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2017-10-10
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5th October 2017. It was an amazing experience to have omakase lunch at Sushi Shin, a newly opened sushi restaurant on On Lan Street. We went in a group of three. And we ordered the 12 pieces nigiri sets. It turned out all the nigiri were up to a premium standard and precisely made! 1- Marinated octopus in Japanese soy sauce. It’s a very refreshing piece to start our dining experience with! The octopus taste so fresh with a well balanced flavour of the custom made sauce, it was tender, sweet wit
It was an amazing experience to have omakase lunch at Sushi Shin, a newly opened sushi restaurant on On Lan Street. We went in a group of three. And we ordered the 12 pieces nigiri sets. It turned out all the nigiri were up to a premium standard and precisely made!
1- Marinated octopus in Japanese soy sauce. It’s a very refreshing piece to start our dining experience with! The octopus taste so fresh with a well balanced flavour of the custom made sauce, it was tender, sweet with a nice bit of crunch and crackle with each bite. It’s definitely a nice opening dish.
2- Steamed egg with salmon roes topping. It was a perfect match, the sweetness of the egg engaged well with the salmon roes.
3- Karei | 右口魚
It was a mild flavour white fish to start with, light and tasty with a sweet after taste.
4- Kinmetai | 金目鯛
Chef has slightly seared the surface/skin of the fish, its fattiness and oil enriched the tasting experience of having this piece!
5- Chutoro | 野生中吞拿魚腩
The Chutoro nigiri was strong, juicy, fatty and sweet! Wild toro has a slightly richer flavour than normal tuna, with an enhanced after taste.
6- Siro ebi | 白蝦
It was so fresh and sweet! As you all know I will never take prawns in my life, but after Adachi san introduced this piece to me.. I have definitely got a completely different perspective towards ebi. I love the after taste!
7- Hotatekai | 帆立貝
The hotatekai nigiri was so tender and fresh. It has been a while since I had fresh hotatekai!
8- Aji | 池魚
Chopped ginger and the sauce enriched Aji. The skilful kiss-cuts on the back of the fish enhanced the texture of the piece!
9- Kohada | 小肌
Kohada is always a signature sushi of Tokyo Edomae sushi. It has been seasoned with salt and marinated in rice vinegar before it was served. It taste slightly lighter than other shops I personally think, but still very nice.
10- Kinki | 燒喜之次
Special treat from the head chef, the kinki was so soft and juicy, its skin was crunchy and rich! The marinated radish went so well with the fish with a slight sour flavour, definitely brought it to another level!
11- Maguro | 吞拿魚醬油漬
Marinated tuna with homemade soy sauce. The sauce married so well with the tuna, it’s less fat but yet tender. I like it long lasting after taste!
12- Wild Salmon | 野生三文魚
It was one of the highlight of the day. Chef has aged the salmon for a day, marinated it in customised soy sauce and slightly smoked it with Sakura wood! It was definitely a surprise for me how good salmon can be. The treatment made it unique and outstanding! It’s texture was so soft and smooth, it’s flavour was rich and ever better with a fine touch of woodiness from Sakura wood.
13- Uni | 海膽
Hokkaido uni marinated in between seaweed. The uni became much more delicate and it has fully engaged with the flavour of the seaweed sauce. It’s outstanding indeed.
14- Tuna hand roll | 䓤吞拿魚腩手卷
The seaweed was so crispy, and the chopped fatty tuna was very juicy.
15- Anago (sea salt) | 海鰻
Seared anago marked the end of the day. It was seasoned with sea salt. It’s so soft that it melted in my mouth straight a way!
16- Anago (soy sauce) | 海鰻
This was even better than the last piece! The sauce worked very well with the seared anago and it’s the perfect amount! It’s awesome.
17- Tamago | 玉子
Homemade panna cotta by Chef Adachi. Very nice dessert to end this wonderful omakase!
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