🇸🇬Most satisfying omakase experience of this year

When I first saw that the chef wasn't Japanese, I had some doubt of the authenticity.

But it turned out to be the most satisfying omakase experience of this year! Apart from their creative pairings of premium ingredients, what sets them apart is their approach to aging the sashimi.

I've had aged beef and pork in Singapore before, but aged fish? That was a first for me. The aging process varies for each fish in terms of duration and temperature, and the chef continually tests to achieve the perfect texture.

The aged fish truly had a unique texture, and during the aging process, they are wrapped in seaweed, absorbing the saltiness of the sea, the freshness of seafood, and developing a distinct "umami" from the aging process. It turns out that the best sashimi isn't always the freshest is the best!

I had this experience during dinner, and the other dishes like the clam soup, prepared without any additional seasoning, had a naturally sweet flavor. The Tapas appetizers were both visually appealing and delicious. You could really feel the skill and dedication of the chef in every bite.

The chef was friendly and we had a great chat during the meal. There were even diners who flew in from KL, Malaysia, just to experience his culinary artistry. If you're in Singapore and love omakase, this is an experience you shouldn't miss!

📍 Sushi Kawasemi Singapore

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