My omakase style would definitely be sushi focused, with great emphasis on the balance between the fish and rice. I use a combination of 赤酢しゃりーAkasu Shari, red vinegar sushi rice using a a 3 year aged red vinegar which is made from sake kasu, the remnents from the sake making process and white sushi rice using a beautiful rice vinegar from Miyazu, Kyoto called 富士酢ーFUJISU which is divine. The reason why I use 2 kinds of sushi rice is because not all fish are able to take on the strong flavours of red vinegar and thus it is up to me to match the right fish to the rice shari.

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Contrary to popular belief, fresh is not always best. When possible, I will age my fishes to bring them up to their optimal state as by going through the ageing process, proteins are being broken down, water is being lost and flavours are being concentrated, leading to a much greater flavour.

 

I like to dabble in cooked dishes as well, mainly seasonal vegetables as I feel that there is so much to offer with vegetables. Vegetables when done well can be on par with meat and it definitely should not be neglected.

 

Starting from March 2024, I started my journey to find out my identity in this highly competitive market here in Singapore. I am not striving to be the best in the world, but I am striving to be the best that I can be.

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I look forward to making new connections and continuously striving for mastery and perfection in my craft. I welcome you to join me for a meal to be remembered.