Sushi is something that seems so deceptively simple. It is just sliced fish put on top of moulded rice, brushed with soya sauce and sometime topped with a condiment, how hard can it be? Well, to be honest, extremely so.

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Every fish tastes different and the amount of wasabi and shoyu for every piece should have a difference. As an aspiring sushi artisan, I have to use my senses and experience to adapt to the condition of my fishes every session and I craft my menu based on what is available in the Japanese markets. So expect to see some differences every month or so.

 

There will be some staples in the menu, but the flavour profile of each item does have its differences depending on the season you enjoy them.

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A big thank you goes out to my good friends Nathaniel Neo (insane Food photographer and stylist), and Jonathan Gwee who also boasts Singapores greatest Japanese Natural Stones in my opinion and other diners. They have contributed greatly to my photo collection and to my omakase as well.