Today we're at Sushi Kimura, Singapore. We're so excited to be having Omakase lunch at this Michelin starred restaurant. They were awarded the first star in 2018,
and has been receiving one star every year ever since. Today we'll be having the "Raku" course for SGD250 ($185). This yuba has a light, mild, but creamy taste. It goes really well with refreshing yuzu jelly. While ikura really adds flavour and richness to this dish. A mild and well-balanced flavour to start off today's Omakase! Found a friendly Thai staff working here. She helped us pick
the best sake to go with today's food. We went for the first one - Sushi Kimura Sake Label! Kanpai! 🥳 The sake is quite rich and flavourful, yet so smooth. Great choice! Chef Kimura and his team working to prepare our food for us today. Hokkaido spring water is used to make the dashi base for this dish. It allowed the soup to have a smooth, refreshing taste
and enhances the flavour of the Chawan Mushi. Kekani crab meat helps add more sweetness and intense umami taste. And the texture is just incredible. It's firm and dense, but yet so fluffy. Shiitake mushroom is succulent, all soaked in the dashi soup. So delicious! As we enjoy our appetisers, Chef Kimura prepares the fish for our sushi course. He will be the only person serving all the sushi for everyone. A true one-man show! The smell of this dish is really incredible! Abalone is amazingly soft, tender, and soaked in sweet,
umami broth made from sake and the abalone juice itself. The seaweed really compliments the sweet abalone. I've never had abalone this sweet and tender...This dish is to die for! And can we talk about the portion size... they give so much abalone! I don't think I've had Tairagai before. Let's try it out! It looks kind of like Hotate, but not as soft. Tairagai has a firm, almost like crunchy texture. It's like a cross-breed
between Hotate and shrimp. Just amazing! All the vegetables on the plate are edible. They look like rare vegetables! Crunchy and crisp! Tastes delightful! I love the Tairagai. It has a fresh, light and sweet taste. Japanese tomato is firm, sweet and juicy. Shima Aji is one of my favourite fish, especially when eaten as sashimi. Amazing. Shima Aji is lean, light and slightly sweet. Texture is so smooth and buttery. It's so good! This veggie is a burst of water inside! Incredible. Sweet and slightly sour yuzu jelly. Let's try out the Sawara, slightly seared with charcoal, top with miso mustard. Sawara is smooth, buttery, and the aroma from the charcoal is remarkable! It goes really well with the salty, flavourful miso mustard. Delicious! All these veggies are so unique. This one has tiny hollow holes inside! This one is light and crispy! Mejina has a dense, firm texture. It's not too fatty. It's slightly sweet, a little salty with spicy notes from the chili. This burdock root is crunchy and a little salty. A nice touch to this dish. Our sushi course is starting. Isaki is soft, delicate, buttery with just a bit of fat. I love it! Marinated in soy sauce, this tuna is a burst of flavour! Texture is lean and smooth. Very good! This next fish will be seared with charcoal. I love this technique as it creates a great aroma and
amazing burnt texture on the fish skin. Very tuna-alike, Bonito fish is lean, smooth with clean texture. The flavour is strong, and with the ginger, it made this bite a punch of
powerful umami taste! The flavour profile of the sushi keeps getting stronger,
more flavourful and intense. I'm loving how they arrange the sequence of the dishes here. This O-toro looks and smells wonderful! It's soft, buttery and melts in the mouth instantly. O-toro is sweet and a little tangy. Just perfect! Iwashi is so fatty and it's packed with flavours! Japanese ginger tastes kind of like onions. It really enhances the
tanginess and sweetness of Iwashi. Just so flavoursome! Squid is soft, not chewy, a little creamy. 5 colour sesame gives this bite a nutty, earthy taste. So good! White shrimp is sweet and creamy. With umami Uni salt,
it adds a different dimension to this bite! We're coming toward the end of the sushi course. Looks like Hotate is coming! This Hotate is grilled to perfection. It's sweet, has a firm texture on the outside and soft on the inside.
Kind of like medium rare! It's heavenly! Our last course before sweet dessert. This rice bowl is their famous signature mini don. Using only the best and premium ingredients,
this rice bowl looks incredibly mouth-watering! Uni is very sweet, complimented by the soft, creamy, onsen egg. Tuna is sweet and a little tangy, with popping oily ikura
this dish has all the best components put together! No matter how full I am, this rice bowl is so good I can't stop eating it! Rice bowl comes with this heart-warming soup that is naturally sweet from
the seaweed and onions. Tamago is moist, soft and dense. It's also not too sweet which I like. Ending our meal with a sweet sake drink. Smells really nice and sweet. It's very similar to yoghurt! Sweet, a little sour, creamy. Perfect for a sweet tooth drinker! I can taste the premium quality of these muscat. It's so firm and juicy! Fresh mango is sweet, smooth and refreshing. Red bean jelly has a sweet taste and sandy texture. Very nice. I can honestly say that this place is one of the best Omakase places
I've been to so far! From the quality of the ingredients, the techniques used,
the amazing, delicious food... Definitely an Omakase place worth a visit if you're in Singapore! Thanking for spending today's lunch with me as always guys. Until next time! 🤍
