Takemitsu Omakase

Specialising in aged sushi, @takemitsu_omakasesg is an omakase one should consider! We opted for the lunch Takemitsu Omakase ($150++ per pax) and we were treated to many different varieties of seafood that I have not tried before. Their Uni Chiwanmushi was a great start, as Chef Peter San was generous with the good quality uni and torching it brought out so much flavour 😍

The sushi course of the set was really the highlight, as that's when the aging of the seafood shines. The aged sashimi slices were very tender, and had so much umami flavours. Each piece of sushi was unforgettable!

Their finishing piece of sushi, which is the uni and aged shrimp roll, was really the bomb. There was so much going on and my mouth was just bursting from the seafood flavours and creaminess.

Really a place to come for celebrations!

I just sussed out a brand new Japanese restaurant that offers a whole new gastronomic adventure in the form of aged sushi made in Ginza style. And so I made a reservation straightaway when I found out about this hidden gem since aged sushi is quite a rarity in Singapore and the price of omakase is so attractive from $98 onwards.

The aged sushi here are so full of natural sweetness due to the amino acids breaking down the tissue through the process of aging. And the taste is different and most importantly, delicious. It's akin to making of the yummy sour dough bread by allowing the dough to ferment over a long period of time to break the starch down into sugars for the extra sweetness and aroma.

Service is outstanding too and Chef Peter serves up the dishes with lots of flair and gusto.

First dish of the omakase is the impressive Uni Chawamushi. And lots of uni added at that. Fresh creamy uni with its distinctive umami and iodine taste complements the warm smooth egg custard very well.

Cooked dish is Nodugoro, which is a premium kind of fatty white fish. Due to the high fat content, the texture is very interesting with a bit of springiness, like that of a clam. I like this kind of texture, and it tastes good with the miso sauce.

Fatty chutoro is delicious with buttery goodness.

One of my favourite of the day: Kani Miso! The generous amount of shredded crab meat is bursting with concentrated briny sweetness. One of the best crab dishes I ever have.

Other highlights are:

Sake infused Hotate is oh-so-good. The scallop is so plump, succulent and sweet, with hints of floral notes from the sake.

The chutoro, yes, more chutoro! Not only is this buttery, there is also an extra richness in aroma and taste in this marbled slice of fish. A luxurious treat.

Watching the preparation of Flounder Fin Muscle is a delight to the eyes as the Chef Peter seared the top of the fish with hand-held torch. It is a delight to savour it too. This is so creamy, and the light char makes it even better.

The Salmon here is surprisingly from Hokkaido in Japan instead of Norway. The quality and taste is evidently superior. I never know salmon can have complexity in taste until I have this sushi.

Uni on Shimofuritoro, aka Uni Toro Temaki or Uni Bomb, is super decadent. I absolutely love it that so much uni are piled on top of the generous amount of shimofuritoro. Shimofuritoro is actually otoro with the fat evenly distributed. The result of these two premium ingredients paired together is luxurious, rich, creamy umami dream.

Other aged sushi of Shima Aji, Spineless Squid, Hirame, Akami and Ishigakidai also have the extra sweetness and flavour.

The interior of the restaurant is of zen influences and is a very cozy, intimate space housing only 10 patrons, so it feels pretty exclusive to be dining here. Service is outstanding: Yong Jie is very professional and knowledgable about the food while the lady staff dressed in kimono is very responsive and polite. And Chef Peter is friendly and chatty.

This place has one of the most attractive omakase price ranges, considering the high quality of food, the extra work in aging of the fishes and of course, lots of uni and various cuts of toro in the Takemitsu course I opted for. Definitely going back to enjoy lots of uni, toro and the speciality of aged fishes.

Thoughts: Aged sushi are delicious!