Video
Read full review
2014-03-01
320 views
Having visited Sushi Kanazawa sometime ago (when it was named Sushi Kikuzawa), through reviews and recommendations of friends, I decided to pay them another visit as I remember the sushi there was fresh and palatable. This little Japanese restaurant is located at 360 Orchard Road #02-13 International Building, Singapore 238869 and the number for reservations is 6738 3833.A traditionally-furnished Japanese food bar, Sushi Kanazawa only seats about 10-12 at one time, so do make your reservations t
A traditionally-furnished Japanese food bar, Sushi Kanazawa only seats about 10-12 at one time, so do make your reservations to avoid disappointment. While diners are perched on the comfortable high seats, the friendly and attentive chefs prepare sushi items right in front of diners, and serve them fresh. We opted for the ala-carte buffet lunch, and awaited the surprises that awaited us.
We were first served appetizer items such as Edamane (Japanese green peas) lightly salted and a bowl of Nikijaga (stewed chicken, radish slice, fried tofu cube and mysterious-jelly broth) was tasty and welcoming since it was piping hot.
A tantalizing platter of Sashimi Moriawase - raw tuna, shrimp, white fish and squid, was served next. I loved the fresh tastiness of it all, with slight hints of chewiness. My only qualms were that we were only allowed one serving of this dish, and they did not include my favorite salmon and swordfish sashimi.
Nonetheless, moving on, we savoured the Unagi Aburi (river eel) sushi served next - slightly crispy with hints of smokiness amongst the sweet eel taste. It was so, so buttery smooth and tender it melted in the mouth - nothing of the "boney" texture of unagi served by other Japanese restaurants. I had a second helping on this.
Next, the Saba (mackerel) - another tender creation that was quickly stuffed into the mouth to be devoured. The torched Shake Aburi (seared salmon) was the winner here - succulent and smokey on the top and chewy beneath - because only the top was torched. I loved the texture and taste of this delicacy.
Then we were served the Amaebi Mentai Aburi (seared sweet prawn with cod roe) - another expertly blowtorch application by the chef - the delicious blend of slightly charred, saltish roe that melted in the mouth stacked atop of the succulent raw sweet prawn was heavenly. I loved this divine dish - and had a second helping on this as well.
For more detailed information and photos, do visit:
http://thearcticstar.blogspot.sg/2014/01/lunch-at-sushi-kanazawa-international.html
Post
