De­lec­ta­ble omakase

Led by chef Ray­mond Tan, HIRYU of­fers a mod­ern take on the omakase ex­pe­ri­ence.

Epicure - - SPECIAL FEATURE -

I’ll leave it up to you, the di­rect trans­la­tion of omakase, de­notes a cer­tain level of trust in the ex­per­tise of the chef who’s pre­par­ing your meal. Join­ing a niche group of omakase restau­rants in Sin­ga­pore is HIRYU, a con­tem­po­rary Ja­panese diner helmed by head chef Ray­mond Tan. Tan has made a name for him­self with his at­ten­tion to de­tail and em­pha­sis on qual­ity sea­sonal in­gre­di­ents.

Asym­met­ri­cal wood and stones deck the restau­rant walls to con­vey a sense of nat­u­ral beauty. Com­ple­ment­ing the aes­thet­ics is its wabi-sabi con­cept, a Ja­panese phi­los­o­phy that es­pouses in­con­gruity and con­stant change. Tan con­stantly up­dates his reper­toire of dishes in ac­cor­dance to the sea­sons. Guests can ex­pect an ex­quis­ite se­lec­tion of sushi and sashimi, as well as Tan’s sig­na­ture don­buris. Some of the sushi served

in­clude tuna belly topped with chopped toro, caviar and gold flakes, Wagyu with foie gras, and spot prawn with a sauce made of sake and prawn roe. The Awabi Don­buri is a main­stay; abalone slow-cooked for four hours and served along­side abalone liver sauce. An­other in­dul­gent op­tion is the Mini Hiryu Pre­mium Don. Pre­sented in a hand­made wooden box, the don­buri is chock-full of A5 Wagyu, foie gras, uni, truf­fle and ikura. Pair these delecta­bles with a glass of Hiryu Jun­mai Daig­in­jyo made us­ing Asahi rice.

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