Omoté Private Dining by Nagae

Discreetly hidden within Omoté’s 116-seat family-friendly restaurant is a semi-private area where an omakase counter is the centrepiece. And though tables are available by reservation only, with set meals offered, a seat at the counter permits interaction with Japanese chef, Nagae Toshiharu, allowing guests to feel his sense of calm as he expertly creates sushi. Freshly sliced fish, plump prawns, softly perfumed caviar and earthy mushrooms provide a cornucopia of lush textures, tastes, colours and aromas throughout the premium dinner menu, finely balancing the oiliness, skin and flesh of the various seafood. Meanwhile, the strategic addition of lightly salted ginkgo nuts, citrus juice and yuzu zest add a new dimension and work to lift the flavours. The matsutake dobin mushi, a delicate clear soup in an earthenware teapot that’s sipped from tiny cups, is memorable for its unique smoky aroma and taste.

TATLER TIP

Seek the chef’s advice on the recommended method of enjoying each course— such as which condiment should be tasted first with a particular dish.

SIGNATURE DISHES

1. Aji nanbanzuke (pickled horse mackerel)

2. Katsuo (bonito) served with grated ginger, spring onions and garlic 3. Anago (saltwater eel)

4. Matsutake dobin mushi (teapot soup with mushroom)