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| Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni. |
MAI
by Dashi Master Marusaya has launched its signature Sushi & Dashi Omakase
at S$88++. Located at the heritage Bukit Pasoh area, it provides a great
setting for this 38-seater exquisite yet affordable restaurant.
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| MAI by Dashi Master Marusaya |
Seated
at the Chef’s table, LD and I had the pleasure to see Chef Hiroyuki Ono work
his magic preparing our omakase meal. We also had the pleasure meeting Marusaya
Group Executive Chef
and Vice President, Shinji Hara.
Please
let the Chef or service staff know if you have any dietary restrictions or any
food that you don’t like. In our case, we did not have unagi, as LD does not
eat it.
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| Chef's Table at MAI by Dashi Master Marusaya |
We
started the culinary degustation with Hotaru Ika (Firefly Squid) with Japanese Kai Lan and
Katsuobushi (Skipjack Tuna) - Spring dish. These 3 weeks old mini squid are
crunchy, followed with cream texture internally. The bonito and kai lan
introduce a savoury and bitter flavour to the dish, while tangy sauce made with
katsuobushi and vinegar gave a refreshing tangy touch to this appetizer.
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| Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna) |
Black Sesame Tofu with Ikura
in Dashi Stock. The black sesame tofu has a firm and dense texture, tasted
earthy, creamy and smooth. LD says it tasted like savoury black sesame ice
cream. The saltiness from the ikura, together with the sauce made from soya
sauce, mirin and dashi added the much-needed umami flavour in the dish,
together with the refreshing mint flavour of the chopped perilla leaf.
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| Black Sesame Tofu with Ikura in Dashi Stock |
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| Black Sesame Tofu with Ikura in Dashi Stock |
Sashimi
platter consists of Akami, Chutoro, Sawara and Kinmedai. The kinmedai is smooth
and fatty, with a touch of smoky umami flavour as it was wrapped in seaweed.
Sawara (Spanish Mackerel) has a firm and smooth texture. While Akami gives you
a solid tuna flavour and the Chutoro just melts in your mouth. All the sashimi
is served at almost room temperature, where you can taste the full flavours of
the fish. In between savouring each slice of sashimi, you can cleanse your
palate with the Japanese kai lan leaves salad.
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| Sashimi platter consists of Akami, Chutoro, Sawara and Kinmedai |
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| Sashimi platter consists of Akami, Chutoro, Sawara and Kinmedai |
Tamago
in Dashi topped with Katsuobushi. Served warm, the tamago is bouncy and
accompanied with katsuobushi that enhance the tamago flavour further. The dashi
stock nicely binds all the ingredients together at the end. A special tamago
dish indeed.
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| Tamago in Dashi topped with Katsuobushi |
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| Tamago in Dashi topped with Katsuobushi |
Hokkaido Hairy Crab (Kegani)
with Sweet Vinegar Sauce topped with Hokkaido Uni. A mini dish that brings you
the flavours of the ocean. The crab meat is sweet, while the uni is creamy and
gave the super OMPH in this dish. A slight touch of sweet vinegar sauce keeps
the balance in check so you won’t feel overwhelmed. Yummy!!
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| Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni |
Sakura
Ebi with Ashitaba (Angelica Keiskei, also known as Tomorrow's
Leaf), Matcha Salt and Japanese lime (Tempura Style). MAI version of prawn
crackers. The mini sakura ebi and as chopped ashitaba is coated with batter and
deep-fried. The cracker is light and crispy. I suggest you eat it in three
steps. First bite, plain. Second bite, with the lime. Third bite with lime and
salt. The three different flavours transition is just remarkable.
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| Sakura Ebi with Ashitaba, Matcha Salt and Japanese lime (Tempura Style) |
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| Sakura Ebi |
Iwate Wagyu with Bamboo Shoot
and Japanese Kai Lan in Sukiyaki Sauce. The beef is braised until tender. When
you bite into it, you can taste the marbling in the beef and the sweetness of
the sukiyaki sauce. Served with the stem of Japanese Kai Lan, the bitterness
balances the sweetness of the sukiyaki sauce, while the bamboo shoot adds the
crunchiness in this dish.
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| Iwate Wagyu with Bamboo Shoot and Japanese Kai Lan in Sukiyaki Sauce |
For
the sushi: MAI uses rice from Hokkaido for their sushi, seasoned with apple
vinegar, rice vinegar, red vinegar, sugar and salt.
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| Chef Hiroyuki Ono preparing the sashimi |
Sushi 1: Hotate and Uni
Handroll – A jumbo size of hotate, generous cut of hotate and scoop of uni,
delivering a sweet, creamy flavour and wrapped in super crispy seaweed. LD give
her two thumbs up! #Unigasm.
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| Hotate and Uni Handroll |
Sushi 2: Wild Fresh Tai (Red
Snapper) with Tai Liver. The red snapper is torched slightly, allowing it to
have multiple textures. Smooth, creamy, like eating foie gras sushi.
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| Wild Fresh Tai (Red Snapper) with Tai Liver |
Sushi 3: Marinated Akami
Maguro and Aburi Otoro. The ultimate maguro experience. Two layers of maguro,
marinated Akami which is firm and silky, plus the Aburi Otoro, the fatty cut
that just melts in your mouth. #Sushigasm
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| Marinated Akami Maguro and Aburi Otoro |
Sushi 4: Saba with Momiji
Oroshi (Spicy Grated Daikon Radish). A firm texture fish, silky with a strong
ginger taste, tangy and spicy kick from the Momiji Oroshi.
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| Saba with Momiji Oroshi |
Sushi 5: Ika with Yuzu. The
ika is bouncy and a bit sticky. As the yuzu is very mild, you can only taste it
briefly before being overpowered by the wasabi.
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| Ika with Yuzu |
Sushi 6: Kuruma Ebi (Tiger
Prawn) stuffed with Egg. Sweet, fresh, firm and crunchy tiger prawn stuffed
with chicken egg yolk. Nice presentation with a colourful prawn.
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| Kuruma Ebi (Tiger Prawn) stuffed with Egg |
Sushi 7: Maki with Cucumber,
Japanese pickles, Chopped Tuna and Aburi Otoro, topped with Ikura. Exquisite
maki with two different tuna texture, topped with lots and lots of ikura.
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| Preparation of Chopped Tuna, Aburi Otoro Maki |
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| Chopped Tuna, Aburi Otoro Maki |
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| Maki with Cucumber, Japanese pickles, Chopped Tuna and Aburi Otoro, topped with Ikura |
In traditional Japanese way, Miso
Soup with Tofu Skin and Cabbage round out this beautiful meal. Robust with
unique ingredients in the soup.
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| Miso Soup with Tofu Skin and Cabbage |
Dessert is Daifuku. Soft and delicate
mochi, stuffed with red bean fillings and strawberry. You can choose coffee or
tea to be served with the dessert.
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| Daifuku with Coffee |
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| Daifuku |
The restaurant is very
spacious. The seating area can be divided into Chef’s Table, 2 private rooms
and seating in the dining area. The décor is very grandeur, paying homage to Japanese
elements.
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| Seating in Dining Area |
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| The Bar |
Overall, it was a memorable
dining experience. Chef Ono Hiroyuki is very entertaining and skilful in
preparing the superb meal. Please take note that the dishes will vary depending
on availability of ingredients and seasons. LD & I are impressed with the
food and service here, we look forward to our next visit here. Kanpai!!
Cheers!!
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| Sushi & Dashi Course |
In
addition to MAI, the group also owns flagship restaurant, Dashi Master Marusaya
at Robertson Quay, TEN
Sushi at Robertson Quay and Monte
Risaia at Duxton. (Click on the link for the review of the other
restaurants).
Food & Drinks: 9.5/10
Value: 9.5/10
Service: N/A (Media Tasting)
Ambiance: 8.5/10
Budget per Person: $81 and Above
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