{"id":36528,"date":"2015-10-07T07:43:24","date_gmt":"2015-10-06T23:43:24","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=36528"},"modified":"2015-10-07T03:59:03","modified_gmt":"2015-10-06T19:59:03","slug":"sushi-murasaki-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/10\/07\/sushi-murasaki-singapore\/","title":{"rendered":"Sushi Murasaki, Millenia Walk: The ULTIMATE Beef Donburi (With Almost EVERYTHING in It) and Legendary WATER CAKE!!!"},"content":{"rendered":"

\"sushiFormer head chef of Sushi Jin under the Les Amis Group, Chef Raymond Tan has opened his own Japanese restaurant, Sushi Murasaki at Millenia Walk. The cozy restaurant has clean, bright lines.<\/p>\n

\"sushiWe kept seeing photos of the ULTIMATE donburi on instagram<\/a>. But when we were the first time, they ran out of ingredients, so we went for the\u00a0omakase set<\/strong> ($118+), which isn’t really an omakase set because it consists\u00a0<\/strong>9 pieces of nigiri sushi, chawanmushi, a soup, a handroll, and a dessert. Omakase normally includes some cooked dishes.<\/p>\n

\"SushiThe sushi is ok, but so small. Some fish don’t have enough flavor; there are 2\u00a0aburi pieces but I wish there is only 1; and the otoro<\/strong> has too much soy, which destroys the natural umami of tuna. There are some tricks, like prawn roe on ebi sushi, which surprise, but also hint that this is not a traditional sushi restaurant. We spent about $276 for two persons<\/strong> the first time.<\/p>\n

\"SushiIt is an ok meal, but I was\u00a0dissatisfied for not eating the ultimate donburi. I was\u00a0afraid I would miss out on the best dish of the restaurant and not do justice to the restaurant. Therefore I returned for it.<\/p>\n

\"sushiThe \u00a0ultimate beef bowl <\/b>($85+)\u00a0has 2 kinds of uni (sea urchin), ikura (roe), kagoshima beef, shaved black truffle, onsen egg, kombu, and foie gras<\/b>!!!! Although they ran out of foie gras when we were there the second time, it is still a glorious bowl. The kagoshima beef, sous vide, is speckled with kombu, and doused in truffle oil, salty enough to bring out the flavor of fat. And the uni gives the taste of sea. I find the \u00a0creation vulgar to Japanese culture, but the \u00a0 deliciousness annihilates all arguments.<\/p>\n

\"Sushi
\nLook! They gave us a big drop of water for dessert! It’s known as Mizu Shingen Mochi \u6c34\u4fe1\u7384\u9905<\/strong> or Japanese Water Cake<\/strong> with brown sugar syrup and kinako soybean powder. (It’s actually just agar-agar with water.)<\/em><\/p>\n

\"sushi<\/p>\n

We paid $173 for two the second time we went.\u00a0<\/b>My advice is just go for the ultimate beef bowl. It’s the best thing here. And I’d definitely return for the beef bowl. <\/p>\n

Sushi Murasaki<\/strong>
\n9 Raffles Boulevard, #02-08 Millenia Walk, Singapore 039596
\nT: +65 6341 9668
\n12pm-2.30pm, 6pm-10pm
\nfacebook<\/a><\/h3>\n

Value: 5\/10
\nFood: 6.75\/10
\nAmbience\/Decor: 7\/10
\nService: 8\/10
\nRating: 3.344\/5<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Former head chef of Sushi Jin under the Les Amis Group, Chef Raymond Tan has opened his own Japanese restaurant, Sushi Murasaki at Millenia Walk. 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