T. Dining by Singapore Tatler - - Japanese -

The two-year-old Yuzu restau­rant in Hol­land Vil­lage is helmed by a Ja­panese team, led by Tokyo-born head chef Tadashi Taka­hashi. The ex­pec­ta­tions are high—and the omakase menus don’t dis­ap­point. The amuse-bouche of morel mush­room ohi­tashi and spinach topped with sesame bonito flakes is a sub­tle palate cleanser that sets the tone for the meal to come: seem­ingly sim­ple in terms of ex­e­cu­tion, but with in­cred­i­bly fresh seafood, sashimi and veg­eta­bles. The sushi is skil­fully ex­e­cuted, with an ad­e­quate por­tion of rice topped by thick sliv­ers of fish, in­clud­ing floun­der, mameru, isaki and toro. Each bite re­veals a sur­prise, like the ad­di­tion of a pinch of yuzu in the floun­der sushi or the touch of sesame with the grass prawn. The tem­pura comes with a light bat­ter and melts in the mouth. Four dif­fer­ent types of ice cream, in­clud­ing flavours such as sake, Guin­ness, black sesame and green tea end the meal on a high note.

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