{"id":52816,"date":"2019-10-14T07:08:02","date_gmt":"2019-10-13T23:08:02","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=52816"},"modified":"2019-10-01T01:15:54","modified_gmt":"2019-09-30T17:15:54","slug":"naga-imo","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/10\/14\/naga-imo\/","title":{"rendered":"Naga Imo, Club Street: Omakase on the First Storey, Izakaya on the Second"},"content":{"rendered":"

\"\"<\/p>\n

Named after Chinese yam \u5c71\u836f<\/strong>, which Month-old Naga Imo at Club Street<\/strong> houses an omakase restaurant and izakaya on the first and second storey respectively. On the third, there is a space for event that can sit 20 people comfortably.<\/p>\n

The chef has honed his skills at Mikuni<\/a>, Yuzu<\/a>, and Sushi Airways. Lunch sets range<\/strong> from for $28 to $88. Omakase dinners<\/strong> at $150, $180, $200, $250, and $300, the last of which requires 3 days reservation in advance.<\/p>\n

\"\"
Raw Hokkaido white corn<\/figcaption><\/figure>\n

The restaurant imports its ingredients from Japan 4 times a week.<\/p>\n

\"\"
Three types of ikura<\/figcaption><\/figure>\n

One thing I like about their omakase is that I learn new things from the food. For example, after the sweet and crunchy raw Hokkaido white corn<\/strong>, which tastes like a juicy, fibrous apple without tannins, the second course presents three types of\u00a0ikura<\/strong>.<\/p>\n

One of them, the usual cured ikura. The other two are fresh. Without the membrane, it tastes as if there is a sweet fermented rice aroma.<\/p>\n

However, I did not enjoy the sujiko<\/strong> (roe sacs attached to membrane). Tastewise, it is great, pungent almost like salted fish we put in claypot rice but without the saltiness. However, it is sticky to the teeth.<\/p>\n

\"\"
Okinawa oyster with ponzu jelly<\/figcaption><\/figure>\n

The most enjoyable dish for me is the Okinawa oyster<\/strong>, so plump and juicy, leaving an umami and long aftertaste in the mouth. The tongue retains the memory of it seconds, minutes after you swallow it, like first love.<\/p>\n

\"\"
Textures of tuna: akami, chutoro, otoro, kama-toro<\/figcaption><\/figure>\n

Everything we eat is delicious, better than most Japanese restaurants, but if I am to be picky, I find that they use the fashionable, creamy uni sauce too often. And that may come across as heavy.<\/p>\n

\"\"
Boston lobster in uni sauce<\/figcaption><\/figure>\n

For example, both the Boston lobster<\/strong> and amadai fish<\/strong> are served with uni sauce; the latter comes with uni-truffle sauce.<\/p>\n

Again, they are tasty. The chef weighs each lobster to calculate the exact time to cook it. Amadai is pan-fried on its edible, crispy scales while the flesh is covered with a cloth so that it steams and retains its moisture, both sides cooking together at once.<\/p>\n

\"\"
Amadai with uni truffle sauce and roasted rice on stalk<\/figcaption><\/figure>\n
\"\"
Soki, braised pork requires two days to cook<\/figcaption><\/figure>\n

The second thing I’m concerned with–again, if I am being picky–I am confused if this is a sushi omakase or a kaiseki meal because there are only 4 pieces of sushi and a mini don.<\/p>\n

\"\"
Sushi: Tai, hamachi, akami, aburi otoro<\/figcaption><\/figure>\n

That said, if you’re not a stickler for nomenclature, the condiments on sushi bring out the best of its flavours even when the seafood isn’t of the highest quality.<\/p>\n

Hamachi<\/strong> is usually mild but with a dab of yuzu kosho (citrus spicy paste), the sushi is uplifting and buttery.\u00a0Akami<\/strong> (tuna), with grains of seaweed salt, becomes sweet.<\/p>\n

\"\"
Ikura, negitoro, uni bowl with gold flakes<\/figcaption><\/figure>\n

While most of the omakase focuses on modern Japanese<\/strong> cuisine, the meal ends traditionally with sweet and juicy musk melon from Shizuoka. Fruits are my favourite dessert to end an omakase.<\/p>\n

A very good meal, on the whole.<\/p>\n

\n
Naga Imo
\n<\/strong>82 Club Street Singapore 069450
\nTel: +65 9638 8182
\n11.30am – 3pm, 5.30am – 10.30pm, closed Sunday
\nfacebook<\/a><\/address>\n

Food: 7.5\/10
\nPrice \/ value: 6\/10
\nDecor: 6\/10<\/p>\n

\n

You may be interested in…
\n–Izakaya Niningashi, Tanjong Pagar: \u201cProbably One of the Best Izakayas in Singapore\u201d with Alcohol Buffet<\/a>
\n–Jinjo, Shaw Centre Orchard: Modern Sumiyaki Restaurant by Les Amis<\/a>
\n–Minka, Oxley Tower: A Copy of Teppei, Serving Japanese Sushi Omakase<\/a>
\n–Yoshi Restaurant, Forum: Rebranded from Kaiseki Yoshiyuki, by Personal Chef to Ambassadors<\/a><\/p>\n

\n

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

Naga Imo at Club Street has some interesting modern Japanese food up its sleeves. 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