Chapter II
Path of Sushi
Modern Edomae Sushi
Traditional Edomae-style sushi involves cooking or curing the fish before serving it. These techniques developed over 200 years ago were born of necessity. They served to make the catch last longer, given the lack of refrigeration in the nineteenth century.
Modern Edomae-style sushi uses similar techniques under carefully controlled temperatures to coax hidden flavours and textures from the freshest fish. Through time and attention, umami flavours are drawn out through aging our wild-caught Japanese fish.
Shari.
Our shari is made of Sasanishiki rice seasoned with Yohei Aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi. We serve our sushi at around 38 degrees Celsius to heighten the natural sweetness of the shari and to best pair with our aged, wild-caught neta.
Chefs’ Award-Winning Creations
Part of Sora Omakase, and available as an add-on for Shin Omakase
Chef Sky Tai
Shiromi, aburi yuzi miso, daikon, Kaluga Hybrid caviar
SGD 20
Chef Leon Yap
Torotaku, Maguro Bushi, Uni, Kaluga Hybrid caviar, Ariake Sea Nori
SGD 45
Supplements
The list includes contemporary dishes that complement the core omakase menu.
Miyazaki Wagyu Sirloin A5 Rice Bowl
Thinly sliced and lightly poached to medium-rare in house-made sukiyaki sauce. Served over rice with onsen tamago and house-cured egg yolk shavings
SGD 48
Miyazaki Wagyu Sirloin A5 Steak (50g)
Pan-fried and seasoned with salt and pepper. Served with fried garlic chips and yuzu kosho
SGD 45
Uni Hand Roll
Fresh uni served in single, double or triple layers on a sushi hand roll
SGD40, SGD60, SGD80
Caviar by the tin (30g)
Kaluga Hybrid caviar from Caviar Colony. It has a mild, earthy flavour with hints of mushrooms, a gentle tang and a subtle bitter finish
SGD 180