Currently a one-man show, Chef Sam Lau has his teeth cut at Michelin-starred sushi restaurant Shinji by Kanesaka. Similar to his training, Lau prefers a traditional style of sushi at his own restaurant Sushi Kazuki (📍 Bugis Cube 03-17) and it shows on the menu, starting from $88 for lunch and $128 for dinner.
I like almost everything I tried but I think for last two sushi (otoro and shima aji), a lighter hand will better coax the flavours out. And in terms of arrangement I thought chutoro and otoro should be the last two since they have the most flavours; Shima aji should come earlier, not round up the sushi course. But I want to emphasise that the sushi here is very good.
Some highlights:
🍣 Sea bream salt and lime: The lime is a nice touch, opens the palate. Very good.
🍣 Hirame with plum sauce
🍣 kinmedai: touched by fire at the skin. Nice smokiness.
🍣 chutoro: what’s better than 1 piece of chutoro? 2 pieces! This one is complex in its flavors.
🍚 mini don: two kinds of uni (bafun and murasaki). It’s nice to contrast the two.
#hosted
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