Komura

WHY GO

Within its quaint setting, reminiscent of the golden Japanese era, guests indulge in some of the finest traditional Japanese cuisine.

WHAT TO ORDER

The tsuki sashimi moriawase of six types of seafood — salmon, tuna, farmed yellowtail, swordfish, scallop and sweet shrimp — is beautifully presented over a wooden box of crushed ice, surrounded by garnishes of fresh avocado, cucumber, radish, carrot and seaweed. The thickness of the cut demonstrates the freshness of every bite in each seafood, especially the hotate, which delectably melts in the mouth.

The unagi kabayaki is an all-time favourite here. The grilled unagi is cooked to perfection without the sweet kabayaki sauce overpowering the original taste of the fish, yet every bite radiates the right amount of sweetness.

The teppanyaki scallop is another crowd pleaser. Elegantly presented on a bed of citrusy tomato and capsicum sauce, are perfectly cooked scallops. This is accompanied by a mild taste of soybean paste on the side.

To end, the homemade matcha ice-cream is guaranteed to satisfy all palates. It isn’t too sweet and has just the right burst of soothing green tea flavour with every spoonful.