{"id":56355,"date":"2021-01-13T07:25:18","date_gmt":"2021-01-12T23:25:18","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=56355"},"modified":"2026-04-15T17:01:50","modified_gmt":"2026-04-15T09:01:50","slug":"wa-i-sushi-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/01\/13\/wa-i-sushi-singapore\/","title":{"rendered":"Wa-i Sushi, The Scarlet Hotel: New and Intimate Sushi Omakase Restuarant"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

Newly opened on Christmas eve 2020, the 14-seater restaurant Wa-i Sushi at The Scarlet Hotel (Tanjong Pagar, opposite Maxwell Market carpark) serves traditional chef-curated Japanese menus<\/a>. The 7-course omakase we had is priced at $200++ per person.<\/p>\n\n\n\n

The Japanese restaurant is helmed by two experienced chefs, Simon Lai and Steven Khor, who have worked at Shima<\/a>, Magosaburou<\/a>, Sushi Nogawa and Fish Mart Sakuraya. Ingredients are flown in from Toyosu Market (formerly known as Tsukiji Fish Market) three times a week.<\/p>\n\n\n\n

\"\"
Tako wasabi and tamago onsen<\/figcaption><\/figure>\n\n\n\n

The omakase started with tako wasabi<\/strong> (a common izakaya dish) and tamago onsen<\/strong> topped with uni<\/strong> in a delicious soy sauce (dashi?). Everything in the small little vessel collaborates to bring about an umami sensation running down the spine.<\/p>\n\n\n\n

\"\"
Sashimi (Kodai, Akami, Kanpachi, Otoro)<\/figcaption><\/figure>\n\n\n\n

The sashimi is the best thing on the omakase set. Otoro<\/strong> (fatty tuna) is probably everyone’s favourite, but while otoro here is delicious, it isn’t nearly as good as others I’ve tried.<\/p>\n\n\n\n

Instead what gives bliss are the akami<\/strong> (tuna) and the kanpachi<\/strong> (yellowtail). Sliced in such a way that the surface area could take on more soy sauce, the salt enhances the fattiness of the two fish. I have eaten too many kanpachi but I didn’t know it could taste like this—with a lingering aftertaste of rapture.<\/p>\n\n\n\n

\"\"
Shirako<\/figcaption><\/figure>\n\n\n\n

I usually don’t take to shirako<\/strong> also known as milt or fish semen. But this one is paired in such a way that it is actually delicious: in soy sauce, with bits of green onion, and a dollop of something like Hainanese chicken chilli.<\/p>\n\n\n\n

\"\"
Gindara (cod) with Saikyo Miso Sauce<\/figcaption><\/figure>\n\n\n\n

I didn’t like the gindara: <\/strong>It wasn’t as fresh or as fatty as I wanted it to be.<\/p>\n\n\n\n

\"\"
Kagoshima A5 Wagyu<\/figcaption><\/figure>\n\n\n\n

The Kagoshima A5 Wagyu beef <\/strong>is torch-seared in front of us—what a fun showmanship. But it lacks the charcoal-smokiness that would have amplified the flavours of the beef. Although I like beef chewy—not melt-in-your-mouth tenderness—the chewiness here seems more rubbery. All in all, I would prefer this on a charcoal grill.<\/p>\n\n\n\n

\"\"
Maguro (tuna, left) and hobo (sometimes spelled houbou, red gunnard, right)<\/figcaption><\/figure>\n\n\n\n

In this omakase set, there are 5 pieces of sushi. For a $200+ set, 5 pieces seem little? Usually it is 7 or 9.<\/p>\n\n\n\n

But what they lack in quantity, Wa-i makes up for the rarity of the fish; an eyeopener and learning experience for us. For instance, I never had the winter fish hobo <\/strong>(red gunnard) before. It has a mild taste with a firm, fat flesh.<\/p>\n\n\n\n

\"\"
Isaki (the English name is chicken grunt but it’s a fish, left) and Madai (seabream, right)<\/figcaption><\/figure>\n\n\n\n

Hobo and madai<\/strong> are winter fish, but I wonder why isaki, <\/strong>a late spring\/summer fish, is on the menu.<\/p>\n\n\n\n

The shari rice here is cool but I would prefer hot or at least warm shari rice to contrast with the fish. It can also benefit from more vinegar. I also opine that the sushi could do with more soy sauce and wasabi.<\/p>\n\n\n\n

\"\"
Aji sushi with caviar and gold<\/figcaption><\/figure>\n\n\n\n

On the whole, the sushi is competent and stylish. There is a creativity to create new ways to present them. Also: I like gold on my food.<\/p>\n\n\n\n

\"\"
Melon and persimmon<\/figcaption><\/figure>\n\n\n\n

What I really like about Wa-i Sushi is its authenticity. Like in traditional Japanese restaurants, Wa-i doesn’t serve salmon sashimi. And like in traditional Japanese restaurants, the dessert is always a fruit\/fruits. This authenticity to tradition will put Wa-i in good stead.<\/p>\n\n\n\n

\n\n\n\n
Wa-I Sushi<\/strong>
\nThe Scarlet Singapore, 33 Erskine Rd, #01-01 Singapore 069333
\nT: +65 9724 0123
\nfacebook<\/a>
\nLunch: Tue-Sat 11.30am-2.30pm
\nDinner: M-Sat 6pm-10pm<\/address>\n\n\n\n

Food: 6.5\/10
\nDecor: 6\/10
\nPrice: 5.5\/10<\/p>\n\n\n\n

\n\n\n\n

You may be interested in…
\n–Naga Imo, Club Street: Omakase on the First Storey, Izakaya on the Second<\/a>
\n–Yoshi Restaurant, Forum: Rebranded from Kaiseki Yoshiyuki, by Personal Chef to Ambassadors<\/a>
\n–Keyaki Japanese Restaurant, Pan Pacific: So Unreal It\u2019s Like the Matrix<\/a>
\n–Nami, Shangri La: Do NOT Order the A La Carte<\/a><\/p>\n\n\n\n

\n\n\n\n

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

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