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2015-11-22
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In Tokyo, Japan, the Yazaemon & Megumi Kaiten Sushi brand is reowned as being among the best maguro / bluefin tuna and sashimi wholesale suppliers and eateries. In July 2015, they partnered All Nippon Airways (ANA) Trading (which flies in the supplies), Komars Group, and local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd, to open their 1st overseas foray, Maguro-Donya Miura-Misaki-Kou Sushi & Dining.Ambience here resembles the traditional Japanese homes, with minimalist decor, and am
Ambience here resembles the traditional Japanese homes, with minimalist decor, and ample wooden furniture and panelling. Clean, simple lines, lit with warm lighting, an assortment of varying furniture to accomodate different customers depending on group size, as well as a brightly lit, open sushi / sashimi counter where you can watch as the 3 Japanese chefs prepare your orders. There is a sense of peaceful zen, a tranquil feeling when dining here, though I understand it can get somewhat noisy when it's crowded.
Service here befits a fine dining establishment. Heading up the team is former lecturer turned restaurant manager David Lim, a friendly and knowledgable gentlemen who spent time in Tokyo, Japan, learning all about sashimi. The other staff obviously aren't as knowledgable, but are still professional and friendly. Orders are fulfilled quickly, and empty / dirty tables are also cleared efficiently. You can also converse with the 3 Japanese chefs if you sit at the counter.
Food here is all about the freshest, premium cuts of sashimi, and excellent quality sushi. To ensure the same level of freshness and quality as their other restaurants in Tokyo, Japan, the freshly caught fish are prepared using shinkeijime, a technique which stops lactic acid from developing, and immediately kept deep frozen in -60°C. Even their premium Hokkaido rice in their sushi is treated with such great care, when prepared, the Japanese chefs use a deliberate diagonal cutting technique which allows air to circulate through the rice, giving it a nice softness without it becoming mushy or clumpy. Each dish is absolutely fresh and tasty! And due to the strong partnership, prices are kept affordable, and cater to all market segments, from SGD $18 - $300 or more. Generally, budget about SGD $50 for a decent meal here, without drinks.
The 3 Cuts Of Hon Maguro / Bluefin Tuna - Akami / Top Loin, Chutoro / Bottom Loin, Otoro / Belly (SGD $38 Per Portion) is the star dish here. The maguro / bluefin tuna flesh of this 'Wagyu of Fish' is so naturally sweet, clean, and fresh, that I encourage eating it only with a small dab of Wasabi and a light touch of soy sauce, which has been flavoured with katsuobushi / bonito. The deep red Akami / Top Loin is the leanest, meatiest cut, with the most firm texture, savoury sweet with a light bitterness. The medium pink Chutoro / Bottom Loin has a fatty, velvety texture, with a more pronounced savoury sweet flavour. The most luxurious cut is the light pink Otoro / Belly, incredibly soft and tender, with a sweet, pleasant oily taste, super sublime! A portion (2 - 3 slices) of Otoro / Belly elsewhere can cost anywhere between SGD $20 - $40, so it's a testament to the buying power of the Eat At Seven group that the prices here are so cheap!
3 Cuts Of Hon Maguro / Bluefin Tuna - Akami / Top Loin, Chutoro / Bottom Loin, Otoro / Belly
$38
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Hon Maguro / Bluefin Tuna - Akami / Top Loin
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Hon Maguro / Bluefin Tuna - Chutoro / Bottom Loin
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$17
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