WHY GO

Appreciate and savour the epicurean mastery of renowned sushi master Saito within the luxuriously intimate confines of his maiden restaurant outside of Japan.

The omakase sushi course gives an unadulterated experience of how good raw fish can be, premised on the freshest in-season ingredients.

First appetiser of ikura showcases deliciously salty, high-grade salmon roe. The Hokkaido hairy crab, abalone and octopus combo starter is another hit, its wealth of differing flavours, textures and temperatures working in perfect harmony to whet the appetite.

The sushi course of the meal is like a culinary crescendo that relentlessly builds up with nary a sign of tapering off. Perhaps the premium cuts of fish, having the same quality chef Saito uses in his 3 Michelin-starred Tokyo restaurant has to do with that. Highlights include the trio of maguro, chutoro and otoro. The mackerel and uni sushi are equally delicious. Each delicate morsel of fish comes seasoned with shoyu and wasabi wrapped over warm sushi rice. Miso soup arrives as a second last course to refresh the palate whilst a slice of Japanese peach rounds off the experience.