Thursday, May 16, 2013

A Gastronomic Experience at Ginza Sushi Ichi @ Scotts Square Singapore


I was introduced to yet another Japanese gem by one of my friends when I was in Singapore with my partner in a form of a fine-dining establishment in Scotts Square which is an exact replica of its highly successful 1-Michelin-Star restaurant in Ginza, Tokyo. And this outlet is the first in Singapore to offer an exquisite degustation menu featuring top-tier Kyoto Kaiseki Riyori which is complemented with premium sushi selection. The restaurant also boasts good relations with its distributors that supply fresh and quality produce which is captured at the first auction daily at the Tsukiji Market with a four times a week delivery to Singapore.

The restaurant is small, with just a seating capacity of 24 with a private room that sits 8 people with its own L-shaped counter mae of Hinoki wood. The whole restaurant is very sleek and zen-like.

  Vinegar Mozuku Seaweed with Rice Pops and Shoyu
A dark brown seaweed usually served with rice vinegar in Spring eaten as an appetiser. Very refreshing and light with a jelly-like texture.

This is one of the best chawanmushi I've savoured. It's not the ordinary one but this has hairy crab and chopped okra topped with Shiso (perilla) flowers. So smooth and delicious.

Wayne was so nice to bring along three wonderful bottles of fine sake for lunch apart from the Yebisu beer we had as aperitif.

2001 & 2006 Isojima Daiginjo
2001 Hinokishi

 Kampachi (Amber Jack)
Served with crunchy wakame seaweed and ultra thin slices potato stem.

Thick Sashimi Scallop slices that is springy and fresh.
Best eaten with some fresh hand grated wasabi!

I like that there is interaction with the sushi chef at the sushi counter seating. Chef Ohno is really friendly and funny too. Throughout the meal, he explained every ingredient and also how we should eat the dish like which sauce to complement. I also enjoyed watching him prepare each sashimi platter and sushi so meticulously and so skillfully. His knife is like his best friend and he's darn good at slicing!!

Japanese Sea Perch (also known as Suzuki) served with Daikon (white radish), ponzu sauce and grated pink ginger. Then Chef Ohno peeled some succulent Japanese Imperial prawns and made us a delicious Kuruma Ebi sushi.

In between sushi dishes, we were served a nicely presented plate of Grilled Seabass served with fried taro and green asparagus with sesame seeds. On the right side, there's Kuruma ebi served two ways, egg plant and broad beans. We had to eat it from left to right.

The selections of sushi that the chef prepared for us was just "oishi!" There's Shima, Akami Tuna (with a little yuzu underneath for that lifting taste), Shimofuri (the prized tuna belly parcel between the chutoro and the otoro), Kisu (Japanese whiting), Kashugo Tai (Sakura River baby snapper) and Ika (squid) sushi. The ratio of rice to fish is perfect!

Mini Chirashi with Cod Roe
Beautiful presentation and delicious too!

Tuna Roll and Ume Roll

Dessert consists of a scoop of sorbet, fruits with jelly and Physalis.

The lunch took about 2.5 to 3 hours and patience is the key to enjoying an Omakase lunch menu. They have 4 lunch menus to chose from starting from Ume (4-course) S$60, Tsubaki S$110, Sakura S$170 and Omakase S$250 a person. We had a customised menu where our friend did the selection of dishes and the chef recommends his seasonal dishes as well. Dinner starts from S$210 to S$450 which was even more expensive than Waku Ghin. Their wine menu is very impressive too with famous labels of bordeaux and burgundy.

All of us had such a wonderful time indulging at Ginza Sushi Ichi thanks to the hospitality of Wayne. Since I didn't pay for the bill, I really have no idea how much it costs! All ladies with the chef and all men with a lady staff. How balanced!

Ginza Sushi Ichi
Scotts Square  (next to Hyatt Hotel)
No.6 Scotts Road, #02-02, Singapore 228209
Tel: +65 6299 0014

Lunch: 12.30pm – 3pm on Tuesday only / 12noon – 3pm from Wed-Sun (Last Order @ 2pm)
Dinner: 6.00pm – 10.30pm (Last Order @ 9.30pm)
(Closed on Mondays)


suituapui said...

Ahhhh!!!! A true-blue Japanese chef, unlike those at many places here. nice, these days, no need to worry about the prices - somebody else paying. Wink! Wink! LOL!!!

Chef and Sommelier said...

Someone picked up the bill? You should have invited me when you were in town! :D

KY said...

I might be able to afford the $60 menu when I grow up. @.@

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Ciki said...

I feel like japanese tonight, The sashimi here looks super fresh. I could eat a ton of that! :P

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eiling lim said...

STP: Lol.. I'm just lucky.

Chef and Sommelier: So if I invite you, you will pick up the bill?

KY: Stop being so modest. You can afford more than the S$60 menu.

Ciki: Sashimi is so niceeeee

missyblurkit said...

The chef is certainly cute and funny! Really unlike the many very serious Japanese chefs around town:D

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