Great Grains

Having cut his teeth at top Japanese restaurants in Singapore

such as Hide Yamamoto, Ashino and Sushi Mieda for over 12 years, chef Eugene Lam has opened his very own Unkai Sushi.

Diners can choose from three omakase menus, as well as a la carte sushi, sashimi, rice bowls and more. Here, he takes absolute pride in the rice he serves, using only nanatsuboshi and yumeipirika varieties from Hokkaido for their sweeter, firmer and stickier grains that make for superior sushi and rolls. The rice is seasoned in two ways: Rice paired with white fish is seasoned with white vinegar, while rice paired with red meat and fattier fish is dressed with red vinegar. The latter goes especially well with the House-smoked Otoro, complementing the meaty,

velvety texture and smoky flavour of the fish.