Nestled in a quiet spot in the course of Ngee Ann City’s fifth ground is Mizuki, a Japanese restaurant that has been recognized amongst its regulars for its glorious tempura because it opened in 2017.
While sushi and sashimi has been a part of Mizuki’s repertoire since opening as properly, it’s maybe their tempura that bought extra consideration through the years. That is ready to alter nevertheless, because the restaurant introduced in Chef Kawakami Hiroaki in early 2022. The Osaka-born chef has had a profession in numerous fine-dining Japanese eating places together with the Bulgari Resort in Dubai previous to shifting to Singapore.
Entering the restaurant, one sees the clear divide between the tempura and sushi sections – separated by way of picket Japanese picket lattice screens that includes cloud-like motifs. To the left, the darke marble counters are the place tempura dishes are served. To the correct, the oak-colored counters are the place the sushi dishes are ready.
While Mizuki nonetheless presents their standalone tempura and sashimi course menus, their new mixed sushi and tempura (S$268++) provides diners the perfect of each worlds. The mixed menu requires a balancing act from each cooks because the fried objects should be freshly cooked to be delivered to the desk scorching and crispy whereas the sushi must be minimize and pressed precisely when wanted.
Appetizer
We had a trio of ark shell with miso and mustard, gingko nuts and yellowtail that’s frivolously torched for appetizers. I loved the miso and mustard combo. This humble prelude was somewhat unrepresentative of the decadent programs that have been to comply with later that night.
Sashimi (3 sorts)
The sashimi course consisted of a properly plated assortment of golden eye snapper (kinmedai), bluefin tuna (otoro) and prawn (botan ebi). The prawn was notable for its unparalleled sweetness whereas the tuna possessed a beautiful slippery and melt-in-your-mouth texture.
Tempura (5 sorts)
The tempura course was maybe the longest course for the night. Timing performs a giant issue right here as each bit must be served scorching and crispy. The wait time between items was a bit lengthy right here however properly price it!
We have been served 5 items of tempura, with the spotlight undeniably being the seaweed tempura topped with an excellent serving of recent and creamy Hokkaido bafun uni and caviar. I completely beloved the juxtaposition of the creamy and crispy textures right here.
The different items that got here within the tempura course have been conger eel (anago), shark fin, prawn (ebi) and mushrooms. Each piece was served piping scorching with crispy breading on the skin. The conger eel was particularly meaty whereas the shark fin possessed a texture much like crackers with its skinny strands fried to a crisp.
Seasonal Cooked Dish – Seiko Kani
As I visited in December, we had the snow crab for the cooked dish. The Seiko kani contains of a steamed and deshelled Hokkaido feminine snow crab with roe, eggs in addition to meat that’s already separated from the bones. The flesh was candy and was naturally savory even with none condiments.
Premium Nigiri Sushi (4 sorts)
The nigiri course consisted of 4 sorts of sushi together with bluefin tuna (toro), sea perch (nodoguro), sea bream (shiromi) and sea urchin (uni). The sea urchin was served as a gunkan and positioned atop a mattress of sushi rice wrapped with seaweed. Chef Hiroaki used short-spined sea urchin for the roll which rendered it creamy and easy when it comes to style profile.
Carbohydrate Course – Kakiage Don / Soba OR Mini Negitoro Uni Don
For the carbohydrate course, diners have the choice of getting the usual dish which is Kakiage Don or Soba. They might additionally decide to improve to a Mini Negitoro Uni Don for a complement of S$40.
While the Mini Negitoro Uni Don is the plain alternative for sushi and sea urchin lovers, I felt the Kakiage Don was the extra flavorful choice and held fairly properly by itself. The seafood got here with thinly coated batter so it wasn’t cloying in any respect. It felt like one thing one might have as an every single day kind of meal – scrumptious and comforting.
For the Mini Negitoro Uni Don, Chef Hiroaki used two sorts of uni as topping. The first is the short-spined sea urchin which was equally used within the previous programs whereas the opposite kind of uni consisted of long-spined sea urchin. The long-spined one was duller in coloration and brinier when it comes to style profile. It was defined to me that the long-spined sea urchin is definitely extra premium particularly now that it’s low season.
Dessert
We ended the meal with a choice of fruits from Japan. For this spherical, it consisted of a sliced pear, strawberry and persimmons.
I personally really feel that Mizuki’s new mixed tempura and sushi course menus fits those that are usually not notably inclined to both. Both are equally good with the sequence giving diners sufficient of an introduction to the restaurant’s experience and capabilities to suit both types.
Mizuki
391 Orchard Rd
Ngee Ann City
#05 – 32
Singapore 238872
+65 6734 6308
Opening Hours:
Daily besides Monday, 11:30AM to 3PM, 6PM to 10:30PM
