Wine & Dine Cookbook - - 5 OF THE BEST - —CC

For wal­let-friendly omakase, head over to Sushi Kou at Orchid Ho­tel in Tan­jong Pa­gar, helmed by chef Kanazawa Ho­mare. The main at­trac­tion at this 40-seater restau­rant is chef’s six-course omakase menus, which start from an in­cred­i­bly at­trac­tive price of $50. There are $80 and $100 op­tions, too. (The lat­ter comes with grilled Kagoshima wagyu rib­eye.) Sushi Kou’s omakase usu­ally com­prises an ap­pe­tiser, sashimi, a grilled dish, fried dish, braised dish, sushi and dessert. With much of his seafood de­liv­ered from Tokyo’s fa­mous Tsuk­iji Mar­ket twice a week, ar­riv­ing on Tues­days and Fri­days, you can be sure that fresh­ness and qual­ity are paramount here.

Ex­pect seafood that are at their best in Spring, such as zuwa­gani nig­ori (snow crab), sawara (Span­ish mack­erel), tai (white snap­per) and shima aji (yel­low jack). Well-priced a la carte menus and bento sets ($18 to $39) are also avail­able.

1 Tras Link, Orchid Ho­tel. Tel: 6444 8433; face­book. com/sushik­ousg

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