{"id":19692,"date":"2022-12-25T06:57:27","date_gmt":"2022-12-25T06:57:27","guid":{"rendered":"https:\/\/hoptraveler.com\/index.php\/2022\/12\/25\/review-sushi-sei-omakase-restaurant-in-orchard-managed-by-charming-husband-and-wife-team\/"},"modified":"2022-12-25T06:57:27","modified_gmt":"2022-12-25T06:57:27","slug":"review-sushi-sei-omakase-restaurant-in-orchard-managed-by-charming-husband-and-wife-team","status":"publish","type":"post","link":"https:\/\/hoptraveler.com\/index.php\/2022\/12\/25\/review-sushi-sei-omakase-restaurant-in-orchard-managed-by-charming-husband-and-wife-team\/","title":{"rendered":"Review: Sushi Sei – Omakase Restaurant in Orchard Managed By Charming Husband and Wife Team"},"content":{"rendered":"

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Sushi Sei is a brand new intimate Japanese restaurant positioned on the grounds of the Holiday Inn Singapore Orchard City Centre. With its identify alluding to a brilliant gentle, Sushi Sei brings Japan\u2019s haute delicacies to Singapore within the type of a kaiseki meal. The restaurant is helmed by Master Kaiseki Chef Manabu Saitoh who has over 30+ years of culinary expertise.<\/p>\n

The area is kind of a refined one, with a chic wood counter, textured satin partitions and minimalistic decor comparable to a bonsai tree and an alluring and darkly lit personal area close to the doorway. The counter seats can match as much as 10 individuals and the personal room as much as 6 individuals.\u00a0<\/p>\n

Chef Saitoh frequently flies in elements from varied components of Japan, largely from Toyosu Market in Tokyo and Hokkaido.\u00a0<\/p>\n

The restaurant serves\u00a0 omakase sushi kaiseki for dinner, priced at $400, $500 and $600 and comprising of as much as six dishes adopted by nigiri (sushi), dessert and freshly whisked matcha (inexperienced tea) to finish. Lunch programs can be found from $200 with a distinct set of dishes. At the time of launch, the restaurant is open for lunch and dinner with only one seating per session. Currently, the restaurant is providing a 30% low cost for all Citibank and UOB cardholders.<\/p>\n

Chef Saitoh\u2019s spouse \u2013 Yu Aung \u2013 additionally works within the restaurant and acts as his translator. She additionally attends to visitors and manages the restaurant\u2019s social media.<\/p>\n

Bestowed with the title of Master of Japanese Cuisine in 2021, Chef Saitoh naturally pays tribute to Japan\u2019s prime delicacies comparable to uni (sea urchin)<\/strong>, karasumi (dried mullet roe)<\/strong> and konowata (cured intestines of the ocean cucumber)<\/strong>.\u00a0<\/p>\n

The zensai (entree) course encompasses a host of surprising gadgets. Think: blue squid with the cured intestines of the ocean cucumber (konowata), delicately handled and possessing a silky texture and wealthy umami. Other highlights within the entree are the smoked duck, octopus and flounder fish wrapped in dragon kombu. A small serving of cream cheese on the middle completes the presentation and showcases Chef Saitoh\u2019s playful aspect.<\/p>\n

The sashimi course consisted of 4 kinds of sashimi \u2013 Tsubugai \/ Otoro \/ Botan Ebi \/ Flounder Fish. As might be anticipated, the sashimi have been all very contemporary. I particularly beloved the melt-in-your mouth goodness of the otoro.<\/span><\/p>\n

For the meat course, we had the grilled A5 Miyazaki Wagyu, which was cooked medium uncommon, paired with potatoes and served with mountain wasabi. It was a quite beneficiant portion of beef, with the marbling closely evident regardless of being cooked.<\/p>\n

For the nigiri sushi course, Chef Saitoh makes a sushi rice mix of Koshihikari rice from Niigata Prefecture and from Hokkaido, one which he updates every year after tasting and curating the brand new season\u2019s rice. This grain is seasoned with pink vinegar, wasanbon sugar and salt. His nigiri toppings are rigorously chosen for seasonality and taste, with completely different remedies to deliver out extra style. For occasion, kohada or gizzard shad is pickled for a sweeter impression, whereas kinmedai or golden eye snapper is flippantly torched to render among the fats and improve its juiciness. For the costliest S$600 omakase, the variety of nigiri gadgets can go as much as 10.<\/p>\n

We additionally acquired some handrolls earlier than the desserts. Chef Saitoh was fairly proud to function the uni handroll \u2013 utilizing Bafun Uni that hails from Hokkaido when he additionally comes from. The handrolls have been stuffed with copious parts of the creamy sea urchin and made for an exquisite final savory course.\u00a0<\/p>\n

As is the norm for omakase meals, we ended with contemporary fruits for dessert. One notable distinction was the champagne jelly that was added to the fruit bowl.<\/p>\n

We have been additionally served a scorching cup of matcha after desserts, with Chef Saitoh whisking the tea proper earlier than our very eyes. While I really like matcha, it isn’t typically to search out it throughout an omakase.\u00a0<\/p>\n

Sushi Sei
11 Cavenagh Road
#01-13\/14
Holiday Inn Singapore Orchard City Centre
Singapore 229616<\/p>\n

Opening Hours:<\/p>\n

Wednesday & Sunday: 12pm \u2013 3pm, 6pm \u2013 9.30pm
Tuesday & Thursday: 6pm \u2013 9.30pm
Friday \u2013 Saturday: 12pm \u2013 3pm, 6pm \u2013 10pm<\/p>\n

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