![]() ![]() ![]() Drenched in Thai-inspired pestled lemongrass and chilli infusion the dish was tripartite of texture and flavours that I couldn’t get enough of. The amount of char was perfect with its tentacles being the cream of the crop largely due to the more distinct burnt taste that the ends encompassed. But, I’m definitely not complaining since this Spicy River Squid was delish! Looks nothing close to a dish served in a Japanese restaurant right? Those were my exact same thoughts. Yes, I do know what you are thinking as you look at the picture. Do not dismiss it as a mere decoration this was in fact, the one element that enhanced the flavour of the salmon with its piquant taste cutting through the fattiness of the fish itself.Įasily my favourite appetiser among the three was the Spicy River Squid (S$13). Hidden under that beautifully pinkish row of neatly arranged meat, was a bed of sliced onions-the dark horse of the dish. Lightly seared with teriyaki, the salmon belly was faultlessly tender, so delicate and smooth that it easily slid down my throat without much chewing required. When eaten together with the dried cherry shrimps, there was an added layer of texture and saltiness that brought the entire dish together.įanned beautifully across a white plate decorated with edible petals and micro herbs was the Grilled Salmon Belly (S$28). ![]() Generously coated in young ginger and sweet wine sauce, the saba was equal parts sweet and savoury, but definitely not fishy at all. Never a fan of s aba because of its distinct fishiness? Then, this dish might change your mind. Instead, we dove into their cooked food with Koji Saba (S$12), bite-size pieces of deboned s aba fish, marinated in young ginger and sweet wine, topped with saffron and cherry shrimps. Since there were way too many places in Singapore for sashimi, we decided to ignore it. With the wide array of items on the menu, Omoté hopes to showcase beyond their renowned c hirashi don, portraying diversity by shining light on their cooked dishes. An exclusive space available to only those in the know (and now, you know) for an Omakase Experience with the restaurant’s Head Chef, Nagae Toshiharu.įor the uninitiated, since the restaurant’s opening, Omoté has been changing things up in their menu every six to seven months, keeping the dining experience exciting for their patrons. A walk further into the corners of Omoté, passing through a traditional curtain divider exposes their hidden gem, Omoté Dining. While the main dining hall provides a roomy environment ideal for larger groups of family and friends, the eatery also has an extended area for a more intimate dining experience hidden within the restaurant. ![]() Exposed industrial ceiling, concrete flooring, and well-spaced tables set the tone which one will not expect of in a Japanese restaurant, modern yet welcoming. Tucked snugly at a corner, the restaurant opens to a warmly-lit spacious interior. Rebranded from the previous 12-seater sushi bar, Omoté houses an expanded shop space at level three of Thomson Plaza. Today, however, I can confidently reply, “Yes, try Omoté.” A week back, I would be in a total dilemma since Japanese food in Singapore is often a hit or miss-with most hits being on the pricy side. Out of the countless messages, the one question most frequently asked is “Any cheap and good Japanese food to recommend?”. As food writers, we often receive texts and DMs on our Instagram asking for food recommendations. ![]()
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