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. If you enjoy traditional sushi done with restraint and precision, you’ll probably enjoy this guide to the best omakase in Singapore for serious sushi lovers too.
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
Leave a Reply