Saturday, November 28, 2009

Sui Japanese Dining

This post is especially for my friend, J, who was policing my blog and reminded me I was not updating fast enough :)

So, Sui Japanese restaurant is first introduced by my friend D. Initially put off by its location, I am glad that I went and gave it a try. The restaurant is hidden amongst a row of shophouses near Chinatown/Tanjong Pagar border, just opposite Chinatown Plaza. But I was motivated to find a restaurant to replace my old haunt, Tomo Japanese Dining, which is now defunct.

The kind of familiarity between my taste buds and the sushi chef is very important to me and a couple of visits later, I am pleased that I feel fairly positive about this place and the Chef/Owner Andy. He is very passionate about his food and tries to be creative with his sushi.




His sashimi was fresh and sliced thickly with clean cuts. If I had to pick bones, they were sliced just a bit too thick, reminding me of Wasabi Tei's version. But to give benefit of doubt, we were the only customers for lunch and since he was preparing the sashimi fresh from whole fishes, he could have been more generous that normal since he believes that the fresh fish should be eaten within 1-2 hours and not be kept.





One can still find traditional sushi on the regular menu. However, going omakase allows you to experience Chef's creative sushi. He loves being innovative and is constantly trying to find new ways to serve and garnish his sushi with different ingredients that would excite the tastebuds. He can be a little heavy-handed with the salt but nothing a gentle reminder could not solve.
The most interesting piece of sushi from this collage above is the snapper, wrapped with its own skin and then flame-torched. The skin gave the whole sushi a slightly chewy texture but not fishy. A close second is the abalone wing sushi on the bottom left. It was not chewy despite the look. In fact, it was rather soft without much taste actually. So the pickled garlic garnish was good that it gave it a bit of sharpness.





From this next collage, my favourite piece is the aburi edagawa (hirame fin) sushi (top left) was plain delicious - fatty with just a bit of bite. The torching releases all the natural omega 3 oil and gave it a mouthfeel that was just so luxurious and desirable. On the bottom left is a temari sushi (sushi ball) that is wrapped with ankimo (monk fish liver). I am not a fan of ankimo but the little ball looked so cute I just ate it. I am glad that Chef chose to make the sushi small and used a citrus dressing on top to cut the richness. The result was very yummy and I could easily understand why ankimo is the foie gras of the sea.

After the sushi, we had a delicate bowl of somen with wakame to fill the tummy. Yokatta desu ne.