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2017-05-11
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The place was simple in decoration, with a small menu with 4 items at the door. Inside the first one saw was the counter seats with a couple of private rooms on the right. All the customers were sit at the counter, each chef serving about 2 to 3 customers. I decided on Mizukagami 水鏡 lunch set (S$100++) as it had both raw and cooked items in it.AppetiserTsubugai - soya sauce boiled sea whelk. Not too salty and kind of chewy.Assorted sashimi, served with seven years aged soya sauce. White fish Hot
I decided on Mizukagami 水鏡 lunch set (S$100++) as it had both raw and cooked items in it.
AppetiserTsubugai - soya sauce boiled sea whelk. Not too salty and kind of chewy.
Assorted sashimi, served with seven years aged soya sauce. White fish
Hotate - scallop topped with black charcoal salt and yuzu zest, refreshing taste
Akami zuke - soya marinated tuna
Fish topped with grounded ginger and spring onion
Hotaru ika - firefly squid, seasonal spring item, inside was very creamy and delicate.
Cooked DishRainbow trout fish wrapped with sakura leaf, topped with sakura flower. The flower actually tasted not bad. The fish was very smooth.
5 piece Sushi Medley
Kinmedai - snapper
Tako - octopus, surprisingly smoother than what I usually had.
Chūtoro (中とろ) which was medium fatty tuna
Bafun Uni - rich and buttery texture of the sea urchin
Anago oshisushi - unagi served in osaka style with marinated rice, it was kind of bland
Mini Don Finely minced fatty tuna with salmon roe, on top of sushi rice. Served with 7 years aged soya sauce. Super tiny serving. Simply melt in the mouth.
SoupSuimono. Clear seaweed soup served with a chewy piece of mochi. Refreshing smoothing in the tummy.
DessertGreen tea jelly, topped with red bean. The jelly was chewy with slight green tea taste. It was served with Sakura sorbet which was milky with a slight floral taste.
Service was not bad. Tea was refilled regularly. The japanese chef serving me explained each dish he served but half the time I could not understand him. Sometimes the staff serving tea would help to explain too.
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