(Sponsored Preview) The short story: Starting from today to 30th Oct, @ginzashintosg is serving a $99++ Omakase for both lunch and dinner. The long, interesting story: A protégé of the late Japanese Chef Yoshio Nogawa (he’s known as “the Godfather of Sushi” in Singapore having founded his eponymous restaurant in 1978), Head Chef @ron_newton_leo helms the kitchen at @ginzashintosg. He created this special value menu to mark their first anniversary. Having honed his craft for 28 years, Chef Ron prefers to buy whole fishes to break them down himself for his sushi. He also seasons the shari (the sushi rice) with a housemade vinegar. The other things I learned from Chef Ron during my visit is that a lot of care must be taken when adding vinegar to the rice. Splashing it on with force can cause the grains to break. He also emphasises the importance of forming an air pocket inside each piece of sushi rice. This is to allow the grains to fall apart easily in the mouth, and thus, become one with the fish more easily for greater deliciousness. Even with this $99++ Omakase, the pride he takes in his work is apparent. Here is what you can expect: - Appetiser: Very lovely chilled starter of fresh Ikura, Shiro Ebi and Caviar brightened by yuzu zest. - Sashimi - We enjoyed Kampachi, Chutoro, aburi Hotate (scallop) from Hokkaido and Ama-ebi with freshly grated wasabi. - Grilled - Presented whole in an eye-catching wavy pose, the seasonal Ayu (sweet trout) was coated in salt and grilled. Its creamy flesh tasted even better dipped in the unusual green vinegar sauce. The colour is derived from leaves found on the rivet banks where the Ayu swims. Fun fact: This fish is suppose to smell as sweet as watermelon when it’s freshly caught. - Steamed - The tasty and substantial ball of soft mashed pumpkin with small pieces of scallops and prawns arrived in a pool of luscious sauce. - Sushi - Chef Ron prepared them fully dressed so no additional condiments were required. That day, he served Shima-aji with ginger, Tai with housemade soya sauce,… ⬇️Continued in Comments⬇️

🇭🇰 Suzu Yaiba is the newest sushiya to arrive in Sheung Wan, helmed by chef Yiu whose previous stints included popular institution such as Sushi Hiro and Kenjo. We came for a feast with openers such as the crunchy tempura corn and a chawanmushi that was sikly smooth filled with ample carb meat. Meanwhile, its nigiris were all marked by shari of little depth and felt light especially with the openers of less powerful white fishes. This progressed to more flavorful bites including the kampachi with a hint of smokiness, followed by a showing of fresh ikura of delightful sweetness. For its grand finale, an aburi ootoro was served; topped with wasabi mousse and caviar and golden flakes - a creative spin but ultimately an odd amalgamation of premium ingredients. Perched at the top floor of the Pemberton building with a dazzling decor, Suzu Yaiba is one designed to impress from its setting to some well-dressed sushi pieces; while the name denotes the point end of the sword, Yaiba is a standard affair with nothing cutting edge yet, but renders as a valued feat versus those of neighboring Central. Suzu Yaiba URL: https://s.openrice.com/QrKS0gFSA00~uolUFAA Add.: 25/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan Tel.: +852 36191256 @suzuyaiba #suzuyaiba #sushi #sushilover #壽司 #omakase #廚師發版 #hongkongfood #hkfoodie #foodblog #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #homekong #hkfoodblog #getinmybelly #hkfoodblogger #hkrestaurant #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #上環美食 #食好西 #美食推薦

Food deetss 🍣🥢 #omakase #sakura @sushiryu.kl . . - Kampachi with truffle & caviar - Tuna tartare with caviar & shaved truffle - Sashimis: (R to L) rockshell, shima aji, chuturo - Capellini with kingcrab & caviar, truffle oil - King crab chawanmushi topped with tobiko - Sushi assortment: consists of flounder, snapper, golden eye snapper, akami, oturo, uni, grandfish, anago - Engawa 😻 add on - Miso sup (unpictured) - Dessert: Matcha ice-cream macaroon, japanese orange &honeydew. . . . . . . #food #foodporn #foodie #foodiesofinstagram #foodiegram #foodphotography #foodpics #foodlovers #foodbloggers #feedme #sushi #japanese #freshfish #eatdrinkkl #makanmakan #omakasekl #omakasesushi #yummy #yummyfood #takemeback