Metaphors be with you. Let’s cut the mustard to get to the chase: in a sushi restaurant, tuna comes mainly in 3 different cuts: Akami, Chutoro and Otoro. There are many people who will use terms like “melts in the mouth”, “meaty flavor” or even “moist” to describe these cuts of tuna. To these people, the fatty otoro is the be all and end all of tuna.
But here’s my take.
If you ask me what’s my favorite Japanese restaurant in Singapore, I’d have to say that it’s not a sushi place. I love sushi but these places come and go so it can be heartbreaking when just as you find a nice place, it disappears. Such is life.
However, one Japanese restaurant that has stood the test of time and is my favorite is Tenshin at The Regent.
Apparently there are people who judge the quality of a Japanese restaurant by the Wasabi served with their sushi. It is not hard to believe that since grated Wasabi has a subtle sweetish aftertaste which no horseradish can duplicate.
What is fascinating to me is that once these people get served the real Wasabi, they immediately destroy all the subtle flavors by dissolving it in a pool of soy sauce.
Sushi is one of the most delicious ways to preserve fish. Raw fish placed on vinegared rice wrapped with an outer layer of seaweed. The sweetness of the fish balanced by the pleasant tartness from the rice (optionally with a umami boost from the seaweed).
However, I usually don’t drink Sake when eating Sushi. Before or after is fine but I find there’s a clash with the vinegar and rice. What do you think?
It’s going to be light.
- Yuzukoshō Cauliflower Popcorn
- Eggplant Pate
- Roasted Garlic & Anchovy Pate
- Hummus bi Tahini
- Mentaiko Aburi
- Grilled Pork Collar
- Iberico Jamon
- Pickled Grapes
All served with simple grilled bread.