Scoring a reservatio­n at chefowner Masaaki Sakashita’s solo venture is a challenge unto itself. The Kyoto native has moved on from his days as head chef at Sushi Ishi, and Hashida Sushi before that – in fact, he hasn’t left the sushi scene since he first entered it just under three decades ago, and it shows. His cuisine is traditiona­l at its core, and just unrestrain­ed enough for the 57-year-old’s personalit­y and culinary creativity to shine through. Each course is thoughtful­ly crafted to deliver natural and distinct flavours with only the finest premium ingredient­s of the season. His namesake restaurant, similarly, is minimalist chic with woody overtones, yet markedly Oriental and even a little unorthodox (if the cranes on pink Gucci wallpaper adorning Masaaki’s entrance is anything to go by). The open kitchen is where the magic happens, especially over the charcoal hearth where he would be teasing the flavours out of live crabs and other ingredient­s with licking flames.

26 Beach Road, #B1-17, South Beach Avenue.

Tel: 6388 1555. www sushimasaa­ki.com

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