Wednesday, December 31, 2014

Best food experiences of 2014

It's about 10 minutes to midnight, so here's a quick recap of the best things I've eaten in 2014:

1. Sushi Tokami - undoubtedly the best meal this year; I had the taste of the most awesome maguro ever, paired with deliciously tasty rice. Life changing sushi.

2. Jaan - such elegance from a high-end Singapore restaurant.

3. Aoki - their mazechirashi never fails to impress me.

4. Pince and Pints - One of the new restaurants that have lived up to the massive hype. Fresh, delicious sweet lobsters.

5. Labyrinth: creative mod-Singapore cuisine

6. Gaest - delicious Nordic sandwiches.

7. Dibs Bistro - creative cuisine bursting with flavour.

8. Le Bistrot Du Sommelier's cote du boeuf, amazing stuff.

Tuesday, December 30, 2014

Jaan @ the Swissotel, Singapore

I have been meaning to write about Jaan for the longest time, but I always kept putting it off until now, since I want to write about my top meals of 2014. And certainly, my meal at Jaan was exceptionally good. Located at the 69th floor of Swissotel, Jaan has been one of the top European restaurants in Singapore for a while now. Truth be told, I hardly eat out at fine dining places because I am reluctant to spend the $200 or more required to savour a fine dining degustation meal in Singapore, whereas if I were overseas - the considerations are different, perhaps because you've already spent much more for flight and accommodation so what's SGD 200 more? (And well - to be honest - I only take one or two long holidays per year). Therefore, I haven't been to the likes of Andre, Joel Rubuchon, Guy Savoy, Osia, Gunther's, and the like. And, of course, I have not been to Jaan, until now. 

(One of the other reasons why I don't frequent fine dining places so often is that the price of a great fine dining restaurant overseas is often far less expensive than the comparable establishment in Singapore. I went to Ledbury for their set lunch which was great value; and Jean Georges' is only USD40 for lunch, and Azurmendi in Bilbao was only EUR135 for exquisite top notch food which would blow away any restaurant here. And well - perhaps I'm biased, but I would rather go to Eleven Madison Park as compared to - Joel Robuchon Singapore. But okay, I'm digressing). 

But hey, it was a dinner worth remembering. I would stick out my neck to say that the food in Jaan is amazing, and certainly comparable to any of the top Michelin restaurants around the world, in terms of creativity, elegance, flavour, and the whole combination of the sum of its parts which makes the dining experience memorable and enjoyable.

The dining room wasn't as big as I expected: just a small room, perhaps 10-12 tables at the most. I really liked the industrial, geometric roof, which was an interesting juxtaposition to the glittering chandeliers - a combination of industrial and elegant, perhaps.

We started off with some canapes: they were really pretty, especially them Parmesan twirls. Delicious nuggets of cheese things. 

Things got even better with the next course: an amuse bouche of wild mushroom tea and walnuts. This was very delicious, with a rich and earthy mushroom flavour. Digged this. (8/10)

Then it was time for the first course: Gilardeau oyster with edible flowers, dill, and herbs. The oysters were superb: briny and sweet and slightly mineralish, paired up with some dill and edible flowers to provide a tinge of the herbaceous. Absolutely yummy. (8.5/10)

Next up, one of Jaan's signature dishes: Jaan's garden; a refreshing garden vegetable salad of fennel, carrots, broad beans, and other seasonal vegetables, paired together with a delicious light dressing. Vegetables are in vogue now (see L'Arpege) and well, vegetables are cool when they come from proper farms! Too bad - flavourful vegetables are so rare these days. (8/10)

A complimentary dish was served to us: 55 min poached egg with nuts; one of their signatures. Great balance of texture and flavours, although well I've been eating too many sous vide eggs these days. (7/10). This was alright. 

One of the star dishes of the night (probably my favourite dish): arctic char, a very clean tasting fish - with an elegant almost Japanese-like simplicity about it; paired beautifully with a light mushroom sauce. This went superbly well with the rich American chardonnay that was paired with it, with notes of toffee, spice, caramel, and retaining much acidity. I wonder what the chardonnay was because it was enthralling. A superb combination. (8.75/10)

Another "meat" dish: Mangalica pork. I loved the tasty fat bits. Paired with an elegant St Julien. (8/10)

Some elderflower grape jelly sorbet to cleanse the palate; refreshing.

We ended off with strawberries and yoghurt: a lovely light dessert, again very refreshing and with the taste of summer. A light ending to a great meal. (8/10)

Overall, the food at Jaan is quite praiseworthy. Very delicious cuisine, inventive, expertly presented, and if there's one word to use to describe it - it's elegant. The chef used to be a farmer (if I recall correctly) in France and hence his affinity with vegetables and other ingredients from the ground; and the respect for produce really shows. I would definitely come back here again, if the price was a bit less astronomical! It was about SGD200 with the Feed at Raffles card - which is rather good value for the quality of the ingredients, but far too pricy to be consuming this on a regular basis.

One of the best meals of 2014, as 2014 draws to a close. Happy new year all!

Sunday, December 28, 2014

Common Man Coffee Roasters

Common Man Coffee Roasters, Martin Road (CMCR) would probably rank as one of the top few selections for a really good brunch in Singapore - as it ticks all the right boxes, namely:

(1) inaccessible location - you'd need a car to get there since it's miles away from any public transport;

(2) cool decor - the interior is really funky with shared seating - bar stools; industrial lighting; 

(3) an eclectic menu featuring all-day breakfast, Turkish breakfast, vegeterian options, burgers, and coffee prepared a myriad of ways.

Certainly, as it is the brainchild of Harry Grover of 40 hands and the Spa Esprit Group - both of them are responsible for many of the top cafes in Singapore.

My friend and I had 2 breakfast items each: I had the Organic Eggs Benedict with beef cheeks while my friend had the Turkish breakfast, which came with eggs, pita bread, olives, and other turkish offerings.

I'm not able to comment on the Turkish breakfast as I didn't have much of it, but my organic eggs benedict was done very well. The eggs were a golden orange as opposed to limpid yellow, and had much more flavour; and it was paired up with a well made hollandaise sauce,  on top of some beef cheeks, and bread. Everything was pretty delicious. Some rocket to cut the fattiness was in order too. Altogether: 8/10. The only gripe I had was that it was really expensive. This dish was about SGD25.

The coffee was good too: had a "bastard" blend cappuccino which was fruity and fragrant. 

CMCR's a great place for brunch, if you have an unlimited budget, or are slightly less budget-conscious. I guess we could make the same dish at home for far less - and it would probably taste just as good. Sigh, I guess we pay to be seen at a "hipster" joint. 

Sunday, December 21, 2014

Takumen, Boat Quay

Singaporeans including myself can't get enough of Japanese food; and it looks like the ramen craze looks like it's set to continue for a very long time - no letting off steam. A new ramen joint featuring six different types of ramen just opened at Boat Quay, named Takumen. The six different types of ramen come from many different proprietors in Japan (which makes me wonder how these proprietors teach the one central kitchen at Takumen to prepare their specialties) - which makes for an interesting experience as you have variety and can come back to try other types of ramen, which makes for more fun.

The space was also pretty cool - a very comfortable restaurant indeed especially considering that it's ramen.

I've visited Takumen twice and both times I was impressed. The first time, I had the Do Miso Ramen which was a pork and chicken broth with miso. Quite an interesting taste - it's not pure miso nor pork but rather somewhat a more nuanced taste - derived from the combination of ingredients. Special shout out goes to the egg which was done very well. The noodles were slightly thicker than I would have liked; but still a delicious bowl. (7.75/10)

The second time, I had the more traditional Honda Shoten Ramen - this is from Kyushu and it's done the traditional Kyushu style, with thin hard noodles and a rich hearty tonkotsu broth. This one didn't disappoint: it was savoury and rich and with the slightly gelatinous texture of a good broth. I quite enjoyed this. The only downside was that the egg was slightly overcooked. (8/10) Some pink ginger was there to cut the richness.

One of the main downsides to Takumen is that it's pretty pricey. A bowl of ramen would set you back at least SGD20 - and that's really almost twice the price of an equivalent bowl of ramen in Japan. I wouldn't mind paying about SGD 15 for ramen, but 20 is somewhat pushing it already.

I guess - at this time, if I had to choose my favourite ramen in Singapore, it would still be Tonkotsu King Four Season's "King" ramen - that is downright delicious. I still have to go and try Sanpoutei one of these days. Cheers and have a great week everyone, and a blessed Christmas. 

Sunday, December 14, 2014

Marutama Ramen, Liang Court

Was over at Liang Court so I ventured into Marutama not having much expectation, as I was severely disappointed the last time I ate at the Central branch. But - to my surprise - this turned out pretty alright; good flavour on the chicken even though it's not as robust as I would like; but the egg was sooo deliciously good. I had an extra egg (2 eggs in all). The ramen was the way I like it - very springy and thin. Delicious. 7/10

Wednesday, December 3, 2014

Koji Sushi Bar, China Square

I am an avid follower of @myfoodsirens on Instagram, and therefore when she posted - on her Instagram - that she was at a hidden lunch spot which sold very good chirashi-don, it wasn't going to be much of a secret anymore, at least for me and my folks. We're talking about Koji Sushi Bar, a new hole in the wall shop that is a stone's throw down from Platypus Lobster Shack, along the same row albeit towards North Bridge Road and away from China Street. It just recently opened in November 2014 and is run by the same guys behind Satsuma at Gallery Hotel, which unfortunately closed down.

The entire place has a really open feel: it's an open kitchen with counters all around. Quite an intimidating place, I would think, if I were a chef - since there's almost no privacy at all. The sakes were handscribbled on a chalkboard to one side of the bar, with quite an extensive selection.

This place specialises in chirashi and nigiri sushi sets, which is well, apt for its name. Some of the sushi sets were pretty affordable. For example, a set for S$9 gives you (1) sea bream; (2) swordfish; (3) bluefin tuna; (4) sweet prawn and (5) salmon. Not bad for S$9! If you ordered ala-carte, this would have set you back S$20 or more.

And what impressed me was the quality. The neta (fish) was excellent; with a very good quality of fish. The sea bream had full of good fish oils, very clean tasting and flavourful; swordfish was good; the bluefin tuna a revelation, since there was that deep flavourful taste that had that "metallic" depth that I like about a good bluefin tuna (comparable to a mid-level sushiya in Tokyo perhaps); the sweet prawn was alright; and salmon was alright as well. Don't really fancy salmon.

And you can also order the expensive sushi set for S$23 which comes with (1) chutoro; (2)  shima aji (3) kampachi; (4) hotate and (5) anago. Everything was good: the chutoro full of oishi fish oils; shima aji was flavourful too; and especially good was the hotate. Everything was done very well - the rice was not too big, and they even have the brush for you to brush your own shoyu (just as what is done in the top sushi restaurants where they'd brush the shoyu for you). 

Overall - the nigiri gets an 8.25/10 from me. You can tell how good the fish is by the aftertaste that lingers in one's month long after the meal has ended. In the end, I finished 4 sets altogether - which made for 20 pieces of sushi. You will note the exquisite colour of genuine bluefin tuna in this photo here. 

We also bumped into my ex-national service mate who is the owner's brother; and so he let us try their fresh saba (mackerel) which was very delicious as well; sweet and complex.

And eat set comes with a choice of salad or soup. Both were good - the salad had a light tasty dressing and the soup had good kelp flavours. 

Great new sushi joint for me to satisfy my craving without breaking the bank! I think I may go back today, haha. Worth a visit! 

Wednesday, November 26, 2014

Sakari Sushi Restaurant, Orchid Hotel

One of the blogs that I follow quite religiously is The Travelling Hungryboy which is run by American-Asian Brian Ma, and his brand of writing is very candid and informal which makes it fun to read. He also updates very regularly, which is a particularly important trait for a food blogger. He recommended "Sakari Sushi Restaurant" as having a very good chirashi, so I decided to pop by on my day off - one day after coming back from Japan - to see what the hype is all about.

But the first time I came, I didn't have the chirashi; I was blown away by the awesome sushi at Sushi Tokami (which you can read my review here), so I wanted to see what Singapore could offer. I guess perhaps expectations should be toned down due to the quality of the fish, but I wanted to see what this place was about. So I said to Chef Paul (also known as "Sushi Paul"): Omakase please!

We started off with squid (ika) - good texture, chewy but not being too firm. The meal was off to a good start. I would have preferred more vinegar in the rice but that's always a matter of personal preference and I know Singaporeans don't like too vinegared rice. 

Next up, a fish which had a gelatinous crunchy texture, perfumed with some yuzu and ikura. A good dish though I wish I could still recall its name! Never mind. It was good. 

We were then served with a kampachi (or was it hamachi - my memory is failing) which was quite good; flavourful.

The kohada was well-prepared, flavourful, tasty - with good fish oils. 

I particularly enjoyed the shako (or mantis shrimp), which had great crustacean flavour, very prawny. After all it's a giant prawn - it had a good seafood flavour.

Next up - sea eel (anago), which had good flavour; certainly well-seasoned.

We were then served with negitoro, seasoned with some spring onions. A pretty flavourful dish, good quality of tuna. 

And we ended off with some bonito with ginger. Good.

Overall, the sushi omakase at Sakari Sushi was pretty good, although I think the price was relatively high especially for lunch, if we were just to eat the sushi omakase alone. I guess you always pay a premium for omakase anyway. Certain pieces - like the squilla (shako) and the anago - were very good, quite comparable to what you will get in Japan. I thought the rice could have been more flavourful as I do appreciate more flavour in sushi rice, to pair with fish. But then again I think it would make much more sense to do dinner - if we are eating sushi omakase - rather than for lunch, since a comparative sushi omakase at Shinji or Hashida would set you back S$300 per person.

Now, moving on to the chirashi don, which I had on a subsequent occasion. It was good! A small bowl - almost a miniature Aoki bowl but at 2/5 of the price, But it was chockful of ingredients that you would not normally see in a chirashi don, for example - Kohada. Very fresh fish, a good assortment; and you could tell that the fish was of a much higher grade than some of the other places. And at S$22 (average) - it was good value. I would come back for the chirashi don lunch, certainly. This for me is a 8/10.

As you will note from the photos, I have had the chirashi a few times. Haha. 

The ambience of Sakari is quite "zen" - there are lots of bricks on the wall and a pleasant woody atmosphere throughout. I guess, as it's not so popular yet, it's a good place for a pleasant conversation. 
Would recommend.

Thursday, November 20, 2014

Pantler, Telok Ayer Street

It seems that one of the recent trends in the Singapore food scene is the opening of specialised artisan patisseries and boulangeries - offering premium cakes and utilising top-quality ingredients (and often charging prices to match). Flor Patisserie, K-Ki, Patisserie Glace, ABC Boulangerie, have opened; and they compete with more established brands such as Gobi, Plain Vanilla, and the like. One of the most anticipated openings was the opening of Pantler, whose baker and owner used to work in the Hyatt in Tokyo. Now given that the cakes standard is Tokyo is second to none, the presence of a chef who arrived from a five-star hotel in Tokyo is - certainly and hopefully - a badge of quality.

And I think it didn't disappoint. I've been to Pantler on 2 occasions already as it is very near my office. The decor of the place sports a zen-like interior - minimalist walls, lots of black, sparse interior decoration. The focus of the display really showcases the cakes well.

The first time I arrived - I had a citron tart, which was pretty good, featuring a good balance between the tartness and sweetness and a good crumbly base. (7.5/10)

The second time I visited - which was this afternoon - I treated myself to a Pear Tart. This was really quite superb, featuring very pure flavours, the right amount of sweetness (could be less in fact) and very ripe fruit. The flavours of the Bartlett pear was spot on, and there was the almond / fragipane filling below the pear slices which were delicious too. (8.5/10)

There are many other cakes on offer - including many interesting species like a "ruby" tart featuring grapefruit, and Hyatt's famous chocolate layered cake. Next time!

Sunday, November 16, 2014

Sakuraya, West Coast Plaza

One of the places that have recently become a favourite of mine is Sakuraya, located at West Coast Plaza. I'm quite fortunate as my church is literally next door from West Coast Plaza, so Sakuraya is extremely convenient for me - as a quick "snack" after music practice, or after church. 

The concept is somewhat like a "fish market" - you select your piece of sashimi, and they slice it up for you for dine-in. They also offer some donburis, including my favourite barachirashi, which comes - as you will note in the photo - with all sorts of assorted ingredients including tuna, tai, hamachi, tamago, etc, all chopped up into bite size pieces. Eating the barachirashi is a pleasure in itself, as the small size of the pieces of fish leads to better mouthfeel. 

The rice could be far better though: it is usually quite hard and lacks the vinegary taste of a good sushi rice which I enjoy. Overall: 8/10

S and I are "sashimi" buddies - we would enjoy a large plate of sashimi every time we get to dine at Sakuraya. This was Norwegian salmon and hamachi. The hamachi was really good, full of fish oils (as it's coming to winter time): 8.25/10. This time the salmon wasn't so up to par, being rather powdery in nature rather than being smooth. 6.5/10.

This is a place that I patronise quite often, and I thank God there's such a place near me. 

Sunday, November 9, 2014

Mezza9 Champagne Brunch, Hyatt Singapore

I'm usually not a big fan of buffets - since, you know, I get full pretty fast and buffets tend to have substandard food i.e. not plated well, not much taste, and the "pig" in me just wants to eat more and more leaving little room to savour the intricate flavours of the food (if there are indeed such flavours). It was M's birthday, and he said he booked champagne brunch at Mezza9 @ Hyatt - and what's better than some champagne and free flow of oysters! 

The selection was ginormous - there was an appetizer station featuring freshly-shucked oysters, lobsters, crabs, large prawns, jamon, rock melon, and some salads; a Chinese station where one could order sio-bak and pipa duck amongst other roasts; a grill station where there was pasta cooked to order and other meats such as lamb leg, striploin, pork belly, etc; a Japanese station where we had access to sashimi (yellowtail; salmon belly; swordfish; hamachi all included), sushi, miso soup, etc; and of course, a dessert selection, as well as a cheese room. All this came with free flow champagne (Perrier Jouet), red wine, white wine, etc - and juices if you'd like. The price is SGD138++ which is I thought a pretty reasonable deal considering that a wedding dinner would already set you back SGD180 and the food isn't that good anyway (for most wedding dinners).

I munched through the seafood first - the oysters were really good for a buffet, freshly shucked to order which meant that they were fresh - briny, slightly sweet, and delicious - man I'd love to have some more even as I'm blogging. 
The littleneck clams were great too - quite delicious. Then we had some lobster (not that nice); crab (was good - rather sweet); and prawns, of course - big and fresh. I had some jamon with rock melon too - all that washed down with the champagne. 

And of course, I had a plate of sashimi as well: very fresh swordfish replete with delicious oils; yellowtail was great as well, very fresh and with lovely fish oils; salmon belly is always a treat sine it's extra fatty - the tuna was slightly disappointing even though it's bluefin tuna (I guess the experience at Sushi Tokami has killed tuna for me forever).

Also tried some yakitori - the chicken balls were not bad, and so were the pork that was grilled with leek.

We moved on to mains, and the striploin was good - I requested that it be charred longer on the grill to bring out the flavour and it went well with the red wine sauce. What was a highlight was the pork belly - succulent pork fats on the outside, crispy skin, and very strong flavours of pork. Washed down well with the cabernet sauvignon.

To finish, I visited the cheese room, and asked for a cheese sampler. I sampled five different types, which were artfully presented on my plate with some bread and chutney, and arranged from mildest to strongest. All of them were great, very fine cheeses from boutique producers in Switzerland and France. Yummy. The cheese was one of the highlights, sampling cheese washed down with the cabernet sauvignon which made a good match.

The restaurant also provided a cheesecake provided for M's birthday, which was a nice touch. And the cheesecake itself was great (I'm a big fan of cheesecakes, poor waistline of mine).

Overall, one of the best buffet experiences in Singapore and certainly if I were rich I'd be eating here more often. Ha. 

Friday, November 7, 2014

Seryna, Shinjuku

Just a quick post before I head to Sentosa for Adult Playground organised by a friend of mine. This was shabu-shabu at Seryna, which has a pretty affordable lunch set at about Y5000 which featured wagyu beef (look at that marbling) and crab! 

The crab was good stuff, sweet and of good quality - and the trick is to blanch it in the shabu shabu water for about 2 minutes. The beef was very well-marbled as well. 

A shout-out to the great sesame and ponzu dipping sauce - never knew the combination was so good.

(I'm never a big shabu-shabu fan since I much prefer the sweetness of a sukiyaki. This was good though).

Value for money: go during lunch, as the price skyrockets during dinner. 

The view from the Shinjuku outlet, located ontop of the Sumimoto building - is fantastic too. 

Thursday, November 6, 2014

Jin Fine Dining, Far East Square (Amoy Hotel)

Dr Leslie Tay (ieatishootipost) posted about this new joint that just opened at Amoy Hotel, named Jin Fine Dining. Apparently they served a mean bara-chirashi for only SGD18 and use top quality fish. As I'm a great fan of good chirashi-don, I jumped at the opportunity to try this.

I popped down on a Tuesday night to Amoy Hotel located at Far East Square - the restaurant actually occupies the atrium of the building, which is - nice - since you get good air-conditioning and the benefit of the hotel decor.

Chef Thomas was formerly from Hokkaido Sushi Restaurant - and I had a little chat with him, as I always do when I visit new places.

I ordered the chirashi set - and it was pretty good. What particularly impressed me was the rice: that was the most delicious and flavourful sushi rice I've eaten for a long time (in Singapore) - was perhaps on par with the rice from Tatsuya. It was so delicious, flavoured with lots of fish, vinegar, etc. As for the fish, they were undoubtedly fresh; however - the tuna was Indonesian tuna instead of hon-maguro so the flavour was far less delicious and rather chewy, in fact. This was about a (7.75/10). I will come back when they have more fish and maybe I'll "update" the ranking. 

The SGD80.00 omakase set (ieat set) also seems like a good deal, come to think of it. 

Monday, November 3, 2014

Sushi Tokami, Ginza, Tokyo (鮨とかみ)

I visited Sushi Tokami (鮨とかみ) on a recommendation from a poster on the Chowhound forum, which is one of the foodie sites that I visit when I need recommendations, especially in relation to overseas places. I had high hopes for Sushi Tokami, because it was my first real sushi full omakase meal in Japan and because the Chowhounders were commenting on how good the chef's tuna is, and I'm certainly a big tuna fan. It was slightly difficult to find this place, located at the basement of Ginza Silver Seiwa building, a building quite near Shimbashi station in Ginza, and which is full of KTV joints. The interior was quite posh, featuring a few private tables and - of course - the sushi counter which could seat about 9 comfortably.

The chef then greeted us and we told him that we came from Singapore. He was - thankfully - very friendly and affable,  and relatively fluent in English as well which was nice, as he could speak to us regarding the food that he was about to serve us.

We were first served with a Tuna Tossaki temaki - the "tossaki" is apparently the backside near the tuna's neck and is high in flavour. When I first popped the temaki in my mouth, my eyes literally "lit" up - this tuna tossaki had such intensity and depth of flavour - such a rich and deep flavour almost like eating well-aged meat. It paired well with the salty akazu vinegar rice (shari) which was a lovely counterpoint to the tuna. I had a second helping at the end of the meal - it was that insane. This was undoubtedly one of the highlights of the meal (9.25/10)

The second dish we had was mushrooms with some asparagus. The mushrooms had a very earthy flavour, very robust, and lifted with some grated yuzu. This was another solid appetizer: 8/10.

The sashimi course was next - we had a buri sashimi which was incredibly delicious, with really tasty fish oils oozing out. Very elegant, clean aftertaste. 

The buri belly (the white piece at the background) was also incredibly good - very yummy fish oils, and certainly more fatty. 
Oishi! (9/10)

Next up was an abalone which had superb flavour - very clean tasting and flavourful. Good texture as well, being nice and firm. (8/10)

Aburi saba marinated in miso. Such an intense mackerel flavour, the torching of the fish brings out all those fish flavours and complements it with a slight smoky edge.  So pure and flavourful. (8.75/10)

Kawahagi liver was next - this was just so creamy (8.5/10)

Next up - a superbly delicious Hokkaido oyster - so creamy and full of that sea taste ending in a long finish. This was marinated with a slight shoyu. Yummy! So creamy! (8.75/10)

Next up - flounder done two ways: one was with salt and pepper - fresh and flavourful; the other was marinated with shoyu and yuzu and that was full of umami. 

This came accompanied by a golden cherry which was sweet, tart and juicy, somewhat like a cherry tomato. Very refreshing indeed. (8.25/10)

That signalled the end of the appetizers - and we then moved on to the sushi proper. 

The first course was a hirame (flounder) - which had good flavour (7.75/10)

Second - ika with yuzu - pretty tender and chewy, which was great. (7.5/10) (not really a fan of ika)

Third, we had a kamasu, or Japanese barracuda. Again, a very pure fish flavour (a "fish oil" taste) - pairing well with the red vinegar shari. Another oishi fish. (8.75/10)

The undoubted star of the show came next - the maguro. As mentioned, they say that Sushi Tokami has the best maguro in Tokyo and I can totally see why! This was undoubtedly, by leaps and bounds, the best maguro I have ever eaten in my life, and certainly one of the highlights of Sushi Tokami. So red in colour, so rich in flavour, with a depth of flavour not seen from any other fish - full of that tuna flavour, like a good dry aged meat. This is how God intended sushi to taste - an almost transcendental experience. 

I thank God for letting me enjoy this maguro. Yums. (9.5/10)

The chutoro was also pretty good - very deep rich tuna flavour, slightly more floral and delicate due to the higher levels of fat. Good long finish - the oils linger on and on. (9/10)

The otoro was brilliant as well - it tasted awesome. Rich flavours of fat, luxurious mouthfeel, so tasty - pairing perfectly with the red vinegar shari. (9.25/10)

Moving on to stronger tasting fish, the kohada had clean fresh flavours, lightly salty, savoury meat. Great. (8.5/10)

This ebi was apparently of top quality - the prawns were freshly steamed and peeled in front of you. Sweet taste. (8.5/10)

Creamy uni was next - floral and delicate. Good stuff and top drawer. (8.5/10)

This was baby snapper marinated in konbu, which had a delicate flavour. (8.5/10)
I am starting to enjoy fresh mackerel (saba) more and more. This was a joy to eat - very fresh, delicate and pure; a complex taste at the back of my tongue, and a long aftertaste. (9/10)

Next up - ikura. This was also very nice, accompanied by some yuzu. (8.25/10)

Anago was delicious. the anago was done two ways: with the usual sauce, and grilled with salt and pepper. Delicious flavours. 8.75/10

We also had some tamago (not pictured) which had a great pudding-like texture. (8.5/10)

Chef Sato-san then asked if we wanted anything else. I asked for more tuna tossaki temaki and was rewarded with another - though sadly it tasted better the first time! I guess we were already satiated. 

Finally, we had tuna tossaki soup to round off the meal. Apparently this is good for the complexion.

Overall, a fantastic, exceptional and transcendent experience. I gave thanks to God for the meal, and I can finally imagine that this is what God intended sushi to taste like. Awesome. One of the most wonderful meals I have eaten in my life and certainly the best Japanese meal so far. Oiiishi!