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Warabimochi, Orange, Cherry

(Part of the Utsukushi Menu $280)

Magurozuke, Botan Ebi, Isaki, Tai, Shima Aji, Chutoro, Kanpachi, Kinmedai, Aji, Ika, Otoro, Uni & Ikura Don, Toro Temaki, Botan Ebi Miso Soup, Tamagoyaki

(Part of the Utsukushi Menu $280)

Raw Tako, Wakame

(Part of the Utsukushi Menu $280)

Aburi Shime Saba

(Part of the Utsukushi Menu $280)

Hirame, Ponzu

(Part of the Utsukushi Menu $280)

Fugu Karaage

(Part of the Utsukushi Menu $280)

Chawanmushi, Sea Bream Shirako, Aonori

(Part of the Utsukushi Menu $280)

Truly an experience with Sushi Sato’s $150 Experiential Menu served by Chef Kawana at the Private Sushi Counter! A good variety for the price, in my opinion, with the 6-course lineup. The service was warm and so attentive too.

To start, the Yuba and sweet tomato appetiser drenched in an umami dashi jelly was competent - refreshing with a nice play of textures. However, the seasonal chawanmushi with Hokkaido corn really got the ball rolling with its silkiness and comforting flavour combo. Followed closely behind, the nigiri were Suzuki (Sea Bass), Marinated Tuna, Kohada (Gizzard Shad), Ebi, Shima-aji (Striped Jack), Kinmedai (Golden Eye Snapper) and Chutoro. My favourites being the sweet and fresh-tasting ebi and of course the chutoro. The shari too, was a great balance. Stealing the show, the signature Uni and Ikura Rice Bowl was a sight to behold. The melty uni was just bangin’ and together with the briny pops of marinated roe was just ‘chef’s kiss’. The warm shrimp-enhanced miso soup was so so good as well. Oh and can’t forget the delicate Warabi mochi and plump seasonal grapes. And let me tell you about the tamagoyaki! Made with ebi, scallops and honey; the spongey-soft cube had a very distinct crustacean-like sweetness which was so unique and savoury.

But from now til 30 September, you can pre purchase this from their website at half price, which was a steal for this crazy rich Asian broth, pun intended. Luscious thick golden broth packing an intense umami punch. They even turn it into a porridge for you with the remaining broth after.

📍 Raikuichi, Dempsey
The set is served in stages so this is a good choice for a slow, savoured meal. Not if you’re starving! The portion is just right — with sashimi, sushi, chawanmushi and a really great soup to end.

The quality and freshness of the sashimi doesn’t justifying paying such a steep price for something so mediocre.

My first time tasting sperm sac, I was a little hesitant to take a bite initially, but I'm glad I did. I was baffled at how the chef managed to fry it till it's a crispy golden brown on the outside, yet kept the sperm sac so magically creamy and soft, almost like melted cheese. A word of caution though, when you bite into this because it was piping hot! Mmm, definitely a yes for me. ⁣⁣⁣⁣