Finally! Thanks to Karen @thetravellingcow for arranging this meal and for the treat, I finally tried Chef Kazu Hamamoto's omakase, and it's at his newly opened restaurant along Tras Street. 🔸 I've been wanting to visit when he was still at Kisho, but after several hiccups due to covid and operational issues leading to cancelations, I never had the chance to. Expectations were naturally high and this meal exceeded all expectations! It was so good. 🔸 Here's we had for firsf half of the meal: * Ankimo monaka, which I preferred as a cleaner and more 'Japanese' version of the more common foie gras monaka; * Signature Season, comprising of komochi ayu and ayutate which is amazing 'spring roll' filled with sweet ayu, its roe, and the leaves the ayu feeds on; takoyawaraka and tougan which is octopus and its roe; and iwashi maki which is sardines maki; * Yurine (lily bulb) mousse with Russian caviar and bafun uni; * Katsuo Kunsei, which is bonito smoked with straw leaves; * Char-grilled unagi (best one I've had) and fried unagi bones; * Hamo Matsutake soup which was so clean yet so deep in flavour. 🔸 This was before we moved on to sushi, which is a story for next time. It's really so good that I want to be back again soon. I've already rounded up the people, just need the date! 🤗 . #hamamoto #foodphotography #fujifilm #burpple #seaurchin #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #japfoodsg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #寿司#sgjapanesefood #burpplesg #和食 #omakase #sushi #seafood #sgrestaurant #japanesefood #uni #maki #sushisg #sushilover

It's been a while since i posted a review about my meal. A combination of laziness and sense of dejavu, because i keep revisiting the few favourite restaurants of mine, or mediocre experiences at new places (which to me was a waste of my calorie consumption and also explains why i keep revisiting places that i know will not fail to keep my palate satisfied and provide me with a calorie worthy experience) has rendered me only capable of posting on my story line. But my visit to @kakuresg yesterday has probably reignited my passion to post about my foodie journey. I actually went to Kakure with little or no expectation and on our way there, i had preempt @ho.mgojkovic not to expect the same Kisho experience. But, i was pleasantly surprised to find every dish served to be on par with my past kisho standards. Service as usual was top notch... polite, non intrusive yet warm. And the food was simply kisho quality. From the 1st course, which was a lovely combination of kegani, aka uni and caviar served on a cooling dashi jelly to the final course of sweet musk melon in cointreau jelly infused with a light fragrance of shiso flower... every dish never fail to draw a sigh of simple pleasure from me. Even the chawanmushi, a dish that i never really liked (anywhere) made me happy because there was a scoop of bafun uni along with tender chewy junsai. This was followed by an exquisite platter of sashimi, including otoro, chutoro, kinmedai.... then came another of my favourite dish, a beautifully prepared amadai with the skin fried to a light crisp, leaving the fish tender and moist, while the plum dashi added an additional layer and complexity to the taste... was it necessary, probably not because the fish itself was so sweet and fresh... was it good... Definitely! Next up was the aburi otoro sushi and my only complain is "Why only 1 piece!!!!" 🤣😂 and to that, i was served a luxurious don filled with botan ebi, uni, chopped toro and ikura. I take back my complaint 🥰 At the end of the meal, this gal definately left belly happy and with a renewed passion to share my foodie experience. #sgfoodlover #sgfood #sgfoodblogger #sgfineding #whati8today #sgcafefood #omakase

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