Shin Yasuke

@shin.yasuke.sg is a pure sushi Omakase restaurant, sister to Michelin @sushikimurasg , led by @see_you_tomoo serving sushi’s using the same Shari made from a mix of two aged Kyoto red vinegar and A-grade tsuya-hime organic rice from Yamagata✨
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🦞 seafood are flown in fresh 4 times a week hence changes seasonally!
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The shredded Japanese cucumber roll looks meh but blew my mind but how crunchy and fresh it is! Definitely not your cheaper alternative to salmon sushi🥒😂 the scallop is grilled with soya - so satisfyingly tender with each bite 😚
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There’s an attention to detail with every sushi - look at how uniform they look 👀‼️
…
💡: if you are looking for a casual Omakase and more keen on sushi courses - worth a visit for lunch but for bigger appetites, might not be very filling. So there is space for desserts after 😂
📍: @shin.yasuke.sg (River Valley)
💰: $98++ (10pc), $180++ (15pc)

@shin.yasuke.sg is a pure sushi Omakase restaurant, sister to Michelin @sushikimurasg , led by @see_you_tomoo serving sushi’s using the same Shari made from a mix of two aged Kyoto red vinegar and A-grade tsuya-hime organic rice from Yamagata✨
…
🦞 seafood are flown in fresh 4 times a week hence changes seasonally!
…
The shredded Japanese cucumber roll looks meh but blew my mind but how crunchy and fresh it is! Definitely not your cheaper alternative to salmon sushi🥒😂 the scallop is grilled with soya - so satisfyingly tender with each bite 😚
…
There’s an attention to detail with every sushi - look at how uniform they look 👀‼️
…
💡: if you are looking for a casual Omakase and more keen on sushi courses - worth a visit for lunch but for bigger appetites, might not be very filling. So there is space for desserts after 😂
📍: @shin.yasuke.sg (River Valley)
💰: $98++ (10pc), $180++ (15pc)

@shin.yasuke.sg is a pure sushi Omakase restaurant, sister to Michelin @sushikimurasg , led by @see_you_tomoo serving sushi’s using the same Shari made from a mix of two aged Kyoto red vinegar and A-grade tsuya-hime organic rice from Yamagata✨
…
🦞 seafood are flown in fresh 4 times a week hence changes seasonally!
…
The shredded Japanese cucumber roll looks meh but blew my mind but how crunchy and fresh it is! Definitely not your cheaper alternative to salmon sushi🥒😂 the scallop is grilled with soya - so satisfyingly tender with each bite 😚
…
There’s an attention to detail with every sushi - look at how uniform they look 👀‼️
…
💡: if you are looking for a casual Omakase and more keen on sushi courses - worth a visit for lunch but for bigger appetites, might not be very filling. So there is space for desserts after 😂
📍: @shin.yasuke.sg (River Valley)
💰: $98++ (10pc), $180++ (15pc)

The highlight was truly the three decadent handrolls. The crazy indulgent Bafu Uni Handroll sent me straight to heaven. So creamy and sweet! The rich bright yellow-orange strips were balanced perfectly by the shari and crisp seaweed. Grilled and wrapped, the hotate handroll had a great medley of textures too. The plump scallop was firm yet succulent and uber fresh-tasting. The refreshing hint of spice from the yuzu kosho was magic. Lastly, the unassuming Toro Taco proved to be the dark horse as the combination of flavours was spot on for me. The sweetness of the crunchy pickles and the savouriness of the soft chopped tuna together was so so good. An umami hit, the pairing was seemingly simple but utterly foolproof and moreish.

Of the many sushi, my favourites were the wonderful cuts of tuna - the Marinated Bluefin Tuna (Akami Zuke), Chutoro, and Otoro. Melty, tender, sweet, and savoury! The bold shoyu flavour which was well-marinated into the Bluefin Tuna was fragrant and gave a good oomph. Texture-wise, the Chutoro and Otoro were right up my alley delivering fatty-soft blissful bites.

And of the few that surprised me, I enjoyed the Horse Mackerel with white leeks and ginger the most as I was expecting the familiar fishy taste but instead all I got was a well-rounded piece of sushi that had a full flavoured kick and a nice sweetness to it. The white leeks and ginger added some pleasant aromatics.