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2022-11-19
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From the minimalistic ambiance to the 23-course Omakase experience, each component really makes it a memorable one. The 二十三品 23-course Omakase consisted of a good balance across starters, cold dishes, hot dishes, and desserts. Everything was fresh and flavourful, particularly the seasonal sashimi and sushi.In celebration of the restaurant’s 6th anniversary, a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers. Limited time offer until 30/11/2022. Only Available from Sun
In celebration of the restaurant’s 6th anniversary, a “Buy one, get one half off 二人同行，一人半價” deal will be offered to customers. Limited time offer until 30/11/2022. Only Available from Sunday - Thursday at Dinner Time.
日 （$980/二十三品）
前菜 - Three appetisers are served side by side in a wooden box, which consisted of the tender Octopus, creamy Ankou Liver (ankimo) and the bouncy Jelly Fish.
前菜
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鱈魚白子 - the sirako was velvety smooth and creamy, mild flavour but worked well with the sour sauce.
鱈魚白子
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左口魚 - The karei is presented in two ways, the fin was simply served with a small dab of wasabi, while the sashimi was served with takesumi-jio.
左口魚
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令和怪物 - The oyster from 大船渡灣 has a touch of briny, mineral taste combined with pleasant acidity from the lime jelly.
令和怪物
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煙燻鰆魚 - The Smoked Sawara was as surprising in flavor as it was in consistency. The smoky flavour was intense with the sakura wood scent.
煙燻鰆魚
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紙包甘鯛 - Moving onto the cooked dish, the Amadai was wrapped with paper and cooked to perfection, the fish was moist yet retaining the tender texture.
紙包甘鯛
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茶碗蒸 - The Chawanmushi was a steamed egg with crab meat and Ikura.
茶碗蒸
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梭子魚 - The skin of the Kamasu has rich and fatty oil, which worked well with a light searing on the surface to bring out a nice fatty aroma.
梭子魚
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深海池魚 - The flavour of the Shima Aji was intense with just the right texture.
深海池魚
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北寄貝 - the bouncy hokkigai worked perfectly well with the shari.
北寄貝
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秋刀魚 - An autumn delicacy, the seasonal Sanma was firm and rich.
秋刀魚
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白蝦 - Shiro Ebi was light and fresh and it’s hailed as the Jewel of Toyama.
白蝦
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香箱蟹 - A pretty tasty combination of kobako crab meat and crab roe.
香箱蟹
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中拖羅 - Although not as fatty as the Otoro, this piece of chu-toro was exquisite.
中拖羅
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右口魚裙邊 - The karei fin was seared and topped with white truffle sauce.
右口魚裙邊
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赤海膽 - The Hokkaido Uni literally melts in your mouth with a long lingering aftertaste.
赤海膽
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手卷 - The hand roll is wrapped with minced toro, and crispy tempura chips and topped with a scoop of Ikura for an extra umami boost!
手卷
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吸物 - The fish soup offered towards the end provided a soothing way to ease into the conclusion of the meal.
吸物
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甜品 - A perfect ending with the Hokkaido melon, warabi mochi, and Monaka ice cream.
甜品
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