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4 pieces of fried salmon on the omelette that’s runny. I personally love runny eggs hence this won me over. The rice was fluffy and fragrant when mixed with the curry, it was so good. 7.0/10
Simple vegan burger. $7.90, nice but not very filling. Good for tempeh lovers!
Used Burpple Beyond for this! Both pizzas are $25 each, and the final bill was about $30. Quite worth it for 16 slices of pizza for three pax. The garlic snowing pizza was surprisingly delicious (the pineapples & grated cheese!!) and not overpowering. However, the sweet white sauce can get jelak cos the fried garlic/shrimp/pineapple doesn’t cover all of the pizza. The meatatarian is more balanced as the toppings are savoury. Staff were really nice too (:
Chef Kenji Okumura’s creatively intriguing menu includes his signature teppanyaki dishes, like this A5 Miyazaki wagyu incorporated into a claypot dish, together with uni and truffles.
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This Japanese restaurant along Tanjong Pagar is helmed by chef Kenji Okumura, trained in the art of Kaiseki by master chefs in Japan. His menu pays homage to the artistic tradition with sophisticated nuances of fine Japanese multi-course meal, while presenting them in a relaxed and intimate atmosphere.
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Omakase dinner starts at $150. While the modest, kappou-style cuisine is offered in three fixed menus for dinner ranging from $60 to $120, the Omakase set lunch treat starts from a digestible S$50.
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[Tasting]
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
Notes: Omote just launched their Menu 2.0 on 17 July 2019.
This menu is part of Omote’s 2.0 menu, under the new contemporary modern donburi, offering 3 variations of don:
1. Salmon Mentai - definitely my favourite part of the dish; the mentai sauce is super creamy while the salmon is torched in aburi style. It was executed well as the aburi salmon is still juicy and not too dry!
2. Cubed Salmon in Spicy Cheese Sauce - the wasabi taste is a bit strong for me. The salmon cubes are cold with crunchy texture.
3. Assortment Chirashi - Omoté’s classic dish which never goes wrong! The chirashi is fresh with generous chunks of salmon, tuna and tako.
Notes: Omote just launched their Menu 2.0 on 17 July 2019.
This menu is part of Omote’s 2.0 menu, under the new contemporary modern donburi, offering 3 variations of don:
1. Salmon Mentai - definitely my favourite part of the dish; the mentai sauce is super creamy while the salmon is torched in aburi style. It was executed well as the aburi salmon is still juicy and not too dry!
2. Cubed Salmon in Spicy Cheese Sauce - the wasabi taste is a bit strong for me. The salmon cubes are cold with crunchy texture.
3. Assortment Chirashi - Omoté’s classic dish which never goes wrong! The chirashi is fresh with generous chunks of salmon, tuna and tako.
Truly an assortment of Japanese Wagyu beef such as Ohmi and Kobe. There's also the Australian Wagyu too. The chicken and pork BBQ meats are good too. Yummy yummy yum yum yum. Posted by Ah Leong San 2016 September 20
