hidden flavors within the fish which heat just won't meet the mark. However, it was a very difficult skill to master. She could only count on her experience and judge by the fat content leave over on the blade. The amount of "salty" ingredients used and duration of aging could only be judge by her years of experience. .
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Vegetables with Yasai miso .
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Golden stripe mackerel .
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Raw onion with tuna belly shavings, ponzu and yuzu dressing .
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Onsen tamago with hokkaido ikura and truffle .
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Seared Fugu with Himalayan rock salt and lime (Special)
Incredible type of fish which was famous of its deadly flavor. The aged fugu torched and sprinkled with lime zest and Himalayan stone salt. The more you chewed, the more it's juice released while the salt and lime deepen the taste. .
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Aged saba with white miso
The SWEETESSST saba I had! No sugar added! The white miso brought out the sweetness from its fat which normally would be dispensed by the heat. After I tried this, no more normal saba!#BurppleSushiMonth

2 Likes

I've more excuses to eat sushi, cos this is #BurppleSushiMonth! This doesn't look like sushi yet, cos this is taken during the elaborate preparation of a negitoro uni sushi.
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Step 1: Otoro skin is torched so that the fat drips onto the chopped akami.
Step 2: Akami is mixed.
Step 3: Fish is sandwiched between distilled water ice cubes and bamboo leaves for exactly one min so that the fat would harden, but when placed over warm rice and in your mouth, it will melt and you can taste it.
Step 4: Rice is shaped, topped with tuna, red miso aged yolk, wasabi and shoyu, then placed on hand to be eaten in one bite.
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Unfortunately I didn't get to try this.. I think it must have tasted amazing too..!

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Surprisingly not so 'fishy' and flavors enhanced using a light brush or shoyu and a pint of salt.

3 Likes

This hidden gem is to hidden in the second floor of Fortune Centre, where the young and promising Chef Aeron runs the place with her dedication and warm hospitality to every single guest present.
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For the $128+ omakase set (highest tier here), we had 4 appetizers (including a camembert-mozzarella mochi cheese and aged saba), 2 sashimi (yellowtail threadfin bream and flag fish), many sushi (including itoyori, hotate, shima aji, kin media, akami tenmi, meijina, buri, aori ika, aged eggplant), a mini chirashi don and a dessert (castella, matcha macaron, granola, dehydrated purple sweet potato).
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It's an interesting experience that lasted 4 hours, also because Chef Aeron is serving all 12 diners only with one assistant. Two days reservation required if you would like to try her speciality of aged fish.
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Pictured: Huinan receiving her ika with moshio seaweed sea salt served on seaweed shin nori.

5 Likes
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