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| Chutoro Sushi |
Omakase is a Japanese term used in
a restaurant to give the Chef free hand to decide on the menu. Originated in
Japan, it has become a part of modern dining scene worldwide. To ensure a memorable
dining experience, boundaries are set like price, dietary restrictions or even
includes items that you dislike.
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| Minka Singapore |
Minka is a stylish and
contemporary Japanese restaurant located at Oxley Tower, Tanjong Pagar. The
restaurant is small and can only fit less than 20 pax. Most of them will be seated
on the Chef’s table, having the view of the chef preparing their meal.
We decided on the $98 Omakase Menu
to ensure we get to try more items.
 |
| Walnut with Bonito Flakes |
Appetizers: Walnut with Bonito
Flakes and Onsen Egg. The walnut is crunchy, well coated with salty, umami bonito
flakes. Meanwhile, the onsen egg is served cold with sweet sauce. The egg is
rich and creamy and you can taste the sweet sauce in between each slurp.
Meanwhile, the ikura (salmon roe) gave it an intermittent burst of salty
flavour.
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| Onsen Egg |
Sashimi. A small portion of
sashimi, consist of Bonito, Otoro and Octopus. The bonito is marinated in
ginger seasoning to offset the salty flavour and infused sweetness to it. The octopus
is springy and crunchy, while the Otoro, just melts in your mouth. We were
hoping the portion can be bigger.
 |
| Sashimi, consist of Bonito, Otoro and Octopus |
Vegetable. Chilled spinach with
light soy sauce. A very light seasoning to allow the spinach flavour to shine, it
can be mistaken for sesame oil instead of soy sauce.
 |
| Spinach |
Sushi. All the sushi here uses
Japanese Premium Sushi Rice and seasoned with black vinegar. Each grain of the
sushi rice is soft, yet still QQ (chewy).
 |
| Aburi Sushi Preparation |
Aburi Engawa Sushi. Part muscle
in the flounder edge, fatty and melts in your mouth. The charred accentuate the
flavour of the fish and the lime finish, reduce any overwhelming flavour from
the fish.
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| Aburi Engawa Sushi |
Ika (Squid). Crunchy with a bit
of stickiness plus a touch of sweet soy sauce.
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| Ika Sushi |
Aburi Hotategai Sushi (Scallops).
Combining a slight bitterness from the torch with the sweetness of the
scallops.
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| Aburi Hotategai Sushi |
Tai Sushi (Japanese Snapper). Crunchy,
springy and followed with a subtle sweet taste of the flesh.
 |
| Tai Sushi (Japanese Snapper) |
Hiroshima Oyster with Yuzu Jelly.
Plump, brainy, sweet and shiok. The yuzu jelly compliments the huge oyster
nicely.
 |
| Hiroshima Oyster with Yuzu Jelly |
Hirame Sushi (Flounder). It has a
tough and chewy flesh. Topped with a red sauce extracted from Japanese red
leaves, which give it a bit perky taste.
 |
| Hirame Sushi (Flounder) |
Kampachi Belly Sushi (Yellowtail).
Rich and fatty with peppery finish from the yuzu citrus pepper. Yum Yum.
 |
| Kampachi Belly Sushi |
Maguro Sushi (Tuna). A generous cut
from lean part of Tuna meat with yuzu shavings.
 |
| Maguro Sushi |
Chutoro Sushi (Medium Fatty
Tuna). This is one of those OMG feel with you finish chewing and swallowing the
sushi. It is fatty and melts in your mouth like no other.
|
| Chutoro Sushi |
Uni Sushi. Rich, creamy and heavenly.
The seaweed helps to balance the richness of the uni.
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| Uni Sushi |
Chopped Tuna Belly with Ikura. Another
delicious fatty tuna, topped with salty popping salmon roe. Difficult to eat it
all in on go, but it is just so delicious.
 |
| Chopped Tuna Belly with Ikura |
Aburi Sashimi Rice Bowl topped
with Ikura. Bitter and slightly chewy. However, after the gastronomic height of
the sushi and hand roll, the rice bowl is pale in comparison. Should have
served this at the beginning or replace this with a non-sashimi dish such as
Oyakodon or Ramen.
 |
| Aburi Sashimi Rice Bowl |
Miso Soup. A palate cleanser to wash
down all the delicious sushi and final rice bowl.
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| Miso Soup |
Dessert. Matcha (Green Tea) or
Black Sesame Ice Cream. We tried both and we find both very yummy. The green
tea and black sesame flavours are really strong.
 |
| Matcha Ice Cream |
 |
| Black Sesame Ice Cream |
Overall, it was a unique and
enriching experience. Aside from the food, the most intriguing experiences is to
see up front Chef J at work, creating most of the dishes and pick his brain as
well. Kanpai!! Cheers!!
Food: 8.25/10
Value: 8/10
Service: 8/10
Ambiance: 7.5/10
Budget per Person: $26 - $50, $51 - $80, $81 and Above
Minka
138 Robinson Road
#01-06 Oxley Tower
Singapore 068906
T: +65 8689 1686 (Inc. Whatsapp)
IG: @Minkajapsg
OH:
Mon – Fri: 11.30 – 14.00; 18.00 –
22.00
Sat: 18.00 – 22.00
Closed on Sunday.
*Please note: Only 6PM, 7.30PM
and 8.30PM seatings are available for dinner.
Lunch offerings are Kaisendons and
Chirashi bowl.
Menu available online
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